Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log)

Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log) – Candy Coated Culinista

Wow your Christmas dinner guests with this showstopper of a dessert.

Yield/Serving: 12-14
Prep Time: 30 min.
Cook Time: 10 min.
Difficulty level is: Medium, time consuming when decorating if this is your first time decorating

Ingredients
Sponge

• 4 large free–range eggs
• ½ cup confectioners’ sugar , plus extra for dusting
• ½ cup self-raising flour
• 2 tablespoons quality unsweetened cocoa powder
• 2 teaspoons vanilla bean paste
• 2 tablespoons sugar
Filling
• 8oz tin of sweetened chestnut purée
• 1 pinch ground cinnamon
• ¾ cup + 5 tsp heavy cream
• 1 tbsp liquid honey
• 1 Crunchie bar, or 1 ½ oz honey comb
Buttercream
• 5 oz quality dark chocolate (70%)
• 11 tbsp unsalted butter , (at room temperature)
• 1 heaping cup icing sugar

Assembly
1. Preheat the oven to 350°F.
2. For the sponge, line a 12” x 10” baking sheet with parchment paper.
3. Separate the eggs.
4. Using an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt.
5. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
6. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
7. Spoon the mixture into the lined baking sheet, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
8. Place a large sheet of parchment paper (18” x 12”) on a flat surface and evenly sprinkle over the sugar from a height.
9. While it’s still hot and flexible, turn the sponge out on to the paper.
10. Peel off and discard the baked piece of parchment paper
11. With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking).
12. Leave to cool.
13. For the filling, mix the chestnut purée and cinnamon together.
14. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
15. To assemble, unroll the sponge so it’s flat, removing the paper.
16. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
17. Re-roll and pop into the fridge.
18. Meanwhile, make your buttercream.
19. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
20. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the confectioners’ sugar and cooled melted chocolate.
21. Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
22. Evenly cover the whole log with buttercream, then use a fork to decorate it.
23. Dust with extra confectioners’ sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!

Tips
• Just have fun and don’t worry about the time.
• Make honey comb from scratch or use a crunchie bar. Jamie has a honeycomb recipe also which I haven’t included in this post.

Please Enjoy

My thoughts
I used Jamie’s recipe for the Yule log portion; but then I felt like I wanted to add a Christmas winter scene and went my own way on the topping (White chocolate hand-decorated bark) and adding the snow laden houses and tree cakes. I have been running ideas and concepts for this yule log through my head for a couple weeks now and I wanted to at least have a non-chocolate top, so I could have some if I wanted. I have officially made the best thing visually baking wise and I’m smiling ear to ear as I type this. I could almost cry at how happy I am with how this turned out; however weird that sounds. I feel like all of a sudden I have hit a next gear in my baking. I got to practice some techniques and enjoy my most favourite holiday. This is going to my God-Kids and their family for Christmas Eve tomorrow when I see them at church. I hope this makes up for the Elf on the Shelf sugar cookies they didn’t get; but saw on my blog and further questioned me as to “where are ours” and “can you make us some too”. I was pleasantly surprised with the flavor of the Buche de Noel. I had the most terrible time finding chestnuts, and I had to go the route of water chestnuts and puree them myself. I’m not entirely sure if that’s the exact same taste; but I enjoyed it and I absolutely hate water chestnuts or so I thought. It will be very interesting to see if the God-kids like that or next time I need to put jam in instead. The water chestnuts added a crunch as the honeycomb melted into the whipping cream. I found the instructions a little hard to grasp when it came to the assembly of the log; but I had an idea and it worked out well as I made that failure cake roll a few months back. The amount of batter in the recipe I think wouldn’t have filled the pan size listed, as it didn’t for me. Other than that this is a wonderful end to a Christmas dinner with the family or with friends and it can be put in the fridge, so you don’t have to be baking this on Christmas day. I showed a few friends and they were thoroughly impressed as was I.

***Update. this was a smash with the God-Kids and the parents. I didn’t have to worry about the chestnuts and the flavour at all. The kids loved the crunch and ate away. They even ate the decorative fondant holly’s and poinsettias. A total winner all around and I was told if this is my Christmas present every year I will be more than happy. Will do. I think “Auntie” will be providing Christmas dinner dessert going forward.

Merry Chistmas

Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log) – Candy Coated Culinista

Christmas Dinner: Showstopper Dessert – Buche de Noel (Yule log) – Candy Coated Culinista

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