A snowy take on a holiday favorite log cake.
It a delicious work of art that will steal the show at your holiday parties and dinners.
Is Buche de Noel Hard To Make?
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
This buche de Noel involves a lot of steps, but none of them are hard.
The vanilla custard is easy to make, as is the buttercream.
Can You Make Buche de Noel Ahead?
Likewise, the vanilla buttercream can be made and refrigerated 3 days ahead in an airtight container.
Let it come to room temperature before using.
plus1tsp.vanilla bean pasteor 2 tsp.
Halve vanilla bean pod lengthwise.
Bring to a simmer over medium, stirring occasionally.
Gradually ladle half of hot milk mixture into yolk mixture, whisking constantly.
Return egg yolk mixture to remaining milk mixture in saucepan.
Cook over medium, whisking constantly, until mixture boils and thickens, 8 to 10 minutes.
Remove from heat; stir in butter and vanilla extract until combined.
Pour through a fine mesh strainer into a large heatproof bowl.
Remove and discard vanilla pod halves.
Cover custard with plastic wrap pressed directly onto surface.
Chill until cold, about 2 hours.
Store, with plastic wrap still pressed against surface, in refrigerator up to 3 days.
Pour sugar mixture into a small heatproof bowl; whisk in vanilla bean paste until well combined.
Chill, uncovered, in refrigerator until cool, about 30 minutes.
Use immediately, or store in an airtight container in refrigerator up to 1 week.
Gradually beat in powdered sugar 1/2 cup at a time.
Add milk and salt; beat until smooth, about 1 minute.
Use immediately, or store in an airtight container in refrigerator up to 1 week.
Prepare Vanilla Chiffon Cake:
Preheat oven to 400F.
Transfer mixture to a medium bowl; set aside.
(Do not wipe mixer bowl or whisk attachment clean.)
Sift together flour, baking powder, and salt in a medium bowl.
Reduce mixer speed to low; gradually add flour mixture, beating just until combined, about 1 minute.
Gradually and gently fold in egg white mixture just until combined.
Pour batter into prepared baking sheet; using an offset spatula, gently and evenly spread batter to edges.
Bake in preheated oven until center of cake springs back when pressed, about 12 minutes.
Place a clean kitchen towel on cake.
Place a large wire rack or rimless baking sheet on top of towel; carefully flip to invert cake.
Lift off baking pan, and gently peel off parchment from cake.
Place log, seam side down, on wire rack.
Let cool completely, about 1 hour.
Gently fold in 1 cup Ultimate Vanilla Custard until combined.
Assemble Yule Log Cake:
Carefully unroll cake log.
Remove towel, and brush cake evenly withVanilla Syrup.
Spread whipped cream mixture evenly over cake; reroll cake, without towel, into a log.
Place, seam side down, on a platter.
Frost as desired with EssentialVanilla Buttercream, reserving 1/4 cup for decorating.
Using tines of a fork, create a barklike texture in buttercream.
Loosely cover cake with plastic wrap; chill at least 3 hours or up to 24 hours.
Remove from refrigerator; let come to room temperature, about 1 hour.
Decorate cake and platter, adhering meringue mushrooms with reserved buttercream; garnish with rosemary and powdered sugar.
