Buche de Noel Recipe – French Special
Bûche de Noël, or Yule Log, is a festive French dessert traditionally enjoyed around Christmas. It features a light sponge cake rolled into a log shape, filled with buttercream or whipped filling, and frosted to mimic tree bark—often decorated with powdered sugar “snow” or log-style accents. This elegant and celebratory cake brings warmth and tradition to your holiday table.
- Prep Time45 min
- Cook Time15 min
- Perform Time30 min
- Total Time1 hr 30 min
Blender Hollandaise Sauce Ingredients:
- 2 cups heavy cream
- ½ cup confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 6 egg yolks
- ½ cup white sugar
- cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- teaspoon salt
- 6 egg whites
- ¼ cup white sugar
- Confectioners’ sugar for dusting
How To Make Blender Hollandaise Sauce
Preheat the oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whisk together 2 cups heavy cream, ½ cup confectioners’ sugar, ½ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until the mixture is thick and stiff. Refrigerate this mixture.
In another large bowl, use an electric mixer to beat 6 egg yolks with ½ cup white sugar until the mixture becomes pale, light, and frothy. Blend in cup unsweetened cocoa powder, 1 ½ teaspoons vanilla extract, and a pinch of salt.
In a separate large glass bowl, using clean beaters, whip 6 egg whites until they form soft peaks. Gradually add ¼ cup white sugar, continuing to beat until the whites form stiff peaks.
Gently fold the yolk mixture into the whipped egg whites until well combined.
Spread the batter evenly into the prepared jellyroll pan.
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
Dust a clean dish towel with confectioners’ sugar. Run a knife around the edge of the pan, then turn the warm cake out onto the sugared towel. Remove and discard the parchment paper.
Starting at the short edge of the cake, roll it up with the towel. Let it cool for 30 minutes.
Carefully unroll the cake, then spread the chilled filling evenly over the surface, leaving about 1 inch of the edges uncovered.
Roll the cake back up with the filling inside. Place it seam side down onto a serving plate, then refrigerate until ready to serve.
Recipe Notes:
Bake the sponge cake thin to make rolling easier and to prevent cracking.
Roll the cake with a clean kitchen towel while still warm for a smooth shape.
Allow the cooled cake to unroll gently before spreading your chosen filling evenly.
Frost the exterior with buttercream or ganache, then use a fork to create bark-like texture.
Cut a short off-cut from one end and attach to the side of the roll to resemble a log branch.
Dust with powdered sugar to imitate snow and add festive visual charm.
