Although Bûche de Noël is not Lebanese, it has become a traditional dessert during the festive season in Lebanon. We can’t celebrate Christmas without it. And when we leave Lebanon to live elsewhere, we make sure to take our food traditions with us, even the Bûche that we consider our own!
Is there a more festive Christmas Season than in Germany? Magical Christmas markets are in every town for a whole month before Christmas Eve. You can practically expect Christmas cookies, Lebkuchen, mulled wine and delicious food when you meet up with friends and family. But you won’t get this luscious Bûche de Noël anywhere in the country.
I can’t imagine Christmas without it. Following my sister’s recipe and instructions, with some alternations, here’s an easy recipe. I know it is lengthy and somewhat time-consuming but it is worth the effort. I hope the recipe is clear enough as I have just written it today after making the cake. Between baking, taking photos and writing down notes, I think I managed to write a good recipe. If you have any questions, please, write me a note. You might be hesitating trying the cream for the first time, but I can assure you that I have felt the same. I think if you follow the instructions, you will be making your first yule log in no time! Good Luck!
Bûche de Noël - French Yule Log
Yield 12 servings
For the Jelly Roll
- 5 medium-size eggs
- 2 tablespoons strong coffee
- 200 g sugar
- 160 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the butter cream
- 100 g sugar
- 60 ml water
- 3 egg yolks
- 250 g butter
- 50 g melted semi-sweet dark chocolate
- 2 cl Coffee liqueur
- For the jellyroll: Line a large baking sheet with parchment paper. Sift flour and baking powder. Preheat oven 180°C/ 350°F).
- Separate eggs. Add the salt to the egg whites and beat at high speed with a hand mixer until it reaches the perfect foamy stiffness. Set aside.
- In a mixing bowl beat egg yolks with the sugar until smooth and double in size. Add coffee and beat for 1 minute. Fold in egg white and flour and mix well.
- Evenly spread onto the baking sheet and bake 10-15 minutes. While the cake is baking, spread a clean dry kitchen towel on working surface. Dust with confectioner’s sugar. You will need for the roll.
- Carefully remove the cake with parchment still on it from the baking sheet holding it with your hands and turning it onto the towel. Carefully remove parchment paper and dust the cake with confectioner’s sugar. Roll immediately and let cool.
- For the butter cream: In a small saucepan mix the sugar and water. Cook over medium-high heat stirring all the time with a wooden spoon to avoid crystallization of sugar. Bring to a boil and continue cooking under medium heat about 5-10 minutes until syrup is thick. Set aside until butter and eggs are ready. Syrup should be warm when used.
- In a mixing bowl beat butter until smooth. In a separate mixing bowl add the egg yolks and beat on high speed while gradually adding the warm syrup. Continue beating until batter is double in size. With a tablespoon gradually add the butter and continue beating until butter cream is very smooth.
- To make the filling for the log use half of the cream. Place it in another bowl and add the liqueur and beat for few seconds. To the remaining half of the cream, add the melted chocolate and beat for few seconds to get a smooth cover for the log.
- Carefully unfold the jellyroll but don’t open completely to avoid breaking it. Spread with the filling and roll again. Cut into one two-third piece and one-third piece. Cut the one- third piece in half. Assemble the log, cover with chocolate butter cream. As for the decoration, there is no limit to your imagination.
All images and text © Dina Bayoud Kohl for Dina’s Kitchen