Merry Christmas: Buche de Noel

This will be a new Muse tradition.  I just love this cake: the way it looks, the way it tastes, and the tradition.

The Buche de Noel, or Yule Log, was this month's Daring Baker challenge.  The rest of the group and their links can be found by clicking here: Daring Bakers.  Be warned, though.  Like I said yesterday, I didn't exactly follow all the rules.  The two I stuck with were using the swiss meringue recipe given and making marzipan mushrooms.  After the click I've posted the recipe I used for the pumpkin genoise from Paula Deen and noted the alterations I made to the swiss buttercream for maple flavored and how I came up with cardamom buttercream for filling.

I do have to tell one Gene story. I had the roll cut and laid out and was frosting it when Gene came into the kitchen and deadpanned "Are you going to be baking that again or cooking it in some way?"  I said "Uh. No, of course not.  I'm frosting it now."  He said, "Then you need to have gloves on because that's a health code violation to handle any food barehanded that won't be cooked afterwards."  Smartass bas***d.  :-)  I knew I taught him too much about the food business when I was in it.

The whole family loved it although next year I might try for a different filling. The buttercream on the outside was so rich that it made the buttercream on the inside overkill. One small piece will do you and with a table full of other desserts, including fudge, it was almost too much, too rich.  As a stand alone dessert it would have been perfect but as one of many, next year I'll change the filling but I haven't quite decided to what yet.

You know, really this is an easy cake.  It looks very impressive, is a wonderful holiday dessert table centerpiece, and makes people ooh and ahh, but in reality, it's not nearly as hard as it looks.  That's a winner in my book.

Here's a close up of the mushrooms and poinsettia.

I do have one great family party story.  Auntie Miranda made the suggestion at Thanksgiving that we draw names, a children's group and an adult group, for Christmas, set a limit of $5.00 and make it "a fun gift" however each person interpretted it.  Some of the gifts were fun, some funny, and some nice.  My brother Kenneth is the "fun gift" high master.  He had drawn our sister, Suzanne's, name and bought her a box of chocolates.   Except that the box of chocolates he bought totalled more than $5.00...hmmm..what to do?  So he calculated the cost per chocolate, by hand and showed his math work on the front of the box, and then proceeded to eat chocolates until he was down to a gift worth $5.00.  Oh, okay, there was one more little thing. Every time he bit into one he didn't care for or didn't want to finish, he left that half in the box, subtracted the half from the total and moved on.  So not only were there empty chocolate holes, there was half a turtle, half a caramel, half a peanut butter cup, etc.

We all bow to your greatness, Sir Joke-A-Lot.

Paula Deen's Pumpkin Roll Cake

from Paula Deen and Friends

3/4 cup cake flour

1 1/2 tsp ground cinnamon

1 1/3 tsps ground gingre

3/4 tsp allspice

6 large eggs, separated

1/3 cup canned pumpkin

1/8 tsp salt

Powdered sugar

1.  To make the cake: preheat the oven to 275 degrees.  Line a 15x10x1" baking sheet with parchment paper, then spray with vegetable oil cooking spray.

2.  Sift flour, cinnamon, ginger, and allspice into a small bowl.  Beat the egg yolks, granulated sugar, and brown sugar with an electric mixer 8until very thick. Add the pumpkin and combine at low speed until incorporated. Add the dry ingredients and beat at low speed until mixed. In a separate bowl, beat the egg whites, and salt until stiff but not dry. Fold into the cake batter with a spatula until most of the white streaks are gone.

3. Spread the batter onto the prepared baking sheet and smooth out the top. Bake until a cake tester comes clean, about 15-18 minutes.  While hot, dust the cake generously with powdered sugar.  Loosen the edges and trun the cake out onto a kitchen towel.  Fold the towel over the long edge of the cake and roll up lengthwise like a jelly roll. Let cool completely, seam down, for one hour in the refrigerator.

To fill, unroll and fill, and then re-roll. Decorate as desired.

Glenna's note:  For my cake, I used some decorator buttercream I already had in the freezer and added cardamom to it for the filling. Then for the outside, I followed the recipe given in the Daring Bakers' Challenge except I omitted the espresso and at the end I added 1/4 cup of real maple syrup and 1 tsp of maple flavoring to the buttercream, along with a dab of brown paste food coloring.  I made my mushrooms from marzipan as the challenge recipe called for and the poinsettia out of gumpaste.

Daring Bakers' Challenge

YULE LOG

Sources: Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert
Serves 12
Cake should be stored in a cool, dry place. Leftovers should be refrigerated


Plain Genoise:

3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch

one 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.

2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).

4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

5.While the eggs are whipping, stir together the flour and cornstarch.

6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.

7.Scrape the batter into the prepared pan and smooth the top.

8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.

9.While the cake is baking, begin making the buttercream.

10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Coffee Buttercream:

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy

1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.

2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Filling and frosting the log:

1.Run a sharp knife around the edges of the genoise to loosen it from the pan.

2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.

3.Carefully invert your genoise onto a fresh piece of parchment paper.

4.Spread with half the coffee buttercream (or whatever filling you’re using).

5.Use the parchment paper to help you roll the cake into a tight cylinder.

6.Transfer back to the baking sheet and refrigerate for several hours.

7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.

8.Position the larger cut piece on each log about 2/3 across the top.

9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.

10.Streak the buttercream with a fork or decorating comb to resemble bark.

11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Meringue Mushrooms:

3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting

1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.

2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

4.Garnish your Yule Log with the mushrooms.

Marzipan Mushrooms:

8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
Cocoa powder

1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.

2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.

3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.

4.Transfer the marzipan to a work surface and knead until smooth.

5.Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.

6.Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.

7.Smudge with cocoa powder.

Comments

[Barbara]

Your Yule Log turned out great! I wish I had been well enough earlier this month to make one myself. I wonder what next month's Darking Baker challenge will be?

[megan]

Love your log. But I really love the pumpkin and maple combo. Bookmarked for next year. Also never played with maripan but after hearing all the other DBer's, I'm buying some. And the gumpaste! Critters for Easter,

[MyKitchenInHalfCups]

I was really surprised how fun the marzipan was and that I could actually get a mushroom that looked right. The pumpkin roll sounds lovely!
Gene & your brother are just wonderful!

[sher]

Yummm! I wish I could have shared that with you! And Kenneth is so funny. That was a great way to keep the gift at $5. :):):)

[Dolores]

You'd think at this point I'd be about sick of looking at Yule logs, and then you go change it up. Maple & Pumpkin... what a brilliant interpretation of this challenge! And I think your brother would be a lot of fun...

I hope you had a joyous holiday, and that 2008 brings you and your family health and happiness, laughter and love.

[Jenny]

LOL! Cute story!
And lovely log!

[Katie]

I've been browsing the Daring Bakers blogroll to check out everyone's yule log and I must say, yours is one of the best so far! It looks really tasty. Oh and I laughed out loud at your brother's chocolate fiasco - hilarious to watch, I'm sure!

[Rosa]

Your log looks beautiful! Well done!

Happy Holidays and cheers,

Rosa

[Glenna]

Barbara--Thanks! And next month will be fun. A whole new year of fun.

Megan--Thank you! Marzipan and gumpaste are great fun-sort of like playing with adult Play-Dough that really is edible.

Tanna--Wasn't it fun? I think working with marzipan and gumpaste are almost therapeutic.

Sher--Yes! He had us all rolling in the floor.

Dolores--Thank you and same to you! Here's to a fabulous '08!

Jenny--Thanks!

Katie--Thank you! You're very kind.

Rosa--Thank you and Happy Holidays to you too!

[Augustina]

Your yule log looks both beautiful and delicious! Wonderful job!

[Glenna]

Thanks, Augustina!

[Glenna]

Thanks, Augustina!

[Gabi]

Sounds like you have a fun family!
Really beautiful work on the Yule log!
Best wishes for a Happy 2008!
xoxo
Gabi

[Deborah]

Your log looks wonderful! I love the poinsettia! So festive!

[Jen Yu]

What a beautiful yule log you made! I love it, and the poinsettia is precious. Excellent job. Happy holidays :)

[dhanggit]

its such a great idea to adorn your log with a poinsettia!! guess we all did a sucessful job with our december challenge :-) happy holidays!

[Chris]

Looks lovely!

[Glenna]

Gabi--Thanks so much! They are fun.

Deborah--thanks! I thought about make it bigger but, eh, next time.

Jen--Thanks and happy holidays to you too!

dhanggit--I think we all did GREAT! What a fun challenge, eh?

Chris--Thanks!

[Wendy]

I love the poinsetta on the yule log - did you make it with gum paste or marzipan? You made the right choice in changing your genoise. Your log looks great. Wendy

[Claudia]

Your yule log looks delicious - especially with the poinsetta. Very professional.
Happy new year!

[Andrea]

Oh, the cake turned out so pretty! I love the poinsettia on top, a nice holiday touch. Great job!

[Fruittart]

Your cake is lovely and I *love* the maple/pumpkin combo. Yum!

Your brother had me cracking up. It sounds like your sister took it well too -- sometimes those things don't go over well but your family sounds like you have a lot of fun together.

[Glenna]

Wendy--Thanks! The poinsettia is gumpaste; the mushrooms are marzipan. I didn't haven't enough marzipan leftover to make the poinsettia with so I opened a bag of gumpaste I had in my cake decorating cabinet.

Claudia--Thanks so much. I really appreciate that.

Andrea--Thank you!

Fruittart--Thanks! We are having fun. It was rocky for a few years but things have really come together as we've all aged.

[Austin Bakery Guy]

As a wedding cake designer in Austin I love your blog.

[Glenna]

Bakery Guy--Thank you very much! You just made my day! I went to your bakery's site and, wow!, GREAT product! Thanks for the compliment coming from you.