HAZELNUT-MOCHA BÛCHE DE NOËL (YULE LOG)

by Chef Scotty


RISE AND SHINE KAUT 43 OKC

12.8.15

I love a good a Yule Log… and some of my favorite combination of flavors always involve Hazelnut; especially with chocolate. You’re not limited to my flavors... choose flavors that you like. Making a true jelly-roll isn't out of the question either. Strawberry or raspberry jelly fillings are nice; a lemon curd with a vanilla icing would be great!

A Bûche Noël is truly a lot easier than it appears….  they brings a WOW factor to any holiday gathering, and they looks pretty too. 

 

Have fun, and get your BÛCHE on !

 

Sponge Cake: 

       3 large eggs

        1 cup sugar

        1⁄3 cup cold water

        1 tsp vanilla

        1⁄4 cup hazelnuts or filberts, toasted and coarsely chopped

        1 cup flour

        1 tsp baking powder

        1⁄4 tsp salt

        powdered sugar 

        chopped pistachio to garnish, or whatever you like

Mocha Filling: 

        1 cup heavy whipping cream

        3 tablespoons powdered sugar

        2 tablespoons instant espresso dissolved in 1⁄2 tsp hot water

Chocolate Icing

 

Chocolate Icing:   

       4 ounces bittersweet chocolate

        1⁄2 cup unsalted butter

        1⁄2 cup whole milk

        4 cups powdered sugar

        2 teaspoons vanilla

 

 

chopped pistachio to garnish

MAKE: 

 

  1. Preheat oven to 375°F. To make jelly roll, beat eggs on high speed until foamy, then gradually add sugar, beating well until thickened and light yellow. You're making a classic sponge cake, so you want all the air you can incorporate into the eggs and sugar you can. Add water and vanilla, then beat some more. In a separate bowl mix together hazelnuts, flour, baking powder and salt, then fold into egg batter a little at a time until just blended and smooth
  2.  Line a rimmed cookie sheet with lightly oiled parchment paper, then pour in batter and smooth. Bake for 11 to 14 minutes, or until lightly browned on top.
  3. Lightly dust a tea towel with powdered sugar. Run a knife around the rim of the cookie sheet, then turn cake onto tea towel and carefully peel off parchment paper. Roll cake into towel lengthways (the towel will get rolled into the cake), while still warm. Let cool in towel, seam side down.
  4. To make mocha filling, whip cream until soft peaks form, then blend in powdered sugar and dissolved coffee. Refrigerate until cold. Gently unroll cake, remove towel and spread with mocha filling. Roll back up and place seam side down on a platter.
  5. To make fudge frosting, gently melt chocolate and butter together. In a large bowl, mix together milk, powdered sugar and vanilla. Add chocolate mixture and beat until smooth, then chill to let frosting thicken.
  6.  Once the filled cake and frosting have cooled, cut a 2″ angled slice from one end of the log and place it on top to look like a stump. Some of the filling will ooze from the cake; wipe it clean so icing won’t stick to the filling. Use some icing to glue the stump to the top of the log, then ice entire cake and decorate using your imagination. Gently running a bread knife/or fork tines along the icing makes for a bark texture; Toasted slivered almonds for scales… or I like sprinkling chopped pistachio for moss. Just let the imagination run with this one, and have fun