What Is a Yule Log?A Yule log cake, a.k.a. a bûche de Noël, is a traditional holiday dessert that is meant to resemble an actual log. A sponge cake is baked in a Swiss roll pan, filled, rolled into a cylinder, then frosted again.The yule log tradition goes back centuries: Yule or Yuletide is a winter festival that was historically celebrated by people in Northern Europe. During the festival, a special log burnt on a hearth. Nobody quite knows where this custom comes from, but it’s likely the inspiration behind the festive cake.
How to Make a Yule LogThis basic Yule log starts with a classic roulade. You’ll find the full, step-by step recipe below — but here’s a brief overview of what you can expect when you make this Yule log:1. Make the filling.
2. Make the cake batter and pour it into a prepared pan.
3. Bake until the edges start to pull away.
4. Turn the cake out on a kitchen towel, roll, and let cool.
5. Unroll the cooled cake and spread the filling on top.
6. Re-roll it, then sprinkle it with more powdered sugar. Refrigerate until firm.
How to Frost a Yule LogWhen the Yule log is filled and rolled, it’s time to frost! To make the ganache frosting, simply whisk the chocolate chips and hot cream until smooth. Cut the ends off the log, then spread a layer of ganache all over the cake. Use a fork or knife to make ridges in the frosting. Continue until the log resembles tree bark.
Yule Log DecorationsYou can keep your Yule log simple or take it up a notch with whimsical decorations (check out our top-rated fondant recipe to make your own edible decor). Here are some gorgeous ideas from talented members of the Allrecipes community:
How to Store a Yule LogCover the frosted Yule log loosely in storage wrap and store it in the fridge for up to three days or freeze it for up to three months (thaw in the fridge overnight).
Allrecipes Community Tips and Praise“I made a Yule log for the first time last Christmas using this recipe, and it turned out so fantastic,” raves Nicki Bortz. “It will definitely be a Christmas tradition. The chocolate filling and coffee liquor are what originally sold me, and it did not disappoint!”“Made this for Christmas and my husband loved it so much he wants this for his birthday,” says Lynette. “The buttercream and ganache were perfect. Not too sweet. The addition of the mascarpone and Kahlua puts it over the top!”“The amount of filling was perfect for me,” according to Linda. “I was pleasantly surprised that it did not stick like many others I’ve made. I did a display without mushrooms using cranberries greenery. On the outside of my plate I put little twigs.”Editorial contributions by Corey Williams
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