Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make a classic Bûche de Noël, or Yule Log, featuring a light chocolate sponge cake, silkiest chocolate buttercream filling and frosting, and homemade meringue mushrooms for holiday decorating.

From the video

Answers: How do you make a Bûche de Noël Yule Log from scratch?

• baking a Bûche de Noël
• chocolate sponge cake preparation
• making chocolate buttercream frosting
• shaping meringue mushrooms
• decorating a Yule log cake

Ingredients

• 3/4 cup cake flour
• 2/3 cup plus 2 tablespoons, divided granulated sugar
• 3 tablespoons cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons plus a pinch kosher salt
• 4 large eggs
• 5 tablespoons unsalted butter
• 1/3 cup buttermilk
• 2 teaspoons vanilla extract
• 1/8 teaspoon cream of tartar
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate
• 2 egg yolks
• 1/4 cup water
• powdered sugar
• instant coffee

What it concludes

• Dutch-process cocoa powder gives the sponge cake a darker color and a roasty, less acidic flavor.
• Rolling the hot baked sponge cake inside a towel prevents it from cracking later.
• Using a culture dairy product like crème fraîche helps stabilize whipped fillings naturally without adding gelatin.
• Baking the meringue mushrooms at a low temperature around 200 degrees F prevents browning.
• Adding melted chocolate to buttercream that is at room temperature ensures a smooth, silky texture without melting the butter.