Bûche De Noël–nothing is a more quintessential Christmas dessert. This French standard, also known as a Yule Log cake, emerged in French bakeries somewhere in the 19th century. It took root as a holiday favorite across Europe and eventually the world-over.
If you’ve never indulged in this decadent, chocolate showstopper or made one for that matter, now is the perfect opportunity to make it one of your family favorites as well. Escoffier Chef Meghann Shaffer shares her recipe below!
Bûche De Noël
Chocolate Genoise
- 9 oz sugar
- 12 oz whole eggs, room temperature
- 6 oz egg yolks, room temperature
- 7 oz cake flour
- 2 oz dark cocoa powder
- 1 tsp vanilla extract
- 1 tsp salt
- 1 oz butter, melted
- Preheat oven 350F
- Sift your cake flour and cocoa powder together three times, this will help the cake rise and have
a light airy texture. Heat your butter in the microwave or stove top until it is melted and then
remove from the heat so it does not burn. - Combine your whole eggs, egg yolks and salt and beat on medium speed, using a whisk
attachment. - Slowly add your sugar to the egg/salt mixture and increase the speed to high. You are going to
mix your eggs for around ten minutes. You want the color to be a nice baby duck yellow and it
should come off your whisk in ribbons. Mix in the vanilla. - Using your melted butter and a basting or pastry brush (you can also use a paper towel if you
don’t have a brush) rub a cookie tray or sheet pan with the butter so that it has a light coating.
Place a piece of parchment paper on the tray and then brush the parchment with butter. This
will ensure that your cake does not stick to the pan. - Remove your egg and sugar mixture from the mixer and fold in the sifted flour/cocoa powder
mixture in three additions. Make sure to scrape the bottom of your bowl to ensure that you
have incorporated all of the flour. - Pour the batter into the prepared pan and spread evenly using an offset spatula. You will want
to work rather quickly so that your eggs do not deflate. - Bake for 20-25 minutes. Allow to cool for about ten minutes and then depan.
Cream Cheese Frosting
- 1 cup butter, softened
- 2 oz cream cheese, at room temperature
- 3/4 tablespoons heavy cream
- 4 cups confectioner’s sugar
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 pinch of salt
- Beat the butter and cream cheese together on medium speed for about 3 minutes until it is nice and
creamy - Add the powdered sugar in 2 – 3 stages. Add the vanilla, cream and salt. Beat for another 3 minutes
until incorporated and fluffy - Spread evenly on the sponge cake and roll
*Add 1/4 cup of cocoa powder to the frosting and use on the outside
About Chef Meghann Shaffer
Chef Meghann is the Student Success Manager at our Boulder Residential Campus, helping students navigate through their culinary and pastry programs. Before working in her current role, Chef Meghann began her culinary career as a student in the Auguste Escoffier School of Culinary Arts pastry program. In addition to working with our students, Chef Meghann owns Blackbird Baking Company located in Fort Collins, Colorado. For more information on our Baking and Pastry diploma and degree programs, visit our website.
To download/print the recipe, click here. Bûche De Noël
