{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":300,"width":600,"title":"Buche de Noel!","description":"The B\u00fbche de No\u00ebl, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble "snow", and crafting "mushrooms" out of meringue or marzipan as a final garnish. It's no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone!\r\n\r\nIf you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.\r\n\r\nDownload the recipe as a PDF file\r\n\r\n\r\nPreparing the Plain or White G\u00e9noise\r\n1\/2 cup cake flour\r\n1\/4 cup cornstarch\r\n3 large eggs plus 3 large egg yolks\r\n3\/4 cup granulated sugar\r\nPinch of salt\r\nPreheat oven to 400 degrees. Combine the cake flour and cornstarch and stir well to mix. Sift once and set aside.\r\nWhisk the eggs, yolks and salt in the bowl of an electric mixer. Add sugar in a stream while whisking\r\nPlace bowl over a pan of simmering water and gently whisk until the egg mixture is lukewarm. Whip by machine on high speed until the egg mixture is cold, light yellow in color and increased in volume. Remove the bowl from the mixer and sift the cake flour mixture over the egg mixture, in a few additions, and fold in with a rubber spatula.\r\nPour the batter into the prepared pan and smooth the top evenly with a spatula\r\nBake the layer for 10-12 minutes. Be careful NOT TO OVER BAKE!!\r\nLoosen the cake with a sharp knife from the sides of the pan and invert to a rack; immediately invert again so that the cake layer cools on clean paper right-side up.\r\n\r\nfor Chocolate G\u00e9noise Substitute 1\/3 cup cake flour, 1\/3 cup cornstarch, 1\/4 cup unsweetened cocoa powder, and a pinch of baking soda for the dry ingredients used in the plain g\u00e9noise. Continue to use 1\/4 granulated sugar, 3 large eggs and 3 large egg yolks, and a pinch of salt\r\n\r\nPreparing the Cake\r\n\r\nCover the cooled layer with a clean piece of parchment paper, and then cover the paper with a clean sheet pan\r\nInvert the cake between the pans\r\nLift off the top pan, and peel off the paper stuck to the bottom of the cake layer\r\nReplace the just removed parchment with a clean piece of paper covering the cake, and place a sheet pan on top of it\r\nInvert the pans again; remove the top pan, and parchment paper. The cake layer now rests on a clean piece of parchment\r\n\r\nAssembling the B\u00fbche\r\n\r\nSpread the filling of your choice (flavored whipped cream, butter cream, ganache) on the layer with a metal spatula\r\nWith the long edge of the layer closest to you, roll the layer by picking up the edge of the paper and easing the layer into a curve\r\nContinue to use the paper to roll the layer into a tight cylinder\r\nWrap the paper tightly around the roll, and twist the ends like a piece of wrapped candy\r\nRefrigerate for 2 hours (1 hour in the freezer) so cake can "set"\r\nRemove the rolled cake from the refrigerator and unwrap\r\nTrim the edges diagonally, cutting one piece to be 2 inches in length from the end of the log\r\nPlace the roll on a platter, and position the uncut end of the 2 inch piece about two thirds along the top side of the roll, making a short "branch" or "knot"\r\nCover the b\u00fbche with butter cream, ganache, or whipped cream (whipped cream is not the usual choice for the outer covering), making sure to cover the curve up the protruding branch on top of the log\r\nLeave the branch ends unfrosted, or frost one of the two ends. Always leave the protruding branch end unfrosted\r\n"Streak" the butter cream with a fork or decorating comb\r\nDust plate sparingly with confectioners' sugar to have "snow"\r\nCut diagonal slices to serve\r\n\r\n\r\n\r\n\t\r\n \t\t\r\n\t\r\n\t\r\n \t\t \r\n\r\n","author_name":"Dyann Bakes","author_url":"http:\/\/www.dyannbakes.com\/","html":"