Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, snowy white bûche de noël (yule log). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Classic yule logs comes in countless flavor combinations. This snowy looking buche de Noel recipe hides layers of airy vanilla sponge hidden under thick, silky white chocolate buttercream frosting. Meringue mushrooms are the traditional choice for garnishing yule log cakes, but this particular dessert looks gorgeous surrounded with edible sprays of chocolate twigs, sugar-frosted cranberries.

Snowy White Bûche de Noël (Yule Log) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Snowy White Bûche de Noël (Yule Log) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook snowy white bûche de noël (yule log) using 15 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Snowy White Bûche de Noël (Yule Log):

1. Prepare Batter:
2. Make ready 3 Eggs
3. Take 50 grams Sugar
4. Prepare 60 grams Cake flour
5. Make ready 3 bags Black tea teabags (preferably Earl Grey)
6. Get 20 grams Melted butter
7. Get Syrup:
8. Make ready 1 tbsp Rum
9. Get 1 tbsp Sugar
10. Prepare White chocolate cream:
11. Prepare 300 ml Heavy cream
12. Get 150 grams White chocolate
13. Take Decorations:
14. Get 1 White chocolate
15. Make ready 1 Powdered sugar

Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log. A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition.

Instructions to make Snowy White Bûche de Noël (Yule Log):

1. Bring the eggs to room temperature. Combine the flour and the leaves from 1 black tea teabag, and sift.
2. Place the remaining black tea leaves into a heat-resistant dish and add 2 tablespoons of water. Microwave for 30 seconds. Wrap the dish and let steam.
3. Strain Step 2 through a tea strainer. Combine 1 tablespoon of the tea liquid and butter. Heat using a hot water bath.
4. Add the eggs and sugar to the bowl and, while continuously heating on the hot water bath, whip until thickened. (Refer to １in Helpful Hints.)
5. Add the sifted powdered ingredients and use a rubber spatula to gently mix. Add Step 3 and mix together.
6. Pour into a baking sheet lined with parchment paper. Smooth the surface with a card. Without creating air bubbles, bake in a 200°C oven for about 8 minutes. (Please refer to 2 in Helpful Hints)
7. Remove from the baking sheet immediately (leave parchment paper in place) and cool on a rack. Cover with plastic wrap so the surface doesn't dry out.
8. Make the syrup. In a heat-resistant container, add the sugar and 2 tablespoons of water. Microwave and let the sugar dissolve. Once it has cooled, add the rum.
9. Make the white chocolate cream. Pour the heavy cream into a small saucepan and turn on the heat. When it begins to boil, remove from heat and add the shaved white chocolate. Heat until melted.
10. Transfer the white chocolate mixture from Step 9 to a bowl, and place it in another bowl filled with ice water. While cooling, whip until stiff peaks form.
11. Flip the cake upside down and gently remove the parchment paper. Place the browned side facing up and spread on the syrup from Step 8.
12. Diagonally cut the edge closest to you, which will be the ending edge of the roll. Spread on the cream from Step 10, leaving space about 3 cm from the ending edge. (There will be about 1/3 of leftover cream.)
13. Roll the cake and wrap with a sheet of parchment paper. Cool in the refrigerator for about 1 hour. (Refer to 3 in Helpful Hints)
14. Diagonally cut off the first 5 cm from the edge. Spread on the cream, and place the cut piece on top. Cover evenly with cream.
15. Stick on the white chocolate pieces and sprinkle some powdered sugar over cake. Once the decorations are in place, it's finished.

Fortunately for us, we won't burn it - we'll eat it! It's basically a chocolate sponge cake roll that's filled with cream and covered with chocolate ganache and made to look like a log. The version I'm sharing with you today is a wonderfully tender chocolate cake filled with mascarpone. Get in the holiday spirit with this show-stopping yule log cake recipe. Bûche de Noël is a French Christmas cake shaped like a log.

So that is going to wrap it up for this exceptional food snowy white bûche de noël (yule log) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!