Birch De Noel Yule Log Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
• Whisk flour, cocoa powder, and salt together in a small bowl.
• Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
• Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.
• Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
• Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
• Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
• Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
• Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
• Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.

Steps:

• Preheat oven to 350°F. Test each of the three eyes at stem end of coconut to find softest one. Use an ice pick and a hammer to pierce it, then drain the juice into a glass through a fine sieve and reserve for another use. Tap coconut with hammer until a palm-size piece of shell breaks off. Continue tapping around broken edge until shell begins to break apart. Place broken shell on a baking sheet; bake about 10 min- utes to loosen flesh. Remove from oven and let cool slightly. Pry out flesh with a paring knife. With a potato peeler, remove any remaining brown skin from flesh.
• Reduce oven temperature to 250°. Using a vegetable peeler, shave largest pieces of coconut into long curls, place on baking sheet, and bake until just dry but no color has developed, 15 to 20 minutes. Meanwhile, grate smaller coconut pieces on the small holes of a box grater. (You will need about 1/2 cup grated coconut for the filling.)
• Increase oven temperature to 400°. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa; tap out excess. Whisk together cocoa powder, flour, and salt in a bowl. In a heat-proof mixer bowl set over (not in) a pan of simmering water, whisk together eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with the whisk attachment and beat on medium-high speed 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
• Sift cocoa mixture over egg mixture; carefully fold in with a large rubber spatula. When almost incorporated, pour melted butter down side of bowl; gently fold to combine. Pour batter into prepared sheet, and smooth top with an offset spatula.
• Bake until cake springs back when touched, 9 to 10 minutes. Place a clean kitchen towel on a work surface; dust generously with cocoa. Remove pan from oven and immediately turn cake out onto a wire rack lined with parchment. Invert onto prepared towel; remove parchment.
• While cake is still warm, gently roll, starting from one short side, into a log, incorporating towel. Let rolled cake cool completely. (This will give it a "shape memory," so it will be easier to roll again with filling.)
• Unroll cooled cake and transfer to parchment. Using a pastry brush, coat cake with rum. Using offset spatula, spread mousse over cake. Sprinkle with 1/2 cup reserved grated coconut.
• With a short end of cake facing you, roll carefully into a roulade. Wrap in a kitchen towel; secure with clothespins or large metal binder clips to hold roll in a tight round shape. Place on a baking sheet and refrigerate until firm, at least 2 hours and up to 1 day.
• Remove from refrigerator and unwrap. Use a serrated knife to trim ends of roll, cutting on the bias (starting 1 inch in from end on shorter side, and finishing 2 inches in, to create a wedge). Choose the more presentable trimmed end and place, cut-side up, on log, forming a branch. If desired, use other trimmed end for a second branch.
• Transfer log to a serving platter. Slide strips of parchment under perimeter of log (to keep platter clean). Use offset spatula to coat log with frosting, then attach one or both trimmed ends; coat with frosting. Remove parchment pieces. Decorate with meringue mushrooms, coconut shavings, and rosemary sprigs.

Steps:

• Chocolate Cake:.
• Heat oven to 350°F
• Wrap coconut in a kitchen towel, and place in the oven for 15 minutes or longer.
• Remove from oven, and place on a work surface.
• Reduce oven temperature to 300°F
• Tap coconut with a hammer until it cracks in several places; break it in pieces (The white flesh should be slightly pulling away from hard shell).
• Carefully peel, keeping pieces of coconut as large as possible.
• Using a vegetable peeler peel largest pieces of coconut into long curls, and place on a baking sheet for 15 to 20 minutes, until just dry.
• Grate the smaller pieces on the box grater.
• You will need about 1/2 cup grated coconut for the cake filling.
• Heat oven to 400°F
• Line a 12x17 inch jellyroll pan with parchment paper and set aside.
• In a bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4-5 minutes.
• Transfer to bowl, and set aside.
• Wash and dry mixer bowl.
• Place egg whites in bowl of electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 1-2 minutes.
• Increase speed to high, and add sugar gradually, whipping until stiff peaks form.
• Transfer mixture to a large bowl.
• Using a rubber spatula, fold egg-yolk mixture into egg-white mixture; add cocoa powder and flour over top, and gently fold together.
• Pour batter into prepared pans; smooth top with an offset spatula.
• Bake until cake springs back when touched, 9-10 minutes.
• Remove from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
• Peel parchment paper from top of cake, and cool completely.
• Place a clean kitchen towel on work surface.
• Transfer cake on parchment paper to towel.
• Using a pastry brush, coat cake with rum.
• Using an offset spatula spread the white-chocolate mousse over cake.
• Sprinkle with 1/2 cup freshly grated coconut.
• With a short end of cake facing you, roll carefully into a "log" shape on a kitchen towel, and secure with clothespins or large metal binder to hold the roll in a tight round shape.
• Place on a baking sheet, and refrigerate until firm, at least 2 hours.
• Remove from refrigerator, and unwrap.
• Using a serrated knife, trim the ends of the roll, cutting on the bias.
• Choose the more presentable end, and turn it side up, on the log, forming a branch or knot.
• If desired, use the other cut off end as a branch.
• Transfer the log to a serving platter.
• Slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
• Coat with Seven Minute Frosting using an offset spatula.
• Remove parchment pieces.
• Decorate with Meringue Mushrooms, Snowy Chocolate Truffles, coconut shavings, and sugared Rosemary Sprigs.
• White Chocolate Mousse: Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
• Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
• Prepare an ice water bath; set aside.
• Place 3/4 cup cream in a small saucepan and bring just to a boil over medium-high heat.
• Add gelatin, and stir to dissolve completely.
• Pour into food processor with the motor running and process until chocolate mixture is smooth.
• Transfer to medium bowl and place over ice water bath.
• Chill until thick enough to fall from spoon in ribbons.
• Whip remaining 1 3/4 cups heavy cream to soft peaks.
• Fold into chocolate mixture (If not using immediately, refrigerate in an airtight container).
• Snowy Chocolate Truffles: Heat oven to 350°F
• Place almonds, if using, on a baking sheet, and bake until fragrant, about 10 minutes.
• Set aside to cool.
• Use a serrated knife to spread the chocolate.
• Place in a heat-proof bowl; set aside.
• In a saucepan, bring cream to a boil.
• Pour directly over chopped chocolate stirring to fully incorporate.
• Let sit for 10 minutes.
• Stir until completely melted and mixed.
• Allow to cool for 20 minutes.
• Stir in almonds, if using, and place in the refrigerator until set.
• Use a melon baller or 1 1/4 inch ice cream scoop to portion out chocolate.
• Roll the scoops of chocolate between palms to form 1-inch truffles.
• Refrigerate until ready to serve; dust with confectioners sugar before serving.
• Seven Minute Frosting: In a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water.
• Heat over medium heat, stirring occasionally, until the sugar has dissolved.
• Rub a bit between your fingers to make sure there is no graininess.
• Raise heat to bring to a boil.
• Do not stir anymore.
• Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4-10 minutes).
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
• Gradually add the remaining 2 tablespoons sugar.
• Remove the syrup from the heat when the temperature reaches 230F (it will keep rising as pan is removed from heat).
• Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture, with the mixer on medium-low speed.
• Beat the frosting on medium speed until it is cool, 5-10 minutes.
• The frosting should be thick and shiny. Use immediately.
• Sugared Rosemary Sprigs: Brush washed sprigs with a glaze of white sugar from a large egg thinned with a tablespoon of water, then coat in sugar, and let air dry.

Steps:

• Make the cake: Preheat the oven to 375˚. Lightly coat an 11-by-17-inch rimmed baking sheet with cooking spray, then line with parchment paper. Beat the egg yolks, brown sugar and vanilla and almond extracts in a medium bowl with a mixer on medium-high speed until thick and pale yellow, about 3 minutes.
• Using clean beaters, beat the egg whites and salt in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Gradually beat in the confectioners' sugar, then increase the speed to medium high and beat until stiff peaks form, 2 to 3 minutes. Fold one-quarter of the beaten egg whites into the egg yolk mixture with a rubber spatula. Gently fold the egg yolk mixture into the remaining egg whites until there are no more white streaks.
• Whisk the two flours in a medium bowl and gently fold into the egg mixture until combined. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 13 to 15 minutes.
• As soon as the cake comes out of the oven, dust with confectioners' sugar. Loosen the edges with a paring knife. Place another baking sheet on top of the cake and invert the cake onto it. Remove the top baking sheet and parchment. Dust more confectioners' sugar on the exposed cake. Cover with a clean kitchen towel (not terry cloth) and place the baking sheet on top. Invert the cake again so it is on the towel and remove the top baking sheet. Starting at a long end, roll up the cake and the towel together to form a log. Place seam-side down on a rack and let cool, about 45 minutes.
• Meanwhile, make the frosting: Beat the heavy cream, confectioners' sugar and salt in a large bowl with a mixer on medium-high speed until soft peaks form. Reduce the speed to medium and beat in the mascarpone and vanilla until thickened, about 30 seconds (do not overbeat). Refrigerate the frosting until the cake has cooled.
• Gently unroll the cake with a long side facing you. Spread 1 1/2 cups frosting over the cake, leaving a 1/4-inch border on the two short sides and a 1-inch border on the far long side. Dollop the cherry jam on top and gently spread to cover the frosting. Reroll the cake (without the towel) and place seam-side down on a platter. Trim both ends, then cut off one 3/4-inch-thick slice. Unroll the slice slightly to cut off 3 inches of the spiral; reroll the slice into a spiral (this will be the knot of the log).
• Frost the cake with all but 1/2 cup of the frosting, using a small offset spatula to create a bark-like texture. Place the small cake slice on the side to look like a tree knot; cover with the remaining frosting.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool, then transfer to a small resealable plastic bag and snip a corner. Pipe thin lines of chocolate onto the cake, pressing it into the frosting with the tip of the bag. Refrigerate the cake until ready to serve.

Steps:

• Make the cake: Preheat oven to 425 degrees. Butter the jelly-roll pan and line it with wax paper, leaving a 2-inch overhang on each of the short ends. Butter the paper and dust it with flour, shaking out the excess.
• In the large bowl of the upright mixer beat the egg yolks until smooth. Add 6 tablespoons of the granulated sugar, a little at a time, and beat the batter at medium speed for 3-4 minutes, or until creamy and light. Beat in the framboise. In another bowl with the hand-held mixer beat the egg whites with 1/8 teaspoon of the salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 2 tablespoons sugar, a little at a time, and beat the whites until they hold stiff peaks. Fold the whites into the batter gently but thoroughly. Sift the flour, the 1/4 cup cocoa powder, and the remaining 1/8 teaspoon salt over the batter, one third at a time, and fold in each addition until batter is smooth.
• Pour the batter into the jelly-roll pan, spread it evenly with a spatula, and bake the cake in the middle of the oven for 8-10 minutes, or until it pulls away from the sides of the pan and a cake tester inserted in the center comes out clean.
• Dust the cake lightly with cocoa powder, cover it with wax paper, and let it cool to warm. Pull the edges of the wax paper away from the pan, invert the cake onto a baking sheet and carefully peel off the paper. Dust the cake lightly with the remaining cocoa powder, cover it with wax paper, and roll it up. Let the cake cool completely.
• Make the chocolate butter cream: In the bowl of the upright mixer beat the egg yolks until light and creamy. In a small heavy saucepan combine the sugar with the water. Bring the mixture to a boil and cook it over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, until the syrup reaches the soft-ball stage, or the candy thermometer registers 238 degrees. With the mixer running, add the hot syrup to the yolks in a stream, beating, and beat the mixture until completely cool. Beat in the butter and the chocolate, a little at a time. Pour the buttercream into a bowl, beat in the framboise, and chill the buttercream, covered, until the cake is ready to be frosted.
• To assemble the cake: Cut a 2-inch piece diagonally from each end of the cake and set the pieces aside. Transfer the cake to a serving tray and arrange the reserved end pieces on top of the cake to stimulate sawed-off branches. Beat the chilled buttercream until smooth and with a spatula spread it over the cake. Gently pull the tines of a fork lengthwise over the buttercream to simulate bark and garnish the log with the meringue mushrooms and chocolate leaves. Force the green almond paste through a medium sieve and with the tip of a small knife attach it to the log around the mushrooms to simulate moss. Gently dust the log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Cut the cake with a sharp serrated knife.
• In a heavy saucepan combine the 1 cup sugar with the water and bring the mixture to a boil over low heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water until the sugar is dissolved. Boil the syrup until it reaches the soft-ball stage, or until the candy thermometer registers 240 degrees.
• While the syrup is cooking, in a bowl with the mixer beat the egg whites with the salt until foamy. Add the cream of tartar and beat the whites for 30 seconds. Sprinkle in the remaining 1 tablespoon sugar and beat the meringue for 10 minutes, or until cool.
• Preheat the oven to 200 degrees. Line baking sheets with the parchment paper. Fill the pastry bag fitted with the plain tip with the meringue and pipe out 66 mounds, each about 1-inch in diameter, 1-inch apart onto the baking sheets. Sift a bit of the cocoa over each cap, if desired, to simulate sand. Holding the pastry bag straight up, pipe out 66 medium-wide lengths onto the baking sheets, to resemble mushroom stems. Bake the meringues in the middle of the oven for 2 hours. Remove the baking sheet from the oven and with your finger tip push in the underside of each mushroom cap. Return the meringues to the oven and bake them for 30 minutes more. Turn off the oven and let the meringues stand in the oven overnight.
• Push a stem into each cap and chill.

Steps:

• Preheat oven to 375 degrees.
• Put the eggs, egg yolks and sugar in a mixing bowl. Set the bowl over a pot of boiling water. Beat the eggs and sugar together until the sugar dissolves. This will result in a cake with a finer texture. Remove the bowl from the heat.
• With a mixer at high speed, beat for 15 minutes until the mixture is very pale.
• Sift the flour, and fold into the egg mixture. Stop mixing as soon as all ingredients are well blended.
• Line an 11-inch-by-16-inch jellyroll pan with wax paper, and butter and flour the paper. Spread the mixture over the wax paper. Place on a baking sheet and bake for 10 to 12 minutes, or until the cake shrinks slightly from the sides of the pan.
• When it is done, remove the cake from the baking sheet and turn it upside down onto a flat surface that has been covered with wax paper or parchment. Cover the cake with a damp cloth and let it cool. This will keep it flexible enough to roll.
• To make the dessert syrup, combine the corn syrup, Grand Marnier and water. Mix thoroughly.
• To make the butter cream, simmer the sugar with the water in a small saucepan until it reaches 250 degrees on a kitchen thermometer.
• Meanwhile, beat the egg yolks at medium speed in a mixing bowl. Then add the boiling sugar little by little. Continue beating until the mixture is cool, about three to five minutes.
• Add the butter and continue to whip the mixture at low speed for seven minutes. Then add Grand Marnier.
• With a pastry brush, brush the dessert syrup on the side of the cake to which the paper was attached. Spread three-quarter of the butter cream over the surface of the cake. Roll the cake very tightly and refrigerate for one hour.
• To decorate, cut two one-inch slices off one end of the cake. Place them on the log to simulate two sawed-off branches. With a pastry bag fitted with a star-shaped nozzle, cover the top of the log with the reserved butter cream. Refrigerate until ready to serve.