Buche De Noel Jelly Rollyule 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 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
• In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
• Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

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:

• Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
• Preheat oven to 375.
• In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
• Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
• With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
• At low speed, beat in cocoa, vanilla, salt, just until smooth.
• With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
• Spread evenly in pan.
• Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
• Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
• Turn cake out on sugar; lift off pan; peel paper off cake.
• Roll up cake jelly-roll-fashion, starting with the short end towel and all.
• Cool completely on rack, seam side down.
• FILLING: Combine ingredients in medium bowl.
• Beat with electric mixer until thick; chill.
• TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
• Place, seam side down, on plate.
• Cover loosely with foil.
• Chill at least 1 hour before serving.
• TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
• NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.

Steps:

• MAKING THE CAKE: Preheat oven to 375°F.
• Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
• Next butter paper and slides of pan; dust with flour.
• Sift together flour, cocoa, baking powder and salt; set aside.
• Beat eggs until thick and lemon-colored.
• Gradually add sugar, beating well after each addition.
• Beat until thick and fluffy.
• Fold in water and vanilla, then flour mixture, stir until smooth.
• Spread mixture evenly in pan and bake 12 to 15 minutes.
• Meanwhile, sprinkle a kitchen towel with cake flour.
• Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
• Peel off waxed paper and trim the edges.
• Staring with the narrow end, roll the cake up in the towel.
• Let it stand for 20 minutes on a cake rack.
• PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
• Cool to room temperature.
• Beat cream until stiff peaks form.
• Fold in gelatin mixture, then almond extract and confectioners' sugar.
• Cover and chill 5 to 10 minutes.
• Unroll the cake and spread with whipped cream filling; roll up again.
• Cover and chill at least one hour
• PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
• Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
• Blend in chocolate mixture, salt and vanilla.
• Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
• Fold chocolate mixture into egg whites, gently but thoroughly.
• Frost cake roll.
• Draw a fork down the top of cake for a"bark" effect.
• Decorate with whole almonds and candied cherries.
• Chill thoroughly before serving.
• If cake is frozen, thaw to serve, without allowing cake to become warm.
• If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.

Steps:

• Heat oven to 375.
• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease generously.
• beat eggs in small mixer bowl on high speed until very thick and lemon color, about 5 minutes.
• Pour eggs into large mixer bowl.
• Beat in granulated sugar gradually.
• Beat in water and vanilla on low speed.
• Add flour, baking powder and salt gradually, beating just until batter is smooth.
• Pour into pan.
• Bake until wooden pick inserted in center comes out clean, 12-15 minutes.
• Immediately loosen cake from edges of pan.
• Invert on towel sprinkled generously with powdered sugar.
• Carefully remove foil/waxed paper; trim off stiff edges if necessary.
• While hot, carefully roll cake and towel from narrow end.
• Cool on wire rack for at least 30 minutes.
• Unroll cake; remove towel.
• Beat jelly slightly with fork to soften; spread over cake.
• Roll up.
• Sprinkle with powdered sugar or cover with frosting.