YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL
I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice.
Provided by Impera_Magna
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 259.4, Fat 16.4, SaturatedFat 9.5, Cholesterol 148.5, Sodium 67.8, Carbohydrate 25.6, Fiber 1.7, Sugar 21.3, Protein 5.3
"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL
My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake
Provided by Marcea Pfarner
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
- Cool completely.
- Sift flour with soda, salt and baking powder.
- Preheat oven to 350°F.
- Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
- In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
- At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
- Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes.
- Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
- Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
- Remove from heat.
- With whisk, blend in 2 1/2 cups confectioners' sugar.
- In bowl set over ice(I use ice cubes) beat until it holds shape.
- 18. Filling: whip cream with sugar and vanilla;refrigerate.
- To assemble cake: On plate place a layer, top side down;spread with half of cream.
- Place second layer, top side down;spread with rest of cream.
- Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
- Refrigerate at least 1 hour before serving.
- To cut, use a thin-edged sharp knife;slice with a sawing motion.
- And forget the swirls.
- I think it looks gourmet just to spread the frosting.
- It dries really dark and looks cool.
- Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.
MOUSSAKA (MCCALL'S COOKING SCHOOL)
A favorite Greek dish is Moussaka - a casserole of eggplant, ground lamb, tomato sauce, cheeses, and herbs. It's a complete meal, inexpensive and perfect for informal dinners. Beef lovers may prefer their Moussaka make with ground chuck instead of lam. Serve with green salad, hard rolls or Greek bread. Moussaka can be baked a day early, refrigerated, and reheated just in time for serving.
Provided by Diane C 2
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- MEAT SAUCE - In hot butter in a 3-1/2 quart Dutch oven, sauté onion, lamb or chuck, and garlic, stirring until brown - about 10 minutes. Add herbs, spices, and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
- Have unpared eggplant lengthwise; slice crosswise, 1/2-inch thick. Place in bottom of broiler pan; sprinkle light with salt; brush lightly with melted butter. Broil, 4-inches from heat, 4 minutes per side, or until golden.
- MAKE CREAM SAUCE - In medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling; stirring until mixture is thickened. Remove from heat.
- In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well; set aside.
- Preheat oven to 350 degrees.
- TO ASSEMBLE - In bottom of a shallow 2-quart baking dish (12 x 7-1/2 x 2-inches), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer remaining eggplant slices, overlapping, as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
- Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more until broiler - about 1 minutes. Cool slightly to serve. Cut in squares.
Nutrition Facts : Calories 380, Fat 30.1, SaturatedFat 16, Cholesterol 117.3, Sodium 663.4, Carbohydrate 11.9, Fiber 3.6, Sugar 4.2, Protein 16.4
BûCHE DE NOëL (CHRISTMAS YULE LOG)
Provided by Moira Hodgson
Categories dessert
Time 1h15m
Yield Eight servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 847, UnsaturatedFat 19 grams, Carbohydrate 74 grams, Fat 56 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 32 grams, Sodium 72 milligrams, Sugar 64 grams, TransFat 2 grams
More about "yule log buche de noel mccalls cooking school recipes"
YULE LOG (CLASSIC BûCHE DE NOëL) RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.2/5 (33)Calories 350 per servingTotal Time 1 hr 12 mins
- Preheat the oven to 350°F. Line a rimmed half-sheet pan (13" x 18") with parchment and grease the parchment and pan.
- To start the frosting: Place the chocolate in a bowl. Heat the cream in a saucepan or in the microwave until it begins to steam. Pour over the chocolate, let sit for 2 to 3 minutes, then stir until the chocolate is completely melted. Set this ganache aside to cool to room temperature while you make the cake.
- To make the cake: In a large bowl beat the eggs until thick and pale, then beat in the sugar, salt, and vanilla. Beat until the mixture is thick and the whisk leaves tracks in the bowl; this can take up to 3 minutes.
- While the eggs are beating sift together the flour, cocoa, cornstarch, espresso powder (if using), and baking powder. When the egg mixture is ready, sift a third of the dry ingredients into the bowl and gently fold in; it’s OK if the batter is streaky at first. Repeat twice more until all the dry ingredients have been incorporated.
COOKING LESSON: BUCHE DE NOEL (YULE LOG) | CANADIAN LIVING
From canadianliving.com
Published Oct 14, 2011
- In large bowl, beat egg yolks with 1/2 cup (125 mL) of the sugar for 3 minutes or until pale and thickened; blend in vanilla. In separate bowl and using clean beaters, beat egg whites with cream of tartar until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
- Spread in parchment paper-lined 15- x 10-inch (40 x 25 cm) jelly roll pan. Bake in 375F (190C) oven for 12 to 15 minutes or until top springs back when touched.
- Buttercream: In bowl set over hot (not boiling) water, melt chocolate; let cool. In large heatproof bowl over boiling water, whisk egg whites with sugar for 2 minutes or until candy thermometer registers 110F (43C) or finger can remain in mixture for 10 seconds.
- Sugar syrup: In small saucepan, bring sugar and 1/4 cup (50 mL) water to boil, stirring until dissolved; let cool. Unroll cake. Brush evenly with syrup; spread with 1 cup (250 mL) of the buttercream.
- Starting 1 inch (2.5 cm) from end and angling to bottom edge, cut off diagonal piece; set aside. Trim other end on parallel angle. Reserve 3 tbsp (50 mL) buttercream; spread remaining buttercream over roll.
- Place reserved cake piece cut side down; spread with reserved buttercream. Place on log to resemble knot. Refrigerate for at least 1 hour or up to 24 hours.
RECIPE YULE LOG (BUCHE DE NOEL) MCCALLS COOKING SCHOOL
From youtube.com
Author Kirstie BevanViews 168
YULE LOG (TRONCO DI NATALE, BûCHE DE NOëL) NATURALLY …
From christinascucina.com
BûCHE DE NOëL (YULE LOG) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY CHOCOLATE YULE LOG CAKE | BûCHE DE NOëL RECIPE
From lifeloveandsugar.com
BûCHE DE NöEL - YULE LOG RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL RECIPE
From pinterest.com
YULE LOG RECIPE (BUCHE DE NOEL) - LET THE BAKING BEGIN!
From letthebakingbegin.com
YULE LOG RECIPE | BûCHE DE NOëL RECIPE | CHRISTMAS RECIPES | SBS FOOD
From sbs.com.au
FRENCH CHOCOLATE BUCHE DE NOEL (YULE LOG) RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARY BERRY'S YULE LOG RECIPE - BBC FOOD
From bbc.co.uk
BUCHE DE NOEL (YULE LOG CAKE) RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
BûCHE DE NOëL (YULE LOG) - HOW TO MAKE A YULE LOG CAKE - FOOD52
From food52.com
YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL
From recipeland.com
YULE LOG (BUCHE DE NOEL) MCCALL’S COOKING SCHOOL - LUNCHLEE
From lunchlee.com
YULE LOG (BUCHE DE NOEL) MCCALLS COOKING SCHOOL | RECIPEBOOK
From recipebook.io
You'll also love