Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Bouche De Noel
8 Servings
100% would make this recipe for Bouche De Noel again.
This recipe was given to me by my high school French teacher, Ms. Dodsworth. I still make it every Yule.
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
1 chef
marked this Bouche De Noel recipe as
Favorite
Recipe look good to you?
Bouche De Noel Ingredients
-- Cake --
1/4 cup
Powdered sugar
5
Eggs
separated
4 tablespoon
Cocoa
1 cup
Powdered sugar
-- Finis
hing
touches --
3 tablespoon
Cocoa
Chocolate
frosting (I use chocolate butter cream)
-- Filling --
Candied s
pear
mint leaves
1 cup Whipping
cream
Cinnamon
candies
1/4 teaspoon
Vanilla
Instructions for Bouche De Noel
To make cake:
Preheat oven to 400?F. Grease 15?" x 10?" jelly roll pan. Line pan with wax paper. Grease and flour paper.
In a large mixing bowl, beat egg whites with a mixer on high speed. Beat to soft peaks. Gradually beat in ? cup of powdered sugar. Beat to stiff peaks. Set aside.
In a small mixing bowl beat egg yolks on low speed until thick. Beat in ? cup of powdered sugar and the 3 Tbsp cocoa at high speed. Fold egg yolk mixture into egg white. Spread in pan. Bake for 15 minutes or until top of cake springs back when touched.
Invert cake onto powdered sugar coated towel and carefully remove wax paper. Starting at the narrow end, roll towel and cake up. Place seam side down on a wire rack to cool.
To make filling:
Beat all filling ingredients together. Unroll cooled cake. Spread filling on it and re-roll without ths towel.
Finishing:
Ice the cake with the chocolate frosting and decorate.
Some notes on finishing:
An end of the cake can be cut off and glued (using icing) to the side of the cake to make it look more like a log. When spreading the frosting on the cake, take some extra care to make it look more log-like.
The spearmint candies are often too thick, so I slice them in half - retaining the more decorative side for the cake. The spearmint leaves together with the cinnamon candies look like holly and holly berries. Other decorative elements can be used; use your imagination!
Main Ingredient:
Eggs
Cuisine:
French
More like this...
Caramel-Orange Buche De Noel Part 1
Christmas Log Buche De Noel
Chocolate Chestnut Buche De Noel
A Buche De Noel (French Yule Log Cake) - Part 1
A Buche De Noel (French Yule Log Cake) - Part 2
Ingredient Insight - look inside this recipe
Chocolate
Cinnamon
Cocoa
Cream
Eggs
Pear
Powdered sugar
Vanilla
Christmas
Desserts
Eggs
French
for
flavor
and
categorization
[I posted this recipe.]
SonjaC
on Dec 28 2007 8:42AM
Recent searches:
pasta cream mushrooms
tea sandwiches
grape
apple cupcakes
splenda coconut cake
lintels
french
cold roast pork
fig preserves
fermentation
beef kabob
pork gorgonzola
chicken top stove
beef asado
spice blend
celery goulash
armstrong
korean
cookie cream
chicken fried garlic soy
posted by SonjaC
Give medal
to SonjaC
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com