Best 4 Gingerbread Buche De Noel Recipes

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Indulge in the festive spirit with our delectable Gingerbread Buche de Noel, a classic yule log cake with a gingerbread twist. This stunning dessert combines the warm, spicy flavors of gingerbread with a rich chocolate ganache and light and fluffy sponge cake.

Our recipe collection features two variations of this delightful treat: a traditional Gingerbread Buche de Noel with a classic chocolate ganache and a unique White Chocolate Gingerbread Buche de Noel with a creamy white chocolate ganache. Both recipes include step-by-step instructions, helpful tips, and stunning photos to guide you through the baking process.

For those who love a classic flavor combination, our Traditional Gingerbread Buche de Noel is a must-try. The rich chocolate ganache perfectly complements the warm and spicy gingerbread sponge cake, creating a harmonious balance of flavors.

If you're looking for a more unique and elegant dessert, our White Chocolate Gingerbread Buche de Noel is sure to impress. The creamy white chocolate ganache adds a touch of sweetness and sophistication, while the gingerbread sponge cake provides a delightful contrast in texture and flavor.

Whether you're a seasoned baker or a novice in the kitchen, our Gingerbread Buche de Noel recipes are designed to make your holiday baking a success. With detailed instructions, helpful tips, and stunning photos, you'll be able to create a festive and delicious dessert that will be the star of your holiday table.

Here are our top 4 tried and tested recipes!

BUCHE DE NOEL



Buche de Noel image

Provided by Food Network

Time 4h

Number Of Ingredients 30

2 large eggs
2 large egg yolks
Granulated sugar, scant 1/2 cup
Whole milk, 1/2 tablespoon
2 large egg whites
Cake flour, 1/3 cup
Powdered sugar, for dusting
1/2 recipe Pastry Cream (see below)
Dove Promises Dark Chocolate, finely chopped, 3 1/2 ounces
Simple Syrup flavored with Grand Marnier (see below)
3 large egg whites
Granulated sugar, scant 1/2 cup
Powdered sugar, sifted, scant 1 cup
Dutch-processed unsweetened cocoa powder for dusting, 1/2 cup
Bittersweet chocolate, tempered, 16 ounces, see below
3 large egg yolks
1 large egg
Water, 1/3 cup
Granulated sugar, scant 1 cup
Cold unsalted butter, cubed, 1 1/2 cups plus 1 tablespoon
Coffee extract, to taste
Red, green and yellow liquid food coloring as needed
Powdered sugar, for dusting, scant 1/2 cup
Chocolate shavings
Cornstarch, 2 tablespoons
Granulated sugar, scant 1/2 cup
4 large egg yolks
Whole milk, generous 2 cups
1 vanilla bean
Unsalted butter (optional), 1 tablespoon

Steps:

  • PREPARE THE BISCUIT: Preheat oven to 420 degrees F. Place the whole eggs and yolks in a medium-sized mixing bowl. Add 1/3 cup of the granulated sugar and the milk. Whip with an electric mixer on medium-high speed, until the mixture lightens in color and triples in volume, about 6 minutes. Place the egg whites in a large mixing bowl, and whip at medium speed until foamy. Make French meringue by adding the remaining 2 tablespoons granulated sugar, 1 tablespoon at a time. When all the sugar has been added, increase mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes.
  • Use a rubber spatula to fold the egg mixture in batches into the meringue, incorporating it gradually so as not to deflate the meringue. When all the yolk mixture has been incorporated, place the flour in a fine-mesh sieve and sift over the mixture. Gently fold this in with the rubber spatula. Spread the batter evenly on a parchment-covered baking sheet, liberally dust the top of the biscuit with powdered sugar and place in the oven. Bake just until biscuit begins to brown on top, about 5 minutes. This will lock in the moisture, allowing you to roll the cake later without cracking it. Immediately after removing from the oven, run a knife around the inside of the baking sheet to loosen the cake from the sides. Remove cake from baking sheet and allow it to cool.
  • PREPARE CHOCOLATE PASTRY CREAM: Make pastry cream as directed and let cool. Melt the chocolate in a double boiler or a mixing bowl placed over a bowl of simmering water, stirring it occasionally as it melts. When all of the chocolate is melted and smooth, remove it from heat, and add the cold pastry cream to the warm chocolate. Mix them together with a rubber spatula.
  • PREPARE THE ROULADE: Place the biscuit on your work surface and soak with the flavored syrup. Spread the chocolate pastry cream evenly over the cake, spreading it all the way to the edges. Start at one long end and, rolling toward you, roll it into a tight cylinder. Place the roulade on a parchment covered baking sheet and place in the refrigerator for a few hours to set.
  • PREPARE THE MUSHROOMS: Preheat oven to 250 degrees. Whip the egg whites on medium speed until foamy. Add the granulated sugar 1 tablespoon at a time, until you have volume, then add the rest of the sugar. Increase mixer speed to medium-high and whip until you have stiff but not dry peaks. Gently fold in the powdered sugar. Place the meringue in a large pastry bag fitted with a 1/4-inch plain tip. Pipe the mushroom pieces onto a parchment covered baking sheet. Make the stems by squeezing out a dime-sized mound of meringue, then pull the pastry bag straight up, leaving a small tail. Make the caps by piping 1/2-inch mounds onto the sheet. Sprinkle the caps with a little cocoa powder and place in the oven. Bake until firm and dry, about 1 hour, leaving the oven door cracked so moisture can escape. Remove from the oven and cool on a rack.
  • PREPARE CHOCOLATE TREES: Make a cornet from parchment paper and fill half full with tempered chocolate. Pipe a long thick chocolate raindrop on a sheet of parchment paper. Draw a cake comb through the chocolate, starting at the center of the raindrop and moving from left to right. Repeat, starting at the center and moving from right to left. You should have a chocolate pine tree. Repeat for as many trees as you want. Allow the chocolate to set before peeling the parchment paper from it.
  • PREPARE THE CHOCOLATE FENCE: Fill a cornet half full with the tempered chocolate, and pipe a 3 to 4-inch long railroad track, with the outside rails spaced about 2 inches apart and the inside rails spaced about 1/2-inch apart onto a sheet of parchment paper. Allow the chocolate to set before peeling the parchment paper from it.
  • PREPARE THE COFFEE BUTTERCREAM: Place the egg yolks and whole egg in a large mixing bowl, and whip until thick, light, and tripled in volume, 5 to 7 minutes. Pour the water and granulated sugar into a 1-quart heavy-bottomed saucepan and place over medium heat. Insert a candy thermometer into the mixture. The sugar is ready when it reaches 250 degrees, or the soft ball stage. Pour the cooked sugar down the side of the bowl into the whipping eggs. Continue whipping the mixture until the outside of the bowl is warm but not hot, about 2 or 3 minutes. Add the butter all at once, and beat on medium speed until incorporated. Now whip on medium-high speed until thick, smooth and shiny, about 10 minutes. Remove about 1/3 cup and set aside. Add the coffee extract to the remaining buttercream and whip until well combined.
  • ASSEMBLE THE BUCHE: Place the rolled cake on the platter you will use to serve it. Use a sharp knife to slice a 11/2-inch-thick slice from each end of the roll. These will become gnarls on the log. Spread a thick layer of buttercream over the buche. Place the ends or gnarls on top of the log, 1 at each end and cover with buttercream. Run a cake comb through the buttercream along the length of the buche, to make it look like bark. Place the buche in the refrigerator for about 15 minutes to let the buttercream set.
  • MAKE THE IVY AND FLOWERS: Divide the unflavored buttercream evenly among 3 bowls and color each with 1 of the food colorings. Make 3 cornets from triangles of parchment paper, and fill one with pink buttercream, one with green, and one with yellow. Remove the buche from the refrigerator. Use the green icing cornet to make the ivy, by piping long curved lines along the length of the buche.
  • Place small yellow dots along this stem, for the flower centers. Surround these with pink dots for the flower petals. Cut the tip of the cornet diagonally to make a point and fill it with green icing. Squeeze a dab of green buttercream out of the corner of each leaf.
  • FINISHING THE BUCHE: Stick together the caps and ends of the mushrooms, using a dab of buttercream. Place the mushrooms, chocolate trees and chocolate fence on the buche. Dust the buche with powdered sugar and sprinkle with chocolate shavings. Refrigerate for 1 hour,then serve and enjoy!
  • Sift together the cornstarch and half the sugar in a medium bowl, add the egg yolks and whisk until well combined. Pour the milk and remaining sugar into a 2-quart nonreactive heavy-bottomed saucepan and place over medium-high heat. While milk is heating, slice the vanilla bean in half lengthwise. Separate the seeds, and add both seeds and skin to the milk. Bring it to a boil. Carefully pour about half of the milk into the egg mixture, whisking so eggs don't scramble. Pour this mixture back into the saucepan and continue to whisk, as pastry cream thickens. Bring to a boil and continue to whisk and cook for 2 minutes more. Remove from heat, strain through a fine-mesh sieve, and add butter in small chunks if desired. Stir butter into cream until well incorporated. Pour pastry cream into an airtight container and put plastic wrap on top to prevent a skin from forming. Store in refrigerator for up to 3 days, until ready to use.
  • SIMPLE SYRUP: Water, scant 1 1/4 cups Granulated sugar, 2/3 cup Liqueur, 2 1/2 tablespoons
  • Place the water and sugar in a heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. The sugar should completely dissolve. Remove from heat and pour into a mixing bowl. Cool before adding the liqueur.
  • TEMPERED CHOCOLATE: When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. One way to temper is to place the chocolate in the microwave, and microwave it on high power for 30 seconds at a time until the chocolate is melted. As it recrystallizes, it becomes tempered.

BUCHE DE NOEL



Buche de Noel image

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.

Provided by TYRARACHELE

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 12

Number Of Ingredients 12

2 cups heavy cream
½ cup confectioners' sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6 egg whites
¼ cup white sugar
confectioners' sugar for dusting

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.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 27.6 g, Cholesterol 156.8 mg, Fat 17.7 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 72.4 mg, Sugar 22.9 g

GINGERBREAD BUCHE DE NOEL



GINGERBREAD BUCHE DE NOEL image

Categories     Egg

Number Of Ingredients 27

For the praline:
1 cup pecan halves or pieces
1/3 cup sugar
1/4 cup water
For the cake:
3/4 cup all-purpose flour
1/4 cup cornstarch, sifted
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
6 large eggs
3/4 cup packed light brown sugar
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Confectioners' sugar, for dusting and rolling
For the filling:
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
Pinch of fine sea salt
1/2 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
For the frosting:
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

Steps:

  • To make the praline: Center a rack in the oven and preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment or a silicone baking mat and spread the pecans out on the baking sheet. Bake the nuts for 3 minutes (you want to heat, not toast, them), stir them around and then put them in a warm spot while you cook the sugar. Put the sugar in a small saucepan and pour the water over it. Swirl to moisten the sugar, then put th

GINGERBREAD BûCHE DE NOëL



Gingerbread Bûche de Noël image

Give the classic chocolate Bûche a makeover with festive flavours of ginger, cinnamon, treacle and golden syrup and creamy butter icing

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 47m

Yield Cuts into 10-12 slices

Number Of Ingredients 15

50g butter , plus extra for greasing
50g treacle
50g golden syrup
2 balls stem ginger , finely grated, plus 2 tbsp of the syrup
4 large eggs
100g dark muscovado sugar , plus extra for dusting
100g plain flour
¼ tsp baking powder
2 tsp ground ginger
½ tsp ground cinnamon
200g butter , softened
300g icing sugar
2 tsp vanilla extract
3 tbsp ginger syrup, from the stem ginger jar
white pearl sprinkles , to decorate

Steps:

  • Heat oven to 190C/170C fan/gas 5. Grease and line a 20 x 30cm Swiss roll tin with baking parchment, then grease the parchment a little too. Put the treacle, syrup, butter and stem ginger in a pan, heat until melted and stir to combine, then set aside to cool a little.
  • Put the eggs and sugar in a bowl and whisk using an electric hand whisk until light, mousse-like and doubled in size - this will take about 10 mins. The mixture is ready when it holds a ribbon trail from the beaters for 3 secs. Sift over the flour, baking powder and spices, then pour the melted butter mixture around the sides of the bowl so that it trickles down into the whisked eggs. Very gently fold everything together with a large metal spoon. When just combined, pour the mixture into the Swiss roll tin and ease it into the corners. Bake for 12 mins until just cooked.
  • While the sponge is cooking, lay a sheet of baking parchment, big enough to fit the cake, on your work surface and dust with a little sugar. Once cooked, tip the cake directly onto the parchment. Use a small serrated knife to score a line about 2cm from one of the shorter ends, making sure you don't cut all the way through - this will help to get a tight roll. Gently roll up from this end, rolling the parchment between the layers. Leave to cool like this on a wire rack to help set the shape.
  • To make the icing, put the ingredients in a bowl and whisk until smooth. Transfer to a piping bag fitted with a large round nozzle, or use a plastic sandwich bag and snip off one corner to make a hole about 1cm wide. Unroll the sponge and drizzle the surface with 2 tbsp ginger syrup. Pipe a layer of ginger buttercream over the inside of the roll, then use the paper underneath to help tightly re-roll into a roulade. Slice off both ends for a neat finish. The Bûche can be frozen at this point - simply re-roll in the parchment, then in foil, and freeze. Defrost at room temperature before continuing.
  • Place the Bûche on a serving plate or board. Use the remaining icing to pipe a thick layer over the top of the sponge, zigzagging backwards and forwards to create a tight concertina pattern. Decorate with white pearl sprinkles, if you like. The Bûche will keep in a sealed container for up to 5 days, or can be frozen for up to two months.

Nutrition Facts : Calories 380 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 42 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and tools ready.
  • Fresh ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your gingerbread bûche de noël.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Use a serrated knife to cut the cake: This will help to prevent the cake from tearing.
  • Decorate the cake with your favorite holiday decorations: This could include sprinkles, candy canes, or even gingerbread men.

Conclusion:

The gingerbread bûche de noël is a delicious and festive holiday dessert that is sure to impress your friends and family. With a little planning and effort, you can make this beautiful cake at home. So what are you waiting for? Get baking!

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