Yule Log (Bûche De Noël)

Directions

Cake:

• 1

  Pre-heat oven to 350°F.  Prepare a large, rimmed baking sheet (17x12 inches) by spraying with pan spray onto the pan then line with 2 sheets of parchment paper.  Parchment paper should stick above the edge of the pan.

• 2

  Whisk 4 egg yolks, plain yogurt, and butter, until combined in a large bowl.

• 3

  Meanwhile, whip the remaining 4 egg whites, on medium-high, in an electric mixer or stand mixer, with whip attachment, on medium-high speed, until stiff peaks, about 3 minutes.

• 4

  Gently fold 1/3 of the egg white mixture into the large bowl of cake mix.  Repeat 2 more times until the egg white mixture is just incorporated.

• 5

  Spread cake evenly onto the prepared baking sheet and place in preheated oven, until cake springs back to touch, 10 to 15 minutes.  

• 6

  Remove from oven and cool for 5 minutes. When cake is still warm, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll up the cake.  Set aside to cool, about 1 hour.

Filling:

• 7

  Whip 1 ¼ cups heavy cream, powdered sugar, vanilla and salt in the electric mixer or stand mixer with whip attachment until soft peaks, about 2 minutes. 

• 8

  Add mascarpone to the mixer and whip until just stiff peaks, about 1 minute.  Set aside in the refrigerator until ready to use.

Frosting:

• 9

  Boil 1 cup heavy cream on high heat, until just simmering.  

• 10

  Place chocolate into a medium bowl and pour hot cream over it.  Let sit for a few minutes, then whisk gently until smooth.  Cool until room temperature, 2 hours to overnight, and transfer to bowl of stand mixer. 

• 11

  Whip mixture in stand mixer with whip attachment until lightened in color and thickened, scraping the sides as needed, about 3 minutes. Set aside until ready to use.

Sugared Cranberries & Rosemary:

• 12

  Boil water and sugar on high heat, and turn down to a simmer until slightly thickened, for 3 to 5 minutes.  Remove from heat and let sit for 1 minute.

• 13

  Place 1/2 cup granulated sugar into a small bowl.  Line 1 baking sheet with parchment paper and set aside.

• 14

  Dip rosemary and cranberries into the hot sugar, transfer and toss into the small bowl of sugar and place onto the reserved baking sheet and let try for 30 minutes until harden.

Meringue Mushrooms:

• 15

  Preheat oven 200°F.  Prepare 1 parchment lined large baking sheet  

• 16

  Whip meringue mix and ¼ cup water in the large stand mixer with whip attachment or electric mixer, on medium-high speed, until stiff peaks, about 10-12 minutes.

• 17

  Transfer to a pastry bag fitted with a 3/8” round tip and secure the piping bag.

• 18

  Pipe about 25- 1 to 1 ½’ inch diameter “kisses” for caps about 1 inch apart onto the prepared baking sheet.  Using a wet finger, press down the point on top of the cap to flatten it out.

• 19

  With remaining mix, pipe about 25 taller “kisses” for stems about ¾ inches at the base with tips pointed up.

• 20

  Bake in preheated oven until firm on the outside, for 1hr 30 minutes to 2 hours. Cool for about 10 minutes before assembling.

• 21

  Using a small paring knife, carefully create a small indent/hole in the bottom of the cap.  

• 22

  Place back onto the baking sheet and sprinkle with cocoa powder.

• 23

  Assemble the stems and caps using a small amount of white chocolate as glue.  Set it aside.

Assembly:

• 24

  Unroll the cake and evenly spread the filling on unrolled cake and roll back up without the parchment paper.  Wrap in plastic and chill for 30 minutes to overnight, seam side down.

• 25

  Trim one side on angle and attach with some frosting to the side of the larger log.

• 26

  Spread the frosting over the whole cake and use fork or cake comb or offset knife to create bark-like lines all over it.

• 27

  Decorate with cranberries, rosemary and mushroom mushrooms.  Sprinkle with additional powdered sugar to create a “snowy” look.