Bûche De Noël Recipe

Prepare oven and pan

Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the paper.

Whisk eggs and sugars

In a large heatproof mixing bowl set over a pot of simmering water (double boiler), whisk together the 6 eggs, 1 cup granulated sugar and 1/2 cup light brown sugar until warm to the touch and sugar dissolves (about 2–3 minutes). Remove from heat and whisk on high with an electric mixer until very thick, pale, and ribboning (about 6–8 minutes).

Fold in wet ingredients

Gently fold in 2 tsp vanilla, 1/2 cup pumpkin purée and 2 tbs vegetable oil until combined, taking care to keep as much air in the batter as possible.

Sift dry ingredients

Sift together 1 cup all-purpose flour, 1/2 cup cake flour, 2 tsp pumpkin pie spice, 1 tsp baking powder and 1/2 tsp salt. Fold the dry mixture into the egg mixture in two additions, alternating with the 2 tbs milk, folding gently until no streaks remain. Do not overmix.

Bake

Spread batter evenly into prepared pan with an offset spatula. Bake 10–12 minutes, until the cake springs back slightly and a toothpick inserted comes out clean or with a few moist crumbs.

Roll warm

While cake bakes, dust a clean kitchen towel with the 2 tbs powdered sugar. As soon as cake is out of oven, invert cake onto the sugared towel, peel off parchment, and starting from the short edge, roll the cake and towel together into a tight spiral. Allow to cool completely rolled up while you prepare the filling (about 30–45 minutes).

Bloom gelatin

Sprinkle 1 tsp instant powdered gelatin over 1 tbsp cold water and let sit 5 minutes to bloom.

Make custard base

In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream and warm gently until steaming (do not boil). In a bowl, whisk 4 egg yolks with 1/2 cup granulated sugar until pale. Temper the yolks by whisking a small amount of the hot milk into the yolks, then slowly whisk the yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C). Remove from heat.

Finish custard

Stir the bloomed gelatin into the hot custard until dissolved. Add 2 tbs dark rum or bourbon (optional) and 1 tsp vanilla. Let cool to room temperature, stirring occasionally so it does not skin.

Whip and combine

Whip 4 tbs softened unsalted butter in a bowl until smooth. When custard is cool but still pourable, beat it into the softened butter in a few additions until smooth and homogenous. Chill briefly (15–20 minutes) if needed to firm to a spreadable consistency; it should be thick enough to hold shape but still soft enough to spread.

Make meringue

Preheat oven to 200°F (95°C) or lowest setting if your oven runs hot. Line a baking sheet with parchment. In a clean bowl, beat 3 room-temperature egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 3/4 cup granulated sugar, a tablespoon at a time, beating until glossy, stiff peaks form and sugar is dissolved.

Pipe caps and stems

Using a piping bag fitted with a round tip (or a spoon), pipe small mushroom caps (about 1–1.5 inch wide) and separate small stems (small mounds or elongated cones) onto the parchment, leaving space to join caps and stems after baking. Bake meringues for 1.5–2 hours in the low oven until dry and crisp. Turn off oven and let meringues cool inside the oven for 30 minutes to an hour to fully dry.

Assemble and finish mushrooms

Melt the dark chocolate and pipe or dip a little onto the bases of the caps to attach stems, or use a dab of melted chocolate to glue stems to caps. Dust caps lightly with powdered sugar and add cocoa powder spots to caps with a small brush for a realistic look. Store in an airtight container until use.

Make buttercream

Using a stand mixer fitted with the paddle attachment, beat 2 cups room-temperature unsalted butter on medium until pale and creamy (3–5 minutes). Gradually add 8 cups sifted powdered sugar, alternating with 4 tbs heavy cream or milk, mixing on low initially then medium-high until light and fluffy. Add 2 tsp vanilla. If needed, add 1 tsp light corn syrup to smooth texture.

Create bark tones

Divide buttercream into two bowls: about 3/4 in a large bowl for the main light bark color and 1/4 reserved for dark accents. Leave the larger portion a pale cream color. Mix the smaller portion with 2 tbs unsweetened cocoa powder and 2 tsp strong espresso (or a little hot water) and a drop of black gel coloring to create a deep brown/gray 'bark' color. Transfer both to piping bags.

Crumb coat

Unroll the cooled sponge gently. Spread the eggnog cream filling evenly over the cake, leaving a 1/2-inch border at one short edge. Re-roll the cake tightly without the towel to form a log. Trim the ends at an angle if desired for a natural look. Place the log seam-side down on a rack over a tray and apply a thin crumb coat of the pale buttercream. Chill 20–30 minutes to set.

Apply bark texture

Apply a thicker final layer of the pale buttercream all over the log. Using an offset spatula, create horizontal wood-like grooves by dragging and scoring the buttercream in uneven lines. Use the darker buttercream in a small piping bag to add irregular lines and knots; then use a small offset spatula or bench scraper to slightly smear and blend the dark lines into the light to mimic birch bark. Optionally, use a toothpick to add fine streaks of black gel for contrast. Chill 10–15 minutes to set the surface.

Attach mushrooms and garnishes

Use a little reserved buttercream or melted chocolate to glue meringue mushrooms onto the log in small clusters. Add sugared cranberries, edible holly, or fresh rosemary sprigs for festive decoration. Lightly dust the whole log with powdered sugar to simulate snow.

Serve and store

Refrigerate the finished bûche for at least 1 hour before slicing to let the filling set. Bring to room temperature 20–30 minutes before serving for best texture and flavor. Serves 12–14. Store covered in the refrigerator for up to 3 days; add mushrooms just before serving if you prefer them crisp.