Julia Child Buche De Noel

This delicious Julia Child-inspired Bûche de Noël is a festive treat perfect for any holiday celebration. With its creamy cocoa hazelnut whipped cream, sweet sugared cranberries, and crispy meringue mushrooms, this easy-to-make dessert will impress your guests and bring warmth to your festive table. Plus, you can easily customize it with your favorite flavors!

Ingredients Needed

Sugared Cranberries & Rosemary:

• 1 cup fresh cranberries (do not use frozen)
• 4-5 rosemary sprigs
• 3/4 cup water
• 1 and 1/4 cups granulated sugar, divided

Cake:

• 1 and 1/3 cups cake flour
• 2 tablespoons unsweetened natural or Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated and at room temperature
• 1 cup granulated sugar, divided
• 2 tablespoons vegetable oil, canola oil, or melted coconut oil
• 1 and 1/2 teaspoons pure vanilla extract

For Rolling:

• 3 tablespoons unsweetened natural or Dutch-process cocoa powder
• Meringue Mushrooms:
• 1 large egg white, at room temperature
• Less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
• Pinch of salt
• 2 tablespoons granulated sugar
• 1/2 teaspoon unsweetened natural or Dutch-process cocoa powder (optional for dusting)
• 1 ounce semi-sweet chocolate, finely chopped

Cocoa Hazelnut Whipped Cream:

• 1 and 1/2 cups cold heavy cream
• 2 tablespoons Frangelico liqueur
• 1/4 cup confectioners’ sugar
• 1 tablespoon unsweetened natural or Dutch-process cocoa powder
• 1/2 cup finely chopped hazelnuts (optional)

Ganache Topping:

• 6 ounces semi-sweet chocolate, finely chopped
• 3/4 cup heavy cream

How To Make Buche De Noel

1. Sugared Cranberries & Rosemary: Prepare the cranberries and rosemary the night before decorating the cake. Place them in a large heatproof bowl. In a saucepan, simmer water and 3/4 cup sugar until dissolved, then cool for 5 minutes. Pour the syrup over the cranberries and rosemary, stirring. Let it sit for 15 minutes. Transfer them to a parchment-lined baking sheet and dry for 1 hour. Toss in the remaining 1/2 cup sugar and let them dry for another hour. Store in the refrigerator for up to 3 days.
2. Prepare the Cake: Preheat the oven to 350°F. Grease and line a 12×17-inch baking pan. Whisk together cake flour, cocoa powder, baking powder, and salt. Beat egg whites with 1/2 cup sugar on high for 4-5 minutes until stiff peaks form. Set aside. Beat egg yolks with the remaining sugar, oil, and vanilla for 3-4 minutes. Fold in half of the egg whites, then the flour mixture in two batches. Pour into the pan, smooth, and bake for 15-16 minutes, until the cake springs back.
3. Prepare to Roll the Cake: Dust a surface with 3 tablespoons cocoa powder. Once the cake bakes, invert it onto the prepared surface and peel off the parchment paper. Roll it tightly from the narrow end. Let it cool completely, either on the counter or refrigerate for up to 1 day.
4. Make the Meringue Mushrooms: Preheat the oven to 200°F and line a baking sheet. Beat egg white, cream of tartar, and salt on high for 2 minutes until foamy. Gradually add sugar and beat until stiff peaks form. Pipe quarter-sized rounds and cones. Bake for 2 hours, then turn off the oven and cool for 20 minutes. Attach the tops to the stems with melted chocolate and let set for 1 hour.
5. Make the Cocoa Hazelnut Whipped Cream: Whip cold heavy cream, Frangelico, confectioners’ sugar, and cocoa powder for 2-3 minutes until medium to stiff peaks form. Fold in chopped hazelnuts if desired.
6. Assemble the Cake: Unroll the cooled cake and spread whipped cream evenly on top, leaving a 1/2-inch border. Sprinkle with chopped hazelnuts. Roll the cake back up and refrigerate for at least 30 minutes to firm it up.
7. Make the Ganache Topping: Place chopped chocolate in a bowl. Heat heavy cream until simmering and pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth. Chill the ganache for 30 minutes to 1 hour.
8. Decorate the Cake: Unroll the cake and slice a 3-4 inch piece off at an angle. Attach this piece to the main cake to form a branch. Pour ganache over the cake and create a bark texture with a fork. Decorate with meringue mushrooms, sugared cranberries, rosemary, and a dusting of confectioners’ sugar. Serve immediately or refrigerate for up to 3 days.

Recipe Tips

• Use Room Temperature Ingredients: Ensure eggs and other refrigerated ingredients are at room temperature before mixing. This helps achieve better volume and a smoother batter.
• Don’t Overmix the Batter: Gently fold the dry ingredients into the wet mixture to maintain the airiness of the batter. Overmixing can result in a dense cake.
• Prepare the Rolling Surface: Dust a clean kitchen towel with cocoa powder before rolling the cake. This prevents sticking and adds a subtle chocolate flavor.
• Allow the Cake to Cool Completely: Before unrolling and filling, let the cake cool completely to prevent it from cracking. You can speed up this process by refrigerating it for about 3 hours.
• Use a Serrated Knife for Slicing: When cutting the rolled cake, use a serrated knife to make clean slices without compressing the sponge.

How To Store Leftovers

• Refrigerate: After preparing, Cover leftover Bûche de Noël tightly with plastic wrap and refrigerate for up to 3 days.
• Freeze: Wrap leftover Bûche de Noël tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. To thaw, place it in the refrigerator overnight before serving.

Nutrition Fact

Serving Size: 1 slice (180 grams)

• Calories: 500
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 60mg
• Sodium: 250mg
• Potassium: 350mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 45g
• Protein: 6g

More Julia Child Recipes:

• Julia Child Chocolate Cake
• Julia Child Chocolate Almond Cake
• Julia Child Cinnamon Toast Flan
• Julia Child Madeleine Recipe