“Yule Jewel” from the Portland Press Herald

Making the Buche de Noel – or – Yule Log – Meringue Mushrooms & Marzipan Moss

Buche de Noel - Yule Log CakeCreating a Buche de Noel is a multi step process. You first make the decorations: the Meringue Mushrooms, the Marzipan Moss, and the Glace Royal Birds. Next you make the Chocolate Cake and the Chocolate and Vanilla Buttercream. Finally, you assemble your Yule Log. Chef’s note: Shanna is fortunate to know a fabulous French chef who sends her delicately packed glace royal birds for her Buche de Noel. Making the birds is the one part of the process she does not perform in-house. Becoming friends with an extremely talented French chef who sends you glace royal birds will probably take more time than most people have at the holidays. So, do a web search for “glace royal” or “royal icing” to find a recipe.  Then, pipe the royal icing into a shape very similar to a marshmallow peep. Or, you can leave the birds off altogether. The cake is lovely even without the birds.

For ease of reading, we have broken the component recipes across several pages. The Meringue Mushrooms and Marzipan Moss are on this page. The Chocolate Cake is on page 3. The two Buttercreams are on page 4. The final Buche de Noel/Yule Log assembly instructions are are on page 5.

Merigue Mushrooms for Buche de Noel / Yule Log
Author:
Cuisine: Seasonal Holiday Dessert - Christmas
Recipe type: Dessert
Ingredients
  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla
  • Glace royal (royal icing) "glue"
  • Cocoa Powder (for "dirt effect")
Instructions
  1. Fill a pot halfway with water and bring to a boil, then turn down to simmer.
  2. Put egg whites and sugar in a mixing bowl, place over simmering water, and continuously whisk until all the sugar melts. This should take 4 to 6 minutes. The egg whites will feel warm to the touch.
  3. Beat on high speed with a whisk for 5 minutes, until they are shiny, tripled in size, and fluffy and white.
  4. Place meringue in a piping bag with a wide-mouth round tip. Line parchment paper on a sheet tray.
  5. Pipe circles in varying sizes; these will be the tops. Pipe out “Hershey Kiss” forms by pulling up when piping circles; these will be the stems.
  6. Let mushrooms dry on a sheet tray for 1 to 2 weeks, or until firm and crispy.
  7. Make a glace royale glue (1 egg white, ¼ cup powdered sugar and a dash of lemon juice).
  8. Make a hole in the bottom of the mushroom top with a toothpick, attach bottom, and top with glace royale glue. Let set. Some mushrooms can be dusted with cocoa powder to give a dirt-like effect.
Marzipan Moss for Buche de Noel / Yule Log Cake
Author:
Cuisine: Seasonal Holiday Dessert - Christmas
Recipe type: Dessert
Ingredients
  • 1 tube of marzipan, 4-ounce tube
  • ¾ cup powdered sugar
  • 3 drops green food coloring
Instructions
  1. Mix marzipan with green food coloring and ½ cup powdered sugar until incorporated.
  2. Marzipan should feel less sticky. Dust spider with powdered sugar.
  3. Push marzipan through a mesh strainer to form moss. Cut off with a knife and reserve.

Pages: 1 2 3 4 5

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.