“Yule Jewel” from the Portland Press Herald

Making the Buche de Noel - or - Yule Log - Final Assembly

 

Final Assembly - Buche de Noel/Yule Log Cake
Author:
Cuisine: Seasonal Holiday Dessert - Christmas
Recipe type: Dessert
Instructions
  1. Unmold cake on parchment paper; this will aide in rolling the cake.
  2. Cut 1-inch strip off of cake, reserve, and frost with chocolate frosting ⅛-inch thick.
  3. Place strip on bottom of cake and, using parchment paper, roll cake.
  4. If any buttercream comes out, use a spatula to frost the cake.
  5. Pipe vanilla buttercream on the ends of the log and two knots on top.
  6. Fill piping bag with a flat/fluted tip with chocolate buttercream. Pipe lines all over log, and seal each end.
  7. Place in refrigerator. Once set, slice each end with a hot knife and each knot on top.
  8. Decorate log with green vines, leaves and, with a small round tip, pink blossoms created with a three-dot combination. Refrigerate and let set.
  9. Scatter marzipan moss, mushrooms and birds all over log and serve.

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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.