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Recipes

Gluten Free Buche De Noel

Buche de Noel

Yield: 8-10 luscious servings

*This recipe was given to me from an old employee/good friend.  It was her uncle Pierre’s recipe.  I have adjusted the ingredients slightly and the wording extensively, however, all the credit must go to the Firman family for this fabulous recipe.

Allergens

 

Ingredients

Cake

  • 2.50 oz Cake Mix
  • 1 oz cocoa
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 5 eggs, room temp.
  • 5.25 oz sugar, divided
  • 1 tsp vanilla extract

Chestnut Buttercream Filling

Part 1

  • 4 oz butter
  • 3.50 oz sugar
  • 1 egg yolk
  • ¼ tsp salt
  • 1 ½ tsp vanilla extract
  • 1 oz heavy cream
  • 9.50 oz powdered sugar

Part 2

  • 3 oz hazelnuts, roasted
  • 1 oz butter
  • 1 oz heavy cream
  • 1.60 oz powdered sugar
  • 1 Tbsp cocoa powder

Mocha Silk Frosting

  • 6 oz powdered sugar
  • 1.40 oz cocoa powder
  • 2 tsp instant coffee
  • 2.25 oz butter
  • 1 oz corn syrup
  • 1 tsp vanilla extract
  • 1 oz heavy cream

Instructions

Make sure you have a clean, lint-free dishtowel ready. Line a 9-by-13-inch sheet pan with parchment and coat with cooking spray. Preheat oven to 350°F.

Cake

  1. Whisk together Cake Mix, cocoa, baking powder, and salt in small bowl; set aside.
  2. Separate eggs and then in a stand mixer with whisk attachment, beat yolks only until thick and pale yellow.
  3. Gradually add 6 Tbsp of the sugar, whisking well after each addition. Mixture should fall off whisk back into batter like a thick ribbon when lifted from the bowl.  Step #4 and #5 combined is called “ribboning”.
  4. Add vanilla and beat again.
  5. While yolks are going, in a second stand mixer (if you have one) or in a small bowl with a hand mixer, whisk whites with a balloon attachment until foamy.  You also have the choice of ribboning your yolks by hand and whisking your whites in your stand mixer.
  6. Gradually add remaining sugar to whites, whisking constantly, until whites reach firm peaks.  Whites should be stiff and look glossy.
  7. Fold one-third whites into yolk mixture by hand with a spatula to lighten it, then fold in remaining whites.
  8. Slowly fold dry ingredients into egg mixture; fold in gently but thoroughly.
  9. Spread batter evenly into prepared pan. Use an offset spatula to spread batter into corners and around edges. It will be thin but batter should cover the entire sheet pan surface.
  10. Put pan into oven immediately and bake for 10-12 minutes, just until cake is golden on top and toothpick comes out clean.
  11. Remove from oven and let cool for just 2 minutes to take the initial heat off.  Then place your clean dishtowel over the cake and a wire rack over top. Invert cake onto rack. Remove pan and parchment.
  12. Cut off any crisp edges if necessary (I hardly ever do this) and then fold the dishtowel over the short end of cake about ½-inch. Roll cake in towel and place seam side down on the wire rack to cool completely.

Chestnut Buttercream Filling

  1. In a stand mixer fitted with paddle attachment, cream butter until light and fluffy.
  2. While butter is creaming, combine sugar, egg yolk, salt, vanilla, and heavy cream in a medium bowl and beat with hand mixer for 8 minutes at medium speed.
  3. Add yolk mixture a little at a time to creamed butter, beating well after each addition. Scrape sides of bowl often.
  4. Gradually add powder sugar, beating well after each addition. Set buttercream aside.
  5. Part 2: Puree roasted hazelnuts with butter, heavy cream, powdered sugar, and cocoa in a food processor until a paste forms.
  6. Beat hazelnut puree into buttercream on low speed until thoroughly combined.
  7. If necessary, thin mixture with a little heavy cream – you want mixture to be an easily spreadable consistency.

Mocha Silk Frosting

  1. Whisk powdered sugar, cocoa, and coffee together in the bowl of a stand mixer fitted with paddle attachment.
  2. Add butter and corn syrup and beat on medium-low to combine.
  3. Add vanilla extract and heavy cream and beat until frosting consistency forms.

Assembly

  1. Unroll cooled cake, leaving it on towel.  I like to place mine on the countertop at this point, no need for the cooling rack.  Your cake will look sad and flat, don’t worry, it will perk up!
  2. Spread filling evenly over cake, all the way to the edges.  Be sure to place a generous amount into the curled up edge of your cake.  This will be the end you rolled first and the extra frosting will create the center of the cake.
  3. Roll cake up one last time, without the towel of course. However, you can use the towel to help you roll the cake!
  4. Place cake seam side down on a large plate, preferably the one you will be serving it on.  Refrigerate for 1 hour to set.
  5. Trim a small wedge from each side of the cake. Be sure cut it at an angle to give the log (cake) more character.
  6. Spread a small amount of filling onto the sides of the cake in two different places and press reserved wedges into frosting to make “knotholes”.  Look at the picture for reference. I did one on each side of the cake and one “knothole” towards the front while the other was towards the back.  You can place one on top too! Be creative, this is the fun part 🙂
  7. Frost entire cake with remaining frosting, frosting up around sides of “knotholes” but do not cover them up! Be sure to work frosting as far under roll as possible too.  And when ready, draw a small offset spatula lengthwise through the frosting to mimic texture of bark.
  8. Keep cake refrigerated until serving; it is much easier to slice when cold and firm.
  9. Before serving, surround cake with rosemary, holly, cranberries, or cherries!  Top with powdered sugar or grinded sea salt + cocoa nibs (like pictured).  You can add meringues for décor or make marzipan mushrooms!!! Enjoy the process and devour the cake 🙂