Bûche de Noël
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Directions
Directions
- Use a pastry brush to lightly soak a sponge cake with rum simple syrup. Spread the soaked cakes with the chocolate orange pastry cream (leaving a 1” border), and roll each one up as demonstrated, making sure to have a tight, even roll. Transfer to a platter, seam side down. Chill completely.
- Using a serrated knife, trim ½" of cake from both ends. Working from one end, gently slice off a 2" piece of cake, cutting at a 45° angle. Cut another 2" piece from same end, this time cutting perpendicular to roll to create a squared off end.
- Dab one Tablespoon of the Yule Log Icing on angled sides of each 2" piece of roll and stick to cake to form branches, positioning one on top and one on the side. Using and offset spatula or butter knife, spread Yule Log Icing over entire outside of roll, leaving cut ends exposed to reveal spiral). Use a spatula to create textured lines in buttercream to look like tree bark.
- Dust with powdered sugar and decorate with meringue mushrooms just before serving.
