Classic Kirsch Yule Log
Hello, foodies =0)
A Christmas celebration without a yule log for dessert is simply impossible! :o)
Today, Christmas yule logs come in all shapes and forms. Mousse, ice cream log, entremet or the traditional rolled sponge cake. Decorated with velvet spray, mirror glaze or buttercream, there is something for everyone.
This week I am bringing you a traditional roulade with buttercream, decorated with Christmas decorations. Back to basics!
This yule log serves 8-10 people
For this recipe, you will need:
Japanese Sponge Cake Michalak Version
- 75gr water
- 75gr milk
- 2gr salt
- 3gr sugar
- 35gr butter
- 70gr flour
- 150gr eggs (3 eggs)
- 50gr rapeseed oil
- 90gr egg whites
- 80gr sugar
- 60gr caramelized hazelnuts
Kirsch Syrup
- 100gr Kirsch
- 2 tbsp water
- 3 tbsp icing sugar
Swiss Meringue Buttercream
- 125gr egg whites
- 150gr sugar
- 1 pinch of salt
- 250gr butter
- 100gr Kirsch
Decorations:
- 50gr dark chocolate
Japanese Sponge Cake
I want to point out that this recipe is not mine. It belongs to the famous pastry chef Christophe Michalak.
This sponge cake is not like the ones you already know — it is ultra moist and soft. The base of the sponge is a reworked choux pastry that I already used in the apricot roulade recipe. HERE
Let's go!
In a saucepan, pour 75gr water, 75gr milk, 2gr salt, 3gr sugar and 35gr butter.
Bring the mixture to a boil, then reduce to medium heat and add 70gr flour.
Stir the mixture vigorously for about 2 minutes. A ball will form.
During these 2 minutes, never stop mixing.
When the dough no longer sticks to the wooden spoon, it has dried out sufficiently.
Transfer the dough to a mixing bowl and mix for 2 minutes with the K beater.
Meanwhile, whisk 3 eggs (150gr) with a fork.
Add the eggs to the choux pastry in 3 additions, mixing well between each addition with the K beater.
The texture will be grainy at first — that's normal. It takes time for it to become smooth and shiny ;0)
Add 50gr rapeseed oil and mix again with the K beater for a few seconds.
Preheat your oven to 180°C, fan-assisted.
In a mixing bowl, pour 90gr egg whites. Egg yolks are not needed for this recipe. I therefore bought ready-to-use egg whites at Migros in carton form.
Whisk the 90gr egg whites with 80gr sugar until you get a beautiful, thick meringue.
Then fold the meringue into the choux pastry in 3 additions using a spatula.
Mix until the batter is smooth and homogeneous.
Prepare a perforated baking sheet and a silicone mat.
Pour all the batter onto the silicone mat. Then spread the batter as evenly as possible over the entire mat using a large offset spatula.
Optional: Sprinkle caramelized hazelnuts on top of your sponge to give it a crunchy texture. :o)
Bake your sponge in the preheated oven at 180°C, fan-assisted, for 20 minutes.
After 20 minutes of baking, remove the sponge from the perforated baking sheet, turn it over onto a sheet of baking paper and let it cool.
Once the sponge has cooled, remove the silicone mat.
Set the sponge aside at room temperature.
Kirsch Syrup
To make the yule log really soft and moist and to give it a great kirsch flavour, we are going to prepare a Kirsch syrup.
It's very easy. ;0) You'll see.
Pour 100gr Kirsch, 2 tbsp water and 3 tbsp icing sugar into a bowl.
Briefly mix with a pastry brush until the icing sugar has completely dissolved.
Set the mixture aside.
Swiss Meringue Buttercream
Swiss meringue buttercream is a "lighter" variation of traditional buttercream. It is also perfect for making fondant cakes or decorating cupcakes.
In a saucepan, pour 125gr egg whites (about 4 eggs), 150gr sugar and a pinch of salt.
Heat everything to 70°C, stirring constantly.
Be careful, the mixture can set very quickly or even burn! Stir constantly and monitor the temperature. If you prefer, you can also heat it over a bain-marie.
Pour the mixture into a very clean bowl (free of any fat residue) and beat at high speed until the meringue is firm and has cooled to room temperature (30°C maximum).
Set the mixer to the lowest speed and add 250gr soft butter, one piece at a time.
The mixture will look a little liquid and lumpy (see photo No. 3). Continue beating the mixture at low speed.
Once the butter has been incorporated into the meringue, increase the mixer speed to full power and whip the Swiss meringue buttercream for 3 to 5 minutes.
After a while, the mixture will emulsify and form a beautiful buttercream.
This Swiss meringue buttercream can easily be coloured and flavoured with gel food colouring, flavourings or fruit purées. Or as today, flavoured with schnapps or liqueur ;0)
Today, we want to make a Kirsch yule log, so add 100gr Kirsch while mixing.
Whip the buttercream until it becomes smooth and shiny.
Assembly
Soak your sponge with the Kirsch syrup using a pastry brush. Keep any leftover syrup for later.
Then evenly spread 3/4 of the buttercream with an offset spatula.
Optional: Sprinkle caramelized hazelnuts over the cream on top ;0)
Fold your sponge over 2-3 cm then roll the sponge cake carefully and evenly.
Wrap your roulade in baking paper and tighten it with a rolling pin so it is nice and firm.
Then place your roulade in the refrigerator for at least 1 hour so the buttercream sets.
Don't forget to take the remaining buttercream out of the fridge 30 minutes before decorating your yule log so you can work with it properly.
After 1 hour of refrigeration, your Swiss meringue buttercream will have set nicely.
Cut 2 pieces of yule log approximately 6 cm from the two ends of the log on a diagonal.
ATTENTION: Make sure to cut the pieces on a diagonal so you can place the branches correctly.
Place your 2 pieces on the rest of your yule log. One piece on the side and another on top.
When you are happy with your structure, brush your yule log with Kirsch syrup and spread the remaining buttercream using a small offset spatula.
As you can see in image No. 1, it does not need to be perfectly smooth, as we are going to draw a wood grain pattern with a fork.
Create wood grain lines with your fork along the trunk of your yule log. Do not touch the top of the cut ends though.
Set your yule log in the fridge for a few minutes.
For decorating the cut ends, carefully melt 50gr dark chocolate in the microwave at 600W for 30 seconds.
Once the chocolate is melted, pour it into a piping bag.
Pipe a spiral with the chocolate onto the cut ends.
Then take a skewer or a toothpick and drag it through the chocolate from the centre outwards to create a beautiful pattern.
Do the same on both ends of your yule log.
Place the yule log on a beautiful plate or serving board.
Time to decorate! :o)
Here, I used snow sugar, sugar mushrooms and sugar holly. As well as classic plastic decorations.
And here is my traditional Kirsch yule log!
Other traditional Swiss flavours are chocolate or mocha. If you are not a fan of Kirsch, you can simply replace the Kirsch with another flavour. :o)
I hope you enjoy my traditional version of the Christmas yule log.
Have a wonderful 2nd Sunday of Advent!
Jenny
PS: All the materials used can be found at the bottom of the recipe.
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Comments
Réponse à Esqzon
By: Sandra R. On 2023-12-17pourrait utiliser un tapis genoise au lieu de mettre sur un simple tapis silicone?
Merci
Replied by: Laura On 2023-12-18
Question de Aurélie
By: Aurélie T. On 2023-11-13bonjour
Je prévois de la faire pour Noël, est-ce que je peux faire le biscuit la veille? Ou c'est mieux le jour J pour le soir?
Replied by: Karin On 2023-11-13
Question de Aline
By: Aline F. On 2021-12-22Bonjour!
Est ce que cette bûche peut se congeler?
Replied by: Karin On 2021-12-22
Question de Christelle
By: Christelle M. On 2021-12-12Bonjour,
Merci pour cette chouette recette.
Ici personne n est fan du kirsch. Comment remplacer par du cacao ou du chocolat ? Par quel proportion et à quel moment incorporer dans la crème au beurre? Merci pour vos conseils
Replied by: Karin On 2021-12-13