Hi Claire! I made your Bûche De Noël for Christmas. It's quite involved so admire how you and your camera buddies made this at 10:30 pm. I hadn't made a Yule Log in probably 40 years. The cake roll came out great, but I overcompensation with a clean towel that was way too big. As it was in the fridge chilling, I started on the filling, that for whatever reason never set up for me. I decided to use the buttercream for filling and frosting. Working with a vintage Sunbeam Mixer, the frosting really came up beautifully and tasted luscious. By the time the entire log was finished, my kitchen looked like a buttercream crime scene. Despite this ( I was actually having a ball making it) the kitchen was cleaned, and sprinkled the log with sparkly sugar. I felt your recipe was top notch. Most importantly, my family loved it and thought it was pretty. The Yule Log was melt in your mouth and super chocolaty. Thanks for the recipe and hope you and your family had a great holiday.
This was my grandmother's cake of choice for her birthday (she grew up in Vienna). We made it every year, and the mushrooms and frogs were made of marzipan, and we made moss out of colored sugar.
Hey Claire! I know this is too far into the season, but I'd love to see you walk us through the process of making Panettone someday. I remember you talked about it a couple times before, and it would be super interesting (and fun!) to see. Happy holidays!
I think this was probably Claire's best video ever on her RUclips channel. Thank you so much for your detailed description and step by step instructions on what to do to make this desert a success.❤❤❤❤❤
Going through a bad phase in my life. But watching these videos put a smile on my face, been watching all claire's videos from this channel as well as BA's channel.
To me, Claire is Christmas! It's been years since my christmas desserts come from her - and they're always a hit! I'm so thankful that she gives us these beautiful recipes to share (and impress) with our families 💕
I made this cake and it turned out perfect! Thank you Claire! I filled it with vanilla ice cream and added chocolate ganache on top of the buttercream…I was scared to roll it up and your recipe and instructions were amazing!
buche de Noël are also very common in Quebec for christmas! Used to have one every year after christmas dinner when my mamie was still alive and we celebrated christmas with her :)
I would love to see Claire do a breakdown of mushrooms. The best pick for certain dishes, flavor profiles, pros and cons of harvesting yourself vs buying from the store, etc...🍄
Sorry I'm late to the party this week but I just want to say I LOVE EVERYTHING ABOUT THIS. My partner is insisting I make it for him because he's always loved them and thinks yours looks amazing. I also loved seeing you experiment, like making it mocha flavoured and your idea for the mushroom pattern totally working out. Absolutely the best! Thanks, Claire!
I love yule logs. We get one from a local bakery for Christmas every year and they use marzipan for the mushrooms. The whole thing is delicious, but the marzipan is my favorite part.
I ALWAYS love Claire's verdicts. "Mmm." "Mm." The best type of response to get when feeding people! 😄 Edit: Omg, the Ringo Cat Cam. I should have waited a few more seconds to post my original comment 😍😍
Just a note for the "Silkiest Chocolate Buttercream" ingredients in the description, it is actually 1 TEASPOON of kosher salt! I accidently used a TABLESPOON in my recipe and it was WAY too salty. I ended up looking in my copy of Dessert Person and it was listed as 1 tspn there! Otherwise, I ended up making this recipe for my family's annual baking competition and they loved it! I infused the whipped cream with cardamom seeds and it really added a nice spicy touch to it. Thanks so much, Claire!
My aunt and I attempted to make a Yule log a few years ago and the spiral was the hardest thing to do! Ours turned out really janky looking but tasted great, we'll have to try your recipe sometime soon! It's nice to see a master at work.
I LOVE your baking videos. I love that you explain things, like the science behind some baking processes. My sister and I made your kouign-amann a couple of months ago, and they were delicious. I'm attempting a buche de noel tomorrow and the next day. Thanks for this content! I hope you are well-compensated in Kerrygold!
I actually love Kerrygold. I found them a few months ago in the store when trying to find some really nice butter and not the generic store brand cheap stuff for toast. They have spreadable butter as well which comes in natural or with oil. I was surprised just how good this butter is. If you're used to just getting normal store bought butter from like Walmart or something, it's shocking just how rich and flavorful this butter is. Highly recommend, and I'm glad to see them sponsor you!
I used this recipe for the sponge cake. I had my doubts when I saw 1.5 tsp of Kosher salt. But I followed the recipe anyway. Result too salty! 3/4 or 1 tsp would have been perfect for a balanced hit of saltiness.
I've found that here in Czechia, most commercially available salt is somewhat more salty than the kind they have in the US, so that might have been the reason it was too salty, although it might be a preference too. Generally with salt, you can just go with your gut as you use salt almost all the time and have intuitive understanding of what might be too much/little.
I saw this comment when baking the cake and used half the amount of salt. And it was still on the salty side, it was giving salted caramel flavour. So THANK YOUUU for commenting about it or else it would’ve been inedible ❤
Another fabulous Claire vid! I loved the dots on the mushrooms! Claire always takes her classics to new levels! I’m considering making 2 of these - I need a gluten free desert for a party. Thinking of making a half-sized GF version and a full-sized one. I think the only gluten in the whole desert is the flour in the cake. I’ll sub King Arthur GF flour mix for the small cake. Wish me luck! The person I’m making it for actually has celiac disease, (not the GF fad people) so I will scrub my work area carefully and keep all utensils separate as well. Even a utensil rubbing against a gluten food can affect people with celiac.
For the buttercream, the salt and the vanilla are teaspoons, NOT tablespoons like it's listed on the description. My texture came out perfect but the taste is salty and gross. Making for Christmas, any suggestions on how to fix this?!
The exact same thing happened to me. It was so disappointing because almost every element was too salty, cake and buttercream. Really disappointing because the texture was also great, but the salty nature was inedible!
My whole family canNOT get enough of my mom's "chocolate roll"! She skips the coffee, outer frosting, and fancy decorating from this video, but it's a hit every year.
I'm looking forward to making this next week! Would love it if all of the ingredients could be listed by weight instead of volume. I'm surprised that they're not.
Thanks Claire for setting us up for success with your detailed and clear instructions! I made my first bûche de Noël ever for Christmas after watching this video. I didn’t attempt the mushrooms this time so my decorations weren’t as cool as yours but next time 👊. Merry Xmas to you and yours and everyone that makes this channel possible!
Ok. I had some vague idea that I’d like to make a Yule Log this season but you cured me of that, lol. There’s no way I’d go to all that trouble just for myself! Thanks for saving me from a holiday disaster! 😅
Can the mushrooms stay on the log overnight in the fridge, or will the buttercream and humidity melt them? Should they only be placed on the log last minute?
I watched this when It came out last year in 2023 and decided I wanted to make it for Christmas this year in 2024. I made a test one the week before Christmas just to make sure I was capable. It came out great and so beautiful! I can confirm that if you have cracks continuing on any way is the best way to go. You couldn't even tell the cake had cracked at the end and it didn't mess anything up. That's what the test cake is for though!
I made the sponge and the filling today (Thursday) and will make the buttercream tomorrow. Taking to a family Christmas party on Saturday. I hope the sponge holds up but according to Claire the fat in the filling will keep the sponge from absorbing. I watched the step by step so many times but had a good time making a part of it today.
Will you follow up with how this works out for you? I am hoping to take this to a dinner on Christmas and would like the make as much of it in advance as possible. I was planning to make the buttercream and mushrooms this weekend and then the cake and filling on the 24th and then assemble it all on Christmas Day, but if I could do more of that in advance, possibly making the cake a few days early that would be helpful.
RE: meringue mushrooms. Instead of cocoa powder, would it be possible to use dehydrated raspberry or strawberry powder? Just curious if it would bleed. But if it works it'd look and taste fantastic, right?
I made a yule log one time and the mushrooms were the most fun part to make. I made a ton of extra mushrooms so that everyone could have a mushroom on their serving.
i have a D&D group right now where i play a nature cleric, and i want to make this if we do another xmas party this year bc it absolutely suits my character
Sorry if I missed this, but is there a written recipe anywhere, or just the listed ingredients and then we're intended to follow the video for the step-by-step?
I couldn't find that either so I used the listed ingredients and followed the video step-by-step. I did note that there were a couple of ingredients that were different measurements as shown in the ingredients list to the video narrative ie the milk chocolate and the creme fraiche. Right or wrong that is what I did. I just finished the cake and the filling and they are in the fridge. I plan to make the buttercream tomorrow using Clare's cookbook just in case.
The recipe is from her cookbook Desert Person actually. These recipes are usually uploaded here with just the ingredient list and made so that you can cook along with the video in your kitchen.
That's the best description I've seen of how to do this. Watching the GBBR, I was really mystified by how the contents got this to work, and I've read a few recipes, but it's so much better to see some go through the steps with this much care. The result looks fantastic, the filling and frosting look amazing, and if I ever make this I have to remember not to include any coffee or my wife will not forgive me 😂 Awesome video! 👍
I've always loved this cake. I don't really bake so never make one. But always thought the coolest thing was the mushrooms. Now you see these made and they don't do the mushrooms. Shame. Merry Christmas from Abbey-cat and me in Corvallis Oregon.
a year late, but still timely. I love jelly rolls, but I never quite get the steps right when rolling. This was so helpful, thank you very much! i've made a number of yule logs over the years, and they are always very popular with the family, who doesn't really like Christmas pudding (but does like Christmas cake, uk style). There's a challenge, show us how to make a British/Jamaican Christmas Cake.
A yule log cake was my first "ambitious" bake, and it was so fun to do! Just make sure you keep an eye on that towel, cuz I accidentally rolled mine into the inner icing 😂 luckily it was only a few inches so I could pretty neatly unroll and remove it
I made the buttercream and the consistency is perfect! Looks beautiful but I thought 1 tablespoon of salt sounded like a lot. And it was, it’s looks beautiful but taste only of salt!
Some recipe questions: The whipped filling recipe says 2 oz chocolate. Claire in video says 3 oz. In sponge cake recipe, she is shown putting in instant coffee, but recipe doesn't list any coffee there. In buttercream recipe, she says sugar to be melted with water in saucepan into syrup at 238 degrees, but recipe doesn't mention how much water. I'm still making it and it looks fabulous, but for next time...thanks!
Started making this (the sponge is done and cooled overnight because things are busy). I'm trying to make this ahead since I have family staying with me starting next week. Question: with the whipped cream filling, could this be frozen? Or should I use another filling so that I can continue making this ahead for Christmas dessert?
Okay I watched at least a dozen recipes then chose this one………it is really good and easy to make after water the video segment 15 times. It turned out great. The chocolate buttercream is totally worth the effort. I think the next time I would increase the chocolate sponge ingredients by 1.5 times. It would make it a little thicker but still be able to roll. My surprise Christmas Eve dessert. Heck I may have to finally buy the book.
What can I use instead of crème fresh? Mascarpone or cream cheese? Oh and can I ask what’s the purpose of powdered sugar in the meringue? I made them before only with white granulated sugar.
I tried twice over the course of 1.5 hours to get the filling to whip and it would curdle each time. I added more cream and saved it a few times but could never get it to that consistency. I was using sour cream instead of creme fraiche, is that why?
This was my beautiful mother's FAVORITE💕 dessert to make for the holidays. To be honest, these days, I hate Christmas, I have my reasons; go ahead and judge me...I don't care.☺️ BUT-- I love Jesus, my mother, chocolate cake, and I love Claire...so all in all...this was a wonderful episode, thank you Claire 🥹🥲♥️.
Hi claire love the log the mushrooms so cute 😍 defo going to try your buttercream, is there any chance you could list all ingredients in grams as well. Cups are something we dont use in Ireland but use kerrygold all the time for baking so the best butter😊 in the world.
Couldn’t get the filling to whip at all! It went straight from liquid to curdled. tried reconstituting it with more heavy cream and putting it in the fridge for a while in case it wasn’t cold enough; still went straight from liquid to curdled.
this happened to me! so i had to remake it. id recommend combining the heavy cream and chocolate on really low heat, because i find when heavy cream becomes too warm, it splits. so just melt until combined and DO NOT leave it on longer than that. and instead of whipping with a hand mixer i just whipped it by hand so it wouldn’t get whipped too fast, which i think contributed to the curdling. that way i got a good filling. i hope this helps :3
I don't care much for bûche de Nöel. I don't much care much for buttercream. But I saw that bûche de Noël, and all I could think about is I want a dish of chocolate buttercream and a cup of coffee.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hi Claire! I made your Bûche De Noël for Christmas. It's quite involved so admire how you and your camera buddies made this at 10:30 pm. I hadn't made a Yule Log in probably 40 years. The cake roll came out great, but I overcompensation with a clean towel that was way too big. As it was in the fridge chilling, I started on the filling, that for whatever reason never set up for me. I decided to use the buttercream for filling and frosting. Working with a vintage Sunbeam Mixer, the frosting really came up beautifully and tasted luscious. By the time the entire log was finished, my kitchen looked like a buttercream crime scene. Despite this ( I was actually having a ball making it) the kitchen was cleaned, and sprinkled the log with sparkly sugar. I felt your recipe was top notch. Most importantly, my family loved it and thought it was pretty. The Yule Log was melt in your mouth and super chocolaty. Thanks for the recipe and hope you and your family had a great holiday.
Loving that Felix's "time out" is just being told he's on time out while doing exactly whatever he wants
Carrying away all the Kerrygold at once brings back hardcore Gourmet Makes vibes.
"Today I'm making gourmet... butter" 😂
Yes!
who wants to see Harris cooking?
i'd love that, who else wants to see Harris cooking on an episode?
@@CSaffitz OMG I can't believe the positive response, lol. Can't wait for Harris or Harris x Claire collab.
It's not his show, so I would prefer to see them collaborating together.
@@CSaffitzwhat’s it like when you two make dinner together? That’d be cool to see!
@@CSaffitzpls it’d be so funny
This was my grandmother's cake of choice for her birthday (she grew up in Vienna). We made it every year, and the mushrooms and frogs were made of marzipan, and we made moss out of colored sugar.
Oh my God!!! The mushrooms are adorable, and a cute creative spin on a yule log cake!!!
Hey Claire! I know this is too far into the season, but I'd love to see you walk us through the process of making Panettone someday. I remember you talked about it a couple times before, and it would be super interesting (and fun!) to see. Happy holidays!
“I wanted to do a lot of mushrooms” ~ Claire Saffitz, 2023
Heard every Friday at high schools and colleges around the world.
Came on to make this exact comment 😂
"it is an amazing...substance."
I yelled, "Isolate that sound clip!'
Hey, it's the 2020's...
Wow I’ve had Yule log but this is way over the top outside of the box. This is amazing especially the mushrooms
I think this was probably Claire's best video ever on her RUclips channel. Thank you so much for your detailed description and step by step instructions on what to do to make this desert a success.❤❤❤❤❤
I love the way Vinny & Claire interact 😂 her calling out his facial reaction to her mushrooms
Going through a bad phase in my life. But watching these videos put a smile on my face, been watching all claire's videos from this channel as well as BA's channel.
So sorry to hear that. Glad you're finding solace from her videos! Hugs
Great photography, I felt like I was really THERE and could see all the bits that really matter. Thank you!
To me, Claire is Christmas! It's been years since my christmas desserts come from her - and they're always a hit! I'm so thankful that she gives us these beautiful recipes to share (and impress) with our families 💕
I made this cake and it turned out perfect! Thank you Claire! I filled it with vanilla ice cream and added chocolate ganache on top of the buttercream…I was scared to roll it up and your recipe and instructions were amazing!
fate is when I’ve been thinking about this cake for the past week, and when I’m about to make it, Claire uploads a recipe :)
I’m screaming I literally was looking for recipes for this yesterday! Claire is a godsend I swear
buche de Noël are also very common in Quebec for christmas! Used to have one every year after christmas dinner when my mamie was still alive and we celebrated christmas with her :)
I would love to see Claire do a breakdown of mushrooms. The best pick for certain dishes, flavor profiles, pros and cons of harvesting yourself vs buying from the store, etc...🍄
Sorry I'm late to the party this week but I just want to say I LOVE EVERYTHING ABOUT THIS. My partner is insisting I make it for him because he's always loved them and thinks yours looks amazing. I also loved seeing you experiment, like making it mocha flavoured and your idea for the mushroom pattern totally working out. Absolutely the best! Thanks, Claire!
Would love a video on holiday cookies or making like dessert trays to give as gifts!
I think she has a video on making and decorating sugar cookies around the holidays:)
I think she’s Jewish but there are Hanukkah cookies too. Maybe if we ask nicely 😊
I love yule logs. We get one from a local bakery for Christmas every year and they use marzipan for the mushrooms. The whole thing is delicious, but the marzipan is my favorite part.
I ALWAYS love Claire's verdicts. "Mmm." "Mm." The best type of response to get when feeding people! 😄
Edit: Omg, the Ringo Cat Cam. I should have waited a few more seconds to post my original comment 😍😍
i love watching claire decorate and do crafts, please do more videos like this!
I’ll probably never make this but I’ll watch anything Claire makes. I always learn something new! Another lovely video as always!
Just a note for the "Silkiest Chocolate Buttercream" ingredients in the description, it is actually 1 TEASPOON of kosher salt! I accidently used a TABLESPOON in my recipe and it was WAY too salty. I ended up looking in my copy of Dessert Person and it was listed as 1 tspn there!
Otherwise, I ended up making this recipe for my family's annual baking competition and they loved it! I infused the whipped cream with cardamom seeds and it really added a nice spicy touch to it. Thanks so much, Claire!
My aunt and I attempted to make a Yule log a few years ago and the spiral was the hardest thing to do! Ours turned out really janky looking but tasted great, we'll have to try your recipe sometime soon! It's nice to see a master at work.
all i can think of when you talk about folding in the egg whites is when david and moira are trying to make enchiladas in schitts creek
I LOVE your baking videos. I love that you explain things, like the science behind some baking processes. My sister and I made your kouign-amann a couple of months ago, and they were delicious. I'm attempting a buche de noel tomorrow and the next day. Thanks for this content! I hope you are well-compensated in Kerrygold!
I actually love Kerrygold. I found them a few months ago in the store when trying to find some really nice butter and not the generic store brand cheap stuff for toast. They have spreadable butter as well which comes in natural or with oil. I was surprised just how good this butter is. If you're used to just getting normal store bought butter from like Walmart or something, it's shocking just how rich and flavorful this butter is. Highly recommend, and I'm glad to see them sponsor you!
I used this recipe for the sponge cake. I had my doubts when I saw 1.5 tsp of Kosher salt. But I followed the recipe anyway. Result too salty! 3/4 or 1 tsp would have been perfect for a balanced hit of saltiness.
I've found that here in Czechia, most commercially available salt is somewhat more salty than the kind they have in the US, so that might have been the reason it was too salty, although it might be a preference too. Generally with salt, you can just go with your gut as you use salt almost all the time and have intuitive understanding of what might be too much/little.
I saw this comment when baking the cake and used half the amount of salt. And it was still on the salty side, it was giving salted caramel flavour. So THANK YOUUU for commenting about it or else it would’ve been inedible ❤
36:12 Claire saying the fly is rly annoying her then at 37:52, the fly made an appearance flying across the screen LMAOO.
Another fabulous Claire vid! I loved the dots on the mushrooms! Claire always takes her classics to new levels! I’m considering making 2 of these - I need a gluten free desert for a party. Thinking of making a half-sized GF version and a full-sized one. I think the only gluten in the whole desert is the flour in the cake. I’ll sub King Arthur GF flour mix for the small cake. Wish me luck! The person I’m making it for actually has celiac disease, (not the GF fad people) so I will scrub my work area carefully and keep all utensils separate as well. Even a utensil rubbing against a gluten food can affect people with celiac.
I love the short dog's bark when Claire was talking about the log's bark 😄
For the buttercream, the salt and the vanilla are teaspoons, NOT tablespoons like it's listed on the description. My texture came out perfect but the taste is salty and gross. Making for Christmas, any suggestions on how to fix this?!
This ruined mine too sadly. We thought the salt taste would somehow mellow, but it seeped into the rest of the cake.
The exact same thing happened to me. It was so disappointing because almost every element was too salty, cake and buttercream. Really disappointing because the texture was also great, but the salty nature was inedible!
My whole family canNOT get enough of my mom's "chocolate roll"! She skips the coffee, outer frosting, and fancy decorating from this video, but it's a hit every year.
I'm looking forward to making this next week! Would love it if all of the ingredients could be listed by weight instead of volume. I'm surprised that they're not.
Thanks Claire for setting us up for success with your detailed and clear instructions! I made my first bûche de Noël ever for Christmas after watching this video. I didn’t attempt the mushrooms this time so my decorations weren’t as cool as yours but next time 👊. Merry Xmas to you and yours and everyone that makes this channel possible!
Kerrygold gotta be a dream sponsor for a baker
Ok. I had some vague idea that I’d like to make a Yule Log this season but you cured me of that, lol. There’s no way I’d go to all that trouble just for myself! Thanks for saving me from a holiday disaster! 😅
Can the mushrooms stay on the log overnight in the fridge, or will the buttercream and humidity melt them? Should they only be placed on the log last minute?
I watched this when It came out last year in 2023 and decided I wanted to make it for Christmas this year in 2024. I made a test one the week before Christmas just to make sure I was capable. It came out great and so beautiful! I can confirm that if you have cracks continuing on any way is the best way to go. You couldn't even tell the cake had cracked at the end and it didn't mess anything up. That's what the test cake is for though!
I started this right before I went to bed and didn’t realize it was 48 mins long… I’m too invested now and need to see this through
I made the sponge and the filling today (Thursday) and will make the buttercream tomorrow. Taking to a family Christmas party on Saturday. I hope the sponge holds up but according to Claire the fat in the filling will keep the sponge from absorbing. I watched the step by step so many times but had a good time making a part of it today.
Will you follow up with how this works out for you? I am hoping to take this to a dinner on Christmas and would like the make as much of it in advance as possible. I was planning to make the buttercream and mushrooms this weekend and then the cake and filling on the 24th and then assemble it all on Christmas Day, but if I could do more of that in advance, possibly making the cake a few days early that would be helpful.
Adorable mushrooms!!
RE: meringue mushrooms. Instead of cocoa powder, would it be possible to use dehydrated raspberry or strawberry powder? Just curious if it would bleed. But if it works it'd look and taste fantastic, right?
I made a yule log one time and the mushrooms were the most fun part to make. I made a ton of extra mushrooms so that everyone could have a mushroom on their serving.
We need to round up a bunch of investors so Claire can start her own culinary school. I would definitely enroll!
i have a D&D group right now where i play a nature cleric, and i want to make this if we do another xmas party this year bc it absolutely suits my character
Sorry if I missed this, but is there a written recipe anywhere, or just the listed ingredients and then we're intended to follow the video for the step-by-step?
I couldn't find that either so I used the listed ingredients and followed the video step-by-step. I did note that there were a couple of ingredients that were different measurements as shown in the ingredients list to the video narrative ie the milk chocolate and the creme fraiche. Right or wrong that is what I did. I just finished the cake and the filling and they are in the fridge. I plan to make the buttercream tomorrow using Clare's cookbook just in case.
The recipe is from her cookbook Desert Person actually. These recipes are usually uploaded here with just the ingredient list and made so that you can cook along with the video in your kitchen.
How are your mushrooms so cute?
I usually avoid this cake because of the decorations, but yours looks so gorgeous and tempting.
That's the best description I've seen of how to do this. Watching the GBBR, I was really mystified by how the contents got this to work, and I've read a few recipes, but it's so much better to see some go through the steps with this much care. The result looks fantastic, the filling and frosting look amazing, and if I ever make this I have to remember not to include any coffee or my wife will not forgive me 😂 Awesome video! 👍
I love that meringue mushroom 🍄. I saw a few cute things to make with meringue the last few weeks. Happy Holidays to you and the crew!
Just wondering, the written instructions say 2 oz of milk chocolate for the whipped cream but Claire says 3 oz at 2:53 and 18:03... typo?
The people needed to see Claire make a Yule log.
I've always loved this cake. I don't really bake so never make one. But always thought the coolest thing was the mushrooms. Now you see these made and they don't do the mushrooms. Shame. Merry Christmas from Abbey-cat and me in Corvallis Oregon.
a year late, but still timely. I love jelly rolls, but I never quite get the steps right when rolling. This was so helpful, thank you very much! i've made a number of yule logs over the years, and they are always very popular with the family, who doesn't really like Christmas pudding (but does like Christmas cake, uk style). There's a challenge, show us how to make a British/Jamaican Christmas Cake.
I'm definitely making this for Christmas with the family 🎂
this worked PERFECTLY! i can always really on this channel to give me an infallible recipie
That's gorgeous! You are amazing Claire!!!
11:44 this would've been so helpful for David and Moira
i'd been really wanted to make one of these this year so this is really exciting
A yule log cake was my first "ambitious" bake, and it was so fun to do! Just make sure you keep an eye on that towel, cuz I accidentally rolled mine into the inner icing 😂 luckily it was only a few inches so I could pretty neatly unroll and remove it
I made the buttercream and the consistency is perfect! Looks beautiful but I thought 1 tablespoon of salt sounded like a lot. And it was, it’s looks beautiful but taste only of salt!
Yes, that is an unfortunate mistake, should probably only be 1 tsp.
Loved the bark moment with the dog bark sound byte
what a great video! i wish the ingridients list didnt have so many errors though, makes it pretty difficult to make this at home :(
The mushrooms are as cute as can be, thank you.
Some recipe questions: The whipped filling recipe says 2 oz chocolate. Claire in video says 3 oz. In sponge cake recipe, she is shown putting in instant coffee, but recipe doesn't list any coffee there. In buttercream recipe, she says sugar to be melted with water in saucepan into syrup at 238 degrees, but recipe doesn't mention how much water. I'm still making it and it looks fabulous, but for next time...thanks!
Started making this (the sponge is done and cooled overnight because things are busy). I'm trying to make this ahead since I have family staying with me starting next week. Question: with the whipped cream filling, could this be frozen? Or should I use another filling so that I can continue making this ahead for Christmas dessert?
Hey Claire, tried twice to do the chocolate whipped cream filling and both times it was too loose. Any tips? ❤
Okay I watched at least a dozen recipes then chose this one………it is really good and easy to make after water the video segment 15 times. It turned out great. The chocolate buttercream is totally worth the effort. I think the next time I would increase the chocolate sponge ingredients by 1.5 times. It would make it a little thicker but still be able to roll. My surprise Christmas Eve dessert. Heck I may have to finally buy the book.
WOW, a project but one I can totally get behind to distract me from stress - Thank you Claire!!!
This spongecake looks heavenly.
Decided to make this for our Christmas eve party, working on mushrooms and buttcream tonight.
The audio easter eggs ["bark!"] are such a delight.
I love the cute little mushrooms!
Omg I literally loved watching you on bon appetite glad I came across your channel
I love that Claire holds the electric beater like a regular beater
If you don’t make a chocolate Swiss roll, what would you suggest using in place of cocoa powder for the tea towel?
Powdered sugar or rice flour, maybe.
Yup. Powdered sugar. Sift it on the towel.
Is it just me or are the measurements different in the video? Eg 1/2 cup or 1/3 cup creme fraiche??
Oh YESS!! I wanted a solid recipe for that filling
What can I use instead of crème fresh? Mascarpone or cream cheese? Oh and can I ask what’s the purpose of powdered sugar in the meringue? I made them before only with white granulated sugar.
i used sour cream lol
fantastic, but how far in advance can you make this? a day? two? or does it have to be done same day? thanks for great video
When I make a Yule log I fill it with mocha. So yummy!
I tried twice over the course of 1.5 hours to get the filling to whip and it would curdle each time. I added more cream and saved it a few times but could never get it to that consistency. I was using sour cream instead of creme fraiche, is that why?
Possibly, sour cream is lower in fat. You can also cheat with some vanilla instant pudding which will also stabalize the whipped cream.
This was my beautiful mother's FAVORITE💕 dessert to make for the holidays. To be honest, these days, I hate Christmas, I have my reasons; go ahead and judge me...I don't care.☺️ BUT-- I love Jesus, my mother, chocolate cake, and I love Claire...so all in all...this was a wonderful episode, thank you Claire 🥹🥲♥️.
tried making this without the meringue and it was still so good!!!
Claire is such a cool person
From now on referring to anything difficult that requires impeccable timing “ a dance “ 😍
omg, the mushrooms--too cute!!
Hi claire love the log the mushrooms so cute 😍 defo going to try your buttercream, is there any chance you could list all ingredients in grams as well. Cups are something we dont use in Ireland but use kerrygold all the time for baking so the best butter😊 in the world.
King Arthur flour has a very good ingredient weight conversion table.
what kind of milk chocolate discs do you use?
The fly at 37:50 🤣🤣
Claire I genuinely would love to watch you make a recipe of German Stollen for Christmas. ❤
Where do you get a big, wide rubber spatula like this? I haven’t been able to find one anywhere!
Ringo is SO CUTE!!!
Love seeing Cal 😆 get that shot!! 🎥
Couldn’t get the filling to whip at all! It went straight from liquid to curdled. tried reconstituting it with more heavy cream and putting it in the fridge for a while in case it wasn’t cold enough; still went straight from liquid to curdled.
this happened to me! so i had to remake it. id recommend combining the heavy cream and chocolate on really low heat, because i find when heavy cream becomes too warm, it splits. so just melt until combined and DO NOT leave it on longer than that. and instead of whipping with a hand mixer i just whipped it by hand so it wouldn’t get whipped too fast, which i think contributed to the curdling. that way i got a good filling. i hope this helps :3
I don't care much for bûche de Nöel. I don't much care much for buttercream. But I saw that bûche de Noël, and all I could think about is I want a dish of chocolate buttercream and a cup of coffee.
It isn’t buttercream. Usually whipped cream is at the center of bûche de noël. In claire’s recipe it is chocolate whipped cream.
@@lokcachte I wasn't talking about her filling. I was talking about my craving.
43:13 i love you, editing team