Professional Baker Teaches You How To Make YULE LOG!
HTML-код
- Опубликовано: 16 дек 2019
- Get 3 months of Audible for just $6.95 a month. Visit www.audible.com/ohyum or text "ohyum" to 500 500 (Only US residents can text)!
Chocolate Spice Tiramisu Buche de Noel (Yule Log) is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best Christmas Yule Log ever!
Subscribe for more video recipes: goo.gl/MJV4af
Recipe
Makes one 10-inch (25 cm) cake
Serves 8 to 10
Prep Time: 40 minutes
Ingredients
Cake
4 large eggs at room temperature, separated
¼ cup (32 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) instant coffee powder
½ tsp (1.5 g) cream of tartar
3 Tbsp (36 g) granulated sugar
¾ cup (100 g) cake & pastry flour
Filling
3 oz (90 g) chopped bittersweet couverture chocolate
1 ½ oz shot (45 mL) hot espresso coffee*
½ cup (125 mL) whipping cream
1 cup (250 g) mascarpone cheese
1/3 cup (45 g) icing sugar, plus extra for dusting
1 tsp (5 mL) vanilla extract
Topping
1 ½ cups (375 mL) whipping cream
3 Tbsp (45 mL) granulated sugar
1 ½ Tbsp (22 mL) instant skim milk powder
1 tsp (5 mL) instant coffee powder
cocoa powder, for dusting
* Or 3 Tbsp (45 mL) of hot water mixed with1 tsp (5 mL) of instant espresso powder
Directions
1. Preheat the oven to 350 F (180 C) and line the bottom of a 10-x-15-inch jelly roll pan (a baking tray with a lip) with parchment paper.
2. Whisk the egg yolks with the icing sugar, vanilla and coffee powder by hand in a large mixing bowl until the sugar and coffee powder has dissolved. In a separate bowl and using electric beaters or in the bowl of a stand mixer fitted with the whip attachment, whip the egg whites and cream of tartar on high speed until foamy and then slowly pour in the granulated sugar and continue to whip until the whites hold a medium peak when the beaters are lifted.
3. Sift ¼ cup (35 g) of the flour into the yolk mixture and whisk in. Fold the whipped whites into the yolk mixture in two additions. Sift the remaining ½ cup (65 g) of the flour over the batter and quickly but gently fold in. Spread the batter evenly in the prepared pan and bake for 12 to 14 minutes, until the cake springs back when gently pressed with your fingers.
4. Let the cake cool for no more than 5 minutes on a rack, then use a palette knife to loosen the cake from the edges of the pan. Lightly dust the cake with icing sugar and flip the cake out onto a clean tea towel and peel away the parchment paper. Dust this side with icing sugar and then use the tea towel to lift and roll up the warm cake starting from a short side (the towel should be rolled with the cake.) Let the cake cool completely to room temperature.
5. For the filling, place the chopped chocolate in a bowl and pour the hot coffee overtop. Let this sit one minute and then whisk until the chocolate has melted. Whip the cream until it holds a soft peak when the beaters are lifted and chill until ready to use. Cream the mascarpone cheese and icing sugar to soften it a little and stir in the vanilla. Stir in the melted chocolate and then fold in the whipped cream.
6. Unroll the cooled sponge cake. Spread the mascarpone filling over the cake and carefully re-roll the cake. Transfer this to a serving platter, or wrap in plastic, and chill the cake for at least 2 hours (but it can be assembled a day ahead of serving.)
7. For the topping whip the cream on high speed with electric beaters or in a stand mixer fitted with the whip attachment until it holds a peak when the beaters are lifted. Stir in the sugar, skim milk powder and coffee powder, and let it sit a moment, whisking again to make sure the coffee powder has dissolved into the cream. Spread this over the cake to cover it completely, including the ends. Dust the top of the cake with cocoa powder and chill until ready to serve.
The cake will keep, refrigerated, for up to 3 days.
Shop Anna Olson Cookbooks:
lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
Follow Oh Yum on...
Facebook: / ohyumfood
Instagram: / ohyumfood
Pinterest: / ohyumfood
Twitter: / ohyum_food
Official Oh Yum Website: ohyum.tv
#OhYum #ThePerfectChristmasDinner 
Хобби
One of the view bakers who's recipes actually work 90% of the time. - thank you Anna.
You're amazing Anna 😄😄😄
The dessert looks so delicious
You are a great teacher Anna.
Thank you ❤
Merry Christmas Anna and happy cooking love your recipes keep smiling 😁🇬🇧🇬🇧🇬🇧
Love the kitchen decoration 💕
Made this for an early family Christmas BBQ yesterday. It was absolutely divine and perfect for a warm summer evening in Australia 😍 Wish I could add my photos 😊
Wow! My heart is beating fast after watching this video. Looks like a fancy but easy-to-follow recipe to me. Thank you, Anna. I'll try this for sure.
Again there u go Anna! Beautiful dessert....yum! Can’t wait to make this my favorite dessert for my wife....for valentine...
This is definitely on our Xmas menu! Thanks, Anna!
Amazing tiramisu😍Thank You Anna.
Simply beautiful.! Merry Christmas to you and your family Ms. Anna. 🤗🌲🎅🎄🎁🌹🤶
Thank you Mel!
I like tiramisu so much, lovely recipes😍😋
Oh yum👍nice chef Anna✌
It's like a fusion Tiramisu and Yule Log in one dessert and I loooove Tiramisu. I'm craving~~ 🤤
Looks like the sound guy had so much drinks during holiday parties 🔊😣
😂
Amazing!!! My Fav Dessert Is Tiramisu So Will Definitely Try This Recipe!!! Thank You So Much For Sharing... 👌❤
I love Tiramisú.... Thank you so much .
What a treat, I never tried Tiramisu, and this recipe is the right reason to try it 😘😘
I pay for no commercials. And I am already an audible member of at least 10 years.
Tiramisu anything is good! Lovely, Ann!
Thank you Meri!
I fear it has become my favourite dessert 😍🤩 The combination of chocolate, mascarpone and cofee is absolutely devine and an old time favourite classic. But this cake is not too sweet and has such a delicate coffee flavour that I fell in love with it completely!) Thank you Anna for sharing with us such wondwerful recepies!♥
I am going to make this yaaay !!!!
I LOVE TIRAMISU! ❤ I think this styĺe of baking it has become my new fave, Anna! Yumminess amped up to another level!!! 🙏🇨🇦💖
That looks so awesome!!!!!🤩🤩🤩🤩
Thank you Mary-Jean!
Omg!i want to try it the soonest...yum.😊
Let us know how it turns out when you do!
This looks really tasty and one of my favourite dessert flavours! I'm thinking New Years Eve 🤔🤘
That's a wonderful idea!
😮 how I love Tiramisu!
So delicious yummy😋
Wow.!!! Yummy...love you Anna😍😇
Thank you Junah!
Tiramisu is everything❤
Absolutely correct Karla!
This is amazing ❤️ THank you for this recipe, we'll try it ❤️❤️
Thank you LeAny!
@@ohyum español
Delicious 😋
Love tiramisu 👍🏻🌹💖
Great job 😋❤️👍
Thank you!
The yule log is the most important part of our holiday
We hope you try this recipe out!
delicious
Oh yesssss
Thanks
The way you pronounce Bûche de Noël sound more like bouche de Noel “ mouth of Christmas “....funny and sweet...💗
Need classic tiramissu
Thank you for this great recipe, how long in advance can I make it and keep it in the fridge? Thanks
Lots of love from india ❤️ ❤️ ❤️ ❤️
Thank you Olivia!
Can i use all purpose flour normal one for baking cakes
Can you please do butter Cale recipe a.k.a Ooey Gooey cake?
Anna.. we don't have to soak the sponge with coffee. ?
Tiramisu+chocolate= dessert for me
Like always you surpsise me
Don't forget to share it! :)
Anna the sound levels are all over the place, your videos are usually more professional
I love this so much! This is a French style cake🇫🇷🇫🇷🇫🇷
Thank you Ronald!
COOL
😍
I tried this cake. But the amounts in the filling are a bit off. If I follow them exactly, it comes out runny.
4:09. The music wasl loud as heck. Was the editor deaf? Somebody getting fired.
I finally have everything to make this but there's one part in the vid that I didn't notice till now. When Anna says to add a certain amount of hot expresso coffee to the choc I got worried/confused. I always thought that if you added water to choc (regardless of the quality) that it will make it seize up. Am I mistaken? I use good quality choc when I bake which isn't cheap. And I don't want to waste my choc/$$. Has anyone who has viewed this video made this with success? I saw one comment prior to commenting about the filling being too runny. Anna or anyone, can you please answer my question? Thanks....
Loved the recipe, Anna. The Audible commercials were insufferable, though!
Hi Anna from Australia. What would I use for cake and pastry flour please?
We use plain or self raising flour.
It wouldn't be SR flour, since she didn't use a raising agent. So my guess is plain flour...
@@sa-eedadaniels6853 thank you. So wouldn't she say all purpose flour? 🤷♀️
@@rubykeiss1540 I think there's a difference between their all purpose and cake. In South Africa, we don't get all purpose flour. Only cake, SR flour, bread flours. So if she specifies a stronger flour, I use bread flour.. Hope this helps..
@@sa-eedadaniels6853 I'll try it with strong plain flour. 🤞
@Ruby Keiss, I am an American but I've been living in France for more than 10 years now. When I first arrived in France I baked using my American recipes from my American cookbooks and NOTHING...NOTHING came out correctly as they should. For the most part, they totally failed or if not, they didn't yield the same result - edible but nothing compared to the "original". Then I learned that different countries have different types of flours (the composition, where the wheat was grown (Seasons, etc) and how they were grounded/milled) and how they name the flours. Then, we also need to keep in mind about butter and dairy products (cheese, milk, etc). They all behave differently than those we find in America. Heavy cream in America contains 38% - 45% of fat while in France it's only a max of 30% which is available to the public and 38% available for professional licensed bakers ONLY. When we look up the definition of different flours on Wikipedia, for example, they use American flours which are flour ranging from 7% - 14% of protein. In America, we can find cake flour, pastry flour, All-purpose flour, bread flour, etc and they are "named" as such on the packaging so it's easier for an American amateur baker to get what the recipe calls for. In France, we can only find flours ranging from 8% - 12% only and ALL of them are called "flour" or "bread flour". BAKING IS SCIENCE and chemistry. My advice, if you want to try a recipe from a different country then you should keep the above scenario in mind. If you fail despite following the recipe to a "T" then it's more likely the "ingredients" that behave differently than the "original" recipe which it came from. Thus, it's "SAFER" to follow a recipe in which the ingredients come "locally". Unless you're an adventurous baker who's willing to "experiment" and tweak a recipe till you get the "PERFECT" result to your liking. Good luck and HAVE FUN! :)
What is cake and pastry flour? I don’t think we get that in the uk? 😞
Pretty sure it’s just self raising flour 😀
Don't use self raising flour. You don't need the raising agent. You should have some sort pastry flour that is more delicate then regular flour in the UK.
Is not it too dry?
OMG this looks fabulous!!! I'll ask my boyfriend to marry me!! he LOVES Tiramisu!!!
Wonderful!
Hola me lo podés pasar en castellano no entiendo
like the idea its great! but your back ground music is too loud, couldnt hear u talking.
What about a sip of marsala on the cake ?
How to make those sugar accents
Instead of adding powdered sugar to keep the cake from sticking to a tea towel, how about rolling the cake in parchment paper?
it will still stick...
I adore this recipe, definitely making for Christmas this year. Hopefully this is the ONLY video with an ad. It was awful, I almost stopped watching.
Since you plan to make it can you please tell me how you plan to use those two flours? I asked for clarification but I didn't get a response. Thanks in advance...
@@eddiemartinez1364 there is only 1 type of flour in the recipe. If you look at the description below the video, it says 3/4c cake and pastry flour. Cake and pastry flour is just one type. Sometimes it's just referred to as cake flour. It has a lower protein content than regular all purpose flour. Cake or cake and pastry flour, will give you a softer more delicate cake, which is needed for this sort of roll. It's in the same aisle as regular flour around me just usually more expensive. Hopefully that helped!
@@mattypants Thanks. I just got done replying to another viewer. Here in the US we have both. When I bake I mostly use cake flour but one trip to the store when I was looking for the cake flour I use they didn't have it. That's when I saw a bag of pastry flour. I did think about buying it but since I've never come across a recipe at that point that called for it I decided not to. Actually until that day I didn't know pastry flour exist. It's good to know that both are interchangeable. Thanks again for your reply. Now I get to make this beauty, lol...
Yeah, the adds and the music! So LOUD!!
Anna, you always say to use cake and pastry flour. While I've seen both the only one I ever buy is cake flour. When you say to use 3/4 cups of cake and pastry flour do you mean for us to use half of each or do you have yours mixed together already? I know this was "brought up" on your ask Anna video but it really didn't explain my question. Also, why do you use skim milk in your whipped cream? I've noticed you do that a lot as well but I've never come across any other recipes that call for it. Thanks in advance...
Cake and pastry flour, is cake flour... flour used for cakes and pastries... In the US, they also have all purpose flour, that's why her specification.
Where I'm from, we don't get all purpose flour, so I'd be using cake flour in any case.
The slim milk powder, I think, is to help the cream hold its shape, acts as a stabilizer.
Sa-eeda Daniels I agree. s
She explained it that way.
@@sa-eedadaniels6853 Thanks for the reply. Here in the USA we have both but I've never seen a recipe prior to seeing Anna's ch that called for it. I almost bought it (the store was out of the cake flour I use) but decided not to. 1. Just as with cake flour, it's not cheap 2. Again never saw a recipe call for it. I don't know which video Anna explained it in but as I stated, I did watch the ask Anna video. I didn't hear her explain that both are basically interchangeable. Thanks again though. Now I'll be able to make this beauty... 😋
@@eddiemartinez1364 my pleasure Eddie. I have seen quite a few recipes call for it, but I bake a lot. And here, it's fairly cheap. It equates to about $1.75 or there about for +- 5 pounds ($1.40 on special) . I think if you sift the AP flour 2 or 3 times, it will help with the light and fluffiness of the cake. Then you may not have to spend the $$$ on the more expensive flour. Hope it's as lovely as it looks! I need to get some mascarpone before I can attempt it!
@@sa-eedadaniels6853 Wow, that's a great price point. Several of the cake recipes I use still call for me to sift cake flour but only once, thank goodness, lol. I'm right there with you. I was just at the store last night but there was no mascopone in sight. I thought I was losing my mind because I always find it at my local big chain grocery store. Not only did they not have that they were also out of egg nog. Store employee told me they had been for two weeks. Now on to the next store to find both, lol. Thanks again. Happy Holidays/baking...
Lots oflovefromtrinidad👍🏻👍🏻👍🏻💞💞💞💞💖💖
Can i sub mascarpone for cream cheese?? 😥
Consistency-wise, you can. Taste-wise, you shouldn't.
Hi Anna. Everything is perfect except the slow audio 😅
Just like watching a TV show...turn up the sound during the show; crank down the sound during the commercials!
Couldn't finish watching the recipe..the sound is awful!
Thanks for the recipe! What's happening to RUclips premium now? We sign up for them.to get rid of ads now there is ads in the video itself. Such nonsense!
Translate to spanish I does'nt understand
Aside from the mascarpone, where's the coffee? a powder? And adding chocolate in the mascarpone makes it too sugary. This is pretty far from Tiramisu taste and ingredients. Nice video. It might taste good for all white sugar lovers. But I think the title is a bit misleading, it's not a tiramisu yule log to me
Why do Americans call Swiss Rolls 'jelly' rolls?
There's zero jelly or jello or whatever in it. 😂
Umm, we don't. Jelly rolls are filled with jelly and Swiss rolls are filled with cream. We do not call Swiss rolls "jelly rolls." That doesn't even make any sense and no American does it. 🙄
Too many ads!
What the f with this soooooo long advertisement ? A little is ok but not that long. Please dont make RUclips feel like conventional tv ...
Your interruptions of audible ruined the video. Not interested in paid programming.