Vanilla Buttercream Yule Log

Get ready to be whisked away into a winter wonderland with my delicious Yule Log with Vanilla Buttercream recipe! Imagine a tender vanilla Jocond sponge cake rolled up with a luscious vanilla buttercream filling, creating a beautiful log-shaped dessert that is perfect for any holiday celebration. The combination of the moist cake and the smooth and flavorful buttercream is simply irresistible. This Yule Log with Vanilla Buttercream recipe is a true showstopper, perfect for showcasing your baking skills and wowing your guests. Join me in the kitchen as I guide you through the steps to creating this mouthwatering Yule Log with Vanilla Buttercream. From rolling the sponge cake to piping the buttercream, I'll share all my tips and tricks to help you achieve bakery-quality results at home. Indulge in the magic of the holiday season with this exquisite Yule Log with Vanilla Buttercream recipe – your taste buds will thank you!

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Celebrate Xmas with a French classic

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Joconde Biscuit

Preheated fan oven to 420ºF/210ºC 10 minutes before finishing biscuit. To start, we begin by beating egg whites with cream of tartar and sugar in a stand mixer until stiff peaks form. This step is crucial for creating a light and airy meringue that will add volume to the cake. Next, we transfer the meringue to a large bowl and set it aside. In the same bowl, we combine the dry ingredients with the eggs and beat them until the mixture becomes pale yellow in color. This helps to incorporate air into the batter and create a tender crumb in the final cake. The next step is to gently fold a portion of the meringue into the almond mixture to lighten it, then gradually add the rest of the meringue. This folding technique ensures that the meringue is evenly distributed throughout the batter, resulting in a uniform texture. Lastly, we fold in melted butter (make sure it's not hot) to add richness and moisture to the cake. Once the batter is ready, we spread it evenly over baking trays lined with a lightly oiled silicone mat or parchment paper. This ensures that the cake bakes evenly and doesn't stick to the pan.

Vanilla Punch

Bring to boil water, sugar and vanilla. Cook for 2 minutes. Use syrup at room temp.

Buttercream

Begin by bringing milk, sugar, and vanilla to a gentle boil in a saucepan. In a separate bowl, beat together egg yolks and sugar. Next, carefully temper the egg yolk mixture by slowly whisking in a small amount of the hot milk. This will help prevent the eggs from curdling. Gradually pour in the rest of the milk, whisking constantly to ensure a smooth and velvety custard base. Once the custard has thickened and reaches a temperature of 185ºF/85ºC, remove it from the heat. It is important not to let the custard boil, as this can cause the eggs to curdle. To test if the custard is the right consistency, swipe your finger along the back of a spoon coated with the custard. If the streak remains without the cream running down, it is ready. Now, strain the custard into a mixing bowl and allow it to cool to room temperature ≈77ºF/25ºC. Once cooled, add softened butter and whip the mixture on high speed until creamy and fluffy. For a light and airy texture, you can also fold in Italian Meringue.

Montage

To start, make sure you have your biscuit ready with the skin side up. Brush some vanilla simple syrup over the biscuit to add moisture and flavor. Next, spread about half of the buttercream evenly over the biscuit. Once you've rolled out the cake, brush more syrup over the surface of the log to keep it moist and flavorful. Pop the log into the freezer or refrigerator until it's nice and firm. This will make it easier to work with when it comes time to cut off the edges to create knots in the "wood." After you've shaped your log, frost it completely with the remaining buttercream. You can use a pastry tip or a spatula to get a smooth finish. To really bring that woodland look to life, use a fork to create a design on the buttercream that resembles tree bark. If you want to take your Yule log to the next level, consider adding some Christmas decorations on top. This could be anything from edible holly leaves and berries to mini snowmen made out of marzipan. A couple of hours before serving, remember to pull the log out of the refrigerator. This will allow the butter cream to soften slightly, making it easier to slice and enjoy.

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