Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person

A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit https://www.kerrygoldusa.com/. Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person Enjoy the holiday spirit as Claire Saffitz creates a decadent Chocolate Yule Log (Bûche De Noël) in this episode of Dessert Person! In this holiday tradition, the Yule Log is crafted to resemble a charmingly realistic rotting log, complete with details like meringue mushrooms, a dusting of powdered sugar snow, with layers of rich chocolate buttercream and chocolate sponge cake. Join Claire as she takes you step by step through this classic recipe, perfect for the holidays and destined to become a family favorite. Get ready to elevate your dessert game and step up your festive celebrations with this delicious Chocolate Yule Log creation! #yulelog #cake #clairesaffitz Ingredients: Bûche De Noël Chocolate sponge ¾ cup plus 2 tablespoons cake flour 3 tablespoons cocoa powder ¾ teaspoon baking powder ¼ teaspoon baking soda 1½ teaspoons kosher salt, plus a pinch 4 large eggs (150g), whites and yolks separated, at room temperature ⅔ cup granulated sugar (100g), divided 5 tablespoons unsalted butter, melted and cooled ⅓ cup buttermilk (60g), at room temperature 2 teaspoon vanilla extract ⅛ teaspoon cream of tartar Chocolate whipped cream filling 1 cup heavy cream, divided 2 ounces milk chocolate Pinch of salt ⅓ cup crème fraîche ½ tablespoon coffee 1 teaspoon instant coffee Meringue mushrooms 75g egg white Pinch kosher salt Pinch cream of tartar ¼ cup granulated sugar ½ cup powdered sugar 1 teaspoon vanilla paste Silkiest Chocolate Buttercream (pg. 359 of Dessert Person) 2 large eggs (3.5 oz / 100g), at room temperature 2 large egg yolks (1.1 oz / 32g), at room temperature ¾ cup sugar (5.3 oz / 150g) 2½ sticks unsalted butter (10 oz / 283g), cut into tablespoons, at room temperature 8 ounces (227g) semisweet chocolate, (preferably 68 to 70% cacao), melted and cooled 1 tablespoon Diamond Crystal kosher salt 2 tablespoons vanilla extract Chapters: 00:00 Intro 00:57 A rotting log 02:09 Ingredients & Special Equipment 04:29 Make the Sponge Cake Batter 14:11 Prepare the Towel 15:43 Roll Up the Roll 20:48 Whip the Filling 22:20 Unroll and Fill the Sponge 25:21 Make the Meringue 33:10 Make the Frosting 40:22 Form & Frost the Log 46:30 Serve 48:02 Cat cam What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwa