A Traditional Christmas Dessert Bûche de Noël | Chef Jean-Pierre

Well hello there friends! Today we are making a traditional French dessert, a bûche de Noël. It's supposed to look like a yule log and it certainly does. Friends stay tuned we're gonna make it together. Remember thumbs up if you like the video, subscribe to the channel and ring that bell. Stay tuned friends we're doing it right now together. Okay friends let's make it. Now this is not the kind of recipe you're gonna make in three minutes. Take your time, relax, have a little glass of wine or two. No be careful don't drink too much. All right friends we got seven eggs, the white and the yolks. That's usually how they come right, white and the yolk. Very important that the yolks, the white be at room temperature friends. The yolk you keep it in the fridge until you're ready to go. But this, this right there, room temperature right. So and make sure, and I tell you all the time, no yolk in the white. It's okay to have a little white in the yolk but no yolk in the white. We should make a song, no yolk in the white. Never mind. All right uh quick seven whites. We're gonna start whipping them slowly and we're gonna put a a quarter teaspoon of um cream of tartar and stabilize them and help them stay. You don't have it, don't worry about it. Pinch of salt. You'll never know it's in there but it's important it gives it a je ne sais quoi. All right let's beat them up. Let's get going, we ain't got all day. And then what we're gonna do friends, we're gonna we're gonna make the the the egg white. We're gonna beat them like a meringue and then we're gonna clean the bowl and then we're gonna do the yolks and we're gonna cream the yolks and I'll show you and then we put the dry ingredients. You know while I'm waiting for this, if you notice it's quite yellow and you don't put the sugar until you start not seeing any more yellow when it starts to turn white. Cake flour. I got it right here. I'll give you the exact measurement down there friends. Remember below the recipe there's a link it says show more. Click it and you'll get a a link to uh to our website. All the free recipes are on there. Let me get something to bang this so then I uh I just want it. It's easier cocoa powder sometime and and why am I putting cocoa powder because I'm gonna make a a darker cake if you will, not a vanilla looking cake. Oh mamma mia look look look. Sure see the sugar we can start putting the sugar now because the egg white is starting to form the bubbles are very small then you can put your sugar. For the whole recipe right there for the cake recipe it's a cup a half a cup divider quarter cup for the yolk quarter cup for the white. Okay we're gonna make the meringue then we're gonna clean the bowl and then friends we're gonna go to uh we're gonna make the cake. All right very simple okay boom. Now this we're gonna use later we're not gonna use it right now. Let's beat the white make sure it's not too much. Let's see what we got here friends. I want a a soft meringue it's a little too soft just a little bit more but we don't need to beat them too much. Usually wait until you finish turning before you open up your mixer just a little bit more. See I want them to be a soft peak and the peak we're referring to friends this is the peak and the soft you see it's a soft peak because if it's a hard peak it's uh it's difficult to incorporate it so it's a soft peak you see. Okay so my friends I'm gonna clean the bowls and I'm gonna come back and we're gonna cream the egg and we're gonna finish the cake okay be back in a second. Okay friends uh egg white are ready to go now the yolks and the yolks we want to cream them and what I mean by that is we're gonna cream them until they change the color to butter. You know it's gonna be good if it's gonna look like butter it's gonna look like butter but it's not gonna be butter now and we're gonna put a little sugar in there friends and we're gonna cream the eggs and then we're gonna put a little bit of vanilla. I'm putting um one tablespoon of Tahitian vanilla that's my favorite vanilla but you can put whatever on here you got and a pinch of salt and a pinch of salt we're gonna let that cream okay it's gonna take a minute or two so I'll come back in a minute. Okay friends told you it's gonna look like butter and you see it's nice and uh and all beautifully blended together see beautiful beautiful beautiful beautiful to make the job for the camera better I'm gonna remove this guy right there get it out of the way there you go and now oh I should take in this two at the same time last part of the day I gotta forget something all right so now friends we are going to add a flour we're gonna add the flour and it helps to have uh taking a minute to just uh fluff it up especially the cocoa powder and then friends we are now gonna introduce the egg the first uh the egg white the first couple uh uh I'm just gonna go in and just fluff it up and not worry too much about capturing the air bubble not gonna worry too much about it just wanted to blend everything and then we're gonna fold the rest I'm not too concerned about preserving all the air bubble like like if I were to make a souffle because I don't want the cake to rise too much because I'm gonna use that as a roulade meaning I'm gonna roll it so it's gonna be too thick at all so if we kill a few of the air bubble I don't really care I'm not making a souffle not making a chiffon cake I'm making a roulade and a roulade is a cake then we're gonna roll so we want it to be fluffy but not thick and voila we're almost done don't worry about it mixing it completely if you see some streaks of uh of uh of chocolate in here don't worry about it all right don't try to make it perfect because then you're really gonna kill all the air bubble we want we don't want this cake to be too thick but we want it to be thick enough so I got a cookie sheet friends ready lined up I put a little bit of a non-stick spray I use one with flour baker's joy or or pen with flour you can use butter and put flour in it but the spray works great this this cake is is a sticker sticker that's a new culinary word I it sticks you'll see so then we have a what it's called an offset spatula you don't have one of those don't worry and don't try to to make this perfect because every minute it's on the tray and you're massaging it like I'm doing you're destroying air bubbles massaging the cake or I'll tell you the terminology I use a massager cake mom I'm here imagine the the the first time subscriber to this channel they're gonna say this guy's a nut but that's okay friends I'm a good nut okay don't mess it up too much don't mess it up too much okay it's okay if it's not perfect because you won't see it you see and I don't like to waste anything so I'm constantly doing this kind of thing then it's no good it makes the cake go bumpy okay one more oh mama mia one more thing my friends then you gotta do clean the edges try to remove the cake from the edges because it's gonna stick I'm told you this is a sticker so try to remove I told you I put a piece of parchment paper right I got the oven at 425 it's gonna go in there for about 10 12 minutes we're gonna look at it I'll show you what happened after 12 minutes I'm gonna clean all this up and we're gonna get the cake out all right be back in a few minutes okay about 10 minutes friends and uh and let's see let's see let's see let's see let's see let's see we don't want to overcook it and how do we know it's very simple friends when you put your hand on it your hand your finger it should bounce back you see how we did it look I'll do it see bounce back now of course you don't want to push too hard because this is not gonna bounce back right and now all we gotta do at this point we gotta stop the cooking process of it you see we didn't want it to rise too much so the fact that we did put a finger in there see it it helps oh don't break it it helped uh the fact that we put a finger in there at the beginning right remember when I did that and then what we do we take a uh a little spatula and we grab the paper and we're gonna slide it right there friends and we're gonna let it dry no we let hey you stay I didn't want to stay all right see it's always a little issue it's nice if you have a there you go that thing they want to go normally it's nice if you have somebody helping you uh my assistant is in vacation all right friends I'm gonna let that rest for a second now not for a second I gotta let it cool oh good see I messed it up a little bit here just don't look we're good it's good it's good it's good it's good it's perfect all right we're gonna let it cool and uh and right now we don't want to we don't want to manipulate it friends too much because it's very fragile and you see and we don't want it to be thick we want it to be exactly like that because we want to roll and then we're gonna put on the inside a an orange white chocolate buttercream and on the outside a dark chocolate buttercream so we'll be back to do the whole thing we gotta wait for this to cool first okay friends we're not gonna make the buttercreams that are gonna go inside remember it's a white chocolate uh orange buttercream gonna be delicious so I got butter I got butter and um remember I'm gonna give you the exact recipe but that's eight ounces we're gonna cream the butter and what does that mean that means we're gonna make a soft and we're gonna try to pump some air into it so it's gonna take a little while but every so often what you do you slow down the machine a good idea and then you do this you see friends you do this right there right there my friend okay and you do this and you clean it and you come back and you do it and you want to cream it up and hopefully we can make a way to kind of like uh not doubles in size but pump some air into it you can do with a whisk but I find then the um the spatula works better we're gonna let it do its thing okay friends and we're gonna cream it up you watch gonna turn to a much lighter color as we cream it we're gonna wait a few minutes okay friends you don't want to go too fast because if you go too fast it just splatters all over the side of the bowl and let's look at it you see it's nice and pretty like pretty you see look nice soft butter whenever I like I do something with butter I'm happy all right so now like friends we're gonna put some condensed milk very sugary how much should I put in you know I'm gonna make a buttercream for the inside and one for the outside it's for the inside I use half of this um this kind of uh of uh condensed milk I like the Goya milk it's not too uh sweet it's got a great consistency to it but whatever you can find this is a 14 ounce can I use half for this one half for the other half half for the other half for the other cream so here we go all right friends now we're gonna put two ounces of melted white chocolate we don't want it to be too hot otherwise our buttercream is going to be too hot I always give you some good science lesson don't want to make it too hot otherwise it'll be too hot yeah that's usually what happens if it's too hot so look we're gonna put the uh the buttercream in there and we're gonna blend it in it's not too hot it's melted you're gonna have to make it hot enough to melt you can melt it in a bain-marie or you can melt it in a um you can melt it in a um uh in a microwave for for a few seconds and now I'm gonna put my condensed milk in there and you see the thickness of it and and this is if you don't have condensed milk you can do you can use a 10x sugar confection sugar and that's gonna give you enough sugar right there my friends I'm trying to do it on the top so you guys can see it without putting too much on the camera on the on the bowl otherwise normally I just open it up and do it but um I was trying to show you a pinch of salt don't forget always a pinch of salt friends pinch of salt for the and uh we're gonna put a teaspoon of uh Tahitian vanilla and now friends we're gonna put let's mix it up really good let's uh let's check it really quick friends mix it up really well and then we're gonna put an orange zest in it friends and we have ourself a beautiful beautiful look look at look how beautiful that is friends look how beautiful that is you see now we could pipe but we're not gonna pipe it we're gonna put it on top inside and the and the um the uh um orange zest we're gonna go right there are you guys good with the camera perfect remember friends I said every time this is how you use a microplane grater unless you're doing garlic or ginger then use it the other way but this is how you do it okay don't do it like all them ding dongs out there then go like this and then you look and they look here you don't need to look it's right in front of you you see like a violin like a violin see you can put the whole orange it all depends if you want your uh your buttercream um to be um very orangey I think this is a very big orange I think half of it is going to be enough but that's really up to you if you really like the flower flavor of the orange my friend then put the whole thing all right all I'm gonna do now I'm gonna clean this up I'm gonna mix it all up and now we're gonna clean all this up we're gonna mix the whole thing and then we're gonna come back and we're gonna do the dark chocolate buttercream okay friends I started the um the dark uh chocolate buttercream to get a little bit of head start I got a little salt a pinch of salt remember uh we're gonna put the vanilla same deal you know one teaspoon of vanilla tahitian vanilla we're gonna put uh the condensed milk this time I'm gonna do it here so I don't make a big mess and this time it's dark chocolate friends and that's for the outside huh so for the color of the dark chocolate I'm gonna put in um um cocoa powder and then I put some uh uh I put some uh melted chocolate okay and I'll give you the exact measurement will be down in the recipe friends the cocoa powder we're gonna put it through a strainer because sometime it has tendency to lump up on us so we're gonna put it in there instead of a spoon I got a bell that's okay well that makes a lot of noise I tell you folks there you go that's the more professional that's the more professional yeah seeing the the granulated stuff I can squeeze them but I don't want them so here we go let's mix this up slowly now otherwise we'll have a cloud of cocoa powder to deal with now we're gonna put on this one a little bit of powdered sugar because if I don't put the powdered sugar it's not going to be sweet enough and then I'm gonna put the chocolates the dark chocolate you and this is a 70 percent cacao dark chocolate that I melted in a microwave friends and this now the amount of sugar you know I don't really care for too much sugar in my desserts sometimes I find them desserts are good you go places and they're so sweet then you really can't eat anything they're too sweet so it's up to you you test it my friends you test it you put your finger in there and you check it to make sure then it's got enough sugar for you okay let's check something really quick oh yeah look at this look at it is that a beauty or what my friend see look look look it didn't mix all the way through in the bottom you see friends look it didn't mix so oh look at this you can rub this on your body don't tell them I said that okay look this is my friends this is a beautiful buttercream mix it up pretty good all right we're gonna get everything ready in the bowl and then we're gonna put the whole cake together we got the buttercream ready we got the cake waiting look how beautiful that is you see we're gonna put all this this I'm gonna put in uh in a pastry bag it'll be easier for me to just put it on top of it okay friends I'll be back in a minute when everything is ready to put the whole cake together okay friends if you are going to decorate your bush de noel with the meringue mushroom you must do them in advance matter of fact I recommend you make it the day before keep them in a dry place they last two or three days not a problem at all very simple to make friends we got two egg white at room temperature most important to do that we're gonna whip them and we are now going to add a quarter teaspoon of creme de tartar and the creme de tartar is a stabilizer and we're gonna put a grain of salt a few grains of salt 14 grains of salt just a little bit you don't want to test the salt just want it to be there it's very important okay as you can see right now the yellow coloring has gone it's mostly white kind of a yellowish white but we're now gonna add the sugar slowly okay okay now we're gonna whip them high speed until it's nice and shiny we should have a perfect meringue with a hot peak perfect this is what we want right here friends and now we're ready to make the stems okay we're gonna make the stems in the stems you start in the bottom of it and you go slowly and up you got a perfect stems you see perfect stems and now we're gonna make the cup and the the cup okay now we're gonna bake them i have the oven going at 275 degrees we're gonna bake them for about 45 minutes until they dry and then we'll come back okay friends they are dry light as a feather they weigh nothing and they're delicious so look friends you take a little paring knife and make a little hole in a paring knife no no big deal see just like this make a little hole in there then take a little chocolate you just melt a little chocolate you can do it in a microwave and then you want to paint it make it like the gill of the of the mushroom you see and then you take and you put it right here friends right now you got a mushroom how cute is that and then you take your uh your cocoa powder very light very light very light be gentle and friends you got yourself a beautiful mushroom you see and if you look at the inside after a minute it's gonna dry you're gonna have yourself a beautiful mushroom and that's how you make a meringue mushroom friends and uh and i'll tell you what they're delicious eat the whole thing friends i hope you make it okay friends everything's ready check out the mushrooms i will pick it myself the cake is um trust me sticky uh i put it on the cookie sheet it's easier and now i'm gonna take it out of the cookie sheet and i'm just gonna pour here and then i can work on it on my cutting board and i'm gonna use the paper that is underneath to roll it all right my butcher roulade roulade come from the word root and in french a root is a wheel all right so here we go friends we're gonna put the buttercream right there and then we're gonna put some fresh strawberries then i cut and the strawberries i put them in the in a strainer friends i put them in a strainer uh make sure the buttercream is a room temperature friends soft okay you don't want it to be hard because if it's hard you're not gonna be able to do what i'm doing right here see all right now for those of you that don't want to use butter uh maybe there's some of you out there you can make this with uh cream cheese but don't tell them i said so okay yeah you can make with cream cheese so a room temperature or mascarpone cheese you can make i can make another cake like that with a mascarpone mix also that'd be wonderful my friends um and this is kind of an homage to a no pastry chef of mine chef rob great friends of mine he worked for me for 30 years worked with me for 35 years he was my pastry chef at the restaurant he was also a head instructor at a cooking school for baking and pastries and um and uh and i miss him dearly we lost him last year and uh i think of him every time i make this so here we go all right friends so chef rob may you rest in peace so here we go friends all right butter oh look how beautiful that is you like so you see when you first take out the cake you look at it say oh it's a little bumpy it doesn't look good you see any bump you see you can relax all right friends we're out of here with this we're gonna put the strawberries the strawberries have you noticed optional if you don't have strawberries don't put them you don't have them uh you put them on a strainer because otherwise you get that water right there you see that water right there on the bowl that water right there on the bowl it's gonna interfere so i have about a half of a pint of strawberries you know those little containers they make the strawberries in they they serve they sell the strawberries in it i went through about five different batches i wanted to find some nice firm one i don't want them to be too ripe but i was too soft there's always an issue with this can you put some other fruits in there i always get people asking me this you could put raspberries out there i guess if you wanted to if they were nice um but that's about it now you don't have to put the fruits this is one of my interpretation and i think my dear friend chef rob is the one that taught me to put strawberries because i don't remember my mom putting strawberries in there so here we go now i got strawberry hands let me wash them really quick now this is the the most important moment of the video folks i gotta roll this it's not complicated not complicated the secret friends is to make sure the first roll you have is really really tight you see right there now remember don't freak out if the paper stick to it a little bit it doesn't matter okay if it sticks a little bit which it's a sticky cake it sticks you see when you take it out it may stick remember don't forget to put a lot of non-stick spray but even if you put some non-stick spray it's going to stick remember the roll number two very tight friends very tight don't forget to take the paper out it don't taste so good all right here we go continue you see very simple my friends see look you're making sushi there we go look look a child could do this tight tight tight my friends very tight you see look very tight very tight very tight very tight you take a roll it roll it you're gonna put this underneath and nobody sees it let me do something really let me clean up this area normally you don't put so much you don't put so much at the end so that you don't get this mess right there that i just made i don't put so much at the end all right but it's not a problem you got a rag really quick we're gonna clean this up a little bit friends because you know i like to work on a clean surface i can't stand working on a surface that is not so clean friends all right so let's see what we got let me get a nice rag so far so good right you can all do this now let's unroll it now if you have the time you can take this and you can put it in the fridge let it solidify before you decide my friends before you decide to decorate it okay so you see underneath right there it's got that okay so i put it on too much buttercream but you're not going to see it's going to be in the bottom of whatever it is you're going to put it on whatever whatever vessel you're going to serve it on now it goes on there okay but see i leave it on there nobody sees it it's underneath you see it's underneath all right so we're going to leave it there that's it that's where it's going to live now this is where it's going to live now if you if you're going to put it on the platter then move it on the platter okay if you're all right now what else do we do now here friends well we can certainly cut the piece then we're going to put we're going to put a branch on it we can cut it now or we can put a line on it and i put the dark buttercream and remember when i do that i use the pastry bag i do this so as i put it in it makes it easy and we're going to put in the the buttercream the dark buttercream on top very simple you see very simple and then we're gonna rub it on with the with a spatula because the side is not going to stay on the side so let's make sure and then i am now going to take my spatula that i have right here and i'm going to put it all on there and you're going to say what do you make it smooth because then we're going to take a fork and we're going to see right there friends remember this is going to stay on the platter then you're going to use because you're not going to remove it so remember to always do that see and it's looking good friends then we're going to cut it and then we're going to glue your see we're going to make a branch the idea is to make it look like a branch friends the idea is to make it look like a branch like a u log like a log like a wood log you see so you can take your time i am going to take my time because uh i gotta make it look perfect right i gotta look perfect because you guys are looking and say hey can i make this yeah you can make look i haven't done anything complicated right you all agree with me i didn't do anything complicated what do you think did i cover the base here yeah all right so rough we don't do it perfect piece of wood is never perfect right piece of wood is never perfect right and on the other side we're still looking good let me put this right here so now we're going to cut the piece not sure this is the right knife we're going to cut the piece let me cut the end first i'm going to cut my end first you see you could certainly wait a little bit friends because if you wait a little bit it's not as soft i should have waited just a little bit longer but it's okay we're going to cut the piece right there and then we're going to take this piece friends and we're going to fix all that buttercream right there okay we're going to fix all this they're all messy at this point but that's part of the deal that's why we have a sink in the kitchen and now we're going to take the pastry cream and we're going to finish making it look pretty the pastry cream the buttercream that's why we got some right there now we're going to fix it we're going to make pretty so we're going to the branch right there we're going to put some more of the chocolate oh well that's interesting right there i hope we can fix that all right now we're going to fix it this is why we got the tool here for you see that buttercream hey you strawberries get out of here we're going to make it look pretty you see that's part of a branch right there this is our branch right there make it look pretty voila and then we're going to decorate it we're going to take a fork and we're going to finish it this is the building of it you know when you first build the house it doesn't look so pretty until you finish it we're going to put more buttercream right here to cover the sand and then we're going to cover the sand right there a little more buttercream and now we're going to decorate it with a fork i'll show you how we do that now we're going to make it look like a piece of wood okay all right we're looking good it's got everywhere we don't miss anything let's clean up this i still got a piece of strawberry in here all right now let me get a fork and the fork is gonna mimic the branches you see there you go now we're starting to look good now we're starting to look more like a branch huh you see friends all right and voila let me see how it looks over there needs a little more design right there all right now however we want to do it in here doesn't matter really i like to just do it this way now we're gonna finish decorating friends okay so well i just had enough uh buttercream right so now friends we're gonna put some decorations i like to use rosemary because i think rosemary is kind of pretty in it if you put it in a bit in the sugar it was great now you take also cranberries you take the cranberry you get them a little wet not too much wet you see then you put them in sugar and then you put them here like that so they look like they got snow on it not snow yeah ice you see you put a few cranberries in here just like this take your time not as uh don't be in so much of a rush like i am i'll put them oh yeah i forgot to put them in here see put them a little bit in sugar right there let me clean up my mess right here friends i'm not decorating the other side but i will in a minute let me wash my hand one more time it's a little messy okay so now let's uh let's continue uh so you can decorate all of it right here and of course it's mushroom time those mushrooms are gonna make it so christmassy you see friends that's the whole idea right you can put a mushroom over there you can make them come out of there wherever you are however you want it it's very uh oh well this one i'll have to eat it they're very fragile there you go put them together right there they grew together and then one more thing uh one more thing we can put a little more green in there i think i think it'll look pretty and i'll tell you what i love the smell of rosemary and then we're gonna put a little bit of snow on there this is a little bit of snow and my friends right there you got a beautiful bush de noel and voila okay friends i hope let me get rid of everything right here so the camera can get a good look and we have ourself a beautiful how about right there beautiful angle what do you think jack i moved this camera what do you think nice beautiful merry christmas this is bush de noel friends i know it's a little involved but it is what it is i hope you enjoy remember thumbs up you like the video subscribe to the channel and ring that bell you all have an amazing christmas well you didn't think i was gonna cut it oh yes i am gonna cut it so now i finished decorating see i took a little more time put a little snow in there and just made it look nice and pretty put the mushroom in there the right place so now i'm gonna eat it so i'm gonna cut it friends and oh i i almost forgot to tell you make sure friends then you put it in the fridge because if you don't it's gonna be tough to cut if it's too soft everything is too soft it's not gonna look pretty if you will and uh and and and one more thing after you cut the slices you should do when it's cold cut the slices but let them rest because you want to let the buttercream to get to room temperature again it's soft it's so much better because if butter is cold you don't test it so you have to let it get so we cut the slices and tell everybody don't touch it for like a half hour all right so we're gonna cut a piece out and you see it's beautiful you see now the first slice is is not always perfect but uh this is gonna be perfect for me you see and the buttercream is not very cold i just left it in a in the in the refrigerator just for an hour or so but you can leave a little bit longer and and you see friends it's beautiful moist the cake see the cake is not dry at all uh this is this is perfect friend this is beautiful and uh and let me tell you you'll test this you'll go oh my lord oh i could eat the whole thing matter of fact i am it is amazing friends oh it really is fantastic i hope you make it thanks for watching have an amazing christmas because this is a really beautiful christmas dessert remember thumbs up subscribe to the channel and ring that bell we'll see you soon with another fantastic video