Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Bûches de Noël aux champignons meringués

Yule Log with Meringue Mushrooms

Name: Yule Log with Meringue Mushrooms
Total time: 7200 s
Yield: Serves 10-12 servings
Ingredients: 4 eggs; 3/4 cup sugar (150 grams); 1 tablespoon vanilla extract; 1 cup all-purpose flour (120 grams); 2 tablespoons cocoa powder; 1/2 tablespoon baking powder; 1 1/4 cups heavy cream, chilled (300 ml); 1/2 cup powdered sugar (100 grams); 1 tablespoon vanilla extract; 3 1/2 ounces dark chocolate for decoration (100 grams); 1 3/4 ounces dark chocolate for chocolate whipped cream (50 grams); 2 tablespoons sunflower oil; 2 egg whites; 3/4 cup powdered sugar (100 grams); 3/4 cup granulated sugar (150 grams); 1 tablespoon vanilla extract; Shredded coconut; Powdered sugar

Ele & Viv @eleviv

Paris, FR

The traditional French Christmas Yule Log, made with coconut and meringue mushrooms. ~Ele

Ele & Viv @eleviv

Paris, FR

The traditional French Christmas Yule Log, made with coconut and meringue mushrooms. ~Ele

Saved

Ingredients

2 hrs

Serves 10-12 servings

Sponge Cake:
4eggs
3/4 cupsugar (150 grams)
1 tablespoonvanilla extract
1 cupall-purpose flour (120 grams)
2 tablespoonscocoa powder
1/2 tablespoonbaking powder
Filling:
1 1/4 cupsheavy cream, chilled (300 ml)
1/2 cuppowdered sugar (100 grams)
1 tablespoonvanilla extract
Topping:
3 1/2 ouncesdark chocolate for decoration (100 grams)
1 3/4 ouncesdark chocolate for chocolate whipped cream (50 grams)
2 tablespoonssunflower oil
Meringue Mushrooms:
2egg whites
3/4 cuppowdered sugar (100 grams)
3/4 cupgranulated sugar (150 grams)
1 tablespoonvanilla extract
Decoration:
Shredded coconut
Powdered sugar

Saved

Steps

2 hrs

1

Start by preheating your oven to 340°F (170°C) and greasing a baking pan (mine is 14.5 x 12 inches / 37x30 cm).
2

Use two bowls. In the first bowl, beat the eggs with the sugar using a mixer, then add the vanilla extract. In the second bowl, sift together the flour, cocoa powder, and baking powder.
3

Add the dry ingredients from the second bowl to the egg mixture in the first bowl. Mix on low speed until the batter is smooth and well combined.
4

Spread the sponge cake batter evenly over the prepared pan and bake for 11 to 12 minutes on the middle rack.
5

While the cake is baking, prepare the meringues. Beat 2 egg whites with the granulated sugar using a mixer until stiff, glossy peaks form.
6

Add the powdered sugar and mix gently with a fork until smooth. Transfer the meringue to a piping bag or a food-safe plastic bag. Set aside in the refrigerator for now and remove the sponge cake from the oven. Leave the oven door slightly open to cool it down to 210°F (100°C).
7

Place a clean kitchen towel over the sponge cake and invert it onto your countertop. Carefully peel off the parchment paper.
8

Using the towel, roll up the warm sponge cake into a log. Let it cool completely.
9

Return to the meringue. Line a baking sheet with parchment paper and snip the corner of the bag with the meringue. Pipe small round meringues (for mushroom caps) and small elongated meringues (for mushroom stems). Bake for 1 to 1.5 hours at 210°F (100°C).
10

While the meringues are baking, focus again on the Yule log. Melt 3 1/2 ounces (100 grams) of dark chocolate in a microwave-safe bowl. Once melted, spread it onto parchment paper in a large square.
11

Roll up the parchment with the chocolate and place it in the freezer until firm. Continue with the recipe; you'll use it soon.
12

Prepare the filling. Whip the chilled heavy cream with the powdered sugar and vanilla extract using a mixer until stiff peaks form.
13

Unroll the cooled sponge cake and spread the filling evenly over the surface. Reserve a small amount of filling for decoration.
14

Roll up the cake with the filling to form a log. Cover with a towel and refrigerate until needed.
15

Melt 1 3/4 ounces (50 grams) of dark chocolate (about 2 bars) in a microwave-safe bowl, then stir in 2 tablespoons sunflower oil. Add this chocolate to the reserved whipped cream and mix well until smooth to make chocolate whipped cream.
16

Remove the cake log from the refrigerator and prepare it for serving. Cut a small piece off one end to create a flat base. Cut another piece to attach to the side of the log (using the chocolate whipped cream) to resemble a branch.
17

Spread the chocolate whipped cream all over the cake log.
18

Take the chocolate roll out of the freezer and break the hardened chocolate into two or more large pieces while still wrapped, then unroll. [CAUTION! If the pieces are too small, you’ll need to repeat this step.]
19

Press the chocolate pieces onto the chocolate whipped cream to create a bark-like texture on the log.
20

While decorating the log, or shortly after, the meringues should be ready. Remove them from the oven and let cool for 5 to 10 minutes.
21

Melt the remaining chocolate from decorating the log in a bowl and use it to attach the mushroom caps to the stems. Also use it to secure the mushrooms to the serving plate next to the log.
22

After finishing the mushroom decorations, sprinkle shredded coconut around the base of the plate and dust powdered sugar over the log and mushrooms to create a snowy effect.
23