{"id":416,"date":"2012-12-18T11:25:21","date_gmt":"2012-12-18T10:25:21","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?page_id=416"},"modified":"2012-12-20T23:20:31","modified_gmt":"2012-12-20T22:20:31","slug":"christmas-yule-logs-buche-de-noel","status":"publish","type":"page","link":"https:\/\/www.roadtopastry.com\/blog\/christmas-yule-logs-buche-de-noel","title":{"rendered":"Christmas Yule Logs (B\u00fbche de No\u00ebl)"},"content":{"rendered":"<p>The Yule Log is a Christmas classic, especially here in France.<br \/>\nIn a few words, it is a rolled cake, and it is often decorated in fancy ways, for example to resemble a real wooden log.<\/p>\n<p>The principles to make a Yule Log are not different from those to make a normal cake, but some combinations work better than others.\u00a0 So what can we use to make a Yule Log?<\/p>\n<h3>The base cake<\/h3>\n<ul>\n<li><a title=\"Roll cake\" href=\"http:\/\/www.roadtopastry.com\/blog\/roll-cake\">Roll cake<\/a> (very easy and soft!)<\/li>\n<li>Spongecake<\/li>\n<li>Genoise<\/li>\n<li>Joconde<\/li>\n<li>Succ\u00e9s cake<\/li>\n<\/ul>\n<h3>The syrup<\/h3>\n<ul>\n<li>Cointreau, Triple Sec<\/li>\n<li>Rhum<\/li>\n<li>Kirsch<\/li>\n<li>Vanilla<\/li>\n<li>&#8230;<\/li>\n<\/ul>\n<h3>The filling<\/h3>\n<ul>\n<li>Buttercream<\/li>\n<li>Mousseline cream<\/li>\n<li>Ganache<\/li>\n<li>Chantilly<\/li>\n<li>Bavarian cream<\/li>\n<li>Chocolate or fruit mousse<\/li>\n<li>Jam<\/li>\n<\/ul>\n<p>Topping<\/p>\n<ul>\n<li>Buttercream<\/li>\n<li>Ganache<\/li>\n<li>Meringue<\/li>\n<li>Chantilly<\/li>\n<\/ul>\n<p>Decor<\/p>\n<ul>\n<li>Log-style decoration with a fork on buttercream + a slice of the log is added on top perpendicularly to resemble a real log<\/li>\n<li>Almond paste (to make leaves, trees, Santa Claus, ice men, etc&#8230;)<\/li>\n<li>Meringue mushrooms<\/li>\n<li>Chocolate decorations<\/li>\n<li>Pralines<\/li>\n<li>&#8230;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Ideas for Yule Logs based on recipes of this site<\/p>\n<p>&#8211; Classic Yule Log: roll cake, rhum syrup, <a title=\"Genoise-style buttercream\" href=\"http:\/\/www.roadtopastry.com\/blog\/recipes\/genoise-style-buttercream.htm\">chocolate buttercream<\/a> as filling and topping, meringue mushrooms and almond paste decorations<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Yule Log is a Christmas classic, especially here in France. In a few words, it is a rolled cake, and it is often decorated in fancy ways, for example to resemble a real wooden log. The principles to make a Yule Log are not different from those to make a normal cake, but some<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-416","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/pages\/416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=416"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/pages\/416\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}