Cannoli Bûche de Noël

Cannoli Buche de Noel Recipe

Each year, for Christmas, I make a Bûche de Noël. For the past decade, I have been making my mom’s classic, 1970’s recipe with an easy chocolate cake, a lovely mocha whipped cream filling, and a heavenly chocolate icing: Click Here for that Classic Bûche de Noël Recipe. This year, I thought I’d take it to another level, and, sustaining my obsession with the New Jersey cannoli, the Patterson/Passiac italian bakery cannoli to be precise, I came up with a recipe for a good Cannoli Bûche de Noël. The test results have been superb, but I’m still undecided as to whether I’m going to use chocolate cake or white cake, a rum glaze or no glaze, and chocolate mascarpone icing or a vanilla mascarpone for the acutal feast day. So, I’ve provided you with not one but three cake recipes, a “Boozy” Glaze option for those who like a little “punch” in their holiday treats, a classic ricotta Cannoli Filling, and a Mascarpone Icing with a Chocolate Option. Some assembly is required. So, of course, te instructions follow. Enjoy!

Cannoli Bûche de Noël

STEP ONE: Choose from and bake any one of these three roll cakes:

I. Easy Chocolate Cake

Easy Chocolate Cake Ingredients

1 cup sifted cake flour or 1 cup minus 2 tbs sifted all purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
icing sugar & a clean kitchen towel for rolling the cake

Easy Chocolate Cake Method

Heat oven to 375f.
Grease a 15x10x1 baking or jelly roll pan.
Line it with a waxed paper rectangle cut 1/2 inch smaller than the pan (14×9).
Grease the paper.
Sift flour, cocoa, baking powder and salt into a bowl or onto another sheet of waxed paper.
Beat eggs until thick and creamy.
Beat in sugar, 1 tbsp a time until mixture is thick.
Stir in water and vanilla.
Fold in flour mixture.
Spread batter evenly into prepared pan.
Bake 12-15 minutes until center spring back when pressed lightly with a fingertip.
Cut around warm cake 1/4 in from the edges of the pan with a sharp knife.
Invert pan onto a clean towel dusted generously with icing sugar.
Peel off waxed paper.
Gently roll wider length of cake jelly roll style in towel.
Cool rolled and wrapped cake completely on a wire rack.

II. & III. Slightly More Complicated White [Or Chocolate] Cake

Slightly More Complicated White [or Chocolate] Cake Ingredients

.5 c all purpose flour [reduce TO .3 for a Chocolate version]
1 tsp baking powder [omit this ingredient for a Chocolate version]
[add .25 c cocoa powder for the Chocolate version]
[add .25 tsp baking soda for the Chocolate version]
4 room temperature eggs, separated
.3 c sugar to be added to the beaten egg yolks.
.5 c sugar to be added to the soft peaked egg whites.
1 tsp vanilla
icing sugar and clean towel for rolling the cake

Slightly More Complicated White [or Chocolate] Cake Method

In a mixer, beat eggs yolks and vanilla until thick and yellow.
Add the sugar and beat on high until dissolved.
Set the mixture aside in the refrigerator.
Wash the mixer bowl and beater, dry it, and place the mixer bowl and egg beater/whip in the fridge or freezer for a moment.
Heat oven to 375f.
Grease a 15x10x1 baking or jelly roll pan or spray it with baking spray.
Line it with a waxed paper rectangle cut 1/2 inch smaller than the pan (14×9).
Grease the paper or spray it with baking spray.
Sift flour, [cocoa powder], and baking powder [or soda] into a bowl or onto another sheet of waxed paper.
In your cold mixing bowl, using cold beaters, beat the egg whites on medium until soft peaks form.
Add the .5 sugar slowly and beat until stiff peaks form.
Fold the egg yolk mixture from the fridge into the beaten egg white mixture with a spatula.
By hand, fold in the flour[/cocoa] mixture.
Spread batter into the pan.
Bake 12-15 minutes until center spring back when pressed lightly with a fingertip.
[Optional] Cut around warm cake 1/4 in from the edges of the pan with a sharp knife. [This cake is more springy than the easy version.]
Invert pan onto a clean towel dusted generously with icing sugar.
Peel off waxed paper.
Gently roll wider length of cake jelly roll style in towel.
Cool rolled and wrapped cake completely on a wire rack.

STEP TWO: Make the [Optional] Syrup, the Cannoli Filling, and the Mascarpone Icing

Boozy Syrup [Optional]
Makes about .5 c
Recipe May Be Doubled

Boozy Syrup Ingredients
.5 c sugar
.3 c water
.25 c rum, brandy, or other fantastical (non-creamed) spirit of choice!

Boozy Syrup Method
Place the sugar and water in a small pan and heat until the sugar has dissolved.
You do not need to boil this.
Remove from heat.
Add alcohol.

Cannoli Filling

Cannoli Filling Ingredients
1 15-16 oz container of Ricotta Cheese, strained if runny
[we used light ricotta and strained it for only an hour over a fine mesh sieve/bowl]
.75 c icing sugar
1 tsp vanilla
.25 tsp organic lemon or orange extract [optional]
up to 1 c semi-sweet mini chocolate chips OR 1 c shaved or finely diced semi-sweet chocolate
[we used .5 c of bits from a dark chocolate bar we pulsed like crazy in the food processor; you can save the rest for garnish]

Cannoli Filling Method
Beat the sugar and ricotta until smooth.
Incorporate the vanilla and optional citrus extract.
Incorporate up to 1 c chocolate or chips to taste.

[Chocolate] Mascarpone Icing Ingredients

~16 oz Cold Mascarpone Cheese [2 of the small tubs]
.75+ c icing sugar
.25 c milk or cream
1 tbs vanilla
[4 oz unsweeted chocolate, melted and cooled! for the Chocolate version]

[Chocolate] Mascarpone Icing Method
Beat the cheese, sugar, and vanilla on high until incorporated.
[For the Chocolate version, incorporate the cooled melted chocolate.]
Gradually, add the milk or cream 1 tbs at a time until the icing becomes as spreadable as you would like.
You may also add additional icing sugar if desired.
[We added an additional.25 c icing sugar to our batch this time to balance out the bitterness of the chocolate].
Refrigerate until ready to use.
Ice exterior or rolled, filled cake.

STEP THREE: Assemble & Decorate the Bûche de Noël
[see pics below]

Cannoli Bûche de Noël Assembly
Unroll your cake from the towel.
[Optional] Using a pastry or basting-style brush, spread syrup gnerously onto the [inside] surface of the roll cake.
[We only used about 1/16 of a cup of our syrup]
Spread the inside/top surface of the unrolled cake with the Cannoli Filling.
Gently re-roll the cake.
Place the filled cake on a serving plate.
Cut a 1/2in-or-thicker slice(s) from the ends of the cake roll to use as knot(s) or trimmed limb(s) of cake.
Use the Mascarpone Icing to attach these knots and limbs to the cake roll.
[Optional] Take a small bit of the Mascarpone Icing and “dirty” ice the exposed/cut cake edges with a thin coating of Icing.
Frost the cake roll with the remaining Mascarpone Icing.

If desired, use the tines of a fork or an icing spatula to make the icing look like realistic “bark.”
If desired, sprinkle the ends of the roll and/or the knots/limbs with mini chips, shaved or diced chocolate, icing sugar or chopped pistachios.
[This time, we used icing sugar shaken onto the cake via a tea-ball and shaved chocolate]
If desired, decorate with Make-Ahead Meringue Mushrooms.
Chill until 10-20 minutes before serving time.
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2018! Here’s my updated version of the recipe from my new website: Smelling Salts Journal

Cannoli Bûche de Noël

Servings: 12
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Heavenly Chocolate Jelly Roll

  • 1/2 c all purpose flour
  • 1/3 c cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 4 room temperature eggs separated
  • 1/4 c sugar to be added to the beaten egg yolks
  • 1/2 c sugar to be added to the soft peaked egg whites
  • 1 tsp vanilla
  • 1/3 c water
  • a mix of cocoa powder and icing sugar & a clean kitchen towel for rolling the cake

Boozy Syrup [Optional]

  • 1/2 c sugar
  • 1/3 c water
  • 1/4 c rum brandy, or (non-creamed) spirit of choice

Cannoli Cream Filling

  • 15-16 oz container of Ricotta Cheese strained if runny. I used light ricotta and strained it for only an hour in fine mesh sieve over a bowl.
  • 3/4 c icing sugar
  • 1 tsp vanilla
  • 1/4 tsp organic lemon or orange extract [optional]
  • 1/2-1 c semi-sweet mini chocolate chips OR shaved/finely diced semi-sweet chocolate I used 1/2 c of bits from a dark chocolate bar I pulsed like crazy in the food processor and I saved the rest for garnish.

Chocolate Mascarpone Icing [Omit Chocolate for Vanilla Option]

  • 16 oz Cold Mascarpone Cheese [2 of the small tubs]
  • 3/4 + cup icing sugar
  • 1/4 c milk or cream
  • 1 tbs vanilla
  • 4 oz unsweeted chocolate melted and cooled! Omit for Vanilla Version.

Additional Optional Decor

  • icing sugar
  • diced pistachios or other nuts
  • fresh or toasted coconut shredded or flaked

Make-Ahead Meringue Mushrooms [Not pictured]

  • 2 egg whites room temperature
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1/4 cup semisweet chocolate pieces
  • 2 tsp cocoa for dusting [optional]

Instructions

Heavenly Chocolate Jelly Roll & Construction

  • Heat oven to 375.
  • Grease a 15x10x1 baking or jelly roll pan.
  • Line it with a waxed paper rectangle cut 1/2 inch smaller than the pan (14×9).
  • Grease the paper.
  • Sift flour, cocoa, baking powder, baking soda, and salt into a bowl or onto another sheet of waxed paper.
  • In a mixer or in a bowl, by hand, beat eggs yolks and vanilla until thick and yellow.
  • Add the 1/4 c sugar and beat on high until dissolved.
  • Set the mixture aside in a clean bowl.
  • Wash the mixer bowl and beaters.
  • Beat the egg whites on medium until soft peaks form.
  • Add the 1/2 cup sugar slowly and beat until stiff peaks form.
  • Fold the egg yolk mixture into the beaten egg white mixture quickly with the mixer or with a spatula.
  • Quickly, but gently, by the quarter cup, alternate adding in the flour mixture and the water, just incorporating with a spatula.
  • Spread batter into the pan as evenly as possible and smooth as much as possible with a flat spoon or icing spreader.
  • Bake 12-15 minutes until centre springs back when pressed lightly with a fingertip.
  • While the cake is baking, dust a large clean tea towel generously with icing sugar.
  • Remove baked cake from oven and immediately loosen edges of the cake from the side of the pan with a knife. [The cake may look a bit bubbly or even mountainous! No worries! It will flatten out with the folding, anyway!]
  • While the cake is still warm, invert the pan onto the clean towel dusted generously with icing sugar.
  • Peel off waxed paper.
  • Gently roll the wider length of cake jelly roll style in towel. You want a long slim roll, not a short, thick one.
  • Cool rolled and wrapped cake completely on a wire rack. [You can store the cake like this for up to one day or re-roll the cake in wax paper, wrap wax-paper-rolled cake in foil and freeze for 2-3 weeks.]
  • While the cake is cooling, prepare the Optional Boozy Soak, the Cannoli Cream Filling and the Chocolate Mascarpone Icing. You may also prepare the Make-Ahead Mushrooms, if desired, if you haven't done so already.
  • Gently unroll the cake.
  • Using a pastry or basting-style brush, spread the Boozy Soak generously onto the [inside] surface of the roll cake. [I only use about 1/16 of a cup of the syrup.]
  • Spread the inside/top surface of the unrolled cake with the Cannoli Cream Filling.
  • Gently re-roll the cake.
  • Cut a 1/2in-or-thicker slice from the ends of the cake roll to use as knots on the cake. If you just want a festive jelly roll, move on to step 26.
  • Place the larger rolled cake on a serving plate.
  • Use Chocolate Mascarpone Icing to attach the "knots" to the cake roll.
  • [Optional] Take a small bit of icing and “dirty ice” the cake with a thin layer of icing and let cake sit in the refrigerator for a while.
  • Frost cake roll with remaining Chocolate Mascarpone Icing. You do not have to ice the open ends and open knots of the cake. This is a bit tricky, but can be done with a clean icing spreader.
  • If desired, use the tines of a fork or an icing spatula to make the icing look like realistic “bark.”
  • If desired, sprinkle the ends of the roll and/or the knots/limbs with chopped pistachios, or flaked or toasted coconut.
  • If desired, dust with icing sugar.
  • If desired, decorate with Meringue Mushrooms.
  • Chill until 10-20 minutes before serving time.

Boozy Syrup [Optional]

  • Place the sugar and water in a small pan and heat until the sugar has dissolved.
  • You do not need to boil this.
  • Remove from heat.
  • Add alcohol.

Cannoli Cream Filling

  • Beat the sugar and ricotta until smooth.
  • Incorporate the vanilla and optional citrus extract.
  • Incorporate up to 1 c chocolate or chips to taste.

Chocolate Mascarpone Icing [Omit Chocolate for a Vanilla Version]

  • Beat the cheese, sugar, and vanilla on high until incorporated.
  • For the Chocolate version, incorporate the cooled melted chocolate.
  • Gradually, add the milk or cream 1 tbs at a time until the icing becomes as spreadable as you would like.
  • You may also add additional icing sugar if desired. [I added an additional 1/4 c icing sugar to my most recent batch to balance out the bitterness of the chocolate].
  • Refrigerate until ready to use.Ice exterior or rolled, filled cake.

Make-Ahead Meringue Mushrooms [Not pictured]

  • Heat oven to 200.
  • Line two large cookie sheets with parchment.
  • Beat egg whites and cream of tartar at medium speed until soft peaks form.
  • Increase speed and, one tablespoon at a time, sprinkle in the sugar until the sugar dissolves and the meringue forms stiff peaks. It will be thick and shiny, a cross between marshmallow fluff and taffy.
  • Attach a 1/2-inch round tip to a pastry bag or ziploc bag.
  • Fill the bag halfway with meringue and make an equal number of caps and stems, as described in the next two steps.
  • For the mushroom caps, squeeze meringue into 1.5-in rounds, pulling off to the side to avoid pointy tips.
  • For the stems, hold pastry bag upright and squeeze out meringue, creating either an elongated cylinder or a "kiss" shape with a fairly pointy tip, about an inch tall.
  • Place the sheeet sin the oven and bake for approximately 2 hours, until firm but not brown. You'll want to rotate the sheets at the first and third half hour and swap them at the 1 hour point.
  • Let the caps and tips stand for a few moments on the cookie sheets.
  • Then, remove the mushrooms on their parchment to wire racks to cool completely.
  • When the mushrooms are cool, you may store them in pieces in a spacious air-tight container or assemble right away.
  • To assemble, melt the chocolate in a heat-proof bowl over boiling water or in slow bursts at half-power in the microwave.
  • OPTION A: Carefully make a small indentation in the centre underside of each mushroom cap with the back of a spoon or the tip of a knife. Working one at a time, fill the hollow in a cap with about a 1/4 teaspoon of melted chocolate. Then, press the top of a stem into the indentation. If possible, cool cap-side down on a tray until the seal is firm.
  • OPTION B: Coat the undersides of the caps with a bit of chocolate. With snips or a sharp knife, cut off any of the pointy "tips" of the stems you might have made. Use additional chocolate to attach the stems to the caps. Cool completely until the seal is firm.
  • [Optional] Place the cocoa in a tea ball or fine mesh strainer and censor it over the meringue shapes.
  • Store in a dry, air-tight container until ready to use.

Notes

*Note: If you're having trouble getting soft peaks, try incorporating 1/4 tsp Cream of Tartar in your egg whites.
This recipe is an amended form of a version I published on my previous website, The Lunchbox Season. That version used 1/2 c of cake flour in place of the all-purpose flour, 1/4 c cocoa powder, and omitted the baking soda and the water in the jelly roll portion of the recipe.
SMELLING SALTS JOURNAL

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One Response to Cannoli Bûche de Noël

  1. Roseanne Carrara December 27, 2012 at 7:10 pm #

    So, as you can see by the pictures, we made the “slightly more difficult” chocolate cake with rum glaze, cannoli filling and the chocolate version of our mascarpone icing recipe. It was heavenly!!!!!