Buche de Noel Miniature Bars

Chocolate cookie dough rolled into ropes and cut into miniature logs. The bars are then cloaked with a luscious cream cheese frosting. Perfect Yule log cookie for the festive season.

Chocolate cookie dough rolled into ropes and cut into miniature logs. The bars are then cloaked with a luscious cream cheese frosting. Perfect Yule log cookie for the festive season.

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‍Recipe Card

Ingredients Quantity
For the chocolate cookie dough
Butter, softened 90 gm
Sugar 2 tbsp
Soft light brown sugar 2 tbsp
Salt ¼ tsp
Vanilla extract ½ tsp
All-purpose flour ¾ cup
Cocoa powder 1/3 cup
Cream 2 tbsp
For the cream cheese frosting
Cream cheese 60 gm
Icing sugar 1 cup
Cocoa powder ½ tsp
Cream

Dark chocolate, melted

 1 1/2 tsp

30 gm

‍

‍Method of Preparation:

For the cookie dough:

  • Sift together flour, salt, and cocoa powder and set aside.
  • Cream butter, sugar and brown sugar till light and fluffy. Add in the vanilla and cream and mix.
  • Fold in the flour to combine and form into a dough.
  • Form the dough into logs and chill for 30 minutes.
  • Cut into 2-inch logs and set on a baking sheet. Bake in a preheated oven at 160 degrees Celsius for 20 minutes or till done. Let cool and top with the cream cheese frosting.

For the chocolate cream cheese frosting:

  • Cream together cream cheese, and icing sugar till combined.
  • Add in the cocoa powder and mix.
  • Add in the cream and melted chocolate and beat till combined.
  • Chill and use as required.

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‍Chef Sabeen Fareed

‍An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

‍For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

Chocolate cookie dough rolled into ropes and cut into miniature logs. The bars are then cloaked with a luscious cream cheese frosting. Perfect Yule log cookie for the festive season.

Chocolate cookie dough rolled into ropes and cut into miniature logs. The bars are then cloaked with a luscious cream cheese frosting. Perfect Yule log cookie for the festive season.

‍

‍Recipe Card

Ingredients Quantity
For the chocolate cookie dough
Butter, softened 90 gm
Sugar 2 tbsp
Soft light brown sugar 2 tbsp
Salt ¼ tsp
Vanilla extract ½ tsp
All-purpose flour ¾ cup
Cocoa powder 1/3 cup
Cream 2 tbsp
For the cream cheese frosting
Cream cheese 60 gm
Icing sugar 1 cup
Cocoa powder ½ tsp
Cream

Dark chocolate, melted

 1 1/2 tsp

30 gm

‍

‍Method of Preparation:

For the cookie dough:

  • Sift together flour, salt, and cocoa powder and set aside.
  • Cream butter, sugar and brown sugar till light and fluffy. Add in the vanilla and cream and mix.
  • Fold in the flour to combine and form into a dough.
  • Form the dough into logs and chill for 30 minutes.
  • Cut into 2-inch logs and set on a baking sheet. Bake in a preheated oven at 160 degrees Celsius for 20 minutes or till done. Let cool and top with the cream cheese frosting.

For the chocolate cream cheese frosting:

  • Cream together cream cheese, and icing sugar till combined.
  • Add in the cocoa powder and mix.
  • Add in the cream and melted chocolate and beat till combined.
  • Chill and use as required.

--

‍Chef Sabeen Fareed

‍An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

‍For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

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Buche de Noel Miniature Bars