The Buche de Noel is a spectacular extravaganza from France and is one dessert, among many, of their gifts to the world of food. And what a gift it is! While it looks complicated, it can be done over several weeks. I have posted a schedule below. Buche de Noel translates to Yule Log. It is basically a jelly roll with the ends cut off and decorated to look like a tree trunk lying on the ground.
We had a loyal following that would order the Buche de Noel every year. The photograph to the left was from our online catalog. It is one of my favorites.
The Buche de Noel consist of a sponge that is filled and rolled like a jelly roll. Any number of buttercreams, curds or seedless raspberry preserves can be used inside. The ends are cut off to make the knots on the top and side. The entire creation is finished in chocolate buttercream. It is then finished to look like a log. It can be decorated in a number of ways. We made meringue mushrooms, chocolate leaves and fondant holly berries.
For this Buche de Noel, I have used a coffee buttercream filling. The strawberry buttercream would also be fantastic. The chocolate buttercream used here is based on one from “The Cake Bible” by Rose Levy Beranbaum. It is ultra light, smooth and unbelievably easy. Just perfect for this cake. Continue reading