The Yule Log or Buche Noel?
Buche Noel is the typical French dessert that graces the windows of pastry shops and tables of homes throughout France during the month of December.
The literal translation is Christmas log or yule log. I recently had the pleasure of receiving detailed instructions on making the Buche Noel from a French native. She gave me some great assembly pointers as well as some decorating tips for this yule log recipe. Yes, that is one the cool things about the Buche Noel. It is meant to be decorated in a "forest" theme.
The imagination of the cook is the limit for the Yule Log. What is a yule log? According to my friend, the tradition of the Buche Noel dates back to the Middle Ages. At Christmastime, a giant log would be brought into the home to be placed in the chimney. The hope was for the log to last 7 days. If this happened, it was an omen that the next harvest would be a good one. Throughout the ensuing centuries as people got away from using firewood to heat their homes, an imaginative pastry chef came up with the idea of the Buche Noel so people could still have a "log" in their homes at Christmas time.
Parts of a Buche Noel
I will say this: This dessert is not for those who expect quick results. The process is lengthy, yet surprisingly uncomplicated.
There are three key components to the yule log: filling, frosting, cake. I recommend making the filling first since it has to cool considerably (about 4 hours). The frosting needs to cool for about 2 hours. If after cooling, you find your frosting looks too thick, don't worry, this actually works in your favor since it will impart a more authentic texture to your Buche Noel. I didn't make this up; it came directly from Helene, my French friend! You can create whimsical forest scenes by using marzipan to make mushrooms, cocoa powder, or ground walnuts to imitate dust on the ground. Creativity is your friend.
The cake is actually the easiest part, you just need to be careful rolling so your yule log doesn't break.
Slow and steady wins the race! Buche Noel takes time, but the result is such a delight to the eyes and palate. Bon Appetit mes amis!
Top Tips for a stunning Buche Noel
- Make the filling first because it has the longest cooling time.
- Next, tackle the frosting. Don't worry if it's too thick. It makes for a prettier appearance.
- You can use Marzipan to make mushrooms and other decorations.
If you want to try some other French desserts here are a couple really simple ones to make that I love to have with my family or take to parties.
French patisserie fruit tart is so easy to make with a blind baked shell, filled with custard and topped with fresh fruit. Some like to call it fruit pizza but I prefer tart. 🙂
Tart Normande is a rustic apple tart with custard from the Normandy region of France.
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Buche Noel Recipe
Ingredients
Almond cream filling:
- ⅔ cup whole milk
- 2 egg yolks
- 2 Tbsp sugar
- 3 Tbsp flour
- 6 oz marzipan cut into pieces
- 6 Tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ tsp almond extract
Chocolate frosting:
- 1 cup heavy cream
- 2 Tbsp unsalted butter
- 8 oz semi-sweet chocolate
Cake:
- 6 eggs
- ¾ cup sugar
- ½ tsp almond extract
- ¼ tsp salt
- ¾ cup flour
- 1 Tbsp unsalted butter melted
Instructions
- For the filling: In a small bowl whisk the eggs and the sugar. Slowly add the flour until the mixture is unified.
- On medium heat, bring the milk and butter to a gentle boil. Slowly whisk in the warm milk into the egg mixture. Do this slowly so as not to cook the eggs. When mixture is well blended return to the saucepan and slowly add the marzipan, stirring constantly. Add the butter, and both extracts. Remove from heat and stir about 2 more minutes. Place in a bowl and refrigerate for about 3 hours.
- For the frosting: In a small saucepan on medium heat bring cream to a gentle boil. Add the butter. When butter is melted, slowly begin to add the chocolate about ¼ at a time.
- Stir constantly until chocolate is thoroughly melted. Place in a small bowl and refrigerate for up to 2 hours.
- For the cake: Preheat over to 350F.
- Line a jelly roll pan with parchment paper and rub with butter.
- Separate the eggs and set the whites aside.
- In a bowl, whisk together the egg yolks, sugar and flour. Add the salt and almond extract and melted butter(at room temperature).
- Place the whites in a large bowl and using an electric mixer beat the whites until they form stiff peaks. Slowly, using a spatula, mix in the egg yolk mixture.
- Spread batter on parchment paper and bake for about 20 minutes.
- Remove from oven and wait about 5 minutes.
- Invert onto a lightly floured kitchen towel.
- Gently pull parchment off cake and allow to cool slightly (about 10 minutes).
- Using a wide spatula, spread almond filling all over the cake.
- Starting at the bottom, carefully roll up and place seam side down on a large serving platter.
- To make branches, slice off about ½" from either end of the cake and "glue" to cake using the chocolate frosting.
- Using another spatula spread chocolate frosting over the rolled cake, trying to achieve texture (like a log). If the texture appears a bit too smooth, use the tines of a fork to create texture.
Notes
- Make the filling first because it has the longest cooling time.
- Next, tackle the frosting. Don't worry if it's too thick. It makes for a prettier appearance.
- You can use Marzipan to make mushrooms and other decorations.
Nutrition
Geraldine | Green Valley Kitchen
Wow - that is an incredibly impressive cake. Just beautiful, Analida!
Analida
Thanks Geraldine. It is involved, but not difficult to do. I had a good teacher-my French friend-so that helped. 🙂
Denise Wright
What a beautiful cake and beautiful pics! Almost looks too good to eat!
Analida
Thanks, yes it is almost too pretty to eat.
Joy @ Joy Love Food
What a gorgeous dessert! I love all the forest-y touches such as the mushrooms and pinecones, so festive and pretty!
Analida
Thanks Joy!
It really makes a beautiful Christmas dessert.
Caroline
Looks great! Love your detailed instructions.
Analida
Thanks Caroline.
Ashlyn @ Belle of the Kitchen
This is so cool! What an amazing history that goes along with this cake; I really enjoyed reading about it. You did such a wonderful job on it, Analida!
Analida
Thanks so much Ashlyn.
Faye Wilkerson
Beautiful dessert!! Pinned.
Analida
thanks Faye!
Michelle | A Dish of Daily Life
That looks absolutely amazing. I am in awe, Analida!
Analida
Thanks Michelle. It is so tasty, and pretty too!!
Jade @ Jonesin' For Taste
I've dreamed of tackling making a buche noel because it would make an incredible center piece! Yours looks so incredible. I need to just bite the bullet and try it next year!
Analida
Try it, it is not that hard to make. It's fun creating different forest settings.
Miz Helen
Your Buche Noel looks beautiful and I am sure would be delicious! Thanks for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen
Analida
You are welccome Miz Helen. I love making this dessert; I love its symbolic and whimsical character.
Hope you are having a great week too. I will be back! 🙂
laura@motherwouldknow
What a beautiful version of a buche de Noel. I've made a chocolate roll, but never done the traditional log design - love it! And you make it seem so do-able.
Analida
Thanks Laura! It is pretty doable. I had a good teacher who taught me the technique step by step.
Susan
What a beautiful tradition and treat. I'm fascinated with the history behind this dessert. Congrats, you're featured this week at the #ThisIsHowWeRoll Link Party.
Analida
Thanks Susan! Yes, the history is very interesting. Thanks for featuring me. I am so excited.
Jennifer
Made this for Christmas 2016. It turned out good and everyone liked it.
One this is the printed recipe says 14 tsp salt! I used 1/4 tsp salt, but I am not an experienced baker so I did go back and forth with myself about this, glad I used the 1/4 tsp and not 14.
Also my filling, which I had made a day ahead of time, started to separate a bit, and after being in the refrigerator overnight was rock hard the next morning. So I made it again, and this time used only half of the marzipan, and I divided the butter, and put half into the milk on the stove, and then added the rest with the marzipan. The next batch worked out okay, though a little runny, but was workable.
I wrote down some hints to myself on my printed recipe and will make this again next year. Hopefully it will turn out even better.
Analida
I am so glad it turned out. Thanks for the alert on the salt. I will go to the recipe and revise. I am on holiday this year and did not make it. If I am home next year for Christmas I will definitely make this. Thanks for the comment.