• instagram
  • Twitter
  • Facebook
  • Pinterest
  • about
  • |
  • participate
  • |
  • Contact
  • |
Menu
Search
  • Eat
    • Local Eatery Articles
    • Farms + Markets
    • Restaurants + Cafes
    • Wine + Spirits
  • Play
    • Winter Fun Articles
    • Outdoors
    • Art + Entertainment
  • Stay
    • Eat/Stay/Play Articles
    • Bed and Breakfasts
    • Hotels + Motels
  • Live
    • Home Articles
    • Home + Garden
    • Services
    • Shopping Locally
    • Wellness
  • Business Profiles
  • Events
  • Towns
  • Magazine
Close Menu

LA BÛCHE DE NOËL

Holiday Recipe

by mary anne erickson

November 12, 2020

LA BÛCHE DE NOËL RECIPE

Also known as the Yule Log, La Bûche de Noël is a holiday delicacy enjoyed each holiday season across Europe. Originating in France, the tradition dates back to Medieval times, when a real log was thrown on the hearth on the night of the winter solstice to signal the days growing longer, the coming of the new year, and to purify the air for a new beginning.

Ivy, holly, pinecones, or even wine might be thrown on top of the log to bring good harvest the following year. Ashes were preserved to ward off lightning in wood-framed homes.

Though rooted in paganism, this tradition carried over into Christmastime and, eventually, the wood log was replaced with a buttercream-frosted and rolled sponge cake, decorated to look like a log, complete with meringue or marzipan mushrooms and frosted holly leaves.

The possibilities for a Bûche de Noël are vast—recipes call for yellow or chocolate sponge cake, fillings of chocolate mousse or whipped cream, drizzled or not with a liqueur of your choice, and dusted with cocoa powder, confectioner’s sugar, and/or ground espresso beans. Once the cake is rolled and frosted, the real fun begins—adding all sorts of decorations, from fruit to woodland creatures to chopped up nuts or candies.

Bistro-to-Go has kindly shared their go-to Bûche de Noël recipe for all who dare to create this decadent holiday treat that, with any luck, tastes as good as it looks. This is the ultimate gift for your holiday guests.

 

INGREDIENTS:

• 1/4 cup all-purpose flour

• 1/3 cup cocoa powder, plus more for dusting

• 4 oz. bittersweet chocolate

• 2 tbsp. vegetable oil

• 1/2 tsp. vanilla extract

• 6 eggs, separated

• 1/2 tsp. salt

• 2/3 cup granulated sugar, divided

• Powdered sugar for dusting

• Espresso liqueur or Cognac

• Whipped cream, pastry cream, or chocolate mousse for filling

DIRECTIONS:

1. Preheat the oven to 350º. Oil a half sheet pan and set aside.

2. Combine the flour and cocoa powder in a bowl and set aside. In a double boiler, melt the bittersweet chocolate, vegetable oil, and vanilla extract over low heat and set aside. Beat the egg whites and salt until foamy, then gradually add 1/3 cup sugar and beat until glossy and stiff. In a separate bowl, beat the egg yolks and other 1/3 cup sugar until pale and thick. Then beat the melted chocolate mixture into the egg yolk mixture. Gently fold in the egg whites. Then fold in the dry flour and cocoa powder mixture, being careful not to overmix.

3. Pour into the prepared half sheet pan and bake for 10–12 minutes. Allow to cool for 10 minutes.

4. Remove cake from the pan and place on a dry, clean dish towel, lightly dusted in cocoa powder and powdered sugar. Starting lengthwise, roll the cake tightly and evenly including the towel. (This allows the cake to cool in the desired shape.) At the end of the roll, place it seam side down (so it doesn’t unravel).

5. Allow to cool for another 20 minutes.

6. After cooling, unroll the cake and brush the surface with espresso liqueur or favorite Cognac.

7. Choose a preferred filling. Pastry cream, whipped cream, and chocolate mousse are all possibilities. Spread the chosen filling across the cake evenly, leaving a 1-inch space around all corners.

8. Roll cake (without the towel), lengthside first (so it’s long, not short and fat), once again evenly and tightly. Use a clean towel to help transfer rolled cake to either the fridge to chill, or the freezer to store. Chill at least 2 hours if immediately decorating, or freeze for up to 1 month.

9. Decorate as desired and enjoy. We’ve included a few pictures of our cakes for your inspiration.

The recipe we used as inspiration can be found here: bonappetit.com/recipe/buche-de-noel-recipe

Blue Mountain Bistro-to-Go
948 Route 28, Kingston
845-340-9800,
bluemountainbistro.com

RELATED ARTICLES

Holiday Parties

Spring Garden Party Recipes

SUMMER TREATS: ICE CREAM AND PEEKAMOOSE RESTAURANT TAKEOUT

LOCAL GIFT GUIDE

CROWN LOUNGE

FRIDA’S FRUIT TART RECIPE

O Perfect Christmas Tree

LOCAL FARMS: BERRIES

HEALTHY SNACKS FOR SUMMER TREKS

HANDCRAFTED GIFT WRAPPING

RECEIVE EPOSTS

WHATS HAPPENING

ADD YOUR BUSINESS

SEE WEDDING SITE

  • Saunderskill Farm


    www.saunderskill.com/

  • Halter Associates Realty

    Kingston & Woodstock
    www.halterassociatesrealty.c...

  • Emerson Resort & Spa, Mt. Tremp...

    Mt. Tremper, 845-688-2828
    www.emersonresort.com

  • Rhinebeck Artists Shop

    Rhinebeck, New Paltz, Kingston
    www.rhinebeckartistsshop.com...

  • Ole Savannah Southern Table and...

    Kingston, (845) 331-4283
    www.olesavannah.com/

  • The Art Effect

    Poughkeepsie
    feelthearteffect.org/

  • Blue Mountain Guest House

    Saugerties, 3233138426
    www.vrbo.com/560528

  • Habitat Real Estate Group

    Stone Ridge , 8456877954
    www.habitatrealestategroup.c...

  • Sullivan Catskills

    1.800.882.CATS
    sullivancatskills.com/

FAQ

ADD EVENT

ADD BUSINESS

  • instagram
  • Twitter
  • Facebook
  • Pinterest
CONTACT

CALL: 845-687-3470
EMAIL: VISITVORTEX@GMAIL.COM

VISITVORTEX
PO BOX 82
HIGH FALLS, NY 12440
SIGN UP

SIGN UP FOR EPOSTS OF EVENTS,
THINGS TO DO AND SEE NEW
HUDSON VALLEY VIDEOS!

SEE OUR WEDDING SITE


© VISITVORTEX.COM 2021.
ALL RIGHTS RESERVED.
TERMS AND CONDITIONS