by Mary Jo
As my first contribution to our Wenchly Yuletide posts, I want to talk about the Yule log, which was a special, usually very large, log brought into the home to burn for the Christmas holidays. The custom is found in a number of European countries. Probably it was originally a pagan Germanic tradition that was repurposed for Christmas. I suspect the original meaning had to do with light and warmth in the depths of winter, and celebrating the winter solstice and the return of the sun.
But the French go one better: their Bûche de Noël–Yuletide log–is a spectacularly decadent log-shaped holiday cake. A sponge cake is baked in a shallow pan, then rolled into a cylinder with lavish amounts of butter cream icing inside and out. The outside is usually textured to look like bark, and the bûche is decorated with seasonal symbols such as meringue mushrooms or berries or little miniature trees.
I photographed these cakes at a local but very authentic French bakery called Bon Jour. The classic version is yellow cake with chocolate butter cream, but as you can see, variations are easy. Feast your eyes! And if you can find a good bakery that makes a Bûche de Noël, feast your taste buds as well. <G>
Happy holiday delights!
Mary Jo, who bought two of their miniature bûches for self and Mayhem Consultant.
They look beautiful, Mary Jo. Here where Christmas comes in summer, we sometimes make a chocolate ripple cake as a yule log cake. It’s dead easy and very yummy. — chocolate biscuits (cookies) layered together with whipped cream and covered with whipped cream to look like snow. For a cake adults, I usually dip each biscuit in port or brandy or sherry or something like that before sandwiching it with cream. It needs to be made some hours before serving, so the biscuits soften and the whole thing has the texture of cake. Pic and recipe is here:
http://www.taste.com.au/recipes/25217/choc+ripple+cake
They look beautiful, Mary Jo. Here where Christmas comes in summer, we sometimes make a chocolate ripple cake as a yule log cake. It’s dead easy and very yummy. — chocolate biscuits (cookies) layered together with whipped cream and covered with whipped cream to look like snow. For a cake adults, I usually dip each biscuit in port or brandy or sherry or something like that before sandwiching it with cream. It needs to be made some hours before serving, so the biscuits soften and the whole thing has the texture of cake. Pic and recipe is here:
http://www.taste.com.au/recipes/25217/choc+ripple+cake
They look beautiful, Mary Jo. Here where Christmas comes in summer, we sometimes make a chocolate ripple cake as a yule log cake. It’s dead easy and very yummy. — chocolate biscuits (cookies) layered together with whipped cream and covered with whipped cream to look like snow. For a cake adults, I usually dip each biscuit in port or brandy or sherry or something like that before sandwiching it with cream. It needs to be made some hours before serving, so the biscuits soften and the whole thing has the texture of cake. Pic and recipe is here:
http://www.taste.com.au/recipes/25217/choc+ripple+cake
They look beautiful, Mary Jo. Here where Christmas comes in summer, we sometimes make a chocolate ripple cake as a yule log cake. It’s dead easy and very yummy. — chocolate biscuits (cookies) layered together with whipped cream and covered with whipped cream to look like snow. For a cake adults, I usually dip each biscuit in port or brandy or sherry or something like that before sandwiching it with cream. It needs to be made some hours before serving, so the biscuits soften and the whole thing has the texture of cake. Pic and recipe is here:
http://www.taste.com.au/recipes/25217/choc+ripple+cake
They look beautiful, Mary Jo. Here where Christmas comes in summer, we sometimes make a chocolate ripple cake as a yule log cake. It’s dead easy and very yummy. — chocolate biscuits (cookies) layered together with whipped cream and covered with whipped cream to look like snow. For a cake adults, I usually dip each biscuit in port or brandy or sherry or something like that before sandwiching it with cream. It needs to be made some hours before serving, so the biscuits soften and the whole thing has the texture of cake. Pic and recipe is here:
http://www.taste.com.au/recipes/25217/choc+ripple+cake
A buche de Noel is one of the highlights of my Christmas dinner every year. There’s a Montreal bakery that mass produces them. I grew up with the traditional yellow-cake-with-chocolate-icing, and now my kids love it as much as I do.
A buche de Noel is one of the highlights of my Christmas dinner every year. There’s a Montreal bakery that mass produces them. I grew up with the traditional yellow-cake-with-chocolate-icing, and now my kids love it as much as I do.
A buche de Noel is one of the highlights of my Christmas dinner every year. There’s a Montreal bakery that mass produces them. I grew up with the traditional yellow-cake-with-chocolate-icing, and now my kids love it as much as I do.
A buche de Noel is one of the highlights of my Christmas dinner every year. There’s a Montreal bakery that mass produces them. I grew up with the traditional yellow-cake-with-chocolate-icing, and now my kids love it as much as I do.
A buche de Noel is one of the highlights of my Christmas dinner every year. There’s a Montreal bakery that mass produces them. I grew up with the traditional yellow-cake-with-chocolate-icing, and now my kids love it as much as I do.
We’ve always made a Christmas Yule log cake for those in the family who don’t like Christmas cake. We make a chocolate swiss-roll, cover it in chocolate icing textured to look like bark, put on some decorations (a robin and some miniature Christmas trees), and shake icing sugar over it to look like snow.
I thought every English family did this, but I guess not!
We’ve always made a Christmas Yule log cake for those in the family who don’t like Christmas cake. We make a chocolate swiss-roll, cover it in chocolate icing textured to look like bark, put on some decorations (a robin and some miniature Christmas trees), and shake icing sugar over it to look like snow.
I thought every English family did this, but I guess not!
We’ve always made a Christmas Yule log cake for those in the family who don’t like Christmas cake. We make a chocolate swiss-roll, cover it in chocolate icing textured to look like bark, put on some decorations (a robin and some miniature Christmas trees), and shake icing sugar over it to look like snow.
I thought every English family did this, but I guess not!
We’ve always made a Christmas Yule log cake for those in the family who don’t like Christmas cake. We make a chocolate swiss-roll, cover it in chocolate icing textured to look like bark, put on some decorations (a robin and some miniature Christmas trees), and shake icing sugar over it to look like snow.
I thought every English family did this, but I guess not!
We’ve always made a Christmas Yule log cake for those in the family who don’t like Christmas cake. We make a chocolate swiss-roll, cover it in chocolate icing textured to look like bark, put on some decorations (a robin and some miniature Christmas trees), and shake icing sugar over it to look like snow.
I thought every English family did this, but I guess not!
They look (almost!) too gorgeous to eat! Hope you and the Mayhem Consultant enjoyed “beavering” through the buche!
They look (almost!) too gorgeous to eat! Hope you and the Mayhem Consultant enjoyed “beavering” through the buche!
They look (almost!) too gorgeous to eat! Hope you and the Mayhem Consultant enjoyed “beavering” through the buche!
They look (almost!) too gorgeous to eat! Hope you and the Mayhem Consultant enjoyed “beavering” through the buche!
They look (almost!) too gorgeous to eat! Hope you and the Mayhem Consultant enjoyed “beavering” through the buche!
What a great hot weather variation, Anne! I’ve not seen this kind of yule log cake, but I’d love to taste test one. *G*
What a great hot weather variation, Anne! I’ve not seen this kind of yule log cake, but I’d love to taste test one. *G*
What a great hot weather variation, Anne! I’ve not seen this kind of yule log cake, but I’d love to taste test one. *G*
What a great hot weather variation, Anne! I’ve not seen this kind of yule log cake, but I’d love to taste test one. *G*
What a great hot weather variation, Anne! I’ve not seen this kind of yule log cake, but I’d love to taste test one. *G*
HJ–
This many not be uncommon in the UK–maybe because you’re much closer to France?–but buche de Noel are very rare in the US. I’ve only seen them in high end specialty bakeries. We don’t do the English Christmas cakes, either, though we have the more low key fruitcakes. I’d say Americans run more to Christmas cookies (biscuits) and fruit pies. Food customs can vary a lot even between related nations!
HJ–
This many not be uncommon in the UK–maybe because you’re much closer to France?–but buche de Noel are very rare in the US. I’ve only seen them in high end specialty bakeries. We don’t do the English Christmas cakes, either, though we have the more low key fruitcakes. I’d say Americans run more to Christmas cookies (biscuits) and fruit pies. Food customs can vary a lot even between related nations!
HJ–
This many not be uncommon in the UK–maybe because you’re much closer to France?–but buche de Noel are very rare in the US. I’ve only seen them in high end specialty bakeries. We don’t do the English Christmas cakes, either, though we have the more low key fruitcakes. I’d say Americans run more to Christmas cookies (biscuits) and fruit pies. Food customs can vary a lot even between related nations!
HJ–
This many not be uncommon in the UK–maybe because you’re much closer to France?–but buche de Noel are very rare in the US. I’ve only seen them in high end specialty bakeries. We don’t do the English Christmas cakes, either, though we have the more low key fruitcakes. I’d say Americans run more to Christmas cookies (biscuits) and fruit pies. Food customs can vary a lot even between related nations!
HJ–
This many not be uncommon in the UK–maybe because you’re much closer to France?–but buche de Noel are very rare in the US. I’ve only seen them in high end specialty bakeries. We don’t do the English Christmas cakes, either, though we have the more low key fruitcakes. I’d say Americans run more to Christmas cookies (biscuits) and fruit pies. Food customs can vary a lot even between related nations!
Cynthia, this is an advantage of being Canadian: more buches de Noel! You benefit from two great food traditions. The yellow cake with chocolate would be my first choice also, though a really good mocha is equally delightful.
Cynthia, this is an advantage of being Canadian: more buches de Noel! You benefit from two great food traditions. The yellow cake with chocolate would be my first choice also, though a really good mocha is equally delightful.
Cynthia, this is an advantage of being Canadian: more buches de Noel! You benefit from two great food traditions. The yellow cake with chocolate would be my first choice also, though a really good mocha is equally delightful.
Cynthia, this is an advantage of being Canadian: more buches de Noel! You benefit from two great food traditions. The yellow cake with chocolate would be my first choice also, though a really good mocha is equally delightful.
Cynthia, this is an advantage of being Canadian: more buches de Noel! You benefit from two great food traditions. The yellow cake with chocolate would be my first choice also, though a really good mocha is equally delightful.
Cara/Andrea, we each had one of the mini-buches, which are single serving size. That was quite rich enough for one season! THey are works of art.
Cara/Andrea, we each had one of the mini-buches, which are single serving size. That was quite rich enough for one season! THey are works of art.
Cara/Andrea, we each had one of the mini-buches, which are single serving size. That was quite rich enough for one season! THey are works of art.
Cara/Andrea, we each had one of the mini-buches, which are single serving size. That was quite rich enough for one season! THey are works of art.
Cara/Andrea, we each had one of the mini-buches, which are single serving size. That was quite rich enough for one season! THey are works of art.
I have made my own bûches for many years. My kids loved them as an addition to the Danish Christmas traditions. You can put all kinds of delicious cremes into them. I have made it with a creme des chataignes (chestnut cream) at one time.
I have made my own bûches for many years. My kids loved them as an addition to the Danish Christmas traditions. You can put all kinds of delicious cremes into them. I have made it with a creme des chataignes (chestnut cream) at one time.
I have made my own bûches for many years. My kids loved them as an addition to the Danish Christmas traditions. You can put all kinds of delicious cremes into them. I have made it with a creme des chataignes (chestnut cream) at one time.
I have made my own bûches for many years. My kids loved them as an addition to the Danish Christmas traditions. You can put all kinds of delicious cremes into them. I have made it with a creme des chataignes (chestnut cream) at one time.
I have made my own bûches for many years. My kids loved them as an addition to the Danish Christmas traditions. You can put all kinds of delicious cremes into them. I have made it with a creme des chataignes (chestnut cream) at one time.
CHESTNUT CREAM!!!! Benedicte, your children were very fortunate. *G* I do not come from a family of cooks, so I’m envious!
CHESTNUT CREAM!!!! Benedicte, your children were very fortunate. *G* I do not come from a family of cooks, so I’m envious!
CHESTNUT CREAM!!!! Benedicte, your children were very fortunate. *G* I do not come from a family of cooks, so I’m envious!
CHESTNUT CREAM!!!! Benedicte, your children were very fortunate. *G* I do not come from a family of cooks, so I’m envious!
CHESTNUT CREAM!!!! Benedicte, your children were very fortunate. *G* I do not come from a family of cooks, so I’m envious!
It looks delicious and I want to try to make one, especially with a chestnut creme. Way more edible than a gingerbread house!
It looks delicious and I want to try to make one, especially with a chestnut creme. Way more edible than a gingerbread house!
It looks delicious and I want to try to make one, especially with a chestnut creme. Way more edible than a gingerbread house!
It looks delicious and I want to try to make one, especially with a chestnut creme. Way more edible than a gingerbread house!
It looks delicious and I want to try to make one, especially with a chestnut creme. Way more edible than a gingerbread house!
Karin–
I think gingerbread houses are all about architecture, not about eating. A buche de Noel is all about the eating! I’d love to try that chestnut creme filling version, too.
Karin–
I think gingerbread houses are all about architecture, not about eating. A buche de Noel is all about the eating! I’d love to try that chestnut creme filling version, too.
Karin–
I think gingerbread houses are all about architecture, not about eating. A buche de Noel is all about the eating! I’d love to try that chestnut creme filling version, too.
Karin–
I think gingerbread houses are all about architecture, not about eating. A buche de Noel is all about the eating! I’d love to try that chestnut creme filling version, too.
Karin–
I think gingerbread houses are all about architecture, not about eating. A buche de Noel is all about the eating! I’d love to try that chestnut creme filling version, too.
Some decades ago, I had a roommate who had been a French major and loved to cook. During the Christmas that we lived together, she researched recipes and made an authentic buche de noel. It was beautiful, as well as delicious.
Some decades ago, I had a roommate who had been a French major and loved to cook. During the Christmas that we lived together, she researched recipes and made an authentic buche de noel. It was beautiful, as well as delicious.
Some decades ago, I had a roommate who had been a French major and loved to cook. During the Christmas that we lived together, she researched recipes and made an authentic buche de noel. It was beautiful, as well as delicious.
Some decades ago, I had a roommate who had been a French major and loved to cook. During the Christmas that we lived together, she researched recipes and made an authentic buche de noel. It was beautiful, as well as delicious.
Some decades ago, I had a roommate who had been a French major and loved to cook. During the Christmas that we lived together, she researched recipes and made an authentic buche de noel. It was beautiful, as well as delicious.