I spent a considerable amount of time living in Paris in the late 1970's, working as an apprentice in commercial kitchens. As Christmas approached, just about every pastry shop window was filled with some version of the Bûche de Noel, the traditional French "yule log". Christmas eve dinner would not be complete without it.
They were mostly yellow or chocolate genoise (sponge) cake filled with buttercream and covered with whipped ganache to resemble a log ready for the fireplace. Each shop had a unique way of flavoring and decorating their Bûches, but meringue or marzipan mushrooms were pretty standard, as were sugared rosemary "pine needles." One end of the rolled cake is usually cut at an angle and placed on the side or top of the cake to form a branch. Confectioners' sugar is sprinkled on top to resemble snow.
We make a Bûche de Noel at Mary's and you can make it at home too. We use a chocolate sponge cake recipe (in our cookbook, page 45), chocolate buttercream (page 71), ganache (page 75), meringue mushrooms (page 137) which we piece together with melted chocolate, sugared rosemary (page 139) and a marzipan Santa (page 108).
It's not too late to order one for the 23rd, or buy the cookbook and make it yourself.
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2011 Update:
You can order a large (serves 20-30) for $39.50 or a small (serves 10-15) for $24.50. We will likely also have some in the shop on the 23rd and 24th on a first come, first served basis.
205-345-8610.
Looks yummy!
Posted by: Susanna (A Modern Mother) | December 20, 2008 at 01:26 AM