This Yule Log Recipe will give you what is know in French as the Buche de Noel. One of the French Christmas dessert recipes - like a jelly roll without the jelly.
French Christmas traditions include the Buche for dessert at Christmas meal. I’d never eaten a buche de noel until I married into a French family. I find is delicious and fun to decorate. It is one of the famous French desserts.
French holiday traditions and Christmas celebrations in France, as you would expect, always include fabulous food. After the Buche de Noel in early January comes the Three Kings Cake (Galette des Roi).
French Recipes Desserts
1. Preheat oven to 350 F
2. Grease one 15 ½ x 10 ½ x 1 inch, line with wax or parchment paper
3. Grease parchment paper
4. Prepare batter using Genoise recipe for Genoise Cake
5. Scrape batter into pan and spread evenly. Bake in lower third of oven until top springs back when lightly pressed. About 5 - 6 minutes maybe longer.
6. Sprinkle clean dish towel with sifted powdered sugar
7. Loosen warm cake from pan edges and invert onto dish towel
8. Remove pan carefully peeling off paper.
9. Gently roll up cake in towel from short end, jelly roll style
10. Let cake cool completely on wire wrack.
* You can store in the refrigerator for a day and do the filling, frosting and assembly the next day.
Yule Log Recipe
1 cup semisweet chocolate chips
¾ cup heavy cream
1. Melt chocolate chips and cream in heavy 1 qt saucepan over low heat until chocolate melts. Pour into small bowl.
2. Cover and refrigerate 1 ½ hours or until spreadable.
Yule Log recipe
¾ Tbsp unsalted butter
¾ cup whipping cream
9 oz bittersweet chocolate, chopped
1 Tbsp instant coffee dissolved in 1½ tsp water
3. Bring cream and butter to boil over medium high heat, stirring to melt. Remove from heat.
4. Add chocolate, whisk until melted.
5. Transfer to bowl. Let cool at room temperature till thick enough to spread, about 1 hour.
Yule Log Recipe
6. Unroll cake, remove towel.
7. Spread cake with filling to within ½ inch of the edge.
8. Re-roll cake placing seam side down
9. Frost with Mocha Frosting
10. Using prongs of a fork drag lengthwise to simulate bark
11. Garnish with Marzipan Mushrooms or chopped pistachios.
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