Christmas
Bûche de Noël (Yule Log)
Popular on Food52
24 Reviews
abartrem
December 16, 2023
The cake turned out beautifully and was delicious. I did however have to chill the filling in order for it to thicken up and I chilled the ganache as well. The pan size was very small and I wonder if I could of used a larger ( standard size ) roasting pan?
Sydney C.
January 27, 2021
Served this as our Christmas Eve centerpiece dessert and everyone absolutely loved it! I accidentally forgot to half the sugar and added all of it to the yolks, but it still turned out fine. The mascarpone cream was delicious. I usually don't follow recipes but this was well worth it! I made little mushroom shaped meringues dusted with cocoa, sugared cranberries, and rosemary sprigs to make this look more like a log.
Amanda S.
December 8, 2019
Just made this yesterday, and it was delicious! I did do a few things differently:
1) For the cake, I just went ahead and did 6 egg whites (cause really, what are you gonna do with that other egg white?), and instead of trying to divide 3/4 c sugar in half, I just added 1/2 c to the batter and 1/4 to the egg whites - worked perfectly.
2) I used a 10x15 jelly roll pan - it's actually a little crazy to me that this calls for a 9x13 (that seems so small!). Regardless, the 10x15 worked wonderfully, and is what I will use if I make this again.
3) I made a chocolate mascarpone filling by substituting half the heavy cream with 2.5 oz. dark chocolate (I used the Lindt dark chocolate with sea salt)
4) I omitted the coffee (my husband hates anything with even the hint of a coffee flavor); instead, I added 1 tsp cinnamon (saw it in another recipe somewhere and thought it sounded good and Christmas-y).
5) I didn't steep a vanilla bean in the cream and then scrape it out (cause ain't nobody got time for that...hello, vanilla bean paste anyone?!).
6) I reserved just a little bit of the ganache (a very little bit) to glue my meringue mushroom caps and stems together - easier than having to separately melt chocolate for the purpose, which one recipe called for.
7) I used mint leaves and raspberries to create faux holly - cranberries don't do a lot for me, and I love raspberries and chocolate :) they looked lovely (and the raspberries were a very tasty addition)!
It turned out great!! I think next time I'd do less cinnamon in the filling, but otherwise it was perfect. I saw that some folks complained about runny filling, and I admit I did chill my filling in the fridge for a bit, but once I did it was the perfect consistency. I also chilled my ganache before spreading it, and again, I think a little chilling made it the perfect consistency, so no complaints about that either. Next time, I think I'll make a raspberry version of Bobby Flay's Blackberry-Caramel sauce (https://www.foodnetwork.com/recipes/bobby-flay/pumpkin-french-toast-stuffed-with-blackberry-caramel-mascarpone-recipe-1918504) to drizzle over the cut slices of cake, maybe using Chambord?? Mmmm... :)
1) For the cake, I just went ahead and did 6 egg whites (cause really, what are you gonna do with that other egg white?), and instead of trying to divide 3/4 c sugar in half, I just added 1/2 c to the batter and 1/4 to the egg whites - worked perfectly.
2) I used a 10x15 jelly roll pan - it's actually a little crazy to me that this calls for a 9x13 (that seems so small!). Regardless, the 10x15 worked wonderfully, and is what I will use if I make this again.
3) I made a chocolate mascarpone filling by substituting half the heavy cream with 2.5 oz. dark chocolate (I used the Lindt dark chocolate with sea salt)
4) I omitted the coffee (my husband hates anything with even the hint of a coffee flavor); instead, I added 1 tsp cinnamon (saw it in another recipe somewhere and thought it sounded good and Christmas-y).
5) I didn't steep a vanilla bean in the cream and then scrape it out (cause ain't nobody got time for that...hello, vanilla bean paste anyone?!).
6) I reserved just a little bit of the ganache (a very little bit) to glue my meringue mushroom caps and stems together - easier than having to separately melt chocolate for the purpose, which one recipe called for.
7) I used mint leaves and raspberries to create faux holly - cranberries don't do a lot for me, and I love raspberries and chocolate :) they looked lovely (and the raspberries were a very tasty addition)!
It turned out great!! I think next time I'd do less cinnamon in the filling, but otherwise it was perfect. I saw that some folks complained about runny filling, and I admit I did chill my filling in the fridge for a bit, but once I did it was the perfect consistency. I also chilled my ganache before spreading it, and again, I think a little chilling made it the perfect consistency, so no complaints about that either. Next time, I think I'll make a raspberry version of Bobby Flay's Blackberry-Caramel sauce (https://www.foodnetwork.com/recipes/bobby-flay/pumpkin-french-toast-stuffed-with-blackberry-caramel-mascarpone-recipe-1918504) to drizzle over the cut slices of cake, maybe using Chambord?? Mmmm... :)
Amanda S.
December 8, 2019
Just made this yesterday, and it was delicious! I did do a few things differently:
1) For the cake, I just went ahead and did 6 egg whites (cause really, what are you gonna do with that other egg white?), and instead of trying to divide 3/4 c sugar in half, I just added 1/2 c to the batter and 1/4 to the egg whites - worked perfectly.
2) I made a chocolate mascarpone filling by substituting half the heavy cream with 2.5 oz. dark chocolate (I used the Lindt dark chocolate with sea salt)
3) I omitted the coffee (my husband hates anything with even the hint of a coffee flavor); instead, I added 1 tsp cinnamon (saw it in another recipe somewhere and thought it sounded good and Christmas-y).
4) I didn't steep a vanilla bean in the cream and then scrape it out (cause ain't nobody got time for that...hello, vanilla bean paste anyone?!).
5) I reserved just a little bit of the ganache (a very little bit) to glue my meringue mushroom caps and stems together - easier than having to separately melt chocolate for the purpose, which one recipe called for).
6) I used mint leaves and raspberries to create faux holly - cranberries don't do a lot for me, and I love raspberries and chocolate :) they looked lovely (and the raspberries were a very tasty addition)!
It turned out great!! I think next time I'd do less cinnamon, but otherwise it was perfect. I saw that some folks complained about runny filling, and I admit I did chill my filling in the fridge for a bit, but once I did it was the perfect consistency. I also chilled my ganache before spreading it, and again, I think a little chilling made it the perfect consistency, so no complaints about that either. Next time, I think I'll make a raspberry version of Bobby Flay's Blackberry-Caramel sauce (https://www.foodnetwork.com/recipes/bobby-flay/pumpkin-french-toast-stuffed-with-blackberry-caramel-mascarpone-recipe-1918504) to drizzle over the cut slices of cake, maybe using Chambord?? Mmmm... :)
1) For the cake, I just went ahead and did 6 egg whites (cause really, what are you gonna do with that other egg white?), and instead of trying to divide 3/4 c sugar in half, I just added 1/2 c to the batter and 1/4 to the egg whites - worked perfectly.
2) I made a chocolate mascarpone filling by substituting half the heavy cream with 2.5 oz. dark chocolate (I used the Lindt dark chocolate with sea salt)
3) I omitted the coffee (my husband hates anything with even the hint of a coffee flavor); instead, I added 1 tsp cinnamon (saw it in another recipe somewhere and thought it sounded good and Christmas-y).
4) I didn't steep a vanilla bean in the cream and then scrape it out (cause ain't nobody got time for that...hello, vanilla bean paste anyone?!).
5) I reserved just a little bit of the ganache (a very little bit) to glue my meringue mushroom caps and stems together - easier than having to separately melt chocolate for the purpose, which one recipe called for).
6) I used mint leaves and raspberries to create faux holly - cranberries don't do a lot for me, and I love raspberries and chocolate :) they looked lovely (and the raspberries were a very tasty addition)!
It turned out great!! I think next time I'd do less cinnamon, but otherwise it was perfect. I saw that some folks complained about runny filling, and I admit I did chill my filling in the fridge for a bit, but once I did it was the perfect consistency. I also chilled my ganache before spreading it, and again, I think a little chilling made it the perfect consistency, so no complaints about that either. Next time, I think I'll make a raspberry version of Bobby Flay's Blackberry-Caramel sauce (https://www.foodnetwork.com/recipes/bobby-flay/pumpkin-french-toast-stuffed-with-blackberry-caramel-mascarpone-recipe-1918504) to drizzle over the cut slices of cake, maybe using Chambord?? Mmmm... :)
Nazli P.
December 24, 2017
Please please please can Food52 regular contributors consider providing metric weights for their recipes? It’s so foolproof and actually uses fewer bowls utensils. Back to sifting 1/2 cup of cocoa and diving 3/4 c of sugar in half...
Picholine
December 19, 2017
I make one every year , not this particular recipe. Here’s a tip: make cake and fill, wrap in parchment and foil .Freeze . Then remove the day of serving , make ganache and decorate . Chill before serving in fridge.
Maggie
December 22, 2017
Hi Picholine, Do you think the mascarpone filling would be ok if I made the cake a few days ahead and filled w/the mascarpone filling and then freeze? I really want to make this but timing is a factor.
Picholine
December 22, 2017
I know how you feel , I’m up to my neck cooking today. I can only say that my recipe has a whipped cream filling which freezes well. I’m not sure about the mascarpone. The filling I use is 1 Cup heavy cream whipped with 1/2 cup sugar and a tsp Vanilla
Maggie
December 22, 2017
I think if whipped cream filling is ok after freezing the mascarpone should be ok too. I am going to take a chance and do it! thanks! Happy Holidays!!
Picholine
December 24, 2017
Would like to know how your recipe came out ,may try it! Happy Holidays to you too.
amnookin
December 20, 2016
My son had a buche de noel competition for his french class and we used this recipe. So delicious! I wasn't sure middle-schoolers would like coffee so we made the mascarpone with a fair bit of cinnamon. (Our mascarpone did curdle/split (?) a bit... so it wasn't as creamy... I added a second bit of cream cinnamon & sugar when I wanted it a bit more flavorful and I think the second bit hadn't cooled which must be why... so just be careful that is cool... it still tasted great though and was inside the roll so the texture wasn't really noticeable). We decorated with merengue mushrooms and fondant/molding chocolate leaves, berries, gnomes & squirrels. Adorable!
Idalu
November 3, 2015
Delicious and actually quite easy to make. Make sure to take it out exactly after 15 or less to avoid a dry buche. My filling was fine, I used more mascarpone.
Jill H.
December 25, 2014
It's the best Bûche de Noel I've ever made!! And it was a masterpiece, since I copied with meringue mushrooms, sugared cranberries and sprigs of fir tree!
ladykave
December 24, 2014
For those who found their filling runny - it might be that you used the amount of cream listed for the ganache (3/4 c) instead of the filling (6 tbsp). I nearly did so myself and then caught it in time - just made my filling and it's quite thick. That section of the recipe could be better laid out and divided to prevent that from happening.
beth
December 23, 2014
I have never made one of these before but have a few modifications/timesavers I'd share:
- I don't drink coffee and didn't want to buy a whole can just for 2 tspsoons worth for this recipe. I found "tiramisu mascarpone" with coffee and sugar already added in, so used that instead. I also added some more cocoa powder and cinnamon to the mascarpone filling mixture. In total I used one 4 oz coffee mascarpone and 1 4 oz non-flavored, regular mascarpone, plus about 1/3 cup of heavy cream whipped in.
- when i was heating the cream for the ganache i put my bowl with butter and chopped chocolate into the already warm oven to soften - it worked really well and my ganache came out perfectly.
-I was giving this as a gift (always a risky prospect when trying a recipe for the first time), so I cut off a piece to use as a stump and wound up eating- er, testing- that. It was DELICIOUS. Even without the stump it still makes an impressive presentation.
- I don't drink coffee and didn't want to buy a whole can just for 2 tspsoons worth for this recipe. I found "tiramisu mascarpone" with coffee and sugar already added in, so used that instead. I also added some more cocoa powder and cinnamon to the mascarpone filling mixture. In total I used one 4 oz coffee mascarpone and 1 4 oz non-flavored, regular mascarpone, plus about 1/3 cup of heavy cream whipped in.
- when i was heating the cream for the ganache i put my bowl with butter and chopped chocolate into the already warm oven to soften - it worked really well and my ganache came out perfectly.
-I was giving this as a gift (always a risky prospect when trying a recipe for the first time), so I cut off a piece to use as a stump and wound up eating- er, testing- that. It was DELICIOUS. Even without the stump it still makes an impressive presentation.
Laura415
December 21, 2014
For years I've made a caramel pecan Buche de Noel from a recipe on Epicurious. It uses ground nuts in the cake and adds caramel to the chocolate ganache frosting which I think helps make a tastier cake and a firm frosting. I will save this recipe to try because a coffee flavor in this cake would be delightful. Truly a fun cake to make but not if you are in a hurry:)
Michelle D.
January 27, 2014
Mine was runny too, and while chilling worked for me I'd be interested to hear other ideas for making it firmer.
Synky
January 26, 2014
The filling is extremely runny.....to the point where the log was swimming in a puddle hoping to be rescued. The taste of the log was pretty good, but presentation-wise this was very much a fail. The written recipe needs a lot of work because while this photo says a thousand words.....the words in the recipe are not them.
Caroline3322
December 22, 2014
Hi! I didn't have this problem at all, and I even used liquid vanilla because I didn't have beans on hand. In fact, I felt like the filling was bordering on too thick to easily spread.
Michelle D.
December 31, 2013
So beautiful and delicious it may become an annual tradition. It was easy to make the components the day before and assemble the day of. The only issue I had was that the filling was a bit soupy. I had to chill it before spreading. Perhaps the brand I used, Vermont Butter and Cheese, is more runny than most? Anyway, great recipe.
Lauren O.
December 25, 2013
I made this in an hour and a half and it is just fabulous! Thanks for a fabulous, rewarding advanced recipe to try on Christmas!
Shalini
December 13, 2013
That buche de noel is beautiful. Wonder if this'll be the year we will make one!
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