How-To

Orange-Walnut Buche De Noel

The origins of the buche de Noel, or yule log, may be traced to pagan celebrations of the winter solstice. On this night, the longest of the year, logs were brought indoors and burned in the hearth, not only for warmth but to symbolize the sun's return. This orange-walnut buche has chocolate bark; it's garnished with tuile leaves and marzipan-and-fig acorns.

The sponge cake in this buche de Noel is resilient and will tolerate rolling. Make the Orange Walnut Buche De Noel. Rolling the cake in a towel while it's still warm will help it hold a cylindrical shape. When the cake is cooled completely, unroll it, and spread filling on top, leaving a 1/2-inch border.

Orange-Walnut Buche De Noel How-To

1. Carefully roll up the cake again, and position it seam side down on a parchment-lined baking sheet. Spread the rest of the filling over the top of the log.

2. Arrange the chocolate "bark" all over the cake, pressing gently and overlapping pieces slightly; work as quickly as you can to avoid melting. Refrigerate until firm, at least 1 hour.

Orange-Walnut Buche de Noel Recipe

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