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Buche de Noel

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This fanciful "Yule log" is a classic French holiday dessert.

Source: Martha Stewart Living, December/January 1993
Servings

Ingredients

Directions

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386
  • belinda4021yah
    24 DEC, 2015
    First, I am a cook, not a baker, so this was new territory for me. I do not have any special tools used for baking, including the offset spatula. But, I did it! It took me hours, but the presentation for Christmas Eve dessert was just beautiful. I did it over three days, in chunks of time. You would need about 8 hours total time, if you are a beginner like me. This is a hit and not overly sweet, as the store bought Yule logs tend to be. I may or may not make it again - depending if I have time.
    Reply
  • SMR
    31 DEC, 2013
    The genoise cake for this recipe did not turn out very well. The cake did not roll, and cracked so it was unusable for making a buche de noel. Though I followed the instructions exactly, this did not come out as I had hoped and needed to make another roll cake using a different recipe 90 minutes before needing to leave the house with a finished buche de noel for a holiday party. Luckily, the rest of the parts of the buche were ready to go. Usually Martha's recipes don't fail, but this one did :(
    Reply
  • genp71gmailco
    25 DEC, 2012
    I did the yellow cake instead of genoise so it wouldn't be too chocolaty. Also instead of the choc mouse I did the choc hazelnut mouse filling and it was a big hit. The decorations came out so pretty and I sprinkled cocoa powder after ganache so it look like tree bark...
    Reply
  • KookieNB
    24 DEC, 2010
    My genoise did not rise properly. I did not over fold and my eggs were room temp so not sure what went wrong. Still edible but the cake was very skinny.
    Reply
  • cocomom
    7 DEC, 2009
    can this be made ahead and frozen?
    Reply
  • carolincmay
    27 DEC, 2007
    This took quite a long time to make, because I added so many decorations, but it was definitely worth it. Almost everybody who tasted it requested it for their next party. It's fun to make, and so delicious!
    Reply
  • cynsation
    22 DEC, 2007
    I made this for several Christmas eve's desert course. It was always a big hit. Using the chocolate ganache icing makes it beautiful.
    Reply

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