baking, cakes, sweets

Bûche de Noël

December 9, 2010

Although I left the culinary world full time I still like to keep my skills sharp.  My co-worker commissioned me to make Bûche de Noël a.k.a. Yule Log.  I asked if she wants the Yankee way (pumpkin roll) or classic French.  Her response is yellow cake with chocolate icing.  I decided to do it the classic way.  Hopefully she approves.

I haven’t made genoise since culinary school.  In my opinion done well it’s very fancy and light cake. Done poorly it’s overcooked sweeten scrambled eggs.  I did it very well. After cooling I brushed and soaked the genoise with a heavy simple syrup flavored with rum.  My buttercream of choice for the Bûche de Noël was a chocolate buttercream and I decorated the log with replications of mushrooms one would find on a fallen log and on the forest floor.
My mushrooms were simple.  Traditional Bûche de Noël’s mushroom are made from meringue or marzipan.  A pastry chef friend let me in on a little secret – royal icing.  Using royal icing is easier and not as temperature sensitive.  I decorated the tops with gold luster dust (mixed with a little vodka) and connected the ‘shrooms tops to the steams with melted dark chocolate.

As for the mushrooms on the lot I used quartered walnuts.

And thus the finished Bûche de Noël:

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