Is anybody making a Bûche de Noël for the holidays this year, 2022? I'd love to hear about any plans you have.
(I wasn't sure whether the protocol would be to resurrect this ten-year-old thread or start a new one.)
I'm making my cake roll this weekend (dacquoise) and the coffee flavored French buttercream filling, so that I can just assemble later this week. Pretty much like this one I made last year:
...except rather than just the ganache frosting, I think I'll create shards of chocolate "bark" for the final covering.
I went a little overboard with the meringue mushrooms last year, because I was so pleased to finally get them looking appropriately brownish (just dust with a pastry brush and a little cocoa).
Anyone else going the buche route for Christmas sweets?
