Buche

[ChefCrash]

Sponge cake batter being spread. Baked at 450* for 7 minutes.

Turned onto paper and cooled for 15 minutes, then rolled.

Unrolled and applied filling. Rerolled and assembled.

These decorations make my wife real happy.

The bark as well as powdered sugar will be applied Christmas eve.

Merry Christmas everyone.

[Domestic Goddess]

What a wonderful Christmas treat! Thanks for sharing Chef Crash! Those decorations on the cake is making me happy too. Merry Christmas to you and your family.

Edited December 24, 2006 by Domestic Goddess (log)

[NutMeg]

Here's a buche I thew together for staff dessert at the restaurant on Saturday - we were all as giddy as kids the day before Christmas break (a whole 2 days off!! WHEEEEE!!!) The little gnome poking his head out of a hole was a last minute marzipan addition. Luckily I wasn't too busy that day. It was chocolate cake with peppermint buttercream and crushed candy canes. I had such a sugar stomachache after eating a piece....but it was worth it!

Sorry the image quality is bad - the only camera we had was a phone!

<img src=http://forums.egullet.org/uploads/1166980904/gallery_34203_4044_44380.jpg>

[ComeUndone]

I finally overcame my fear of making a buche de noel this year. See here for picture and recipe for my chocolate pistachio cherry flavour one.

Edited December 26, 2006 by ComeUndone (log)

[cajungirl]

Merry Christmas everyone.

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Thanks for sharing, this really made me smile

[Renka]

I made one too... a Caramel-Pecan Bûche de Noël served with caramel sauce (inspired by the recipe from Dec 2006's Bon Appetit's version). I think the next time (if there is another time) I'll make sure that I add at least 2 cups of frosting inside the roll vs the 1 cup recommended in the recipe. It would make rolling the cake easier (as I wouldn't have to try and force a tighter roll which leads to potential cracks).

[nichi]

My first Buche de Noel. Filled with Coffee & Baileys Buttercream. It may become a family tradition they loved it so much. I sure wish I had seen this tutorial first.

[dystopiandreamgirl]

these are my absolute favorite things to make. I made 4 this year, and have another one to make for New Year's Eve. I will now attempt to post a picture of the aspen...

[dystopiandreamgirl]

wow that actually worked. I think figuring that out took more work that making the buche.

here's another, a pine with green tea marzipan pine needles; pine-cones of marzipan and almond halves in chocolate; and dripping sap from caramelized sugar:

[dystopiandreamgirl]

an oak with bittersweet and gianduja acorns, and too many oak leaves (this was everyone's favorite but my least)

[dystopiandreamgirl]

and something more stylized, for a white chocolate lover:

lingonberry and candied tangerine peel filling, white chocolate tangerine mousseline buttercream, belgian white chocolate and lingonberry poinsettia, and candied tangerine peel tree rings:

The rings were cut from whole candied tangerine halves. They are kind of sloppy as my kitchen scissors were bulky. It was late at night when I thought of the idea or I would have run out and bought some manicure scissors just for the kitchen.

[Renee K]

Wow! Dystopiandreamgirl, those are beautiful log cakes! I love the white chocolate/tangerine one. Just beautiful.

How did you shape those cute acorns?

[dystopiandreamgirl]

Wow! Dystopiandreamgirl, those are beautiful log cakes! I love the white chocolate/tangerine one. Just beautiful.

How did you shape those cute acorns?

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thanks;

with a plastic candy mold - this looks like the one though the image is so small it's hard to tell

[bripastryguy]

i do these every year and my staff eats the meringue mushrooms as fast as i make them

[Qui]

how do you make the acorns?

an oak with bittersweet and gianduja acorns, and too many oak leaves (this was everyone's favorite but my least)

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[dystopiandreamgirl]

i do these every year and my staff eats the meringue mushrooms as fast as i make them

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Next time make some mice to guard the stash:

Please note the ears on the critters - they are candy-coated pine nuts from Spain - like jordan almonds but with pignolas. I didn't know they existed before finding them at The Spanish Table.

They are delicious.

[dystopiandreamgirl]

how do you make the acorns?

temper dark chocolate and paint into the cap area;

temper gianduja and fill the rest of the nut.

I freeze after each step, which is not advised around here, but it works for me to get a clean release.

[dystopiandreamgirl]

here's a better oak, made for a new year's eve party. If you look closely at the acorns, you'll note that the mold designer included the subtle striations that exist on real acorns. It's a minor detail but makes them look that much sweeter when you turn them out:

[Renee K]

with a plastic candy mold - this looks like the one though the image is so small it's hard to tell

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Thanks!