Buche de Noel

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Dec 20, 2005

I made this for my daughter's French class Christmas fete. Yes it is alot of work but worth it. I followed other tips like beating the egg yolks a good 5 minutes, greasing the parchment paper very well and I put quite a bit of powdered sugar on the dish towel before rolling. I had enough of the mousse left over to decorate. Here's what I did and it was beautiful (will post a photo later). I cut one end of the log (about 4") at an angle. Frost the sides, top and bottom and use some mousse to "glue" on the stump (piece cut off earlier) then frost the stump as well except for the top. Next run fork tines across the log and upward on the stump so you have ridges like a log. Then dust with powdered sugar and decorate with holly or mistletoe or pine sprigs. I also made mushrooms from chocate truffles stuck onto a piece of broken candy cane rubbed with chocolate, and dipped in powdered sugar.

—DIANECHAPMAN

See full review »

Most Helpful Critical Review

Jul 21, 2003

Like a chocolate omelete with whipped cream. This recipe was identical to a recipe in one of my cook books except the flour was missing in this one....wanted to try with all the good reviews...But this was NOT what I hoped.

—Helena

See full review »

191 Ratings

See other versions of this recipe!

Dec 27, 2004

This cake received applause at our Christmas dinner. And, it should have. After all, my mother and I had to make it twice. Let me explain. You MUST BEAT the egg yolks and sugar until they are very pale. For all of you Texas Aggies out there, BTHO the egg yolks. Let the electric mixer run at the highest speed for at least 5 minutes. Because this cake contains no rising agents like baking powder or yeast, its "fluffy-ness" depends upon the amount of air that you "BEAT" into it - hence the stiff egg whites and the pulverized egg yolks. We decorated the cake with whipping cream and homemade mushrooms (hershey kisses and small marshmallows on toothpicks - with red gel polka dots).

—AGGIE2004

See full review »

Dec 12, 2007

Wow, this was so tasty! Thanks to 1. the reviewers who recommended spraying the parchment paper with non-stick spray, 2. the reviewer who emphasized the importance of beating the eggs enough, 3. the reviewer who suggested rolling out gumdrops to make holly leaves, and 4. the reviewer who suggested using a fork to make lines that looked like tree bark. My bûche turned out like a work of art! And did I mention it was really tasty? Wow!!

—amy7252

See full review »

Jan 12, 2005

This recipe was delicious. Only thing I do have to recommend is to spray the parchment paper, otherwise you will never get it off....highly recommend this recipe to anyone, and it may become a new christmas tradition in our house...

—JILLROBERTA

See full review »

Dec 19, 2003

This recipe was easier than I had thought. The cake is dense and wonderfully chocolaty and chocolate whipped cream.....how can you go wrong. Made this for my Mom's birthday and it was thoroughly enjoyed. Try this recipe...you won't regret it. (Make sure you let the cake cool at least 10 minutes before turning it out on the towel)

—MJB628

See full review »

Dec 23, 2003

Very rich, but who cares!!! When serving, after dushing with powder sugar, we topped ours off with sliverd almonds, but could also try shaved chocolate. We experienced the cake sticking to the dishtowel, so will dust heavier next time.

—PPK

See full review »

Dec 28, 2010

I made this two days ago for the holidays. Incredible outcome! For anyone who has had trouble, make sure to follow all of the instructions AND the hints on the allrecipes page for this recipe. Remember, baking is a SCIENCE. There is NO FLOUR in this recipe! If you aren't getting the desired outcome, you are probably not beating the egg yolks/whites long enough. If there is no flour in something you are going to need to whip more air into the eggs to make the cake fluffy in the oven. Also make sure to let it cool a little bit before you try to roll it. The cake needs to set/solidify. Make sure to grease your pan, and make sure to use parchment paper and a towel coated in powdered sugar! Just basic hints, here, folks. If you care to see how mine turned out, click on the "Photos" and check for katelovesbaking's photo, its toward the end. :) For the mushrooms, I googled for a meringue mushroom recipe. It's very easy. I used a ziplock bag to pipe my meringue. For the green and red holly leaves/berries, my mum took gum drops and rolled them flat, and then used a knife to cut out the shapes! Good luck and have fun baking! :)

—katelovesbaking

See full review »

ADVERTISE WITH US

Nutrition

Calories
276 kcal
14%

Carbohydrates
27.6 g
9%

Cholesterol
157 mg
52%

Fat
17.7 g
27%

Fiber
2 g
8%

Protein
5.1 g
10%

Sodium
72 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buche de Noel

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 276
Calories from Fat: 159

% Daily Value *
Total Fat 17.7g 27 %
Saturated Fat 10.4g 52 %
Cholesterol 157mg 52 %
Sodium 72mg 3 %
Potassium 159mg 4 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 2g 8 %
Protein 5.1g 10 %
Sugars 22.9g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 6 %
Iron 11 %
Thiamin 3 %
Niacin 9 %
Vitamin B6 3 %
Magnesium 12 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.