Reviewed: Nov. 28, 2009

I did not care for this recipe.

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Reviewed: Jan. 21, 2009

I love the presentations of the traditional buche. I tried making one back when I was twenty. I ended up trying three times and I failed. This time I was determined to be successful. I beat the yolks for about 5 min--this is necessary to ensure that the cake is not too dense and chewy; something I wish someone had told me whan I was 20. I beat the whites til stiff and shiny. I baked on parchment paper lined cookie sheet. I used the cream in this recipe for the filling, but I knew that my BF would need something sweeter for the frosting. He has a major sweet tooth so I used the Chocolate Butter-Creme Frosting recipe from this site to frost the outside. I also cut off a branch at an angle from the end and placed it atop the buche. Enfin, un grand succes!

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sailshonan

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

My husband and guests said this was the best dessert I'd ever made, and they ate it all too! I thought the batter didn't end up fluffy enough, but I had the mixer on its highest setting, so dunno?

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Gini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 25, 2008

I am very happy I chose this recipe. I admit I was a bit skeptical about the no flour in this recipe and almost opted not to make it but I love the texture and how it turned out. I was scared after unrolling the "cake" part, it looked horrible, but after I put in the filling and re-rolled it, it did look just like a log!! I opted to ice the outside with the chocolate whip cream filling from this recipe and used another recipe found here: Yule-Log for the filling inside. I am so glad I did! Turned out wonderfully festive and everyone loved it.. I will start making this every year now. I look forward to finding little trinkets throughout the year to add to the log. I couldnt find any this year so all I added was a sprig of holly and a few maraschino cherries for the berries. Cant wait to make this again!

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Angela W

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Reviewed: Dec. 24, 2008

I made this for my family Christmas dinner, and it was a BIG hit! I'd never made a real French dessert before, so I was a bit hesitant to try since it was a VERY last minute decision (think the day of the event with 4.5 hours until guests arrive, and no ingredients). Luckily for me, despite complications like the cake sticking to the parchment paper (I really recommend that you grease it or something), it came out beautifully and finished right on time! Not to mention, it was delicious, although rich, and BEAUTIFUL!

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Skyler Kate

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Reviewed: Dec. 23, 2008

This is my husband's favorite dessert. I don't make it often because although it is not difficult, it is time comsuming. It tastes great, though!

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TNMOM

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

I made two buche de noel's last year this one and a martha stewart one, I must say this one was easier, looked nicer, and had a much better mousse. The cake however was not as good, I must agree w/ others it was quite eggy but that is probably what made it easier to roll. The eggyness of the cake is the only reason it didn't get 5 stars.

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Monica

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

In gathering up my Christmas dessert recipes, I simply cannot wait to make this again this year. For those who have not tried this, PLEASE--make this dessert! It is easy and fun--and the end results are spectacular! Everyone will think you spend DAYS making this! As an extra, I toasted some coconut and placed it on the bottom of the plate to look like snowy soil. In addition, I did use fork tines to make the frosting look like tree bark. This is an impressive dessert!

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feismom

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Reviewed: Jul. 21, 2008

absolutely wonderful....i made it for my husbands christmas luncheon at work...it was used as a table center piece. he said no one attempted to cut it because it looked so nice, they were very happy when he got the knife....it went so fast he didn't even get a piece. i will make 2 next year.

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Dora

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Reviewed: May 28, 2008

We love this cake. It takes a little effort, but is well worth it if you like to take pictures of your food before you eat it like me. It's not too sweet and the filling is so light. I do add a little extra 10X sugar to stiffen it up. Decorate to your hearts desire.

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go away

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Reviewed: Jan. 15, 2008

Wow..this was excellent! Everyone loved it....my new favorite cake! =]

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Kate Hanson

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Saratoga Springs, New York, USA

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Reviewed: Jan. 5, 2008

Made this for Christmas eve and it was a huge success. I took a tip from another reviewer and rolled it with a silpat mat, fabulous. Made meringue mushrooms to decorate it. It did crack while I was rolling but I was able to hide it with the cream. I found the cream a bit too 'cocoa' and next time will use melted semisweet chocolate for the cream. I will definitely make this cake again as it was light and meltingly delish.

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savories

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Reviewed: Dec. 29, 2007

I made this twice over the Christmas hoiday. The first time I did, I did not pay attention to rolling the warm cake so it was actually quite cooled prior to rolling, but it was easy and did not crack. The advise on heavy sugar on the towel in great, especially with the warm cake. I did not heavy whipping cream, so I filled the cake with items I had on hand: homemade buttercream frosting for the inside, canned chocolate for the outside. This cake was a HUGE success with my family, who all love sweets! For the second cake, I did purchase whipping cream, which I used to fill the inside as well as the outside, sice there was so much of it.(pic sent). This one was less sweet, but still delicious. I sprinkled both with powdered sugar, for effect, but wait until serving for that since it dissolves into the frosting.

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POUKALA

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

For some reason, I was intrigued by the idea of making a yule log this year. When I came across this recipe, I figured I would go for it. I'm so glad that I did! This cake was much easier to make than I thought it would be. I used a silicon baking mat for the cake and rolled it onto parchment paper. After filling it, I topped the cake with chocolate ganache. It looked great and tasted even better. This will be a new tradition in my house! Thanks!

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lrc220

Cooking Level: Beginning

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Reviewed: Dec. 18, 2007

I took this yule log to a Christmas gathering last year and was asked to bring it again this year. It sounds intimidating, but really isn't that hard. Last year I turned the cake out on to a tea towel, which worked pretty well, until it came time to do the laundry...then I had to deal with dried pieces of chocolate cake stuck all over the towel. This year I had the brilliant idea of using my silicone baking mat instead of the towel to roll the cake for cooling. It worked! I dusted it with confectioner's sugar as suggested for the towel. The cake came off perfectly and no weird laundry! I iced the outside with the extra filling, made holly leaves and berries out of red and green "fruit slice" candy and put them on top of snow made from some of the filling recipe I saved before adding the cocoa. This recipe makes me look like an expert baker!

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ALLISONB1

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 17, 2007

Delicious and a fun way to incorporate traditions from other countries!

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BERLYGARD

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Reviewed: 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!!

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amy7252

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Reviewed: Dec. 11, 2007

The recipe sounded intimidating but it was surprisingly easy. The cake was fabulous, everyone complimented me on it. Parchment paper is a requirement for this recipe. I sprayed it with PAM for Baking and the cake practically slid off the paper.

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adriana

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

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Reviewed: Dec. 6, 2007

I made this cake for a competition in my french class. I coated it in chocolate frosting, then made the frosting darker and made little swirls and lines, so it would look like a real log. Then I attached a decorative tip to the frosting applicator to make a bunch of little leaves, and made bunches of litle cherries. After all that, I lightly dusted it with powdered sugar. It was sooooooo yummy and I got 2nd place for decoration!

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cherrie

Cooking Level: Intermediate

Living In: Baraboo, Wisconsin, USA

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Reviewed: Aug. 13, 2007

It was delicious and looked great. Maybe the next time I use half of the filling to spread on the sponge cake and te other half as frosting with confectioner sugar.

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