Bûche de Noël (Christmas Log)

There’s no Christmas in France without the traditional Bûche de Noël. It means "Christmas log," and pastry chefs can spend hours making it look like a real wood log. It is a symbol of the burning fire that unites and warms everybody up during the holidays.

Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 6


  • 8 large eggs, divided
  • 1⁄2 cup plus 2⁄3 cup sugar, divided
  • 1⁄2 cup cornstarch
  • 1⁄2 cup all-purpose flour
  • 4.5 oz. dark chocolate
  • 1⁄2 lb. butter, diced, at room temperature
  • 2 egg yolks
  • 2⁄3 cup powdered sugar


  • Preheat the oven to 400°F.
  • Break 6 eggs and separate the yolks and whites. Put the egg yolks in a large bowl, and the egg whites in the bowl of a stand mixer. Whisk the whites steadily for 1 minute, then very slowly add the 1⁄2 cup sugar.
  • In the large bowl, whisk the 6 egg yolks, then slowly add the cornstarch and the flour. Add the egg whites slowly, folding them gently into the batter.
  • Prepare the cream: In a small saucepan, melt the chocolate by melting it in a bain-marie: Put the small saucepan over a larger saucepan filled with water, over low heat. Let it cool down. In another large bowl, stir 2⁄3 cup butter using a wooden spoon until smooth. Break two eggs in the bowl, add the 2 egg yolks, and whisk steadily. Add the powdered sugar and the melted chocolate. Whisk until smooth and combined. Reserve.
  • Put a parchment paper sheet on a rimmed baking sheet. Spread the batter all over the parchment paper, using a wooden spoon to make sure it is evenly spread. Bake for 5 minutes.
  • Put the cake, still on its parchment paper, on your kitchen counter. Cover it with plastic wrap so that it doesn’t dry out. Let it cool down.
  • Take the plastic off, and spread 2⁄3 of the chocolate cream over the whole surface. Using your two hands, roll the cake over into a log shape. Spread the rest of the chocolate cream on the sides of the cake.
  • Refrigerate 24 hours before serving.