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: 1 day 35 minutesDifficulty: Medium
- 8 large eggs, divided
- ½ cup plus ⅔ cup sugar, divided
- ½ cup cornstarch
- ½ cup all-purpose flour
- 4.5 oz. dark chocolate
- ½ lb. butter, diced, at room temperature
- 2 egg yolks
- ⅔ 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 ½ 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 ⅔ 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 ⅔ 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.