Bûche de Noël

Chocolate Christmas Roll

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Method

Procedure

  1. Spread plain or chocolate Swiss roll sponge with chocolate buttercream.
  2. Roll up.
  3. Spread the ends with white buttercream and, with a paper cone, pipe on a spiral of chocolate buttercream or other chocolate icing to look like the end grain of wood.
  4. Ice the rest of the roll with chocolate buttercream to resemble bark, either