Name: Bûche de Noël
Yield: Serves 10
Cuisine: French
Ingredients: icing sugar and grated chocolate, to decorate; a few drops of green food colouring; 250 ml (8½ fl oz) Crème Chantilly; ½ tsp vanilla extract; 450 g (1 lb) Chocolate Buttercream; 1 egg white; 60 g (2 oz) caster sugar; 50 g (1¾ oz) marzipan; 25 g (1 oz) plain flour, plus extra for dusting; a pinch of salt; 3 eggs, separated; a pinch of cream of tartar; 120 g (4 oz) caster sugar, plus extra for dusting; 1 dsp cocoa powder; 100 ml (3½ fl oz) Stock Syrup; icing sugar, to dust; 2–3 drops vanilla extract

Preparation info

Serves
10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

The Bûche de Noël or Yule Log originated in France but has become a staple of many a household around the world at Christmas time. My mother-in-law makes one every year that, after an initial reluctance to spoil the pretty Christmas scene, her grandchildren devour with wonderful enthusiasm. Here’s her recipe complete with her signature meringue mushrooms.