Bûche de Noël, which literally means Christmas Log, is the traditional French dessert for Christmas day. Christmas figurines or other Christmas decorations are usually placed on the log. It comes in all flavors, and there are many different techniques to make the cake. For my bûche de Noël, I chose a traditional recipe of a rolled almond and chocolate cake, with a shiny red icing. I love the color red, and I think it is perfect for the holidays! The cake is easy to make, light, moist, and delicious! Happy Holidays!
For the actual cake, I got my inspiration from this French recipe. However, I did changed it up by using almond flour instead of hazelnut powder. I also made less chocolate ganache since I decided to make red icing instead.
For the red icing, I used the recipe available in French here. Please note that the icing needs to be refrigerated for at least 2 hours before you use it. Preparing it the night before, and keeping it in the fridge overnight, is a good idea.
To decorate your bûche, you can use any cake holiday decoration you want. It could be figurines or snowflakes or Christmas trees…etc. Anything you wish!
Ingredients for the cake are easy to find. For the red icing, there are two ingredients that are a little bit more challenging to find. One is gelatin sheets. You might find gelatin sheets in your grocery store, but if you don’t, you can order the sheets online:
The other ingredient that might be challenging to find is glucose syrup. I got mine at Michael’s. Otherwise, you can order it online:
Please note, you will need an electric hand mixer to whip the egg whites, as well as a hand blender to make the icing uniform. You will also need a cooking thermometer to ensure the icing is at the correct temperature when you pour it on the cake.
So here is the Bûche de Noël recipe.