Bûches de Noël: Paris Yule Logs 2011

Galette des Rois Sarrasin by Andrey Dellos of Le Café Pouchkine, Printemps de la Mode

Bûche de Noël by Guy Krenzer and team for Lenôtre

Bûche de Noël de Christophe Michalak for Plaza Athénée

The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. This is often done by dragging a fork through the icing. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.

They can be considered a type of sweet roulade.

full article: http://www.bonjourparis.com/story/buches-noel-paris-yule-logs/

by Elizabeth

Posted in 1, A + E, Art, European, Food. Comments Off on Bûches de Noël: Paris Yule Logs 2011