Ice Cream Yule Log aka Bûche de Noël for the Winter Solstice

The Winter Solstice is upon us, and what could be more fitting that a Yule Log aka Bûche de Noël. And yes, it can also be served for Christmas. We all know about these cross-over holiday traditions.

The tradition of the Yule Log spans millennia and actually precedes Christianity. Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away, which they presumed might come because of the prolonged darkness at the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression "Yule log" has also come to refer to a log-shaped Christmas cake or"Bûche de Noël."

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. Personally I think chocolate looks the best! How easy is this?

ICE CREAM YULE LOG aka BUCHE DE NOEL

Ingredients

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Chocolate or Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 ounces) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Directions

Preheat oven to 350° Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
Prepare cake mix according to package; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
Run metal spatula around edges of cake to loosen; sift 1 Tbsp sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using another brand of ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log.'' Place diagonal slice against side of ''log'' to form ''branch.''
Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms." Return to freezer to firm up.
To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

Bûche de Noël aka Yule Log

With the Winter Solstice and Christmas holidays upon us, here's a great recipe for Bûche de Noël aka Yule Log. I've tried various recipes for Bûche de Noël, but I really like this one. Bûche de Noël is the traditional dessert served at the Solstice and during the Christmas holidays in many countries. Basically it looks like a log ready for the fire, hence the name Yule Log.

The traditional Bûche de Noël is made from a Genoise (see recipe below) filled and frosted with buttercream. The Bûche de Noël is often iced to look like a piece of the branch has broken off. Sometimes there are fresh berries and meringue or marzipan mushrooms. Bûche de Noël is one of my favorite holiday desserts. The log represents the hearth -- the center of the house, and this yule log (Bûche de Noël) will certainly be the center of your holiday table.

Stuck for time? Check out your local bakery and order one! Also, check back tomorrow when I post an incredibly easy retro Buche de Noel/Yule Log recipe.

Bûche de Noël aka Yule Log
(recipe adapted from allrecipes.com)

Ingredients
2 cups heavy cream (cold)
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks (eggs at room temperature)
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
 6 egg whites (room temp)
1/4 cup white sugar
Confectioners Sugar for Dusting
Meringue Mushrooms (see recipe below)

Directions
Preheat oven to 375 degrees F. Line 10x15 inch greased jellyroll pan with greased (sprayed) parchment paper. In large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In large bowl, use electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale (about 5 minutes). Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form very stiff peaks. Immediately fold yolk mixture into whites. Spread batter evenly into the prepared pan.

Bake for 12 to 15 minutes in preheated oven, or until cake springs back when lightly touched. Dust heavily clean dishtowel with lots of confectioners' sugar. Run a knife around the edge of pan, and turn warm cake out onto silicone baking mat (or towel, but the mat works better!). Remove and discard parchment paper. Let cool before rolling. Starting at short edge of cake, roll cake up with towel. Use the towel as the rolling agent. Cool for 30 minutes. Unroll cake, and spread filling to within 1 inch of the edge. Roll cake up with filling inside. Place seam side down onto serving plate. Ice with remaining filling. Run tines across to simulate bark. Refrigerate until serving. Dust with confectioners' sugar before serving.

Add meringue mushrooms before serving (do not refrigerate the mushrooms) or use some 'real' holly leaves. Do not use mistletoe. It's poisonous.

MERINGUE MUSHROOMS
(recipe-Southern Living-1999)

Ingredients 
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup superfine sugar
1/2 cup (3 ounces) semisweet chocolate chips, melted
2 teaspoons cocoa

Directions
Combine first 5 ingredients; beat at high speed with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Spoon mixture into decorating bag fitted with large round tip. Pipe 32 (1 1/4-inch-wide) mounds to resemble mushroom caps and 32 (1-inch-tall) columns to resemble stems onto a parchment paper-lined baking sheet.
Bake at 200° for 1 1/2 hours; turn oven off. Let meringues stand in closed oven 2 hours.
Spread thin layer of melted chocolate on flat side of caps. Trim rounded end of stems to make them flat; press stems against chocolate to attach them to caps. Sprinkle meringues lightly with cocoa.

Bûche de Noël aka Yule Log for the Winter Solstice

With the Winter Solstice and Christmas holidays upon us, I'm reposting a recipe for Bûche de Noël aka Yule Log. I've tried various recipes for Bûche de Noël, but I really like this one. Bûche de Noël is the traditional dessert served at the Solstice and during the Christmas holidays in many countries. Basically it looks like a log ready for the fire, hence the name Yule Log.

The traditional Bûche de Noël is made from a Genoise (see recipe below) filled and frosted with buttercream. The Bûche de Noël is often iced to look like a piece of the branch has broken off. Sometimes there are fresh berries and meringue or marzipan mushrooms. Bûche de Noël is one of my favorite holiday desserts. The log represents the hearth -- the center of the house, and this yule log (Bûche de Noël) will certainly be the center of your holiday table.

Stuck for time? Check out your local bakery and order one! Also, check back tomorrow when I post an incredibly easy retro Buche de Noel/Yule Log recipe.

Bûche de Noël aka Yule Log
(recipe adapted from allrecipes.com)

Ingredients
2 cups heavy cream (cold)
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks (eggs at room temperature)
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
 6 egg whites (room temp)
1/4 cup white sugar
Confectioners Sugar for Dusting
Meringue Mushrooms (see recipe below)

Directions
Preheat oven to 375 degrees F. Line 10x15 inch greased jellyroll pan with greased (sprayed) parchment paper. In large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In large bowl, use electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale (about 5 minutes). Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form very stiff peaks. Immediately fold yolk mixture into whites. Spread batter evenly into the prepared pan.

Bake for 12 to 15 minutes in preheated oven, or until cake springs back when lightly touched. Dust heavily clean dishtowel with lots of confectioners' sugar. Run a knife around the edge of pan, and turn warm cake out onto silicone baking mat (or towel, but the mat works better!). Remove and discard parchment paper. Let cool before rolling. Starting at short edge of cake, roll cake up with towel. Use the towel as the rolling agent. Cool for 30 minutes. Unroll cake, and spread filling to within 1 inch of the edge. Roll cake up with filling inside. Place seam side down onto serving plate. Ice with remaining filling. Run tines across to simulate bark. Refrigerate until serving. Dust with confectioners' sugar before serving.

Add meringue mushrooms before serving (do not refrigerate the mushrooms) or use some 'real' holly leaves. Do not use mistletoe. It's poisonous.

MERINGUE MUSHROOMS
(recipe-Southern Living-1999)

Ingredients 
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup superfine sugar
1/2 cup (3 ounces) semisweet chocolate chips, melted
2 teaspoons cocoa

Directions
Combine first 5 ingredients; beat at high speed with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Spoon mixture into decorating bag fitted with large round tip. Pipe 32 (1 1/4-inch-wide) mounds to resemble mushroom caps and 32 (1-inch-tall) columns to resemble stems onto a parchment paper-lined baking sheet.
Bake at 200° for 1 1/2 hours; turn oven off. Let meringues stand in closed oven 2 hours.
Spread thin layer of melted chocolate on flat side of caps. Trim rounded end of stems to make them flat; press stems against chocolate to attach them to caps. Sprinkle meringues lightly with cocoa.

Ice Cream Yule Log aka Bûche de Noël for the Winter Solstice

The Winter Solstice is almost upon us, and what could be more fitting that a Yule Log aka Bûche de Noël. And yes, this Ice Cream Yule Log can also be served for Christmas. We all know about the cross-over traditions of winter holidays.

The tradition of the Yule Log spans millennia and actually precedes Christianity. Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away, which they presumed might come because of the prolonged darkness at the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression"Yule log" has also come to refer to a log-shaped Christmas cake or"Bûche de Noël." Last week, I posted a list of bakeries and patisseries in the San Francisco Bay Area where you can purchase a Bûche de Noël for your holiday celebration.

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. Personally I think chocolate looks the best! How easy is this?

And, if making an Ice Cream Yule Log is too much trouble, Trader Joe's has a new ice cream flavor this season: 
Bûche de Noël (Yule Log) Ice Cream is a classic, custard-flavored ice cream with pieces of decadent chocolate cake and a rich, cocoa swirl. You’ll get the elements of a classic Bûche de Noël cake in each bite. Pair it with a traditional Bûche de Noël, and you'll be in heaven! A pint is only $2.99.

OK., but still if you'd like to make an easy ice cream Bûche de Noël, here's a great recipe!

ICE CREAM YULE LOG aka BUCHE DE NOEL

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Chocolate or Chocolate Chip Ice Cream (original recipe uses Strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 ounces) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Directions
Preheat oven to 350° Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
Prepare cake mix according to package; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
Run metal spatula around edges of cake to loosen; sift 1 Tbsp sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using another brand of ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log.'' Place diagonal slice against side of ''log'' to form ''branch.''
Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms." Return to freezer to firm up.
To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

Photo: Breyer's with strawberry ice cream (Use chocolate instead!)

Where to buy a Bûche de Noël in the San Francisco Bay Area

A Bûche de Noël is the perfect centerpiece for any holiday meal -- Christmas, Christmas Eve, or the Winter Solstice. Not everyone has the time, skills, or patience to make a Bûche de Noël (aka Yule Log) for the holidays, but there are lots of places you can buy a Bûche de Noël. Of course, you'll want to get your order in soon.

If I were in Paris, I would probably have an impossible decision of where to buy only one Bûche de Noël since almost every patisserie makes a Buche de Noel. Sadly, yet again I won't be spending the holidays in Paris, but if you are, here are two outstanding places: There are beautiful Bûches de Noël by Pierre Hermes (Paris). One of the Bûche de Noël is a Chuao Chocolate Buche with Cherry Accents and another is a Buche with chocolate and caramel. Alexis Mabille has created a couture Bûche de Noël for Chocolaterie Angelina. Mabille put his stamp on the traditional yule log with the pastry chef Sebastian Bauer, opting for a heart of creamy chestnuts, candied apple and a confit of yuzu and lime surrounded by milk-chocolate ganache and crisp pecans. Mabille’s bûche is not a log, but a "Cocoa" Chanel bag: quilted and studded with edible silver buttons, topped with Mabille’s signature silver bow. And, almost every patisserie has its own version.

But, since I'm located in the San Francisco Bay Area, I thought I'd post several (but definitely not all) bakeries in the area that make Buches de Noel. I decided not to list all the flavors, but check with the bakeries. Get your orders in now in time for the holidays.

Bûches de Noël: San Francisco Bay Area

Tartine (SF) (Genoise filled with espresso buttercream, meringue mushrooms, pistachio moss, Valrhona chocolate Glaze)
La Farine, (Rockridge, Dimond, Fruitvale)
b. patisserie, (SF): 4: Chocolate Coffee Caramel, Coconut/Passion Fruit//Pineapple//Mango, Smore and Vanilla with Red fruits.
Bi-Rite (SF): TCHO Chocolate Buche de Noel
Miette (SF, Marin, East Bay): Traditional
Craftsman and Wolves (SF- 2 locations): Coffee, Hazelnut, Yogurt & Caramel
La Boulangerie (San Francisco) 
Bouchon (Napa). Two sizes of traditional Buche
La Bedaine (Berkeley): Three flavors
Sweet Things (Tiburon & SF)
Fleur de Cocoa (Los Gatos)
Douce France (Palo Alto)
Tout Sweet Patisserie (San Francisco and Palo Alto)
Cafe Madeleine (San Francisco)
Arizmendi Bakery (Oakland, San Francisco)
Masse's Pastries (Berkeley)
Sweet Bar Bakery (Oakland)
Fournee Bakery (Berkeley) - my local bakery!
Sweet Adeline Bakeshop (Berkeley)
Gerhard Michler Fine European Desserts (San Francisco)

Moonside Bakery (Half Moon Bay)
La Bedaine (Berkeley)
La Parisienne (Oakland)
Chantal Guillon (San Francisco-check locations)
PanotiQ (Bay Area)
Le Marais (San Francisco)
Thorough Bread & Pastry (San Francisco)
Marla Bakery (San Francisco)
Noe Valley Bakery (San Francisco)
Mademoiselle Colette (Menlo Park)
Fleur de Cocoa (Los Gatos)
Douce France (Palo Alto)

Sadly, Ici in Berkeley that made awesome ice cream Bûches de Noël has shut their doors abruptly earlier this month. They were advertising their Buches de Noel, but alas, this will not be. Just a heads up.

Most fine bakeries and patisseries make Bûche de Noël for the holidays. Check out your local. Get your order in soon. Williams Sonoma is also selling a wonderful Buche de Noel that you can order by December 18 to receive by Christmas.

And lastly, if you don't want a whole Bûche de Noël, several restaurants have Bûche de Noël by the slice on their dessert menus. Check with your favorite French restaurant or bistro.

Bûche de Noël aka Yule Log

With the Winter Solstice and Christmas holidays upon us, I thought I'd post a recipe for Bûche de Noël aka Yule Log. Recently I posted about where to buy a Bûche de Noël in San Francisco. One of my readers commented that he always makes his own. I've made various recipes for Bûche de Noël, but I really like the one below. Bûche de Noël is the traditional dessert served at the Solstice and during the Christmas holidays in many countries. Basically it looks like a log ready for the fire, hence the Yule Log.

The traditional Bûche de Noël is made from a Genoise (see recipe below) filled and frosted with buttercream. The Bûche de Noël is often iced to look like a piece of the branch has broken off. Sometimes there are fresh berries and meringue or marzipan mushrooms. The Bûche de Noël is one of my favorite holiday desserts. The log represents the hearth--the center of the house, and this yule log (Bûche de Noël) will be the center of your holiday table.

Bûche de Noël aka Yule Log
(recipe adapted from allrecipes.com)

Ingredients
2 cups heavy cream (cold)
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks (eggs at room temperature)
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
 6 egg whites (room temp)
1/4 cup white sugar
Confectioners Sugar for Dusting
Meringue Mushrooms (see recipe below)

Directions
Preheat oven to 375 degrees F (190 degrees C). Line 10x15 inch greased jellyroll pan with greased (sprayed) parchment paper. In large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In large bowl, use electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale (about 5 minutes). Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form very stiff peaks. Immediately fold yolk mixture into whites. Spread batter evenly into the prepared pan.

Bake for 12 to 15 minutes in preheated oven, or until cake springs back when lightly touched. Dust heavily clean dishtowel with lots of confectioners' sugar. Run a knife around the edge of pan, and turn warm cake out onto silicone baking mat (or towel, but the mat works better!). Remove and discard parchment paper. Let cool before rolling. Starting at short edge of cake, roll cake up with towel. Use the towel as the rolling agent. Cool for 30 minutes. Unroll cake, and spread filling to within 1 inch of the edge. Roll cake up with filling inside. Place seam side down onto serving plate. Ice with remaining filling. Run tines across to simulate bark. Refrigerate until serving. Dust with confectioners' sugar before serving.

Add meringue mushrooms before serving (do not refrigerate the mushrooms) or use some 'real' holly leaves with

MERINGUE MUSHROOMS
(recipe-Southern Living-1999)

Ingredients 
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup superfine sugar
1/2 cup (3 ounces) semisweet chocolate morsels, melted
2 teaspoons cocoa

Directions
Combine first 5 ingredients; beat at high speed with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Spoon mixture into decorating bag fitted with large round tip. Pipe 32 (1 1/4-inch-wide) mounds to resemble mushroom caps and 32 (1-inch-tall) columns to resemble stems onto a parchment paper-lined baking sheet.
Bake at 200° for 1 1/2 hours; turn oven off. Let meringues stand in closed oven 2 hours.
Spread thin layer of melted chocolate on flat side of caps. Trim rounded end of stems to make them flat; press stems against chocolate to attach them to caps. Sprinkle meringues lightly with cocoa.

Ice Cream Cake Bûche de Noël

The Winter Solstice is upon us, and what could be more fitting that a Yule Log aka Bûche de Noël. Yes, it can be served for Christmas, but we all know about the cross-over traditions of winter holidays.

The tradition of the Yule Log spans millennia and actually precedes Christianity. Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away, which they presumed might come because of the prolonged darkness at the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression "Yule log" has also come to refer to a log-shaped Christmas cake or "Bûche de Noël." This week I posted a recipe for a Bûche de Noël. I also posted a list of bakeries and patisseries in the San Francisco Bay Area where you can purchase a Bûche de Noël for your holiday celebration.

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. Personally I think chocolate looks the best! How easy is this?

ICE CREAM YULE LOG aka BUCHE DE NOEL

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Chocolate or Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 ounces) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Directions
Preheat oven to 350° Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
Prepare cake mix according to package; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
Run metal spatula around edges of cake to loosen; sift 1 Tbsp sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using another brand of ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log.'' Place diagonal slice against side of ''log'' to form ''branch.''
Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms." Return to freezer to firm up.
To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

Don't have time to do this? Baskin & Robbins has Ice Cream Buches de Noel for sale. You get to pick the ice cream flavor you like. They're ready for take-out or they'll customize it for you.

Photo: Breyer's with strawberry ice cream

Bûche de Noël for the Holidays

A Bûche de Noël is not for the faint of heart. The few times I've had this Holiday Classic, I've bought it at a French Bakery. Bûche de Noël is the traditional dessert served during the Christmas holidays in France, Belgium, Quebec, and other French related and Christian populated countries. Basically it looks like a log ready for the fire. The traditional Bûche de Noël is made from a Genoise (see recipe below) filled and frosted with buttercream. The Bûche de Noël is often iced to look like a piece of the branch has broken off. Sometimes there are fresh berries and meringue or marzipan mushrooms. The Bûche de Noël is one of my favorite holiday desserts. The log represents the hearth--the center of the house, and this yule log (Bûche de Noël) will be the center of your holiday table.

Here's the Bûche de Noël recipe from Perfect Cakes by Nick Malgieri (HarperCollins) reprinted on Foodnetwork.com. If I were to make this, I know I'd do a more traditional chocolate butter cream, and I've given a recipe for that, but the coffee buttercream sounds good. If you choose the chocolate buttercream, you could always add a little Kahlua.

Also, NordicWare has Yule Log Pan, so you can make whatever kind of cake you'd like--or you can always just buy one at a French Bakery.

Bûche de Noël

Ingredients

Coffee Buttercream
4 large egg whites
1 cup sugar
24 Tbsp sweet butter, softened
2 Tbsp instant espresso powder
2 Tbsp rum or brandy

or

DFC: Chocolate Buttercream: 3/4 cup whipping cream 3 Tbsp unsalted butter, 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 4 ounces milk chocolate, chopped

1 Chocolate Genoise Sheet, recipe follows

Marzipan:
8 ounces almond paste
2 cups confectioners' sugar
3 to 5 Tbsp light corn syrup

For Finishing:
Cocoa powder
Red and green liquid food coloring
Confectioners' sugar

Directions

To make the buttercream: 
Whisk egg whites and sugar together in bowl of electric mixer. Set bowl over simmering water and whisk gently until sugar is dissolved and egg whites are hot. Attach bowl to mixer and whip with whisk on medium speed until cooled. Switch to paddle and beat in softened butter and continue beating until buttercream is smooth. Dissolve instant coffee in liquor and beat into buttercream.

Turn genoise layer over and peel away paper. Invert onto fresh piece of paper. Spread layer with half buttercream. Use paper to help roll cake into tight cylinder. Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve remaining buttercream for  outside of buche.

To make the marzipan: 
Combine almond paste and 1 cup of the sugar in bowl of electric mixer and beat with paddle attachment on low speed until sugar is almost absorbed. Add remaining 1 cup sugar and mix until mixture resembles fine crumbs. Add half corn syrup, then continue mixing until a bit of marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in bowl will still appear crumbly. Transfer marzipan to work surface and knead until smooth.

To make marzipan mushrooms:
Roll 1/3 of tmarzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half lengths into balls. Press remaining cylindrical lengths (stems) into balls (caps) to make mushrooms. Smudge with cocoa powder.

To make holly leaves: 
Knead green color into 1/2 remaining marzipan and roll it into long cylinder. Flatten with back of spoon, then loosen it from surface with spatula. Cut into diamonds to make leaves, or use cutter.

To make holly berries: 
Knead red color into tiny piece of marzipan. Roll into tiny balls.

To make pine cones:
Knead cocoa powder into remaining marzipan. Divide in half and form into 2 cone shapes. Slash sides of cones with points of pair of scissors.

Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position arger cut piece on buche about 2/3 across the top. Cover buche with the reserved buttercream, making sure to curve around protruding stump. Streak buttercream with fork or decorating comb to resemble bark. Transfer buche to platter and decorate with marzipan. Sprinkle platter and buche sparingly with confectioners' sugar "snow."

Chocolate Genoise Sheet:
Special equipment: 10 by 15-inch jelly-roll pan, buttered and lined with buttered parchment

Ingredients
3 large eggs
3 large egg yolks
Pinch salt
3/4 cup sugar
1/3 cup cake flour (spoon flour into dry-measure cup and level off)
1/3 cup cornstarch
1/4 cup Dutch process cocoa

Directions
Set rack in middle of the oven and preheat to 400 degrees.
Half-fill medium saucepan with water and bring to boil over high heat. Lower heat so water is simmering.
Whisk eggs, yolks, salt, and sugar together in bowl of heavy-duty mixer. Place over tpan of simmering water and whisk gently until mixture is just lukewarm, about 100 degrees (test with your finger). Attach bowl to mixer and with whisk attachment, whip on medium-high speed until egg mixture is cooled (touch outside of bowl to tell) and tripled in volume.
While eggs are whipping, stir together flour, cornstarch, and cocoa.
Sift 1/3 of lour mixture over beaten eggs. Use rubber spatula to fold in flour mixture, making sure to scrape all the way to bottom of bowl on every pass through batter to prevent flour mixture from accumulating there and making lumps. Repeat with another 1/3 of flour mixture and finally with remainder.
Scrape batter into prepared pan and smooth top. Bake genoise for about 10 to 12 minutes, or until well risen, deep and firm to touch. (Make sure cake doesn't overbake and become too dry, or it will be hard to roll.)
Use small paring knife to loosen the cake from sides of pan. Invert cake onto rack and let cake cool right side up on paper. Remove paper when cake is cool.

Make your own cake with this Yule Log Pan from NordicWare. Available everywhere.

Bûche de Noël

A Bûche de Noël is not for the faint of heart. The few times I've had this Holiday Classic, I've bought it at a French Bakery. Bûche de Noël is the traditional dessert served during the Christmas holidays in France, Belgium, Quebec and other French related countries. Basically it looks like a log ready for the fire.

The traditional Bûche de Noël is made from a Genoise (see recipe below) filled and frosted with buttercream. The Bûche de Noël is frosted to look like a piece of the branch has broken off. Sometimes there are fresh berries and meringue or marzipan mushrooms.

Bûche de Noël is one of my favorite holiday desserts. The log represents the hearth - -the center of the house, and this yule log (Bûche de Noël) will be the center of your holiday table.

Here's the Bûche de Noël recipe from Perfect Cakes by Nick Malgieri (HarperCollins, 2002) reprinted on Foodnetwork.com. If I were to make this, I know I'd do a more traditional chocolate butter cream, but the coffee buttercream sounds good. If you opt for chocolate buttercream, you could always add a little Kahlua.

Bûche de Noël

Ingredients

Coffee Buttercream
4 large egg whites
1 cup sugar
24 tablespoons sweet butter, softened
2 Tbsp instant espresso powder
2 Tbsp rum or brandy

1 Chocolate Genoise Sheet, recipe follows

Marzipan:
8 ounces almond paste
2 cups confectioners' sugar
3 to 5 tablespoons light corn syrup 
 
For Finishing:
Cocoa powder
Red and green liquid food gel
Confectioners' sugar

Directions

To make the buttercream: Whisk egg whites and sugar together in bowl of electric mixer. Set bowl over simmering water and whisk gently until sugar is dissolved and egg whites are hot. Attach bowl to mixer and whip with whisk on medium speed until cooled. Switch to paddle and beat in softened butter and continue beating until buttercream is smooth. Dissolve instant coffee in liquor and beat into buttercream.

Turn genoise layer over and peel away paper. Invert onto fresh piece of paper. Spread tlayer with half buttercream. Use paper to help roll cake into a tight cylinder. Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve remaining buttercream for outside of buche.

To make the marzipan: Combine almond paste and 1 cup of sugar in bowl of electric mixer and beat with paddle attachment on low speed until sugar is almost absorbed. Add remaining 1 cup sugar and mix until mixture resembles fine crumbs. Add half corn syrup, then continue mixing until bit of marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; marzipan in bowl will still appear crumbly. Transfer marzipan to a work surface and knead until smooth.

To make marzipan mushrooms: Roll 1/3 of marzipan into 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press remaining cylindrical lengths (stems) into balls (caps) to make mushrooms. Smudge with cocoa powder.  

To make holly leaves: Knead green color into 1/2 remaining marzipan and roll it into long cylinder. Flatten with back of a spoon, then loosen it from surface with  spatula. Cut into diamonds to make leaves, or use cutter.

To make holly berries: Knead red color into tiny piece of marzipan. Roll into tiny balls.

To make pine cones: Knead cocoa powder into remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with points with scissors.

Unwrap the cake. Trim the ends on diagonal, starting cuts about 2 inches away from each end. Position larger cut piece on buche about 2/3 across the top. Cover buche with reserved buttercream, making sure to curve around the protruding stump. Streak buttercream with fork or decorating comb to resemble bark. Transfer buche to platter and decorate with marzipan. Sprinkle platter and buche sparingly with confectioners' sugar "snow."

Chocolate Genoise Sheet

Ingredients
3 large eggs
3 large egg yolks
Pinch salt
3/4 cup sugar
1/3 cup cake flour (spoon flour into dry-measure cup and level off)
1/3 cup cornstarch
1/4 cup Dutch process cocoa
Special equipment: 10 by 15-inch jelly-roll pan, buttered and lined with buttered parchment

Directions
Set rack in middle of oven and preheat to 400 degrees.
Half-fill medium saucepan with water and bring to boil over high heat. Lower heat so water is simmering.
Whisk eggs, yolks, salt, and sugar together in bowl of heavy-duty mixer. Place over pan of simmering water and whisk gently until mixture is just lukewarm, about 100 degrees (test with your finger). Attach bowl to mixer and with whisk attachment, whip on medium-high speed until egg mixture is cooled (touch outside of bowl to tell) and tripled in volume.
While eggs are whipping, stir together flour, cornstarch, and cocoa.
Sift 1/3 of flour mixture over beaten eggs. Use rubber spatula to fold in flour mixture, making sure to scrape all way to the bottom of bowl on every pass through batter to prevent flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with remainder.
Scrape batter into prepared pan and smooth top. Bake genoise for about 10 to 12 minutes, or until well risen, deep and firm to touch. (Make sure cake doesn't overbake and become too dry, or it will be hard to roll.)
Use small paring knife to loosen  cake from sides of the pan. Invert cake onto rack and let cake cool right side up on paper. Remove paper when cake is cool.

***

Now this is a lot of work. As I mentioned, when I have a Bûche de Noël, I buy one at my favorite French Bakery, but if you have the time... try this!