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In the blink of an eye, December has come, the month containing the last special days of 2022. Do you have any plans for Christmas – the most anticipated festive season of the year? These days, everyone has their goals and plans, but don’t forget to spend a cozy party next to your loved ones to “share delicious, sweet” with a beautiful log cake. bad luck!

Origin and meaning of Buche de Noel

Buche de Noel, also known as ๐‚๐ก๐ซ๐ข๐ฌ๐ญ๐ฆ๐š๐ฌ ๐‹๐จ๐  or ๐˜๐ฎ๐ฅ๐ž ๐‹๐จ๐ , is one of the traditional and typical Christmas cakes. This type of Christmas cake originates from France and is related to the ancient custom of burning a log to welcome the sun, meaning good luck and good luck for the new year, and at the same time avoiding bad things…

Traditionally, on the eve of Christmas, families will cut down a large log and bring it into the house to celebrate. The log will be placed on the hearth, the host will offer the wine by sprinkling the log with some oil, salt, and hot wine and saying prayers.

Legend has it that the charcoal powder from this burned log will protect the house from natural disasters and the intrusion of evil spirits. Around 1875, the first log cake was born because a French baker intended to make a log cake instead of a natural log. Then this custom spread and continues to this day.

Therefore, on every Christmas occasion, cakes are usually prepared, displayed, and decorated to resemble a log burned in the fireplace with the wish to bring joy, luck, peace, and happiness to everyone on Christmas Eve.

2. Description of the Buche de Noel

The cake is depicted in the shape of a log lying on the edge of a wild and quiet forest. Small white Meringue mushrooms, childhood waffles, and even crispy wafers… All blend to give you an authentic feeling as if you were standing right in the largest forest in France in the middle of the season. The East King is full of snowflakes.

The unique and creative part of the cake is the cake core made from Red Velvet velvet with a distinctive red color. Rolled inside is the gentle sourness of cream cheese that is light but not greasy.

In the bitter taste of dark chocolate ganache, we find faint aromas from grated yellow-orange peels, juicy fresh strawberriesโ€ฆ That’s the taste of the unique Buche de Noel.

3. Ingredients for making Buche de Noel

Way 1

  • Fresh milk without sugar 40 ml
    Unsalted Butter 15 g
    Cooking oil 25 g
    Wheat flour 25 g
    Cocoa powder 25 g
    Chicken eggs 4 eggs
    Sugar 80 g
    Cream of tartar 1/2 teaspoon
    Whipping cream 150 ml
    Dark Chocolate 150 g
    (Cream part)
    G butter n 15 nuts
    (Cream part)
    Whipping cream hot 150 ml
    (Cream part)

Way 2

  • 1 All-purpose flour 45g
    2 Corn flour 20g
    3 Pure cocoa powder (unsweetened) 25g
    4 Fresh milk without sugar 15g
    5 Light butter 60g
    6 Vanilla liquid 5 ml
    7 chicken eggs 4 eggs
    8 Sugar 120 grams
    9 Salt teaspoon
    10 Fresh cream 600 ml
    11 Dark Chocolate 250g

4. Tools needed to prepare the cake

  • Scale and sifter
    Eggbeater (or hand beater)
    Oven and baking tray
    Stencils or white A4 paper
    Specialized knife for applying cream

5. How to make Buche de Noel

First, prepare the cake core.

Prepare 110g yolks and 30g whole eggs.

Secondly, Add the corn syrup and granulated sugar and beat on low speed until the eggs are lightly frothy

Thirdly, Beat until the eggs turn pale, then add the milk and oil mixture add the cake flour and cocoa powder, and mix until the white powder is gone and the baking powder and vanilla are. You can also skip this step.

Whip the egg whites, until there are large bubbles, and add cream of tartar (can be replaced with lemon juice)

When the air bubbles become smaller, add the sugar, divide the sugar into 3 times and then slowly add until all.

Until the white part forms a soft tip. Mix hh whites and hh flour, be gentle

Conclusions, Melt 40g of chocolate and mix it with cake flour to make the cake color more beautiful.

* The mold I used is 28 x 28, so my cake core will be a bit thick, you can use a longer mold or reduce the ingredients to make the cake thinner and more beautiful.

Remember to beat the mold to remove air bubbles, and bake at 170 degrees for 18 minutes (depending on the oven).

Prepare the filling, the whipping part I use is a bit small, you should increase the amount of whipping to about 200g

No need to whip hard cotton, just soft cotton is enough. You can also substitute cream topping for an easier beating.

Roll the cake, and put it in the fridge for about 2 hours to harden the form.

Prepare the ganache to spread the cake. Warm the whipping and then add the chocolate, stirring until the chocolate is completely melted.

Put it in the fridge to make it a little thicker. Next will make some mushrooms for decoration. (You can also skip this part)

Add a pinch of salt and tartar to the egg whites, Beat until foamy, then slowly add in the granulated sugar. Shape a mushroom, you can create different shapes. Bake at 80 degrees for 90 minutes.

Remember to watch the fire depending on the oven.

6. Ending

We hope you enjoyed our blog about Buche de Noel Recipe. We are always happy to help people find new ways to celebrate the holidays and to make them even more memorable. This Buche de Noel Recipe is a great way to celebrate the holiday season! We would love to hear your thoughts on this recipe and any recipes you might have that you would like to share with us. If you have any questions, please let us know by visiting our site at Firsttimefoods.


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