Comments on: Kitchen adventure: Buche de Noel

By: Marie M.C.

Marie M.C. — Sat, 17 Sep 2011 19:15:32 +0000

Yes. This is exactly what I do. Except. I don’t sprinkle any powdered sugar on it. I guess you could use some cocoa powder if you wanted to stay with the chocolate theme. It looks like you’re using cake mixes. I use them myself but not for this. I make a French sponge cake. Just google. I like to let it cool for five or ten minutes then gently coax off the parchment paper. Roll it up it the flour sack tea towel and here’s the important part. Leave it rolled up like a big Tootsie Roll for a long time. I leave it that way over-night. Next day gently unroll and fill. I have never had my rolls crack. Another suggestion. I too made these at Christmas so I add peppermint extract to the whipped cream. Sigh. Yes, it’s a lot of work but so divine to eat and look at. Hey, what did the birthday boy say?

By: Beth

Beth — Thu, 29 Apr 2010 21:17:46 +0000

YES! We do this as well. It works wonderfully.

By: becca banana

becca banana — Mon, 29 Mar 2010 04:24:19 +0000

I love it! The mushrooms are fantastic.
I could totally relate to the cranky/tense feeling that comes with a detailed project like that. Each time I’ve tried a shaped cake I have the same feeling and then later I get over it and do a happy dance of excitement as it starts coming together!

By: kazzles

kazzles — Sun, 28 Mar 2010 17:44:32 +0000

Hi, I’m pretty sure my mum used to use a damp tea towel to roll her chocolate logs – try that next time!

By: Rachel

Rachel — Sun, 28 Mar 2010 15:51:43 +0000

How CUTE!!! Wow – - great job, Mary! [:-)

By: Headless Mom

Headless Mom — Sun, 28 Mar 2010 05:17:22 +0000

Thank you for posting this recipe. My jr. high french teacher taught us how to make these and I’ve been craving it lately. Do you know how hard it is to find a recipe that you *thought* you saved from 8th grade?

By: Molly

Molly — Sat, 27 Mar 2010 05:38:28 +0000

looks fabulous! Just a tip, it’s easier to roll if you sprinkle a dish towel with powder sugar, put the cake on top and roll. I make pumpkin roll every year and this little tip has saved me LOTS of trouble! Who knows, maybe I’ll even attempt this one!

By: edj

edj — Sat, 27 Mar 2010 00:06:31 +0000

Mmmmmm….buche de noel. We had The Most Incredible one ever the Christmas we spent in France! (You know they’re for, um, Noel, right? Oh well–you’re in America ) It was chocolate and orange, made with Gran Marnier. And we actually had a lovely one last year here in Rabat, from a French bakery. It was “fort en chocolat.” Your daughter’s boyfriend can explain that. Every French family I know orders one from a bakery rather than making it themselves.
I’m v impressed that you made your own.

By: Amanda

Amanda — Fri, 26 Mar 2010 19:29:53 +0000

I tried to make one of these once for a high school French project…massive failure, crying, and self-righteous indignation ensued. Yours looks AMAZING!!

By: angela michelle

angela michelle — Fri, 26 Mar 2010 19:14:41 +0000

Also, I don’t know why kids seem to think giving Mom commentary when she’s in the middle of culinary catastrophe would ever be a good idea–but my kids do the same thing.