Buche de Noel

This was terrible. I don’t like making bad reviews but this was terrible. I followed every step to the tee and well when I started actually baking it, the cake itself was still wet and one side was bubbling, I made sure to have the temp at 375°F and yet it was still wet and one side was burnt 🙁

I had never made a Buche de Noel before, and this was pretty tasty! For me, it was too much dark chocolate, but my husband and a few others who are chocolate fanatics just loved it, so it was a success at Christmas! I used some Rosemary sprigs along the “logs” (I made 2) as a decoration and it looked very festive. I felt they stuck to the parchment paper, and it did not turn out even like the video. I have made other rolls before (pumpkin roll), and it’s always turned out even. The eggs seemed to make it rise out of control! When it settled back down, it was better, but not even all over. I will try this again, because it’s challenging and tasted very good!

First time making a log cake. My cake did not rise as thick as the video. Not sure what I would do differently. As a result I had way too much filling but in the end it was a yummy mess!

I wont be making this again. Like fluff air no flavor

This is less of a cake and more of a thin piece of bread covered in pudding. I’ve made many Yule Logs throughout the years using different recipes, but I will not be using this one again. The cake itself is incredibly thin, with little flavor, and the filling far too runny. It’s still servable, but I definitely wouldn’t recommend it. Not trying to make this review overly harsh, but let me put it this way- in my almost ten years of being an avid baker, this is the first time I’ve been compelled to write a bad review.

I tried this for a gluten free friend and made a flour one for the rest of us…hands down this is THE BEST I’ve ever made. So much so that we are invited to a holiday party each year with the caveat that I have to bring this.

I love it this the best recipe for Bûche de Noêl

This tasted wonderful! My nieces gobbled it right up! I did have problems with the cake cracking and my fingers gouged the cake while I was transferring it to a platter. Not sure what the cure for this is but I was able to roll the imperfections to the bottom/sides and then I sprinkled the top with shaved chocolate and powdered sugar. No one was the wiser and it looked beautiful plated and of course tasted wonderful – not too sweet. Next time, I will try baking it longer (the center was very poufed), and possibly letting it cool a bit longer before inverting. Another option is to roll it loosely instead. I rolled it kind of tight and immediately after taking it from the oven.

I made the buche with 1 less yolk (6 egg whites + 5 yolks), added 1 tbsp of organic tapioca flour for a softer, easier to roll/unroll/ re-roll cake. Also substituted the sugar with 1/4 cup full monk fruit sweetener. Made and served partly on Christmas day, still soft and yummy 5 days later.

This is now my go to holiday cake! Rich and creamy, it was loved by all!

Thank you for continuing to use my photo for this recipe. Here’s this year’s 2021 Bouche de Noel. Due to covid, I only had limited resources for decoration.

Loved it as is!

TOTAL NIGHTMARE!!! The recipe called for “heavy cream”. The problem with this is that heavy cream is different in the US,Australia, the UK, Canada etc. Where I live, heavy cream is anything above 14% MF, so I used 18%MF. Well what a drippy horrible mess! The recipe should have called for “whipping cream” or “ 33%MF +”. As well, like a lot of people said, my cake turned out terribly. It would not roll. See the picture. I do not recommend this recipe even if you use whipping cream. Definitely use a different recipe which is what I’m going to do next time! Waste of time. We did have a great laugh though…. 🙂

My simply decorated cake had great taste and texture. I followed the recipe as written and it was easy to prepare. Will make again anytime of the year.

My 9-year old daughter and I – neither of us very experienced bakers – made this over the holidays and were quite pleased with the final result! We followed the video and the written directions and found it pretty straightforward. We made one modification – we added fine coconut and mini chocolate chips to the mousse-like filling – made it extra yummy and gave it a bit more texture. Coming out of the oven, the cake did stick to the parchment paper, resulting in some severe cracks in the roll. Not sure what we should have done differently. We did put a bit of shortening on the parchment paper to avoid just that, but were sadly unsuccessful. We decided to put some melted chocolate to cover up the mess – and I think it actually turned out even better! (We just melted chocolate chips with a bit of shortening.) It created a super tasty shell over the cake, giving it a more log-like appearance. We had a distanced gathering with neighbors in the backyard to share our creation and it was an all-round huge hit! will definitely try this again!

Great recipe – we got rave reviews on this delightful treat

Awesome.. Don’t forget to grease th parchment paper.

This was my first time making a buche de Noel cake and it was not only delicious but beautiful! I had seen many other recipes that require frosting and didn’t realize that this one gets its bark aesthetic from the powdered sugar that is sprinkled on the towel when rolling the cake. I love that this recipe doesn’t require the extra frosting. A new tradition for our family – thank you!

Made this as a new dish for our holiday gathering. LOVED it! The chocolate cream is so light, fluffy and delicious. Didn’t change a thing. Will certainly make it again.

The cake is fabulous – as others have said, just make sure to beat the heck out of the yolks! I used the top setting on my mixer for 5-6 minutes. The cake needs the loft that extra air will give. The baking timing is right on – don’t leave it in too long. Wrapping in a silicone sheet, then carefully scraping along the back with a spatula when unrolling it, was key. Used the ganache recipe from this site for filling and frosting, then a very cool technique for the bark: spread a thin layer of melted chocolate over a piece of parchment paper, roll it up tightly (doesn’t matter what direction), refrigerate til solid, then unroll. The chocolate will break into shards. Work quickly adding it to the ganache frosting – your finger temp will melt the chocolate. Then meringue mushrooms were added. The marzipan snail is my daughter’s fabulous addition. I’ll never use another cake recipe for our buche. This is great!!

This was an excellent recipe! Like others, I sprayed the parchment paper and beat the eggs for a long time, but basically followed it exactly. My familyI liked it so much that I tried modifying for a non-chocolate version today