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    HistoryEdited Jan 2, 2012 10:17 PM by Pam Fisher-Orzolek…

    Bûche de Noël Cake (Christmas Log)

    Bûche de Noël Recipes
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    Bûche de Noël

    Buche de Noel is one of many traditional cakes baked at Christmas. As the name suggests, it is of French origin. The name of this recipe literally translates as "Christmas log," referring to the traditional Yule log burned centuries past. The ingredients suggest the cake is most likely a 19th century creation. That's when thinly rolled sponge cakes filled with jam or cream and covered with buttercream icing begin to show up in European cook books. Marzipan and meringue, typically employed for decorative purposes, date to the Medieval Ages and the 17th century respectively. We find no person/place/company credited for having *invented* this particular confection. This is what the food historians have to say on the topic:

    "Christmas Yule Log. A log-shaped cake traditionally prepared for the Christmas festivities. It is usually made of rectangular slices of Genoese sponge, spread with butter cream and placed one on top of the other, and them shaped into a log; it is coated with chocolate butter cream, applied with a piping bag to simulate bark. The cake is decorated with holly leaves made from almond paste, meringue mushrooms and small figures. A Swiss roll (jelly roll) may be used instead of sliced Genoese cake. There are also ice cream logs, some made entirely of different flavoured ice creams and some with the inside made of parfait or a bombe mixture. This cake is a fairly recent creation (after 1870) of the Parisian pastrycooks, inspired by the real logs which used to be burned in the hearth throughout Christmas Eve. Before then, the cakes of the season were generally brioches or fruit loaves."
    ---Larousse Gastronomique, Completely Revised and Updated [Clarkson Potter:New York] 2001 (p. 299)

    "Buche de Noel.--Gateau symbolique qu l'on prepare chez tous les patissieres de France, a l'occasion de la fete de Noel. Cette buche se fait generalement avec des abaisses de genoise fine, qu l'on fourre avec des cremes diverses (le plus souvent, une dreme au beurre), qu l'on faconne en forme de buche, et que l'on decore a la poches munie d'une couille cannellee, avec une creme au beurre aux chocolate ou au moka qui cimule l'enorce de al buche. Nota: Pour le Noel, on fait aussi un autre gateau symbolique auquel on donne l'aspect d'un sabot. Ce gateau, qu l'on fait ordinarement en nougat, se garnit de petits fours divers."
    ---Larousse Gastronomique, Prospere Montagne [Librarie Larousse:Paris] 1938 (p. 528)









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