Thursday, December 13, 2012
Buche de Noel
It's no secret that I'm a francophile. I have a French degree, love visiting the country of France, reading about France, speaking French, and eating French food. Close to 20 years ago I found a recipe for Buche de Noel in a Good Housekeeping magazine. I've made it every year since. Although the recipe was found in an American publication, I've compared it to French recipes and it's very close.
These photos are from last year's dessert. So far, I've made the roll, filled it and frosted it. Next week I'll make the meringue mushrooms and the chocolate bark. It's such a pretty dessert, and not too heavy - just a filled sponge jelly roll. Best of all, it can be frozen for several weeks and taste fresh as can be. This will be our Christmas Eve dessert.
This week has been busy, busy, busy with teaching French. One more day to go. In the evenings, I managed to put together a Buche de Noel. Click on the link for the recipe. The meringue mushrooms are not included, and are easy enough to leave off. If you want to make them, do an internet search.
Do you have a traditional Christmas Eve or Christmas Day dessert?