12.24.2013
By Markets Media Life

La Meilleure Bûche de Noël

The Best Bûche de Noël to enjoy on Christmas

The traditional French dessert has taken a new direction for Christmas this year. Not only is it just the classic bûche made into a frosted cylinder from a genoise, but now has been made into delicious works of art. Originally made to be a connection to the Yule Log itself -a log burned as part of the traditional Christmas celebrations- the Bûche de Noël serves as a reminder of the welcoming of Winter, while also being a delicious treat to enjoy at our Christmas celebrations. We are now seeing more decorative and elaborate cakes, as well as yule log flavored drinks, to help us bring sweet treats into Christmas. Tote some of these delicious takes on the traditional Bûche de Noël to your Christmas celebrations, and be the topic of dessert conversations.

Richard Sandoval’s Maya Modern Mexican Tequileria

Ponche Navideno

Richard Sandoval’s Maya Modern Mexican Tequileria Ponche Navideno

The restaurant is offering Ponche Navideno for the 12 Days of Christmas. Ring in the holiday with this delicious cocktail take on the traditional Yule Log. Today’s the last day to enjoy it, so hurry in! Here’s the recipe so you can enjoy it in your home if you’re unable to make it to the restaurant in time.

Ingredients:
1 red apple – peeled, cored, sliced
1/2 mango – peeled and diced
1/4 cup raisins
1/4 cup cranberries
1 cup pineapple – diced
4/5 tbsp. brown sugar
6 1/2 tbsp. sugar
1 cinnamon stick
3 cups water
3/8 cup blanco tequila

Procedure:
Peel, then slice apple, mango and pineapple, combine all ingredients except tequila in a large pot
simmer over medium heat for 45 minutes. Mix in the tequila, stir often, then chill.

Chef Payard’s Bûches

4 Buche de noels copy

Chef Payard’s Bûches

Chef Francois Payard created new flavor and texture combinations with his twist on the traditional Yule Log. Instead of making the classic genoise and chocolate filled butter cream, he took his desserts to a new level using worldwide ingredients. These “works of art” are only available beginning 5 days before Christmas and only in NYC–and are just as delicious as they are amazing to look at! This year, he created the Chestnut Pear Log, Chocolate Mandarin, Louvre Log, and Chocolate Caramel Log.

Caramel Chocolate Buche copy

Chocolate Caramel Log Sable breton topped with caramel mascarpone, salted caramel chocolate mousse and covered in a caramel glaze

Louvre Buche copy

Louvre Log Layers of chocolate and hazelnut mousse with a crispy hazelnut wafer and hazelnut dacquoise cake

Mandarin Buche 2 copy

Chocolate Mandarin Vanilla Bean pound cake with chocolate mousse, mandarin segments and mandarin gelee

Pear Chestnut Buche 2 copy

Chestnut Pear Log Vanilla Bean pound cake with chestnut mousse, poached pear and pear gelee

Benoît New York

Benoit_Buche de Noel_Pierre Monetta copy

Benoît New York Bûche de Noël photo credit Pierre Monetta

Benoît is offering a Black Forest Christmas Log, or mini Bûche de Noël during dinner on Christmas Eve and Christmas, as part of their 3-course prix fixe menu. It will also be available through Benoît’s Tarts to Go program. The delicious take on the classic Yule Log combines chocolate biscuit, cherry confit, chocolate mousse, kirsch cream and cherry glaze.

Paris Club Chicago

Paris Club_Buche de Noel_Credit Suzzane Brown copy

Paris Club Bûche de Noël photo credit Suzzane Brown

Paris Club, a modern French restaurant located in the heart of Chicago’s River North neighborhood, will serve a decadent twist on the classic log, made with dark chocolate and hazelnut Bûche de Noël decorated in the classic French style with meringue mushrooms and sugar leaves. The dish will round out a special Christmas Eve prix-fixe menu.
 

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