Chocolate Buche De Noel (Build Your Own)
Gift this product instantly or schedule for later using just an email address.
Buche de Noel – aka Yule Logs – range from super fancy and imaginatively representative of a log or fashioned to mimic the real thing. We take the latter approach with a swirled ganache frosting that looks like aged bark, figgy pinecones made with cacao nibs and unsweetened chocolate, fresh cranberry and rosemary “holly” and a soft flourless chocolate cake rolled with white chocolate mousse to represent the rings of a tree stump. A little sparkling confectioner’s sugar “snow” sprinkled on top finishes the scene.
Widely regarded as one of the very best bakeries in America, Boston’s iconic Flour Bakery + Cafe is the creation of legendary pastry chef Joanne Chang. Chang spent years honing her craft at some of the country’s top restaurants before opening Flour in Boston’s South End with her husband Christopher Myers in 2000. Her array of wildly delicious sticky buns, cinnamon rolls, cookies, muffins, cakes, pies, and more quickly attracted a loyal following, and the awards and accolades soon began to roll in. Chang was awarded the James Beard Award for Outstanding Baker in 2016, and today there are nine Flour Bakery + Cafe locations across Boston and Cambridge.
This package serves 4-6 people and includes everything you need to build your own Chocolate Buche De Noel
- 1 Buche Stump (measures approx. 6")
- Chocolate Ganache (8 oz.)
- Fig And Chocolate Pine Cones (2 oz.)
- Frozen Cranberries (2 oz.)
- Powdered Sugar (2 oz.)
- Rosemary (1 oz.)
- Buche Stump measure 10″ × 4″
- Cake ships with dry ice, may dissipate in transit
- Do not remove dry ice with bare hands
- Cake may be stored in refrigerator for up to 2 days.
To Serve
- Place the chocolate log on a flat surface. Remove the sliced “stump” from the end of the log. Place this “stump” on top of the log.
- Warm up the chocolate ganache in a microwave on low heat for 10 seconds at a time until it has the texture of toothpaste – mix it with a wooden spoon as it warms up.
- Using the back of a spoon or knife or an offset spatula, cover the sides and top of the log and the stump entirely with the ganache, leaving the spiral parts of the log exposed. Use long strokes to mimic the bark of a log. It shouldn’t look perfectly smooth – you want it to have some natural variations in the pattern so it looks natural.
- Remove the rosemary, cranberries and fig cones from the package. Place the cranberries on a few random spots on the log and add rosemary branches off of each cranberry – this is your “holly”.
- Add the pine cones next to the holly in random places. Using a small sieve dust the whole thing with the “snow”.
- Slice and enjoy!