This week’s Tuesdays with Dorie recipe from Baking Chez Moi was chosen with the holidays in mind. A flavourful twist on the classic Bûche de Noël, this version starts with a gingerbread-spiced sponge roll and is filled with a tasty cream cheese filling, then coated with a fluffy marshmallow frosting and topped with some pecan praline toffee bits. Sounds complicated, huh? Well actually, it’s not so difficult. A lot of steps but none of them complicated, just a little time consuming and requiring some advance planning.
I made this for a Sunday dinner (! as you do!) for three of us, so I halved the recipe and used a 1/4 sheet pan – it worked perfectly. The sponge cake was simple to make – the rolling is the part where you might mess up but (ssh!) here’s a secret – the frosting will cover a multitude of sins!
I didn’t make Dorie’s pecan praline because I had some toffee bits leftover from Jamie Oliver’s Hummingbird Cake that worked a treat…
The cream cheese filling was a lovely tangy addition (although I didn’t quite add enough of the praline according to my taste testers!) but we all found it a little too hard. The frosting is so lovely and fluffy and the cake is so soft – you expect the filling to melt in your mouth too. Perhaps ours was a little cold from the fridge (though it had been brought out to room temperature) but we all decided it needed something lighter and softer in the centre. I might add a little cream next time to lighten up the texture…
The marshmallow frosting was a fabulous addition (although – beware – I made 1/2 the quantity and still had enough left for a second cake so if you are making the full quantity, you might want to try making just 1/2 the frosting) – it’s one of those frostings that make you want to lick the spatula (and clean the bowl with the spatula!).
Overall I was pretty happy with my first ever (!) attempt at a Yule Log. Would I make it again? Indeed I would. Would I attempt something more traditional? Yes I would. A bûche is a lovely addition to any holiday table (and it is easier to make than it looks – always a bonus when entertaining!).
Get Dorie’s recipe for the Gingerbread Büche de Noël on NPR or on page 86 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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