Quantcast

French Fridays: Bûche de Noël from My Paris Kitchen

Cook the Book Fridays David Lebovitz Christmas Cake Bûche de Noël on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was a classic French holiday dessert – Bûche de Noël. David’s recipe makes a massive cake so I halved it, making enough for around 6-8 (which was shared between lucky neighbours last weekend!). I’ve made a Bûche de Noël once before – for Tuesdays with Dorie from Baking Chez Moi and

The recipe itself is a combination of a number of recipes that you need to plan out, so more than anything, you need to be organised. None of the recipes is particularly complicated but planning ahead is key.  There’s the genoise (cake), the ricotta filling, the orange syrup, the chocolate ganache and the meringue mushrooms. To be honest, the thing I had the most trouble with in terms of the recipes was the meringue mushrooms. Clearly I need more practice 😉 Everything else was pretty straightforward, except (as you can see!) the assembling and decorating and making it look pretty! Again, I need some help here!

I made this over the course of two days – the cake, syrup, filling and mushrooms on Day 1, and I assembled the rolled and filled cake on this day too. The next day, I made the chocolate ganache, cut and assembled the cake and frosted the cake. My ganache was taking AGES to set enough to frost the cake with an offset spatula and I was running out of light so I ended up pouring the ganache over the top. A couple of hours later I found the ganache, spreadable, at room temperature. Patience, they say, is a virtue…. (although I kind of like the glossy finish on mine!).

My Paris Kitchen David Lebovitz Christmas Cake Bûche de Noël on eatlivetravelwrite.comI was impressed I managed to get this made the weekend before the last week of school and was happy it wasn’t actually all that hard. I’d definitely try this again – loved the genoise cake – it’s is such a great blank slate for all sorts of flavours!

Get the recipe for David Lebovitz’s Bûche de Noël on page 319 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

__________

MY BOOK! In the French kitchen with kids is out now! Click here for order details.

In the French Kitchen with Kids cover on eatlivetravelwrite.com

, , , , , , , , , ,

7 Responses to French Fridays: Bûche de Noël from My Paris Kitchen

  1. Candy December 21, 2018 at 23:37 #

    Mardi, your cake looks beautiful! I agree, this was a very fun project! Merry Christmas!

  2. Shirley @ EverOpenSauce December 22, 2018 at 10:50 #

    I so agree with you that getting organized is key. Your chocolate ganache is surely glossy and adds sparkle to your cake. Well done.

  3. Cheznana December 22, 2018 at 11:21 #

    Looks beautiful. I had more trouble making the mushrooms than anything else. But it was a fun recipe and all it takes is planning and time. Merry Christmas

  4. Diane Zwang December 22, 2018 at 21:41 #

    Beautiful cake even the mushrooms.

  5. Katie December 29, 2018 at 10:11 #

    My ganache also took forever, and I’d kept in mind your experiences on the Cs&Cs so I allowed myself the leeway in my schedule. I think it was a good hour or two before it was the right consistency. I actually enjoyed making this one a bit more than the one we did for BCM! It certainly came out more impressive visually! Looks great, Mardi!

  6. steph (whisk.spoon) December 30, 2018 at 20:22 #

    what do you mean– it looks great!!

  7. Betsy January 1, 2019 at 20:27 #

    It’s so cute! My ganache took a long time to get spreadable too. I was quite happy with the end result though, especially those mushrooms! Happy New Year!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.