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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 cakes_01296_t.jpg
Ingredients Ingredient Checklist Chocolate Genoise Chocolate Mousse Chocolate Ganache Icing Meringue Mushrooms 4 ounces bittersweet chocolate Confectioners’ sugar, for dusting
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 cakes_01296_t.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
cakes_01296_t.jpg
cakes_01296_t.jpg
Ingredients
Ingredients
- Chocolate Genoise Chocolate Mousse Chocolate Ganache Icing Meringue Mushrooms 4 ounces bittersweet chocolate Confectioners’ sugar, for dusting
Directions
Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.
Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners’ sugar.
Reviews (10)
Add Rating & Review 387 Ratings 5 star values: 53 4 star values: 75 3 star values: 143 2 star values: 97 1 star values: 19
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Reviews (10)
Add Rating & Review 387 Ratings 5 star values: 53 4 star values: 75 3 star values: 143 2 star values: 97 1 star values: 19
Add Rating & Review
387 Ratings 5 star values: 53 4 star values: 75 3 star values: 143 2 star values: 97 1 star values: 19
387 Ratings 5 star values: 53 4 star values: 75 3 star values: 143 2 star values: 97 1 star values: 19
387 Ratings 5 star values: 53 4 star values: 75 3 star values: 143 2 star values: 97 1 star values: 19
5 star values: 53 4 star values: 75 3 star values: 143 2 star values: 97 1 star values: 19
Martha Stewart Member Rating: 5.0 stars 12/22/2019 Well, four years later and this has become a tradition for Christmas Eve dinner. Each year I make a different flavored filling. The first time I made the chocolate mousse filling. One year I made a chestnut mousse filling, one year a mint mousse filling and this year will be a cherry chocolate mousse filling. The family is always excited to see what it will be each year, but the cake and the icing are always the same - this recipe. The meringue mushrooms are always the same. One year I added chocolate fudge and almond pine cone decorations along with the usual mushrooms, candied cranberries and rosemary sprigs. This year I am adding graham cracker moss to the platter. Whatever I add, this is my basic recipe and the family simply loves it! Martha Stewart Member Rating: 5 stars 12/29/2017 I love making this, and it's delicious. The recipe for the chocolate mousse seems no longer linked, but I believe it's this one: https://www.marthastewart.com/340321/chocolate-mousse Martha Stewart Member Rating: Unrated 12/24/2015 First, I am a cook, not a baker, so this was new territory for me. I do not have any special tools used for baking, including the offset spatula. But, I did it! It took me hours, but the presentation for Christmas Eve dessert was just beautiful. I did it over three days, in chunks of time. You would need about 8 hours total time, if you are a beginner like me. This is a hit and not overly sweet, as the store bought Yule logs tend to be. I may or may not make it again - depending if I have time. Martha Stewart Member Rating: 2 stars 12/31/2013 The genoise cake for this recipe did not turn out very well. The cake did not roll, and cracked so it was unusable for making a buche de noel. Though I followed the instructions exactly, this did not come out as I had hoped and needed to make another roll cake using a different recipe 90 minutes before needing to leave the house with a finished buche de noel for a holiday party. Luckily, the rest of the parts of the buche were ready to go. Usually Martha's recipes don't fail, but this one did :( Martha Stewart Member Rating: 5 stars 12/25/2012 I did the yellow cake instead of genoise so it wouldn't be too chocolaty. Also instead of the choc mouse I did the choc hazelnut mouse filling and it was a big hit. The decorations came out so pretty and I sprinkled cocoa powder after ganache so it look like tree bark... Martha Stewart Member Rating: Unrated 12/24/2010 My genoise did not rise properly. I did not over fold and my eggs were room temp so not sure what went wrong. Still edible but the cake was very skinny. Martha Stewart Member Rating: Unrated 12/07/2009 can this be made ahead and frozen? Martha Stewart Member Rating: Unrated 12/27/2007 This took quite a long time to make, because I added so many decorations, but it was definitely worth it. Almost everybody who tasted it requested it for their next party. It's fun to make, and so delicious! Martha Stewart Member Rating: Unrated 12/22/2007 I made this for several Christmas eve's desert course. It was always a big hit. Using the chocolate ganache icing makes it beautiful.Martha Stewart Member
Rating: 5.0 stars 12/22/2019
Well, four years later and this has become a tradition for Christmas Eve dinner. Each year I make a different flavored filling. The first time I made the chocolate mousse filling. One year I made a chestnut mousse filling, one year a mint mousse filling and this year will be a cherry chocolate mousse filling. The family is always excited to see what it will be each year, but the cake and the icing are always the same - this recipe. The meringue mushrooms are always the same. One year I added chocolate fudge and almond pine cone decorations along with the usual mushrooms, candied cranberries and rosemary sprigs. This year I am adding graham cracker moss to the platter. Whatever I add, this is my basic recipe and the family simply loves it!
Rating: 5.0 stars
Rating: 5 stars 12/29/2017
I love making this, and it’s delicious. The recipe for the chocolate mousse seems no longer linked, but I believe it’s this one: https://www.marthastewart.com/340321/chocolate-mousse
Rating: 5 stars
Rating: Unrated 12/24/2015
First, I am a cook, not a baker, so this was new territory for me. I do not have any special tools used for baking, including the offset spatula. But, I did it! It took me hours, but the presentation for Christmas Eve dessert was just beautiful. I did it over three days, in chunks of time. You would need about 8 hours total time, if you are a beginner like me. This is a hit and not overly sweet, as the store bought Yule logs tend to be. I may or may not make it again - depending if I have time.
Rating: Unrated
Rating: 2 stars 12/31/2013
The genoise cake for this recipe did not turn out very well. The cake did not roll, and cracked so it was unusable for making a buche de noel. Though I followed the instructions exactly, this did not come out as I had hoped and needed to make another roll cake using a different recipe 90 minutes before needing to leave the house with a finished buche de noel for a holiday party. Luckily, the rest of the parts of the buche were ready to go. Usually Martha’s recipes don’t fail, but this one did :(
Rating: 2 stars
Rating: 5 stars 12/25/2012
I did the yellow cake instead of genoise so it wouldn’t be too chocolaty. Also instead of the choc mouse I did the choc hazelnut mouse filling and it was a big hit. The decorations came out so pretty and I sprinkled cocoa powder after ganache so it look like tree bark…
Rating: Unrated 12/24/2010
My genoise did not rise properly. I did not over fold and my eggs were room temp so not sure what went wrong. Still edible but the cake was very skinny.
Rating: Unrated 12/07/2009
can this be made ahead and frozen?
Rating: Unrated 12/27/2007
This took quite a long time to make, because I added so many decorations, but it was definitely worth it. Almost everybody who tasted it requested it for their next party. It’s fun to make, and so delicious!
Rating: Unrated 12/22/2007
I made this for several Christmas eve’s desert course. It was always a big hit. Using the chocolate ganache icing makes it beautiful.
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All Reviews for Buche de Noel
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