In France, a proper Christmas dinner wouldn’t be complete without the traditional Bûche de Nöel. This wooden-log shaped dessert is a distinctly celebrated French tradition – or might I say, an institution!
Proof is, every year in early December, the most renowned French pastry chefs unveil their new signature Bûche de Nöel – in what is the most awaited culinary moment of the year, in France. Chefs compete in showing off their skills with their most imaginative bûche yet, which are for the most part, far (in taste and look) from the classic log-shaped chocolate roll.
Clearly, when it comes to Bûches de Nöel, there are now two main schools in France. The traditional one, that will go for one of the 3 classics: chocolate, praline or frosted chestnut. And the one that plays with new flavour combinations and creative looks.
But whether you opt for a classic or modern take, I think that there is no bigger pride for a Christmas baker than making your own Bûche de Nöel.
I know you may be thrown off by the fanciness of this French classic, and I certainly can’t promise it will be whipped together effortlessly in just a few seconds. But it is actually much easier than what you might think (simply follow the steps, really) and it will surely make an impact when you bring it to the table at dessert.
My take this year, is a delicious French Mocha Bûche de Nöel (which I believe is right crossing between the traditional and modern school). The main components of a classic bûche are here: a cocoa cake layer, rolled around whipped cream and an outter thick ganache. But the addition of coffee notes (I used instant espresso powder) built a delightful mocha flavor, that made this bûche truly unique (and somehow, more “adult” in taste).
Every bite is so flavorful and festive, but a slice is actually pretty light – which makes it totally acceptable to enjoy 2 slices. It is Christmas, after all.
Cooking Notes:
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Gluten-Free Genoise Cake
The cake layer of a Bûche de Nöel is traditionnaly called a “genoise”. A classic in French baking, genoise cake relies on air suspended in the batter (whipped egg whites), instead of chemincal leavening, to provide volume.
I have made many Bûche de Nöel in my life, and this genoise layer is by far the easiest one I ever handled and rolled. Plus, it has a delicious, deep cocoa flavour.
In this recipe, the genoise is cocoa-based (no flour), which makes it light-as-air, gluten-free, and most importantly, softer in texture. This is exactly what we want to have – a cake layer that is easy to roll without any cracks.
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Avoiding cracks
Speaking of cracks, the trick to preventing cracks in a Bûche de Nöel (or any swiss roll cake) is to roll the genoise right out of the oven, while it’s still warm, in a clean kitchen cloth, dusted with powdered sugar. When the cake layer is cool, gently unroll the cake and immediately spread the filling into it and roll it back up (to not lose any moisture).
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“Barky”looking ganache
The Bûche de Nöel is covered with a generous layer of mocha ganache. Ganache, in French pastry, is a classic glaze or frosting made by heating cream, then pouring it over chopped chocolate of any kind. I added instant espresso powder into the mix to give it a delightful mocha flavour.
The ganache needs some chiling time in the fridge to set. Do not chill it too long (maximum 30 minutes) or it will thicken too much and be hard to spread on the buche.
After covering the bûche entirely, use a knife to create uneven strokes on the ganache to resemble wood bark. The bûche is then dusted with powdered sugar and cocoa, to resemble dirt and snow.
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Decoration
The Bûche de Nöel is traditionally decorated with meringue mushrooms and small gnome figures, to match the woodsy theme. I decorated mine with chocolate covered cocoa beans (and some greenery) to match with the mocha theme.
If you try this French Mocha Bûche de Nöel recipe, let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.
Bon Appétit!
Looking for more Christmas Recipes?
- Spiced Persimmon Chutney Foie Gras Toasts
- Speculoos Cookies from Alsace
- Honey and Citrus Spiced Bread
- French Eggnog Madeleines
- Pistachio & Almond Crescent Cookies
- Stuffed Rabbit Saddle
11 comments
Straight forward easy recipe for a beginner. Genoise was perfect, flavors were delish, this recipe is spot-on. Thanks for sharing.
Amazing, so glad to hear this! Thanks for sharing your review Gabriela.
I’m not an accomplished baker but it turned out looking and tasting great! Some tips — worth the effort of wishing the egg yolks and egg whites till they are really fluffy. Make sure to oil the pan in the corners so that the cake turns out easily. The powder on the cloth works! Sprinkle liberally. Filling is easy peasy. Ganache needed a little longer in the fridge (45 mins) so stir it to check on consistency. All came together beautifully– thanks so much for sharing!
Thanks so much for this feedback; I am so glad you enjoyed this buche – it is quite simple but delicious! Thanks for sharing all the tips too – they’ll surely help other readers/bakers here as well.
Hi – I used your recipe for my (first ever) buche this year. Your instructions were very easy to follow, and the results were – fantastique! My extended (and sometimes difficult to please) family only had praise for your cake. My changes were: adding an extra teaspoon of instant espresso to the filling for a stronger mocha flavor and adding 8 ground cardamom seeds and 1/3 tsp cinnamon powder to the cocoa in the genoise. Thank you for sharing your recipe. It will become part of our family tradition.
Sarah, thank you so much for your review! I am so glad you and your family enjoyed this buche. I love that you added cardamom and cinnamon to the genoise, such a nice touch. I might have to try this next time I make one. 😉
How far in advance can this be made?
Hi Emmy! In my opinion, to save some time, you can make the filling and frosting two days ahead, the genoise one day ahead and then assemble it the day of. I don’t recommend making the genoise earlier than that, as this is a cake that dries fast (when not frosted). Decorating/Frosting the buche too early would risk its appearance, so I recommend doing this the day of. I hope it helps!
this came out so beautiful, no one wanted to cut in to it, I will make this again. It was delicious, a perfect recipe. It was fun to make by following your exact directions and by following your tips. I wish I could post a photo of it ! it is the most impressive dessert.
Thanks so much Linda! It sure is an impressive dessert, great job!
[…] holidays buying this dessert, I decided to make my own last Christmas. My favorite recipe from, Pardon Your French, is easy, authentic and includes the mocha flavor I grew up […]