• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Caramel-Orange Buche De Noel Part 1

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 6 lg Egg yolks
  • 1/3 c Firmly packed dark brown
  • -sugar
  • 2 tb All purpose flour
  • 1 1/2 c Half and half
  • 8 oz Imported white chocolate
  • -(such as Lindt), chopped
  • 1 1/2 ts Grated orange peel
  • -CAKE
  • 1 1/2 c Toasted sliced almonds
  • 2 tb Unbleached all purpose
  • -flour
  • 6 lg Eggs, separated
  • 10 tb Firmly packed dark brown
  • -sugar
  • 1 ts Grated orange peel
  • 1/2 ts Vanilla extract
  • 1/2 ts Cream of tartar
  • 1/8 ts Salt
  • Powered sugar
  • 1 c (2 sticks) unsalted
  • -butter, room temperature
  • 1 tb Grand Marnier or other
  • -orange liqueur
  • Pine twigs
  • Candied Cranberries (see
  • -recipe below) or fresh
  • -currants


The buche de Noel, or Christmas log, was created in the late nineteenth
century by Parisian pastry chefs, who were inspired by the real logs that
burned on hearths throughout the night on Christmas Eve. Our version can be
decorated with Candied Cranberries or fresh currants. Enjoy with a glass of
orange liqueur or Sauternes.

8 Servings

FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend
well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk
hot half and half into egg mixture. Return egg mixture to same saucepan and
cook until mixture boils and thickens, whisking constantly. Transfer
mixture to medium bowl. Add chocolate and orange peel and stir until
mixture is smooth. Press plastic wrap onto surface f pastry cream to
prevent skin from orming. Cool completely. (Pastry cream can be prepared 1
day ahead. Refrigerate. Bring to room temperature before continuing.)


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?