do you buy buche de noel?

[Anonymous]

any good sources? I've tried the european bakery in Arlington and some grocery store options but nothing has been good enough to rebuy.

does anyone else buy this? Yule Log, buche de noel, whatever you call it. Or does anyone have a go-to recipe?

[Anonymous]

The traditional one I have made is from Sally:
https://sallysbakingaddiction.com/buche-de-noel-yule-log/

I've made this non-traditional one, which is MUCH simpler than a traditional one, but obviously very different (but delicious)

https://www.spatuladesserts.com/pistachio-raspberry-yule-log-recipe-buche-de-noel/

[Anonymous]

I buy one from Patisserie Poupon

[Anonymous]

I make Nigella Lawson’s version. Easy and fun to make. Very popular at my house!

https://www.nigella.com/recipes/yule-log

[Anonymous]

No. The ones at bakeries here are notoriously bad. Overly sweet.

Our personal chef makes one that is far superior to anything I've samples around high end DC and VA bakeries. He does import most of the ingredients directly from the Alsace though.

[Anonymous]

Yes

Les Delices in Rockville has a legendary yule log that is so delicious. It is not sickeningly sweet either. You need to put in your order now if you want one.

[Anonymous]

Call Laduree to find out if they sell them here. It will be smallish and pricey, but light and not unreasonably sweet.

[Anonymous]

^ I checked the website and didn’t see anything listed, though the pastries aren’t listed either

[Anonymous]

I haven't made one for years but I used a recipe from Cook's Illustrated (before they rebranded as America's Test Kitchen) from the early 2000s when I made them. Always well received.

[Anonymous]

Anonymous wrote:No. The ones at bakeries here are notoriously bad. Overly sweet.

Our personal chef makes one that is far superior to anything I've samples around high end DC and VA bakeries. He does import most of the ingredients directly from the Alsace though.

I love you so much

[Anonymous]

I make them but I cannot lie that it is quite a bit of work and benefits from some practice runs. Everyone is always very impressed though!

[Anonymous]

I make mine. They are time consuming but the individual components are easy. You can make the cake roll in advance and freeze it (with the filling as long as it is a frosting or jam rather than whipped cream filling).

I use a couple of different recipes depending what I am in the mood for. One is jam filled, one is mocha, one is chocolate inside but with a whipped cream outside and gold leaf bits on it.

[Anonymous]

Anonymous wrote:I make them but I cannot lie that it is quite a bit of work and benefits from some practice runs. Everyone is always very impressed though!

Agree - I have had some cake fails so always have extra ingredients on hand if needed.

[Anonymous]

Anonymous wrote:No. The ones at bakeries here are notoriously bad. Overly sweet.

Our personal chef makes one that is far superior to anything I've samples around high end DC and VA bakeries. He does import most of the ingredients directly from the Alsace though.

lol, you’re always babbling about your personal chef. I’m guessing you live in section 8 housing.

[Anonymous]

Anonymous wrote:No. The ones at bakeries here are notoriously bad. Overly sweet.

Our personal chef makes one that is far superior to anything I've samples around high end DC and VA bakeries. He does import most of the ingredients directly from the Alsace though.

Responses like this keep me addicted to DCUM.