The les delices buche was fabulous, a show stopper and looked better in person than on their website. Delicious sponge and mousse. I used to get the one at fresh baguette, but they changed their flavors and presentation this year and I decided try something new.

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 own a Yacht.

Anonymous wrote:Tout de sweet is taking orders right now in downtown Bethesda. French chef.

As a follow up for next year, I ordered two from tout de sweet — the chocolate and the berry mascarpone. The cake part was excellent on both. I didn’t love the berry one — the berry part was good but the mascarpone was sort of a thick layer of cheesecake mousse. I was expecting more like a cannoli cream with berries mixed in. My cheese cake loving daughter did like this one a lot though.
The chocolate one was an excellent yellow cake filled with a very fudgey dark chocolate buttercream. I did like it but wanted to warn that some people (especially kids) might find the chocolate too bittersweet or too rich (it’s very heavy and fudgy). I think both cakes were very good but not sure either was my perfect cake.
I’ll definitely be back to tout de sweet though for their cakes since the cake part was so good!

Anonymous wrote:

Anonymous wrote: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/

I made the Sally's one. It was delicious but so hard to roll up with the whipped cream center.

People in my home are lactose intolerant and I found a recipe that used marshmallow filling as a base.

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!

The problem lots of people run in to is related to the size of the pan used for cooking the cake. They are thin, quick cooking cakes but if you don't use the same size pan as the recipe author, the cake may be too thin and disaster will follow. Because of the size of the pan I use, I use recipes that made more batter. I love making a raspberry sauce to go with it to cut through all the sweet.

Anonymous wrote: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/

I made the Sally's one. It was delicious but so hard to roll up with the whipped cream center.

Anonymous wrote:

Anonymous wrote:

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.

Agreed! I don't think this is a real person but rather an amusing persona, love it.

I am laughing my head off.