Mary Berry’s Buche De Noel is her take on the traditional French Yule Log, a decadent dessert that embodies the spirit of Christmas with its rich flavors and festive presentation. The name "Buche De Noel" translates to "Christmas log" in French, symbolizing the custom of burning a Yule log during the holiday season, a tradition that dates back centuries in Europe.
Mary Berry’s version combines the soft, delicate texture of a sponge cake with a luscious, creamy filling, all covered in a smooth, velvety chocolate buttercream. The result is a dessert that not only looks like a rustic log but also evokes the warmth and coziness of a holiday fire. The rolled-up sponge cake, known as a genoise, forms the base of this dessert, while the rich chocolate icing and edible decorations, like marzipan mushrooms or holly leaves, add to its whimsical, woodsy charm.
The dessert is often served during Christmas dinners or festive gatherings, bringing a touch of French patisserie sophistication to the holiday table. It is both a visual and gastronomic delight, featuring layers of flavor that balance the sweetness of chocolate with the lightness of the sponge and the creaminess of the filling.
Mary Berry’s Buche De Noel Recipe
Ingredients Needed
To make Mary Berry’s Buche De Noel, you will need a few key ingredients. Here’s a breakdown of the essentials for both the sponge and the chocolate buttercream:
For The Sponge
- 4 large eggs – Fresh eggs are key to achieving a light and fluffy sponge.
- 100g caster sugar – This fine sugar dissolves quickly into the eggs and helps achieve the delicate texture of the sponge.
- 100g plain flour – A versatile ingredient that ensures a soft, airy texture for the sponge.
- 25g cocoa powder – Adds a touch of chocolate flavor to the sponge.
- 1/2 tsp baking powder – Helps the sponge rise and maintain its airy consistency.
- A pinch of salt – Balances the sweetness and enhances the flavors.
For The Filling
- 200ml double cream – A rich and creamy filling that balances the cake’s lightness.
- 2 tbsp icing sugar – Sweetens the cream and gives it a little extra body.
- 1 tsp vanilla extract – Adds depth to the cream’s flavor.
For The Chocolate Buttercream
- 200g dark chocolate (70% cocoa) – The key to a rich, slightly bittersweet buttercream that complements the sweetness of the sponge.
- 250g unsalted butter (room temperature) – Provides the creamy, smooth texture for the buttercream.
- 250g icing sugar – Sweetens the buttercream and gives it a velvety consistency.
- 1 tsp vanilla extract – Adds a hint of warmth to the chocolate flavor.
For Decorations (optional)
- Marzipan – For creating mushrooms or other festive decorations to add a natural touch.
- Icing sugar – For dusting the finished log, giving it a snowy, wintery effect.
- Fresh holly leaves – To decorate the log and enhance its visual appeal.
Equipment Needed
Creating a Buche De Noel is not overly complicated, but having the right equipment will make the process much smoother. Here’s a list of what you’ll need:
- Baking tin (approx. 33 x 23 cm / 13 x 9 inches) – A rectangular tin to bake the sponge.
- Parchment paper – To line the tin and prevent the sponge from sticking.
- Electric whisk or hand whisk – To beat the eggs and sugar until light and fluffy.
- Cooling rack – To cool the sponge quickly and evenly.
- Sharp knife – For trimming the edges of the sponge and cutting the log.
- Rolling pin – Useful when rolling the sponge once it’s baked, ensuring you get a tight, even roll.
- Spatula – For spreading the buttercream and cream evenly on the sponge.
- Palette knife – To help smooth the buttercream over the cake and achieve a bark-like texture.
- Sieve – For dusting the finished log with icing sugar.
Instructions To Make Mary Berry’s Buche De Noel
Step 1: Prepare The Sponge Cake
- Preheat the oven to 190°C (170°C fan) / 375°F / gas mark 5. Line a 33x23cm baking tin with parchment paper.
- Beat the eggs and sugar together using an electric whisk for about 5 minutes, until the mixture becomes thick, pale, and leaves a ribbon-like trail when you lift the whisk.
- Sift the flour, cocoa powder, baking powder, and salt together. Gently fold this dry mixture into the egg mixture using a metal spoon or spatula. Be careful not to knock out too much air.
- Pour the batter into the prepared tin and spread it out evenly.
- Bake for 10-12 minutes or until the sponge is springy to the touch. It should not be overbaked, as this will affect the sponge’s flexibility.
- Prepare a clean tea towel by dusting it with caster sugar. Once the sponge is out of the oven, turn it out onto the tea towel and remove the parchment paper. While the sponge is still warm, carefully roll it up with the towel to prevent cracking.
- Let it cool completely while rolled up.
Step 2: Prepare The Filling And Buttercream
- Whisk the double cream and icing sugar together until it forms soft peaks. Stir in the vanilla extract.
- For the buttercream, melt the dark chocolate over a bowl of simmering water or in the microwave. Let it cool slightly.
- Beat the softened butter until smooth, then add the melted chocolate, icing sugar, and vanilla extract. Continue beating until the buttercream is creamy and smooth.
Step 3: Assemble The Buche De Noel
- Once the sponge is cool, unroll it gently and spread a thin layer of the whipped cream over the sponge.
- Re-roll the sponge without the tea towel and trim the ends to create clean edges. If you like, you can cut one end at an angle to create a branch-like effect.
- Cover the entire log with a layer of the chocolate buttercream, smoothing it out with a palette knife to resemble bark.
- If you like, use the back of a fork to make bark-like textures in the buttercream.
- Decorate the log with marzipan mushrooms, holly leaves, or any other decorations you fancy. Dust with a light sprinkling of icing sugar for a snowy effect.
Step 4: Chill And Serve
Chill the log for at least 1 hour before serving to allow the flavors to meld and for the buttercream to set.
Tips And Tricks
- Don’t overbake the sponge: The key to a successful Buche De Noel is a soft, pliable sponge. Overbaking it will cause it to crack when rolled.
- Roll the sponge while it’s warm: The warmth helps prevent cracking, but be careful not to burn yourself when handling the hot sponge.
- Make it in advance: This dessert actually improves with a little time to set, so feel free to make it a day or two before your holiday dinner.
- Get creative with decorations: While marzipan mushrooms and holly are traditional, you can also use edible gold leaf, chocolate shavings, or even little candy canes for a modern twist.
- Room temperature butter: Make sure your butter for the buttercream is soft. This helps achieve the smooth, fluffy consistency that’s key to a great chocolate frosting.
Mary Berry’s Buche De Noel is more than just a dessert; it’s a tradition wrapped in the flavors of chocolate, cream, and the festive spirit. With a light and airy sponge, a rich chocolate buttercream, and a sprinkle of holiday magic, this Yule log is sure to impress guests at your Christmas celebration. It’s a dessert that balances elegance with simplicity, and while it may take a little time to prepare, the end result is more than worth the effort. Whether you’re a seasoned baker or a holiday novice, this delightful cake is sure to become a treasured part of your festive traditions. So, gather your ingredients, put on your apron, and create a masterpiece that will not only taste divine but also look stunning on your holiday table.
Easy Recipe Variations For Mary Berry’s Buche De Noel
Mary Berry’s Buche de Noel (Yule log) is an elegant, festive dessert that’s as visually stunning as it is delicious. While the traditional recipe involves a light, fluffy sponge cake rolled into a log shape and covered in rich chocolate buttercream, there are countless ways to make it your own. By incorporating different flavors, fillings, and decorations, you can create a personalized twist on this classic holiday treat. Here are some easy variations that will elevate your Buche de Noel and make it even more delightful for you and your guests.
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Flavored Sponge Cakes
The base of a Buche de Noel is often a simple sponge, but you can experiment with flavors to add depth. Try infusing the batter with orange zest, coffee, or even a hint of cinnamon or ginger. For a festive touch, a spiced gingerbread sponge would be a warming option, perfect for Christmas. Alternatively, for a more sophisticated palate, a chocolate sponge can be used to complement the rich cocoa in the buttercream.
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Different Fillings
While the traditional Buche de Noel filling is often a creamy chocolate ganache or buttercream, there are numerous other fillings that can offer a new spin. For instance, a hazelnut praline cream would add a crunchy, nutty flavor that pairs beautifully with the rich chocolate exterior. A raspberry jam or cherry compote can offer a refreshing, slightly tart contrast to the richness of the sponge and buttercream. Another great filling option is whipped mascarpone mixed with a splash of vanilla extract and some finely chopped dried fruits like apricots or cranberries.
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Decorative Ideas
The beauty of a Buche de Noel lies in the decoration, and you can get creative with the appearance of your log. Instead of the typical bark effect with chocolate buttercream, consider using white chocolate ganache or even a vanilla frosting to give your log a lighter, more delicate appearance. Adding edible gold leaf or glitter can instantly elevate the presentation, giving it a more refined, luxurious look. For a modern twist, you could pipe frosted pine cones or snowflakes onto the cake to resemble a winter wonderland.
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Flavoring The Buttercream
The buttercream on a Buche de Noel doesn’t have to be a simple chocolate-flavored filling. You can experiment with various flavorings such as mint, orange liqueur (like Grand Marnier), or coffee for a sophisticated grown-up treat. Adding a splash of amaretto or rum into the buttercream brings a warm, boozy richness that pairs wonderfully with the holiday season’s flavors.
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Alternative Icings
If you’re looking for something different from the traditional chocolate icing, a whipped cream topping can bring a light, airy contrast to the dense sponge. You could also use a citrus glaze to coat the Buche de Noel for a refreshing burst of flavor. Another great option is a caramel drizzle for an extra indulgent, toffee-like twist.
Storing Leftovers
One of the great things about a Buche de Noel is that it can be made ahead of time, giving you the chance to store leftovers for later enjoyment. Proper storage is key to maintaining the cake’s taste and texture, ensuring that it’s just as delicious when you take a slice the next day (or the next week!).
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Refrigeration
Since the Buche de Noel is filled with buttercream and sometimes whipped cream or other perishable fillings, it should be stored in the refrigerator to keep it fresh. Wrap the cake loosely in plastic wrap or place it in an airtight container to avoid absorbing any other odors from your fridge. Ideally, eat leftovers within 3-4 days for the best quality.
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Freezing
If you want to store your Buche de Noel for a longer period, freezing is a great option. First, wrap the cake tightly in plastic wrap, ensuring there are no air gaps that could lead to freezer burn. After that, wrap it in aluminum foil or place it in a freezer-safe container. It will keep well in the freezer for up to 2-3 months. When you’re ready to serve it, allow it to thaw in the refrigerator for several hours, and let it come to room temperature before slicing.
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Storage Tips For Buttercream
The buttercream on a Buche de Noel can sometimes become a bit firm when refrigerated. If this happens, let the cake come to room temperature before serving to restore the smooth, creamy texture of the buttercream. If you have leftover buttercream on its own, it can be stored in an airtight container in the fridge for up to a week. Before using it again, just give it a quick whip to regain its fluffy texture.
What To Eat With Mary Berry’s Buche De Noel?
Although the Buche de Noel is a decadent treat in itself, it pairs wonderfully with a variety of foods and drinks that enhance its flavors and add balance to the richness. Whether you’re serving it as part of a holiday spread or enjoying it on its own, here are some delightful pairings that will complement this classic dessert.
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Fruit
Fresh fruit makes for an excellent contrast to the heavy sweetness of the Buche de Noel. Consider serving it with sliced oranges, pomegranate seeds, or fresh berries like raspberries or strawberries. The tartness of these fruits helps to cut through the richness of the cake and provides a refreshing element. For an even more festive touch, a few sprigs of fresh mint or candied citrus peel can brighten up the plate.
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Tea And Coffee
A warm beverage can elevate your dessert experience. Espresso, coffee, or a rich hot chocolate are perfect complements to the chocolatey depths of the Buche de Noel. If you prefer tea, choose something with a bit of body, like chai, Earl Grey, or a black tea infused with spices. The warm drink contrasts nicely with the cake’s chilly buttercream, creating a perfect balance of warmth and coolness.
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Ice Cream
For a little extra indulgence, serve your Buche de Noel with a scoop of vanilla ice cream or cinnamon gelato. The cool creaminess of the ice cream offsets the dense, spongy texture of the cake, and the flavor combinations are always a winner. If you’re feeling extra festive, consider a cranberry sorbet or spiced pear ice cream.
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Nuts And Candies
To provide some crunch, try serving the cake with roasted hazelnuts, toasted almonds, or crushed pistachios. These add a delightful contrast in texture and a nutty flavor that complements the sweetness of the chocolate. You can also sprinkle dark chocolate shavings or candied pecans over the top of each slice for an added layer of flavor.
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Wine Pairings
For those who enjoy wine with their dessert, a rich, dessert wine like port or Sherry is an excellent match for the Buche de Noel. A dessert rosé or a mildly sweet red wine like Zinfandel or Lambrusco can also bring out the cake’s chocolatey richness and add a luxurious touch.
Conclusion
Mary Berry’s Buche de Noel is more than just a dessert; it’s a showstopper that brings both beauty and flavor to the holiday table. Whether you’re sticking to the traditional recipe or experimenting with fun variations, this classic Yule log is incredibly versatile and can be tailored to suit any palate. From different flavorings and fillings to creative decoration ideas, the possibilities are endless.
Storing leftovers is simple, and with the right care, you can keep your Buche de Noel fresh for days. It’s the perfect make-ahead holiday treat. When paired with complementary sides like fresh fruit, rich hot drinks, or even a scoop of ice cream, it becomes a memorable part of your festive spread. Whether you’re enjoying a slice solo or sharing it with friends and family, a Buche de Noel will always be a standout at your holiday celebrations, capturing the spirit of the season in every bite.
FAQs
What Is Mary Berry’s Bûche De Noël Recipe?
Mary Berry’s Bûche de Noël (Yule log) recipe is a traditional festive dessert that features a light, airy sponge cake filled with whipped cream or chocolate ganache, then rolled into a log shape and covered with rich chocolate buttercream to resemble tree bark. It’s often decorated with marzipan mushrooms, edible glitter, and powdered sugar to create a beautiful, wintry look. The recipe typically involves making the sponge cake, preparing a filling, and assembling the log, followed by the final decoration.
What Are The Key Ingredients For Mary Berry’s Bûche De Noël?
The essential ingredients for Mary Berry’s Bûche de Noël include eggs, caster sugar, self-raising flour, and cocoa powder for the sponge. For the filling, a smooth chocolate ganache or whipped cream is often used. The chocolate buttercream for the outer layer requires butter, icing sugar, cocoa powder, and melted dark chocolate. Optional decorative ingredients include marzipan for mushrooms, edible gold, and powdered sugar for snow-like decoration.
Can I Make Mary Berry’s Bûche De Noël Ahead Of Time?
Yes, Mary Berry’s Bûche de Noël can be made in advance, which is great for holiday planning. You can bake the sponge up to 2 days ahead, then roll it and store it wrapped in cling film in the fridge. The chocolate buttercream and filling can also be prepared ahead of time, and the entire log can be assembled the day before you serve it. Just be sure to keep it chilled and allow it to come to room temperature before serving for the best flavor and texture.
