Tuesdays with Dorie BCM: Gingerbread Bûche de Noël

December 23, 2014 at 12:01 am | Posted in BCM, cakes & tortes, groups, layer cakes, sweet things, tuesdays with dorie | 23 Comments
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gingerbread bûche de noël

It’s almost Christmas, and that means it’s time to get fancy in the kitchen!  Something like a Gingerbread bûche de Noël sounds like the right way to celebrate.  Way back in the early days of this space, I made another bûche.  That one was all done up with stumps, meringue mushrooms and faux wood grain…this one’s easier in that it’s just a roulade but it’s still a showstopper and, of course, it still has several steps.  In addition to a gently-spiced geniose-style gingerbread sponge cake, there’s a cream cheese filling, a marshmallow meringue frosting and, for crunch and sparkle, a pecan praline.

If you’re the organized type, you can actually break up the steps and knock out the praline and filling a day in advance, but I did it all start to finish in one afternoon, so I can tell you that it’s procrastinator-friendly, too. I did kind of goof up the cake a bit, and you can see it in the center of the spiral.  I deflated the cake batter while mixing in the butter at the end.  I was pretty annoyed with myself, and worried it would be like eating a rubber mat, but there’s a lot going on with this cake and we also had it with a scoop of eggnog ice cream, so it really wasn’t that noticeable.  Next time, I’ll do better with that.  Although the marshmallow makes a stunning, glossy, snow-white frosting, I had a lot left over…next time, I’ll also try cutting that amount in half.  I’ll reduce the cream of tartar in the frosting a bit as well because I think it gave the marshmallow a slightly acidic taste.  If you’re on the fence about gingerbread (I know not everyone is crazy about it), the flavoring here is very subtle…no molasses or cloves or other dark and mysterious flavors.

gingerbread bûche de noël

For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here and here, along with a video). Don’t forget to check out the rest of the TWD Blogroll.  Happy holidays!!  xoxo

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23 Comments »

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  1. This is beautiful! Sounds delicious and looks amazing – what more could you want?!

  2. Gorgeous! Perfect for the holidays! Hope to get back with the group in January!!! Merry Christmas!

  3. Beautiful! I can almost smell it. 😄

  4. Very pretty! I made this twice and had the same issue with the butter deflating my first cake but it still tasted fab and I can tell yours did too.

  5. Wow and the version you linked to looks amazing! I laughed when I read your nudge about the “gingerbread” part: I have been trying to convince my sister it tastes like a mild spice cake. Merry Christmas!

  6. This looks stellar!

  7. Beautiful cake! I’m one of those “on the fence” people and I loved it.

  8. Thanks for the video on making this cake. It was invaluable to me. You are right that it is a showstopper cake. I too had to make this cake all in one day. Happy Holidays!

  9. Wow!
    Wonderful and beautiful! ❤
    Merry Christmas!

  10. I’m so in love with this cake … it’s just beautiful and so delicious.

  11. Folding in the flour was definitely the trickiest part of the Bûche! The squared off meringue looks so pretty against the rounder cake.

  12. Beautiful cake! I loved your comment about the dark and mysterious flavors of gingerbread. So true!

  13. I made mine in one swoop also 😉 Wish it had a richer gingerbread taste, but agree it’s a beautiful presentation. Enjoy the rest of the holidays and Happy New Year!

  14. Lovely!

  15. Your buche turned out great – love the eggnog icecream idea.

  16. Great job on this one. Cake turned out beautifully.

  17. Beautiful cake…lovely job! I bet it was delicious with the eggnog ice cream…yum! Happy New Year!

  18. Wow, gorgeous! I made a blackberry and whipped cream buche this past Christmas as well!

  19. Beautiful! The ice cream sounds delicious with it.
    The cake part got the best of me a couple of times too – fortunately, I was able to get it right before my egg and cornstarch supply ran out.
    Happy New Year

  20. One of the most charming desserts I’ve seen! The ice-cream sounds lovely, too.

  21. It looks beautiful and I love the idea of serving this with egg nog ice cream! I did exactly the same thing as you did with the cake. It was still good, though.

  22. Looks lovely! I have made a traditional buche in the past; wish I had made this one. Maybe I’ll take Dorie’s advice and make it anytime, and invite a few friends over and serve with Champagne!

  23. YUM sounds and looks delicious, need to remember this for the next Christmas season!


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