Buche de Noël is a traditional French dessert often served at a Christmas dinner. You can find it everywhere during the holiday season. Elaborately designed Yule logs can be found with a hefty price tag in chic patisseries but you can find industrial made ones and frozen ones in the supermarket too.
Traditionally made from a Génoise, a light sponge cake covered with chocolate, coffee, or chestnut cream, it is rolled up to resemble a log.
The tradition of this log dates back to the Celtic times celebrating the winter solstice, the shortest day of the year. The burning log was a symbol of the rebirth of the sun as well as an offering of thanks for its return.
As time passed the tradition of burning logs in large hearths were replaced by smaller burning stoves. With all eyes on the center of activity, the burning log made its way onto the table as a decorative and edible tradition.
You'll be sure to find one at Christmas on most French table tops. Happy Hols! xx-M
Pumpkin Roll with Lemon Zest Filling
INGREDIENTS//Yields 1 roll
• 3 eggs, seperated
• 1/2 cup sugar, divided
• 2/3 cup pumpkin purée
• 3/4 cup all purpose flour (I used a blend of all purpose flour and chestnut flour)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 200 grams cream cheese
• 30 grams butter
• 1/2 cup confectioner's sugar
• 1 teaspoon lemon zest, untreated
In a large mixing bowl beat the egg yolk and half of the sugar( 1/4 cup) and then add in the pumpkin purée.
In a separate bowl combine the flour, baking soda, cinnamon, and salt. Pour it into the wet mixture in parts and stir.
In a mixing bowl, whip up the egg whites until it turns white and forms peaks. Gently fold this into the above mixture until well combined.
Line a 15 x 10 inch baking pan with parchment paper and pour the batter across the pan. Smooth it out with a spatula.
Bake at 190° Celsius for 12 minutes. The cake should be spongy so that when you press down on it it should spring back. Let it cool for a few minutes.
Spread out a kitchen tea towel on a flat working surface and dust it with some confectioner's sugar. Turn the cake onto the towel and line up the ends of the cake and the towel. Carefully peel off the parchment paper and begin to roll up the cake and towel together. Then set it aside to cool completely.
Prepare your filling by beating the first three ingredients together until smooth and stir in the lemon zest.
Unroll the cake after it has cooled down completely and spread the filling all over it.
Roll it up again and sprinkle with confectioner's sugar when ready to serve.