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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Buche de Noel Recipe courtesy Nick Malgieri, Perfect Cakes, HarperCollins, 2002 Show: Sara's Secrets Episode: Holiday Cake Overall User Rating:  |
Wow!
12/31/2005 at 02:30am
User: ANDREA from Crosby, TX User Rating:
This was the showstopper at our Christmas dinner, and I was surprised at how easy it was to make. Take careful note that overbaking the genoise makes it difficult to roll...I had a time with it my first time around. Also, I doubled the cocoa for the genoise on the second one I made for a little more color, and it tasted great.
Everyone loved it!
12/28/2007 at 07:40pm
User: Linda from Groton, MA User Rating:
This was a great recipe and the instructions made this cake easy to make. For the decorations, I just used a tube of marzipan to make the decorations instead of making marzipan out of almond paste. For the buttercream icing I dissolved the espresso in 2 TBL coffee instead of the rum, and then I used a little brown food coloring to darken it slightly. I also wanted to have more chocolate flavor in the filling for the cake, so I made a ganache out of bittersweet chocolate. After it had cooled for awhile, I folded a cup of whipped cream into the ganache and then spread that onto the cake. I then spread a layer of the coffee buttercream frosting on top of that and then rolled up the cake. Not only did it make the cake look great, it tasted great and received rave reviews from my guests. One other note, the cake calls for Dutch process cocoa, which I was unable to find. To substitute natural process cocoa, you need to add 1/8 tsp baking soda for every 3 TBL of cocoa. This will prevent the cake from coming out too flat or thin.
Yummo
12/28/2007 at 05:33am
User: Will from Verona, WI User Rating:
The buttercream is excellent! The cake was a little dry and could use a bit more flavor. Try baking 8-9 minutes and checking.
Awful Frosting, Great Cake
12/27/2007 at 10:37pm
User: Anonymous User Rating:
Where shall I begin? I used this Buche De Noel recipe because it had such rave reviews. I was a tad bit worried that the filling was also the frosting as with most Buche De Noels this is not the case. I was also afraid the frosting wouldn?t be dark enough as most have a dark chocolate frosting for the bark. My fears were found true. I foolishly decided to make this dish across Christmas Eve and Christmas Day. The cake came out fine ? just read the recipe in detail several times before you bake. When I went to the store to find almond paste ? it was more expensive than the prepared marzipan! That decision was easy ? I purchased the prepared marzipan. The frosting was too light and fluffy. I used instant coffee instead of instant expresso and it was not dark enough for the outside. The frosting when inside the cake and I prepare a chocolate frosting with the ingredients I had on hand since it was Christmas Day and my options were limited. I could not imagine the coffee butter cream on the outside. The cake did get rave reviews from the guests. I was even asked if I did this professionally. In Summary ? read the directions carefully. Chose a chocolate frosting for the outside to better resemble and Buche De Noel and not the chef?s version.
Buche
12/26/2005 at 05:51pm
User: Anonymous User Rating:
Liked the buttercream but only used it for the filling and used a chocolate swiss merengue frosting for the outside - the buttercream only made enough to coat the interior anyway. Still fun to make but will stick to Martha's recipe.
Elegant and Fun
12/25/2006 at 12:50am
User: Anonymous User Rating:
This cake is fun to make and is absolutley elegant. It is light and airy in texture, yet full in flavor. I found it easy to make and particularly enjoyed constructing the marzipan decorations. Relax and follow the instructions and even a novice could pull this off.
So easy, so great tasting! This from a French expert!
12/25/2005 at 07:05pm
User: Marie from Mansfield, TX User Rating:
All I can say to you, viewers: try it. It is easy to make IF you follow the recipe to the letter. I didn't use a big mixer, just my hand mixer. I made one change, just because I love a lot of buttercream: I made 1 buttercream recipe with the expresso powder which I used to spread over the genoise cake and 1 buttercream recipe with some good quality chocolate which I melted in the microwave and used to smear over the whole buche (log). I didn't have time to make the marzipan decorations this time, so I decorated the buche (log) with some grated chocolate and then with the (snow) powdered sugar. Looked great, tasted even better!
Buche de Noel
12/25/2004 at 10:31pm
User: JUDITH from Stuart, FL User Rating:
This was my first effort. It took longer than expected to put together, and I swore I would never make it again. Then I tasted this cake! What a treat. It not only looked delicious, it was delicious. Sooo light and yummy. I will definitely make it a regular dessert at Christmas.
well written instructions
12/23/2004 at 07:49pm
User: NIKKI from port reading, NJ User Rating:
While I enjoy baking, I certainly am not an expert and found this recipe easy to follow. I didn't have rum or brandy so I just used hot water in place of it in the icing and it still is delicious. This was my first time working with marzipan and I found it easy to work with, and fun to use even without seeing the episode. Great job on the recipe Sarah.
The best Buche ever!
12/21/2004 at 11:36am
User: Anonymous User Rating:
the Buche de Noel is a very important christmas tradition in Quebec (Canada). Each year for christmas, my family and I would go to the nearest pastrie shop and get a buche de noel. But since we moved to the usa, we haven't found any pastrie shop besides grocery stores, and they don't carry buches, especially in the south. so we decided to look for a buche recipe, and we found this one. Now, it's become our new tradition, each year, we make our buche out of this recipe. and it's better than any other buche i've had before!
Yum!
12/21/2004 at 11:03am
User: PATRICIA from Broomfield, CO User Rating:
A new family tradition at our house. Lots of work. Worth every minute.
Heavenly
12/20/2005 at 10:34am
User: Linda from Holmdel, NJ User Rating:
I've made this for years and I highly recommend this for a special Christmas dessert. Just don't over-bake the genoise!
didn't like this one
12/20/2005 at 12:12am
User: jeannie from sinking spring, PA User Rating:
Didn't like this at all. The buttercream frosting was just like you were eating a mouthfull of butter.
Thank you!
12/18/2005 at 11:31am
User: Michelle from Aiea, HI User Rating:
I am french and this is the closest to my memme's you could get..thank you
Buche-Expert?
12/17/2006 at 11:04am
User: theresa from virginia beach, VA User Rating:
I was a little hesitant to attempt this as it has a rating of "Expert". I had no problem other than spreading the buttercream on the log. I think I rolled the log "inside out". The interior part of the cake was on the iutside...so lots of crumbs and the icing didn't want to stick. I took it to my hubby's boss's Christmas party...it was a hit! Theresa Va Beach
Impressive and Delicious Dessert
12/12/2004 at 06:26pm
User: KAREN from Auburn, CA User Rating:
This is a really special recipe for a dessert which is not only delicious but a beautiful addition to your buffet. The rating is "expert" but it seemed very manageable. I followed the recipe exactly and it turned out perfect each of the three cakes I made. I brought it to my gourmet group and everyone really loved it!
Excelent Recipe!!!!
12/12/2004 at 04:25pm
User: ROWENA from Hamilton, OH User Rating:
This is an excelent recipe I tried it an came out perfect. I sure will make this on Christmas and New Year. Thanks Sara!!!
Bouche de Noel
12/11/2004 at 09:53pm
User: ERNEST from Fort Worth, TX User Rating:
An excellent recipe. be very careful not to overbake the genoise. My first attemt turned into an accompaniment for espresso!
excelente
12/05/2006 at 11:24am
User: Graciela from Belton, TX User Rating:
Esta receta es excelente su sabor es increible y sobre todo uno queda como el mejor chef entre sus amistades. De verdad la recomiendo muchisimo. Graciela Belton, Tx. 76513
Fun to make
07/04/2007 at 08:13pm
User: Janine from WESTMINSTER, CO User Rating:
Taste great and was fun to make. Looks great on my holiday table.
Very yummy
03/06/2007 at 03:35pm
User: Sarah from Boston, MA User Rating:
I made this for Christmas Eve with my in-laws. They all loved it. I thought I overcooked the genoise though. This is the 3rd yule log I've tried and the same thing always happens to me...it becomes dry and too thin in my opinion. Not sure what I am doing wrong. The coffee buttercream was delicious though and I must say this is the easiest yule log I've made.
A rare 5 stars from me
01/10/2006 at 04:07pm
User: SEAN from WASHINGTON, DC User Rating:
This dish was a wow at Christmas Eve dinner this year. And it was fun to make. I even got my niece involved in making holly leaves and holly berries and mushrooms for the decorations. I rate it five stars because the cooking steps are indeed expert, but not really intimidating if you watched the show. I made the cake the day before and the frosting and decorations on the afternoon of Christmas and voila! A real wow dessert for the party we went to.
This was a huge hit
01/08/2007 at 12:48pm
User: MELINDA from NEWARK, DE User Rating:
Although a rather time consuming endeavor, this recipe turned out very well....the buttercream was to die for...the cake was thinner than I thought and I didnt bake it as long as called for because the ends began to burn, so make sure you take it out a little sooner. But it was beautiful and tasted amazing..
terrific recipe
01/05/2005 at 03:10pm
User: Anonymous User Rating:
This recipe was absolutely delicious.
Great recipe!
01/05/2005 at 01:47am
User: Anonymous User Rating:
I made this cake on christmas. The cake was very moist and not too sweet. I had a blast making and decorating this cake! It will be my family's favorite christmas cake for now. Thank you, Sara.
