Meryl Christmas!!!! This Christmas has been full of cooking firsts—from last night’s Beef Wellington to today’s Bûche de Noël from Molly Wilkinson’s French Pastry Made Simple.
I’ve always been intimidated by this classic French cake, but after successfully making Saint Honoré this Fall using Molly’s recipe I knew she could be trusted for this special holiday dessert.
Her version features a delicate genoise sponge rolled with milk chocolate French buttercream and coated in a lush, dark chocolate ganache. The bark effect is created with an offset spatula and the whole cake is dusted with a little powdered sugar for a snowy effect. Decorated with candied rosemary and cranberries, this show-stopping dessert was so phenomenal!
While it was all tasty that French buttercream was to die for – absolute heaven!
Book: French Pastry Made Simple, page 118
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: milk chocolate
Pricey Ingredients: —
Hard-to-find: —
Recipe on CherryBombe.com
