Christmas log (Buche de Noel)
Also referred to as Yule Log cake, Bûche de Noël is a classic French Christmas tradition that dates back to the 19th century— and has remained on holiday menus ever since.
Delicious and elegant, this dessert features decadent layers of rich chocolate and creamy caramel to create the perfect marriage of flavors. A mouthwatering chocolate and vanilla mousse coating offers a light, fluffy taste and a great balance of sweetness, while a decorative (yet edible) axe tops the cake off for a fun finish.
From the texture to the taste— to the stunning presentation— the cake is simply a must-have dessert on dinner tables every holiday season.
Delicious and elegant, this dessert features decadent layers of rich chocolate and creamy caramel to create the perfect marriage of flavors. A mouthwatering chocolate and vanilla mousse coating offers a light, fluffy taste and a great balance of sweetness, while a decorative (yet edible) axe tops the cake off for a fun finish.
From the texture to the taste— to the stunning presentation— the cake is simply a must-have dessert on dinner tables every holiday season.
$39.00
Availability:
In stock
SKU
H62208
Thaw and serve:
Remove the plastic film, turn the product out by tearing the packaging. Leave to defrost in the refrigerator for 3 hours.
Remove the plastic film, turn the product out by tearing the packaging. Leave to defrost in the refrigerator for 3 hours.
Note:
Please note that these instructions are indicative, baking time and baking temperature depend on the type of oven you have.
Ingredients:
DARK CHOCOLATE MOUSSE: LIQUID CREAM (CREAM, STABILIZING AGENT: CARRAGEENANS), CHOCOLATE 25.6% (COCOA MASS, SUGAR, COCOA BUTTER, EMULSIFIER: SOY LECITHIN, NATURAL VANILLA FLAVOR), LIQUID SUGAR (SUGAR, WATER), EGG YOLK. CARAMEL CREAMY: SALTED BUTTER CARAMEL (SALTED BUTTER CARAMEL [GLUCOSEFRUCTOSE SYRUP, SUGAR, CREAM, SWEETENED CONDENSED MILK, BUTTER, WATER, SALTED BUTTER, SALT], STABILIZING AGENT: PECTIN), WHOLE MILK, BUTTER, CARAMEL (SUGAR, WATER), LIQUID CREAM (CREAM, STABILIZING AGENT: CARRAGEENANS), EGG YOLK, WHEAT STARCH, SUGAR, SALT, NATURAL VANILLA FLAVOR.
ALMOND-MILK CHOCOLATE CRUNCHY BASE: ALMOND-PRALINE PASTE (SUGAR, ALMONDS AND ALMOND OIL), BISCUIT CRUMBS (WHEAT FLOUR, SUGAR, CONDENSED BUTTER, SKIM MILK POWDER, BARLEY MALT, SALT), SUNFLOWER OIL, MILK CHOCOLATE 8.7% (SUGAR, COCOA BUTTER, COCOA MASS, WHOLE MILK POWDER,
EMULSIFIER: SOY LECITHIN, NATURAL VANILLA FLAVOR). ALMONDS BISCUIT: WHOLE EGG, ALMOND POWDER, BROWN CANE SUGAR, BUTTER, WHEAT FLOUR (WHEAT FLOUR, WHEAT GLUTEN, MALTED WHEAT FLOUR), WHEAT
STARCH, BAKING POWDER (DISODIUM DIPHOSPHATE, SODIUM HYDROGEN CARBONATE, WHEAT FLOUR). DECORATION: VELVET (WATER, CHOCOLATE [COCOA MASS, SUGAR, COCOA BUTTER, EMULSIFIER: SOY LECITHIN, NATURAL VANILLA FLAVOR], COCOA BUTTER, SUGAR, GELLING AGENT: PECTIN).
Allergens;
CONTAINS: WHEAT, MILK, SOYBEANS, TREE NUT (ALMOND) & EGG. PRODUCED IN A FACILITY HANDLING TREE NUTS (HAZELNUT, WALNUT, CASHEW NUT, PECAN NUT, MACADAMIA NUT, PISTACHIO).
Allergens;
CONTAINS: WHEAT, MILK, SOYBEANS, TREE NUT (ALMOND) & EGG. PRODUCED IN A FACILITY HANDLING TREE NUTS (HAZELNUT, WALNUT, CASHEW NUT, PECAN NUT, MACADAMIA NUT, PISTACHIO).
France
Chef tips
Our chef tips byChef Jean Jacques Bernat
This Christmas log brings the tradition back to the Holiday table. Try adding whipped cream with cherries on the side to serve your Bûche de Noël at its jaw-dropping finest. And if you’re feeling crafty, an espresso too.