Buche de Noel- A Semi-Tropical Christmas
I’ve been feeling a bit down lately as a result of many things, one of them being the weather! After living in the tropics for 6 years, bitter British weather really gets to you! As a result, my day dreams keep taking me somewhere glorious; under a palm tree, my skin drenched in coconut oil soaking up the warm, revitalizing rays of sunshine, while sipping on a Malibu Rum and listening to the therapeutic sound of the waves crashing against the shore! Oh well, I guess the only quick way to get a taste of that day dream is to bake it!
It’s 2 weeks to christmas exactly! I don’t know about you but I am one of those freaks who just loves all things Christmas. I really do! Even though, I did just go on a rant depicting a tropical day dream! Christmas, for me means being surrounded by loved ones; sat next to a roasting fire, listening to Christmas songs while sipping on mulled wine, nibbling on cheese, cold cuts, foie gras and slices of baguette, shaking and fondling Christmas presents, trying desperatly to unravel what Santa got me!
Cheesy, I know.
I also love Buche de Noel! A French Christmas log cake, La Buche de Noel is customarily served in France, at Christmas. As you may or may not know, Lebanon was once a French mandate and has since adopted many French customs, including this delicious chocolate log.
So, this Christmas season, I’ve decided to unite the flavors of the Tropics with the Christmas Buche. Malibu rum meets Bailey’s cream, in a chocolate genoise roll filled with succulent coconut cream. In developing this recipe, I took some guidance from one of my favorite food bloggers La Tartine Gourmande.
Serves 6-8
Prep time: 30 minutes
Cook time: 10 minutes
Sit time: 5 hours
Here’s what you’ll need:
For the genoise
4 eggs- seperated
115g muscovado sugar
85g all purpose flour (A)
1/2 teaspoon baking powder (A)
4 tablespoons Cocoa Powder (A)
30g of butter, melted (B)
2 tablespoons of baileys (B)
1 teaspoon vanilla (B)
15×10 inch Jelly roll pan
2 20×10 layers of Parchment/Grease proof paper
For the filling
250g mascarpone or Ricotta
40g confectioner’s sugar
240ml double cream
30g shredded coconut
65ml coconut milk
1 gelatin sheet
2 tablespoons Malibu rum
For Decoration:
Icing sugar, for the snow effect
Shredded coconut, for the snow effect
Silver ribbon
Silver pine cones
Silver leafs
Or get your own creative juices flowing 
To prepare the genoise
1) Preheat the oven to 400f/200c/6g
2) Lightly spray your jelly roll with a bit of spam
3) Line with the wax paper and dust with flour
4) In one bowl mix together all your dry ingredients (A) except the sugar. So combine flour, cocoa, baking soda.
5) In another bowl mix the wet ingredients (B) together: butter, baileys and vanilla
6) In a large bowl, beat the egg yolks and sugar together for about 2 minutes.
7) Add your dry ingredients (A) and wet ingredients (B) together and gently whip for about 1 minute. 
Now, Beat the egg whites together till frothy and fold into the rest of the ingredients, mix well.
9) spread the batter evenly into the pan and bake for 10 minutes.
10) Lay a moist towel on the counter and place a sheet of the parchment paper on top of it.
11) Remove the cake from the oven and gently invert it onto the parchment paper. Gently and slowly remove the parchment paper.
12) Using the parchment paper and starting from the long side, roll the cake into the Buche and let it sit, seam side down, to cool for about 2-3 hours.
To prepare the filling:
1) Soak the gelatin sheet according to instructions on package
2) Blend the mascarpone/ricotta, shredded coconut, coconut milk, Malibu rum and sugar together
3) Whip the double cream until it reaches a thick consistency
4) Dilute gelatin in 1 tablespoon of luke warm water and add to the mascarpone along with the double cream
5) Whip all together for another 5 minutes and then place in the fridge for at least 1 hour
Put it all together
1) Gently unroll the cooled cake
2) evenly coat the unrolled cake with the coconut filling, but not all the way to both ends, as it will spread out when you roll it
3) Roll it back into shape, sit it seam side down, cover with cling film and set in the fridge for 2 hours or till ready to serve
4) When ready to serve, cut a thin piece off each end, enough to show the pattern. Place on a decorative plate, sprinkle with confectioners sugar and or shredded coconut…Go wild!
Happy Holidays To ALL! Feast and be merry
Beth x
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how do u know how to cook all these cool things!?! U reallly amaze me. Love you and miss you dearly <3
looks fantastic !
i especialy like the pictures of the instructions.
makes it easy to do yourself at home…
This beautiful cake looks like it takes a lot of effort but your instructional photos make it seem easy! Delicious!
Wow Beth, that looks great. Think might have to have a go at making one of those, it looks yummy
YUUUUUUUUM!!!! I love this!!!!! Its excellent!
YOU ARE THE QUEEN OF DELICIOUS AND EASY TO MAKE TREATS!
Not to mention that you actually provide us with the history or story behind almost all ur recipes…. LOVE THE PULSE OF ALL THIS!
Your Bûche looks perfect and very pretty! Yummy!
Cheers,
Rosa
That looks and sounds utterly decadent!
this looks like a time-consuming treat, but worth it in the end. my british husband tells me that his gran used to make one every christmas and put chocolate icing on it and sculpted it w/ a fork to make it look like tree bark. talk about making it even more time consuming! that’s why he’s the baker and not me!
This is beautiful! And it looks delicious!
I love your website, and all the pictures are beautiful!
Jo-c- Thanks sis…love you 2
Ude-Glad you find it well explained
Tangled noodle- it’s actually not that bad really! the instructions seem so long but it really is super easy! I promise
Darren- Thanks for the comment, shame you aren’t around for a taste
Dhabia- Fed ex to dubai?
Rosa- Thank you! Your photos are always fantastic
Daily spud- True! it is utter decadence
We are never full- yes, it can get a lot more tedious. Especially when the Marzipan mushrooms are added
Lauren- Thanks for the visit and comment
Hayeley- Thank you! I checked out your website and I see great cooking. Very nice!
Wow you did a great job on your Bûche de Noël. I totally love it.
WOW… Great job Bethany! The buche is something I’ve been too scared to try even after 2 years of baking!
). If done right it really is a wonderful time!
I certainly don’t fault you for loving everything Christmas (except the weather
Looks wonderful! Your photos are terrific!
~ingrid
I have eaten the lot….!
I love Christmas too. You gave me this idea to make this for my french friend. She is busy with her kids at a moment and I know this would cheer her up even more. Oh! thank for link this recipe on my the gretchenspantry too. Have a happy holidays!;0)
we used to make these in french class in high school, and it makes me so happy to have found a great recipe. thank you so much!
gorgeous blog…cannot wait to explore more!
Fabulous roll recipe the chocolate sponge has a wonderful rich colour. Thanks for visiting my blog you sure can link to my cake if you like.
Great blog.
Joyeux Noel Bethany
You did a heck of a good job with the buche de Noel. I have great memories of Christmas as a kid living in France and buche de noel is one of those things that stays with you. Fondling the gifts too … haha
It looks pretty but you should see my photos of mine! Sorry, I haven’t taken any of mine but it sure is great! Too bad I can’t show you how to do it. Mine is way easier. I only make it for very special times and only for the most special people.
wow thx, i’ll do it also, but why do you need another sheet of baking paper ontop of the dough in the oven?
Helene- Thank you
perhaps you can share your directions? R you also a food blogger?
Manggy- Please do give it a shot… it’s easier than it looks
Ingrid- Thanks
Zenchef- Merci, pareillement! Et encore une Bonne Annee
Sweetnspicy- That’s a shame you don’t have the photos to show
Schtief- The 2nd sheet of parchment is to lay on the counter and use to roll the cake once it’s done baking (see instruction no.10)… Let me know if you have any other questions
oooh, I LOVE this cake and I don’t wait for a holiday to make it. Great pics! Looks yummyyum.
. Isn’t she amazing?!
I love La Tartine Gourmande too
This is what I have been searching for. I have a bottle of bailey cream and don’t actually know what to do with it beside making ice cream with it
Thanks for sharing this wonderful roll.
Happy new year to you
Yummyyyyyyyyyyyy.
so mouthwatering.
thanx,
Happy New Year