Best of the Buches: Seattle Takes On Traditional Yule Log Cakes
Here’s where to find the loveliest local versions of that Frenchiest of French desserts, the buche de Noel.
Posted by: Hilary Meyerson on Dec 13, 2010 at 04:35PM
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Macrina Bakery’s yule log is made from chocolate sponge cake that’s rolled and filled with whipped cream, candied kumquats, and raspberries, and frosted in whipped ganache. It is garnished with frosted cranberries and sugared rosemary sprigs. The bakery is taking orders on their yule log cakes through December 31. An 8” cake is $44 and serves 4-6.
View Slideshow »Bakery Nouveau’s modern take on the tradition yule log is covered in a chocolate glaze with white chocolate shards reminiscent of ice or mountains. The cake is $35 and serves 12-14 people. Order now through December 20th.
View Slideshow »Essential Baking’s chocolate chiffon cake is lightly soaked with Grand Marnier then rolled and covered in dark chocolate ganache to create the bark. The look is completed with meringue mushrooms and chocolate holly leaves. Order the $48 cake now through December 31.
View Slideshow »Belle Pastry (which has locations Downtown and in Bellevue) makes five kinds of yule log cake, available at both stores. They are all $45 and serve about 12 people.
Choose from: The Royal, (dark chocolate ganache covered chocolate mousse with a crunchy hazelnut feuilletine base). The Le Croqueline, Grand Marnier and praline mousse layered with hazelnut feuilletine, chocolate, and almond biscuit. The Swan, dark chocolate ganache-covered vanilla and chocolate mousse with pate a chou, almond, and chocolate biscuit. The Pear Caramel Mousse, caramel soaked pears in light caramel bavaroise with layers of almond and chocolate biscuit, and finally The Northwest, white chocolate mousse with a hint of kirsch, chocolate biscuit, and blackberry filling.
View Slideshow »Le Fournil makes a traditional yule log cake with fondant mushrooms on top, you can choose from white chocolate raspberry or Grand Marnier filling. There are two sizes: the 8” is $29.99 and serves 8-10 people; the 10” is $34.99 and serves 10-12. Order now through December 31.
The yule log has been around for much longer than Christmas.
Our pagan ancestors burned a log at the winter solstice to signify the return of the sun. The ceremony became more elaborate once the Christians adopted it. The log was decorated with ribbons and evergreens, and sometimes sprinkled with wine or cider before being set alight. Even the ashes were saved and used throughout the year to cure sickness and ward off evil spirits.
When the tradition was threatened by Napoleon Bonaparte, who issued a proclamation that Parisians must keep their chimneys closed in winter, Parisian bakers came up with a typical French solution: Let’s make a pastry! The buche de Noel was born. It’s traditionally a rolled sponge cake, frosted and decorated to look like a cut log, and decorated with frosted bark, meringue mushrooms, powered sugar snow, and fresh berries.
Of course when Americans were faced with fireplace-free homes in the 1970s, our yule log solution was a looped video of a fire burning that aired on the TV networks for several hours each Christmas Eve. But you can’t eat that.
Check out our slideshow featuring glamour shots of some of the most beautiful buches about town, plus all the information on how to order one up in time for your own holiday feast.
All photos by Anne Dixon. Food styling by Anna Enger.
Tags: Belle Pastry, Bakery Nouveau, Le Fournil, Essential Baking, Macrina Bakery, Food Photo Tours, Culinary Traditions, French Pastries, Holiday Food Traditions, Holidays, Christmas 2010
