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If you were making a Bûche de Noël to go with this meal...

So, my mother has decided on a roasted pork tenderloin with bacon vinaigrette for Christmas dinner. This meal is always rounded out with roasted potatoes and Brussels sprouts. I suggested a Bûche de Noël for dessert, and she thought that was a fabulous idea - so now the question is, what flavor bûche should I make! A friend suggested maple, which sounds amazing to me, but I'm not sure the rest of my family is as crazy about maple as I am. I was thinking tiramisu, maybe, or Chow has a Black Forest "Stump" de Noël recipe that looks quite good. Any other suggestions?

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  1. I am making four flavors this year: vanilla bean rum, triple chocolate, praline, and Grand Marnier.

    When in doubt, go with chocolate. Everyone loves chocolate (except for me, and I am serious about that, LOL).

    4 Replies
    1. re: AnnieWilliams

      No..... not everyone likes chocolate. Some of us really don't like it and are frequently left with nothing to eat for dessert. :(

      1. re: weezieduzzit

        Well you can't please everyone. I don't like chocolate either but it is generally a crowd pleaser.

        1. re: Kontxesi

          Yep-just add some praline paste (I use homemade) to French buttercream and use that as the filling. I also use a Frangelico simple syrup for the cake and I also add some to the ganache icing.

      2. I vote chocolate. Would stand up to those assertive flavors from dinner and it's a people pleaser. Dinner sounds fabulous, BTW.

        1. Plain genoise with hazelnut/amaretto simple syrup and nutella mousse. I don't know if it would go well w/ your meal but I'm really craving that right now.

          5 Replies
          1. re: chowser

            well so am I now! do you have a recipe for the nutella mousse - made with nutella or just hazelnut flavoured choc mousse?

            1. re: gembellina

              Nutella frickin' mousse? Tell us how, chowser!

              1. re: maria lorraine

                Here it is:

                http://chowhound.chow.com/topics/2954...

                The whole cake is good but the nutella mousse is the best part.

                  1. re: chowser

                    That Nutella mousse sounds IN-CRED-I-BLE. So far the family seems to like the tiramisu idea best, but I could push the Nutella and see what happens!

            2. Green tea sponge cake with ginger vanilla mousse.

                1. re: olyolyy

                  yes, chestnut with chocolate is my favorite.

                  1. re: magiesmom

                    Wow. That sounds good. Have a recipe you can share, or a link?

                    1. re: maria lorraine

                      http://www.veggiebelly.com/2011/06/ch... is one I have made

                      I would like to make this as a roll
                      http://www.food.com/recipe/nigella-la...
                      with the chestnut cream ; a friend says it can roll but have not done it myself.

                      She must have added some flour and/or cornstarch to make it rollable.

                      1. re: magiesmom

                        Do you have a recommendation for a brand of chestnut puree?

                        1. re: maria lorraine

                          I don't. I buy whatever is in the market.

                          You just have to pay attention to whether you want sweetened or unsweetened. I usually buy unsweetend and add sugar to taste as the canned sweetened ones are very sweet and you are paying chestnut prices for sugar.

                        2. re: magiesmom

                          That sounds amazing - unfortunately, my family hates chestnuts. I really don't know what is wrong with them!

                          1. re: biondanonima

                            Have you considered disowning them for this?

                  2. Black forest for me, but then I grew up there! And a brief look at the Chow recipe confirmed my suspicion that this is not the original... But it would be very easy to make a real Black Forest Buche: chocolate sponge as for swiss roll, cherries in thickened juice/syrup, lots of cream and some Kirsch (Schnaps / eau de vie) to soak the sponge.

                    1. How about a white cake with mocha flavoured icing?

                      1. just my thought-why not do a half and half.
                        two flavors two logs (combined) connected.
                        I love chocolate but would love a vanilla coconut with
                        strawberry-vanilla glaze inside topped with coconut on the
                        outside over the bark.

                        1. I'd go with a non chocolate flavor that complements chocolate, like chestnut, and put a gravy boat of warm ganache on the table as a topping.

                          2 Replies
                            1. re: olyolyy

                              Well then any other flavor that pairs well with chocolate.

                          1. Cinnamon raisin with a warm rum sauce to put over the cake when the frosting's gone. For the adults.