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

biondanonima Dec 6, 2012 01:50 PM

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. AnnieWilliams RE: biondanonima Dec 6, 2012 06:17 PM

    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
      weezieduzzit RE: AnnieWilliams Dec 6, 2012 07:42 PM

      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
        AnnieWilliams RE: weezieduzzit Dec 7, 2012 03:57 AM

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

      2. re: AnnieWilliams
        Kontxesi RE: AnnieWilliams Dec 7, 2012 08:32 AM

        The praline one sounds fantastic!

        1. re: Kontxesi
          AnnieWilliams RE: Kontxesi Dec 7, 2012 01:09 PM

          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.

      3. DuchessNukem RE: biondanonima Dec 6, 2012 06:29 PM

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

        1. chowser RE: biondanonima Dec 6, 2012 07:24 PM

          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
            gembellina RE: chowser Dec 7, 2012 01:11 PM

            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
              maria lorraine RE: gembellina Dec 7, 2012 05:53 PM

              Nutella frickin' mousse? Tell us how, chowser!

              1. re: maria lorraine
                chowser RE: maria lorraine Dec 7, 2012 06:16 PM

                Here it is:


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

                1. re: chowser
                  maria lorraine RE: chowser Dec 7, 2012 07:26 PM

                  Oh boy.

                  1. re: chowser
                    biondanonima RE: chowser Dec 7, 2012 07:33 PM

                    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. ipsedixit RE: biondanonima Dec 6, 2012 07:37 PM

              Green tea sponge cake with ginger vanilla mousse.

              1. olyolyy RE: biondanonima Dec 6, 2012 08:00 PM

                One vote for chestnut.

                7 Replies
                1. re: olyolyy
                  magiesmom RE: olyolyy Dec 7, 2012 04:37 AM

                  yes, chestnut with chocolate is my favorite.

                  1. re: magiesmom
                    maria lorraine RE: magiesmom Dec 7, 2012 06:31 AM

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

                    1. re: maria lorraine
                      magiesmom RE: maria lorraine Dec 7, 2012 06:49 AM

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

                      I would like to make this as a roll
                      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
                        maria lorraine RE: magiesmom Dec 7, 2012 07:20 AM

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

                        1. re: maria lorraine
                          magiesmom RE: maria lorraine Dec 7, 2012 07:51 AM

                          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
                          biondanonima RE: magiesmom Dec 7, 2012 08:11 AM

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

                          1. re: biondanonima
                            magiesmom RE: biondanonima Dec 7, 2012 08:27 AM

                            Have you considered disowning them for this?

                  2. z
                    ZoeLouise RE: biondanonima Dec 7, 2012 04:14 AM

                    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. Ruthie789 RE: biondanonima Dec 7, 2012 06:09 AM

                      How about a white cake with mocha flavoured icing?

                      1. iL Divo RE: biondanonima Dec 7, 2012 08:30 AM

                        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. tim irvine RE: biondanonima Dec 7, 2012 04:42 PM

                          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: tim irvine
                            olyolyy RE: tim irvine Dec 7, 2012 06:34 PM

                            His whole family hates chestnut.

                            1. re: olyolyy
                              tim irvine RE: olyolyy Dec 8, 2012 08:23 AM

                              Well then any other flavor that pairs well with chocolate.

                          2. r
                            rccola RE: biondanonima Dec 8, 2012 08:27 AM

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

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