How To Make Lebanese Buche de Noel at Home!

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Terrace Restaurant's Buche de Noel Recipe

Last year, Terrace Restaurant named the Buche de Noel as one of our favorite Holiday Season traditions. This year, we’re going to teach you how to make one of these delicious desserts in the comfort of your own home.

Our Buche de Noel Recipe

A holdover from the French Mandate (a period after the fall of the Ottoman Empire when France controlled present-day Lebanon and Syria), the Buche de Noel is commonly called a “yule log” due to it’s shape. Traditional Buche de Noel recipes call for a vanilla Genoise cake to be rolled into a cylinder and filled with rich chocolate buttercream frosting. By covering the outside of the cake with frosting and dragging a fork through sugary coating, many confectioners like create a bark-like texture on their yule logs, as well.

Ingredients

  • 2 Cups heavy cream
  • 1/2 Cup confectioners’ sugar
  • 1/2 Cup unsweetened cocoa powder
  • 1 Teaspoon vanilla extract
  • 6 egg yolks
  • 1/2 Cup white sugar
  • 1/3 Cup unsweetened cocoa powder
  • 1 1/2 Teaspoons vanilla extract
  • 1/8 Teaspoon salt
  • 6 egg whites
  • 1/4 Cup white sugar or confectioners’ sugar for dusting

Cooking Directions

  1. Prepare by preheating oven to 375 degrees Fahrenheit (190 degrees Celsius) and lining a 10 inch x 15 inch pan with parchment paper.
  2. Combine cream, confectioners’ sugar, cocoa, and vanilla in a large bowl and whip until thick. Refrigerate until needed.
  3. Use electric mixer to beat egg yolks with sugar until thick. Blend in cocoa powder, vanilla extract, and salt. Set aside.
  4. In large glass bowl, whip egg whites to soft peaks, gradually adding 1/4 cup sugar until whites form stiff peaks. Immediately fold the yolk mixture (from Step 3) into the egg whites.
  5. Spread cake batter evenly into your prepared pan.
  6. Bake 12 to 15 minutes, or until cake springs back when lightly touched. Lightly dust a clean dish towel with confectioners sugar.
  7. Remove cake from oven and run a knife around the edge of the pan, turning the warm cake out onto the dish towel. Starting at the cake’s short edge, roll the cake up with the towel. Let cool for 30 minutes.
  8. Once cake is cooled, unroll and spread filling (from Step 2) to within 1 inch of the edge. Re-roll cake with the filling inside.
  9. Place seam down onto a serving plate and refrigerate until serving. Dust with confectioners’ sugar before serving.

For more great articles on Lebanese cuisine and culture, visit the Terrace Restaurant and Lounge Blog often, or come dine in our beautiful restaurant for an authentic Middle Eastern experience your won’t soon forget!