the script and the recipe in English

Script for buche de Noel




My name is Catherine Baron, I teach French at Mount Pleasant HS in San Jose Ö..


Every country has it own special holiday treat. In France, at Christmas, we serve the buche de Noel or the yule log. It is the most famous traditional holiday pastry in France, and it is served usually Christmasís eve or Christmas day.

Today, I will give you a 3 step cooking  demonstration on how to make this fancy cake at home.

Step 1: the genoise, which is a French culinary term for sponge cake

Step 2: the buttercream or frosting

Step 3; Rolling the cake

Step 4: the decoration with holiday motifs


Our buche de Noel is made with a rich genoise sheet which I ll roll with a rich chocolate flavoured buttercream. Once rolled, Iíll cover it with more buttercream and then I will finish it off with marzipan holiday decorations.

The chocolate genoise Ė Step 1

It can be made in advance until you are ready to decorate it. In your fridge for 2 or 3 days, in your freezer for longer.


Baking sheet 10 x 15 x 1 inch

A cooling rack

Electric mixer

2 bowls

Parchment paper

Rubber spatula


A pan

Measuring cups


1/3 cup of cake flour

1/3 cup of cornstarch

ľ cup alkalized (Dutch process) cocoa powder

3 large eggs plus 3 large egg yolks

ĺ cup of sugar

1 pinch of salt


Set a rack in the middle of the oven. Set the oven to 400 degrees

Butter the baking sheet and line it with parchment paper

Sift together the cake flour, cornstarch and cocoa powder onto parchment paper

Whisk the eggs, yolks, sugar in a bowl using an electric mixer at the highest speed for 3 or 4 minutes

Place the bowl over a pan of simmering water (bain-marie)and continue whisking for one or two minutes (100 degrees). The mixture should be lukewarm. Donít make it too hot. We donít cook it. It should form ribbons, holding its shape

fold 1/3 of the dry sifted ingredients into the egg mixture

Put the mixture into the baking sheet and bake it for about 15-20 minutes until the center is firm to the touch. Donít over bake as it is harder to roll a dry cake.

Lift it up with the paper

Let the cake cool on a rack.

Donít invert it

The crusty part could stick to the rack

The butter cream- step 2

3 egg whites
1 cup of sugar
3 sticks of butter

Like the Genoise, put egg whites and sugar in the mixing bowl whip it over Bain Marie. But it needs to be hot not lukewarm. Use your finger to test the heat

Then whisk it for a couple of minutes until it is cold with the mixer, add the soften butter really fast, add the flavor

Rolling the cake Ė step 3

The cake is still attached to the paper. Put a piece of parchment paper on it and invert it. Remove the paper

Spread Ĺ of the butter cream on the cake with a spatula

Make sure the seam is in the bottom. Roll it up with the paper, tightly, using a cooking sheet

You can put it in the fridge or in the freezer, if you are not ready to decorate it yet.

Decorating: step 4

Ingredients for Marzipan motifs:

Green, red food coloring
Cocoa powder

Mushrooms: make a cylinder for the stem and a bowl for the top and press together, put cocoa powder to make them look dirty

The holy leaves: make a cylinder, flatten it, use a spoon to make it flat, use a cutter.

Use green coloring, make an incision in the middle

The holly berries: make little round balls, use red coloring

Pine cones: chocolate colored marzipan, you can it with sharp scissors

Cut the cake diagonally and make one end bigger than the other.

Smear the rest of the butter cream on top of the cake. Put the other piece on top, to make it look like a branch. Eat the other piece.

Decorate with your marzipan motifs.

To make it look barky, use a fork to streak it all around. You can also apply chocolate shavings or/and powdered sugar to simulate snow.

Serve right away