Mary Berry Buche De Noel Recipe [Tips & Tricks]

If you’re looking for a show-stopping dessert this holiday season, Mary Berry’s Bûche de Noël is the perfect recipe to try. Not only does it have that classic festive charm, but it’s also surprisingly easy to make, even for beginners.

With a rich, decadent sponge wrapped around a luscious, velvety filling, this Yule log will wow your guests and become a staple at your holiday table. Plus, Mary Berry’s expert touch ensures that every step is clear and manageable, so you’ll feel confident creating this iconic holiday treat. It’s the perfect mix of elegance, tradition, and deliciousness all rolled into one!.

Mary Berry Buche De Noel Recipe

Ingredients Needed

A Bûche de Noël is a traditional French dessert served at Christmas, resembling a log, often made of a rich chocolatey sponge and adorned with festive decorations. Mary Berry’s version of this beloved treat balances luxurious flavors with elegance. Below are the ingredients you’ll need to make her classic version:

For The Sponge

• 4 large eggs – The eggs will provide the structure and moisture to the sponge. Make sure they are room temperature, as this helps them whip up more easily.
• 100g caster sugar – Caster sugar is finer than regular sugar, allowing it to dissolve quickly and helping the sponge achieve a light, airy texture.
• 100g plain flour – This is the base of the sponge. You don’t need self-raising flour for this recipe, as the eggs create the necessary rise.
• 2 tablespoons cocoa powder – This is crucial for adding the chocolate flavor. Opt for a high-quality unsweetened cocoa powder to ensure the sponge is rich and smooth.
• Pinch of salt – Enhances the overall flavor and balances the sweetness.
• 1 teaspoon vanilla extract – Vanilla adds a subtle depth to the sponge, complementing the chocolate.

For The Filling And Decoration

• 225g dark chocolate – Choose good-quality dark chocolate with at least 70% cocoa for the ganache. It creates a rich, indulgent filling and covers the cake in a glossy, decadent finish.
• 225ml double cream – Double cream adds the perfect richness to the ganache, making it smooth and luscious.
• 50g unsalted butter – Butter helps the ganache set with a silky finish.
• Icing sugar (for dusting) – Icing sugar is used for a delicate finishing touch. It’s often dusted on top of the cake to simulate a light snowfall, enhancing the festive feel.

For Decoration (Optional)

• Marzipan mushrooms or berries – These add a charming and whimsical touch, giving the Yule log the appearance of an actual log in a forest.
• Edible gold leaf (optional) – For an extra touch of luxury, edible gold leaf can be added to give your cake a shimmering, festive look.

Equipment Needed

To make Mary Berry’s Bûche de Noël, having the right tools will ensure the process goes smoothly and the results are perfect.

Baking Tray

• 13 x 9 inch (33 x 23 cm) Swiss roll tin – This shallow tray is the perfect size for baking the sponge. It helps the sponge cook evenly and be rolled up without cracking.

Parchment Paper

• Non-stick parchment paper – Line the baking tray with parchment paper to prevent the sponge from sticking, and it also makes rolling the cake easier after baking.

Electric Mixer

• Hand mixer or stand mixer – To whip the eggs and sugar, a mixer is essential for achieving the light, airy texture that’s characteristic of a good Swiss roll. The volume of the mixture should double, creating a foamy, thick consistency.

Wire Rack

• Cooling rack – After baking, allow the sponge to cool on a wire rack. This ensures it doesn’t become soggy by trapping moisture underneath.

Serrated Knife

• For trimming the sponge and creating the log’s shape – A serrated knife will help trim the edges cleanly without compressing the sponge, and it’s great for shaping the cake to resemble a log.

Sharp Paring Knife (for Decoration)

• To carve the bark effect and make small, intricate details for the decoration.

Small Bowl (for Ganache)

• For melting the chocolate and combining it with cream and butter to make the ganache.

How To Make Mary Berry’s Bûche De Noël

Mary Berry’s Bûche de Noël recipe is both fun and a bit of a culinary challenge, but the end result is worth every effort. Here’s how you can make it:

Step 1: Preparing The Sponge

1. Preheat the oven to 180°C (350°F), and line your Swiss roll tin with parchment paper, ensuring the paper comes slightly over the edges for easy removal.
2. Whisk the eggs and sugar together: In a large bowl, beat the eggs and caster sugar together using an electric mixer until the mixture is thick, pale, and forms a ribbon when lifted with a spoon. This process should take about 5-7 minutes.
3. Fold in the dry ingredients: Sift the flour, cocoa powder, and salt together. Gently fold the sifted dry ingredients into the egg mixture using a metal spoon. Be careful not to deflate the airy mixture.
4. Bake the sponge: Pour the batter into the prepared tray, smoothing the top with a spatula. Bake for 12-15 minutes, or until the sponge is firm to the touch and springs back when lightly pressed.
5. Cool the sponge: Once baked, immediately turn the sponge out onto a clean kitchen towel dusted with a little caster sugar. Carefully peel off the parchment paper. While it’s still warm, roll it up in the towel to help it maintain its shape as it cools.

Step 2: Making The Ganache

1. Melt the chocolate: Break the dark chocolate into small pieces and place it in a heatproof bowl. Heat the cream in a saucepan until just simmering, then pour it over the chocolate. Let it sit for a few minutes, then stir until smooth and glossy.
2. Add butter: Stir in the butter until the ganache is silky and well combined. Let it cool slightly, and it should thicken to a spreadable consistency.

Step 3: Assembling The Log

1. Unroll the cooled sponge: Gently unroll the sponge and remove the kitchen towel. Spread a generous layer of the ganache over the sponge, leaving a small border around the edges.
2. Roll the sponge back up: Carefully roll the sponge back into a log shape. Use a serrated knife to trim off the ends of the roll, and set them aside (you’ll use them later for decorating).
3. Apply the ganache: Spread the remaining ganache over the outside of the rolled sponge. Use a fork to create a bark-like texture, mimicking the ridges of a tree trunk.

Step 4: Decorating The Yule Log

1. Trim the ends: Take the trimmed ends of the sponge and position them at one end of the log at an angle to create the appearance of a branch.
2. Optional decorations: Decorate the log with marzipan mushrooms, holly leaves, edible gold leaf, or a light dusting of icing sugar to simulate snow.

Expert Tips

• Eggs at room temperature: Ensure your eggs are at room temperature before whisking. This helps them whip up to their fullest potential, creating a fluffier sponge.
• Don’t overmix the batter: When folding the dry ingredients into the whipped egg mixture, take care not to deflate it. Overmixing can result in a dense cake.
• Rolling the sponge: Roll the sponge while it is still warm to prevent cracking. If you wait too long, it can become brittle and difficult to roll without breaking.
• Chill the ganache: If your ganache is too runny when you start spreading it, chill it in the fridge for about 10-15 minutes. This will help it firm up to a spreadable consistency.
• Let the cake cool completely: Be patient and let the cake cool fully before applying the ganache. This will ensure the ganache doesn’t melt and slide off the cake.

Mary Berry’s Bûche de Noël is a stunning holiday centerpiece that combines rich chocolate flavors with festive charm. The light and airy sponge, coupled with the smooth, luxurious ganache, creates a dessert that’s as delicious as it is beautiful. The process may take a little time and attention to detail, but with patience and the right techniques, you can master this traditional French treat. Whether you decorate it with whimsical marzipan mushrooms or a simple dusting of icing sugar, the final result will bring the spirit of Christmas to your table in a truly memorable way. So, gather your ingredients, get creative, and enjoy making this spectacular dessert with friends and family.

Easy Recipe Variations For Mary Berry’s Buche De Noel

Mary Berry’s Buche De Noel (Yule Log) is already a festive showstopper, but there are numerous ways you can tailor it to your taste, dietary needs, and creativity. The beauty of this classic dessert lies in its adaptability, allowing you to put a personal spin on it. Below are some easy yet delightful variations to try:

1. Flavorful Fillings

   • Chocolate Ganache Filling: For those who adore the rich, deep flavor of chocolate, swapping out traditional buttercream with a smooth, silky chocolate ganache makes the Yule log even more indulgent. Simply melt dark chocolate and mix it with cream to form a glossy ganache that will harden slightly when refrigerated.
   • Hazelnut Cream Filling: For a nutty twist, whip up a hazelnut-flavored cream. You can blend hazelnut spread (such as Nutella) with whipped cream or mascarpone for a rich, velvety filling that pairs wonderfully with the chocolate sponge.
   • Orange or Coffee Infusion: Add a refreshing citrus zing or a coffee kick by incorporating orange zest or a shot of espresso into the buttercream. These flavors will add an aromatic depth to the log, making it an even more festive treat.

2. Decorative Ideas

   • Meringue Mushrooms: Instead of the traditional chocolate shavings, create whimsical meringue mushrooms for a woodland touch. You can pipe meringue into small mushroom shapes, bake them until crisp, and dust them with cocoa powder to give them a natural look. Place them on top of the log for a charming finishing touch.
   • Edible Flowers or Berries: Add an elegant, vibrant touch by decorating the log with edible flowers like violets or pansies, or scatter fresh berries like cranberries or raspberries over the top. The contrast of color will make your Buche De Noel not only a treat for the taste buds but also for the eyes.

3. Dietary Alternatives

   • Gluten-Free Option: If you’re catering to gluten-sensitive guests, simply substitute regular flour with a gluten-free flour blend. Ensure the filling is gluten-free as well by using certified gluten-free chocolate or a homemade ganache. You can also experiment with almond flour for a denser, nutty sponge.
   • Vegan Buche De Noel: For a plant-based version, swap out butter for vegan margarine or coconut oil, and opt for a dairy-free filling such as coconut whipped cream or a cashew-based frosting. Make sure to use egg replacers like aquafaba (the liquid from canned chickpeas) for the sponge to achieve the same fluffy texture.

4. Flavored Sponges

   • Spice Infusions: If you’re aiming for a more seasonal taste, consider adding a pinch of cinnamon, nutmeg, and ginger to the sponge mix. This spiced version will remind your guests of gingerbread and other wintertime treats.
   • Fruit-Flavored Sponge: You can easily infuse your sponge with fruity flavors such as lemon, raspberry, or strawberry. To do this, add a couple of tablespoons of fruit puree to the batter or replace a portion of the sugar with fruit syrup for an added flavor dimension.

Best Practices To Store Leftovers

A Buche De Noel can often be too large to finish in one sitting, and having leftovers is a delicious problem to have. Proper storage ensures that the dessert stays fresh and enjoyable for days to come. Here are some tips to store your Yule log properly:

1. Refrigeration

   • Wrap it Properly: After serving, cover the Buche De Noel tightly with plastic wrap or place it in an airtight container. This helps to preserve its moisture, ensuring the sponge remains soft and the filling doesn’t dry out. Be sure to protect the decoration, particularly if you have fragile meringue mushrooms or intricate decorations.
   • Chill for Freshness: Store your wrapped log in the refrigerator, where it will keep well for up to 3 days. The cool environment helps to maintain the integrity of the buttercream or ganache filling while also preventing the sponge from becoming too soggy or hard.

2. Freezing Leftovers

   • Freeze Before Decoration: If you have a large Buche De Noel and you anticipate not finishing it, the best way to store it long-term is to freeze it before decorating. Wrap the log tightly in plastic wrap and then foil. It will keep for up to a month in the freezer. When you’re ready to serve it, let it thaw in the refrigerator for a few hours and then decorate with fresh meringues, chocolate shavings, or berries.
   • Freeze with Minimal Decoration: If you’ve already decorated the log, it’s best to freeze it without fragile toppings like whipped cream or meringue, as these may not freeze well. Instead, freeze the log with just the frosting or ganache layer intact, then decorate before serving.

3. Room Temperature Storage

   • If you plan to eat the leftovers within 24 hours, you can store the Buche De Noel at room temperature, provided the weather is cool and the filling doesn’t contain dairy that could spoil. Keep it covered with a dome or in an airtight container to keep it fresh.

What Goes Well With Buche De Noel

Pairing your Buche De Noel with complementary drinks and sides can elevate the dessert experience, making it even more memorable. Here are some excellent accompaniments:

1. Beverages

   • Hot Chocolate: A rich, thick, and creamy cup of hot chocolate is a natural pairing for this chocolate-heavy dessert. To make it even more indulgent, add a sprinkle of cinnamon or a swirl of whipped cream on top.
   • Mulled Wine or Spiced Cider: If you’re celebrating with festive flair, a warm glass of mulled wine or spiced cider can create a cozy pairing with the Buche De Noel. The spices in the mulled drinks-like cinnamon, cloves, and star anise-complement the seasonal flavors of the Yule log.
   • Coffee or Espresso: A nice, strong cup of coffee or espresso balances the sweetness of the Buche De Noel. The slightly bitter notes of coffee cut through the richness of the buttercream or ganache, offering a satisfying contrast.

2. Side Dishes

   • Citrus Sorbet: A light and refreshing citrus sorbet, such as lemon or orange, offers a bright, zesty contrast to the dense and chocolate-laden Yule log. The sorbet cleanses the palate, providing a balance of flavors.
   • Winter Fruits: Serve the Buche De Noel alongside fresh winter fruits like pomegranate seeds, orange slices, or poached pears. The natural sweetness and acidity of the fruit provide a refreshing counterpoint to the richness of the dessert.
   • Whipped Cream or Ice Cream: A dollop of freshly whipped cream or a scoop of vanilla bean ice cream can add a creamy texture to each bite of the Yule log, complementing its sponge and filling.

Conclusion

Mary Berry’s Buche De Noel is a stunning dessert that brings both tradition and creativity to the table. With easy recipe variations, it’s simple to adapt this treat to suit different tastes and dietary needs.

The key to enjoying leftovers lies in proper storage, whether you refrigerate, freeze, or simply keep them at room temperature for a short while. Pairing your Yule log with the right beverages and sides enhances the whole experience, from rich hot chocolate to a zesty citrus sorbet. Whether you’re preparing for a festive holiday meal or a cozy winter evening, the Buche De Noel is sure to impress and bring joy to any gathering.

FAQs

What Is A Bûche De Noël?

A Bûche de Noël, or Yule log, is a traditional French dessert served at Christmas. It’s a sponge cake rolled up with a filling, typically buttercream, and shaped to resemble a log. Mary Berry’s recipe offers a simple yet elegant version of this festive treat.

How Do I Make Mary Berry’s Bûche De Noël?

Mary Berry’s recipe for Bûche de Noël starts by making a light, fluffy sponge cake, which is then baked in a flat sheet. Once cooled, it is spread with a rich chocolate buttercream, rolled up carefully, and decorated to look like a log with more buttercream and icing sugar to mimic snow.

What Kind Of Sponge Cake Is Used For Mary Berry’s Bûche De Noël?

The sponge cake used in Mary Berry’s Bûche de Noël is a genoise-style sponge, which is light and airy, perfect for rolling. This type of cake doesn’t require any raising agents like baking powder, relying instead on the air incorporated when whisking eggs and sugar.

Can I Make Mary Berry’s Bûche De Noël Ahead Of Time?

Yes, Mary Berry’s Bûche de Noël can be made ahead of time. The cake can be baked a day or two in advance and stored in an airtight container. Once assembled, it’s best to chill it in the fridge overnight to allow the buttercream to set properly.

What Are The Key Ingredients In Mary Berry’s Bûche De Noël?

The key ingredients in Mary Berry’s Bûche de Noël include eggs, caster sugar, plain flour, cocoa powder, butter, icing sugar, and dark chocolate. The buttercream filling typically includes butter, icing sugar, and melted chocolate.

Can I Use A Different Filling For Mary Berry’s Bûche De Noël?

Yes, you can customize the filling for Mary Berry’s Bûche de Noël. While her recipe uses a rich chocolate buttercream, you can try alternatives like a vanilla buttercream, mascarpone filling, or even a whipped cream filling, depending on your taste preferences.

How Do I Roll The Bûche De Noël Without It Cracking?

To prevent cracking, it’s important to roll the Bûche de Noël while the sponge is still warm, using a clean tea towel to help. Make sure the sponge is not overbaked, as this can make it too dry. Once rolled, let it cool in the shape of the log before unrolling it to fill it.

What Decoration Tips Can I Use For Mary Berry’s Bûche De Noël?

Mary Berry decorates her Bûche de Noël with chocolate buttercream to mimic bark, and uses icing sugar for a snow effect. You can also add decorations like marzipan mushrooms, holly leaves, or edible glitter for a more festive touch.

Can I Use A Different Type Of Chocolate For The Buttercream In Mary Berry’s Recipe?

Yes, you can use different types of chocolate for the buttercream. Mary Berry’s recipe calls for dark chocolate, but you can swap it for milk chocolate for a sweeter flavor or even white chocolate for a different taste and color.

How Do I Store Mary Berry’s Bûche De Noël?

Store Mary Berry’s Bûche de Noël in an airtight container in the fridge, especially if it contains buttercream. It will keep well for up to 2-3 days. Before serving, allow it to come to room temperature for the best flavor and texture.