Woke up to a very bright & cold frosty day in England, so the weather feels appropriate to share this!
This was my 1st attempt at a "B没che de No毛l". Please forgive me for the terrible pictures, it's not my strong suit.
Vanilla mousse, spiced pear "compote" insert, pralin茅 crispy biscuit & hazelnut Dacquoise.
It held really well with no moisture leaking which I am happy about. Flavours all worked well together, and the cubed pears in the compote added a nice texture element.
I will work on getting the base at the correct dimensions as it looks a bit thin on one side.
Will consider using another type of vanilla, I used whole beans to get the flavor strong enough but as a result it made it look a bit "dirty".
Not a lot of effort on decorating for this one, went the lazy route and used a snowflake mat which I would definitely recommend for beginners!
Planning on making another one in another shape in a couple of weeks, definitely will try to make it more interesting!
by Catgroove93
7 Comments
Love the look of this one! You mentioned a snowflake mat, am I correct in guessing that you put gold into the snowflake moulds first then laid the whole mat over with the vanilla mousse, then rolled the mousse with the cake after?
For anybody who would be interested in looking up the steps, here is the recipe.
It is in french but there are a lot of step by step images 馃槈
[Vanilla, pear & Hazelnut b没che ](https://www.gourmandiseries.fr/buche-noel-vanille-poire-noisette/)
I also wouldn’t want to pretend the recipe is mine!
Beautiful work!
Perfectly made!!馃ぉ馃憣
This is so pretty! I鈥檝e never seen this version of a buche de Noel, I always assumed it had to be a swirl to look like a log 馃檪
I鈥檓 jealous of the recipient!
This is stunning!
It takes me back to middle school French class when we had to make a Buche de Noel as part of our exam before winter break. It took my mom and I 2 days to do, 1 to bake and the other to decorate.
I got an A and have never made it since 馃槀
Is this recipe originally from France? Whoa. So beautiful!