Bûche de Noël – Nutella and Spéculoos
Today I need to introduce you to the newest member of our family, her name is Romane. Romane has been living with us for just over one month now, and is a 16 year exchange student from France. We have been having an awesome time showing Romane around Coffs Harbour. Those that follow me on social media may have already noticed the addition to our family and some of the fun we have been having together.
Given that Christmas is coming so fast I asked Romane if she would mind sharing a recipe that represents something they might eat in France at this time of year. I have learned that Romane LOVES chocolate, so it was no surprise that she would choose a dessert which includes Nutella and dark chocolate.
Romane explained that the Bûche de Noël is their “cake of Christmas.” Usually the cake is moulded in a loaf tin and it can have any flavours you choose. The recipe she used is not traditional as she modified the ingredients by removing the cream from the mousse layers. Usually the dessert would be a lot richer and heavier.
Romane version was delicious! I really feel the lighter layers suit our summer better than the traditional recipe would. The layers of mousse are extremely light and airy. Surprisingly the Bûche de Noël isn’t overly sweet either!
What I particularly loved about the cake was the cinnamon and spice flavour the specular cookies gave the dish. On first glance this dessert looks like a chocolate cake but the actual favour is more cinnamon and spice with a hint of chocolate.
Although the recipe may look a little daunting it is actually quite simple and contains easy to find ingredients. There are a lot of steps, but this is because there are quite a few layers. The result is as gorgeous as it is tasty!
So if you are still looking for an amazing cold dessert for Christmas try the Bûche de Noël.
All the steps can be completed a few days before Christmas. If you plan to make this dessert for Christmas complete all the steps up to the unmolding.
Leave the Bûche de Noël in the freezer in the mould until the night before serving. Complete the final step of unfolding and glazing with chocolate ganache the night before Christmas (or Christmas morning) and then store the dessert in the fridge to allow it to defrost prior to serving.
I hope you enjoyed our delicious French detour, I love hearing how other cultures celebrate the festive season. Do you have any family Christmas traditions? After speaking with Romane I realised we have very few! I may need to start some of my own Christmas traditions.