Baking is therapy for me. I love doing it and it make me feel good. The day I made the Buche de Noel, I had received some slightly bad news. The only thing I wanted to do was to bake. Good thing I had this awesome recipe ready for me to make. I started at 7pm, after the kids went to bed, and finished at 10pm, just in time for my bed.
This recipe is found in Dorie Greenspan’s new cookbook, Baking Chez Moi. As part of the Tuesdays with Dorie online baking group, we do not publish the recipe, so as to encourage readers to purchase the book themselves. It is worth the money.
There are four separate things to make for this recipe; the praline, the cake, the filling, and the frosting. The timing for each of these goes very smoothly if you follow the recipe. If you have the three hours to spare, you do not need to do anything ahead of time, except get the butter and cream cheese to room temperature. The only time where the timing was a little off was in cooling the rolled cake. When I was ready with the filling, the cake was still slightly warm. I decided not to wait until it cooled more. I added the filling, rolled it back up and put it into the refrigerator.
I brought the cake to a business luncheon we arranged. I did get to eat the ends of the log beforehand and it was really good. If you have the time, this is one fancy looking cake to serve to your friends and family. It will get their attentions.
FYI: The frosting recipe made too much for me, so I made the remainder of it into meringues kisses and baked them in a 300 degree oven until they were mostly hard. Then I let them sit in the oven for another hour to dry them off.