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Hello, foodies…

Winter officially begins tomorrow, yet the weather forecast here in the Philadelphia area is supposed to be summer-like for the next few days. We’ve already had about 6” of snow this month and all of it came in the “fall.” How strange it will be to go back TWO seasons! BUT, no matter. Whether it’s 75°F or 25°F on Christmas Eve, Santa Claus is coming to town. I’ll be making another batch of cookies this weekend because mine seem to have mysteriously disappeared. At least I have carrots for the reindeer!

“Christmas Around the World” month continues this Sunday on In the Kitchen with David and our next stop is France. I’ll bet—at some point during your Christmastime festivities—you turn on your TV and find the channel with the burning yule log. The burning of an actual yule log is a French tradition. And, a popular recipe at French dessert tables is a cake that looks just like the real thing.

Here’s our version of a Christmas Yule Log (Buche de Noel). Many thanks to ITKWD team member Chef Andrea for sharing this recipe—a family secret—with us.

Christmas Yule Log (Buche de Noel)

This recipe is prepared using the Prepology® 6-Piece Nonstick Cutlery Set with Sheaths (K39560).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Chocolate Pastry Cream:

• 1/3 cup plus 2 Tbsp sugar, divided


• 2 Tbsp cornstarch


• 4 Tbsp unsweetened cocoa powder


• 2 large eggs


• 1 cup + 1 Tbsp whole milk


• 1-1/2 tsp vanilla extract

Vanilla Sponge Roll:

• 5 egg yolks


• 1/4 cup + 6 Tbsp sugar


• 1 tsp vanilla


• 2/3 cup cake flour, sifted


• 4 egg whites


• 1/4 tsp salt

 Ganache:

• 3 cups semisweet chocolate chips


• 1-1/2 cups heavy whipping cream


• 1/3 cup corn syrup

Garnish:

• Small meringue cookies


• Pine tree branches


• Maraschino cherries


• Decorative holly

Directions:

1. To prepare the pastry cream, whisk together 1/3 cup of the sugar, the cornstarch, and the cocoa powder in a small bowl until evenly mixed. Add the eggs and whisk until fully incorporated. Set aside.

2. Bring the milk and 2 Tbsp sugar to a simmer in a small pot. Slowly pour the milk into the cocoa mixture, whisking constantly, until fully combined. Add the mixture back to the pot, and cook on medium-low heat, until thickened, stirring constantly with a wooden spoon. Stir in the vanilla.

3. Pour the mixture into a small glass bowl and cover with plastic wrap, pressing the plastic onto the cream so that it doesn’t form a skin. Refrigerate until needed.

4. To prepare the sponge roll, place a rack in the middle of the oven and preheat to 400°F. Lightly spray an 11” x 17” jelly roll pan. Line the pan with parchment paper, and then lightly spray again.

5. Whip together the egg yolks, 1/4 cup + 2 Tbsp sugar, and the vanilla in the bowl of a stand mixer (fitted with the whisk attachment) until pale yellow and creamy. Carefully fold in the sifted cake flour, then pour the entire mixture into a separate bowl and set aside.

6. After cleaning the bowl of the stand mixer, whip the egg whites with the whisk attachment until frothy. Keep the mixer running and add the salt followed by sugar. Whip until firm peaks form. Fold the egg white mixture into the cake batter, in 3 batches, until fully incorporated. Be careful not to over mix.

7. Pour the batter onto the prepared jelly roll pan, spreading evenly. Bake for 5–7 minutes, until it’s light golden brown and springy to the touch. Let the cake cool completely.

8. To prepare the ganache, place the chocolate chips in a medium-size bowl and set aside. Bring the cream and the corn syrup to a boil in a small saucepan. Pour the hot cream mixture over the chocolate chips. Let the mixture stand for a couple of minutes, and then lightly whisk until the chocolate chips are melted and the mixture is fully incorporated. Refrigerate the ganache for 45 minutes, or until set but still spreadable.

9. To assemble the log, place the sponge roll upside-down on a sheet of parchment paper. Carefully remove the paper on which the cake was baked. Evenly spread the chocolate pastry cream all over the cake. Carefully roll the cake, starting with the widest end, to create a long log. Tightly wrap the cake in the parchment paper and twist the ends to secure. Freeze the cake for 90 minutes.

10. Slice a 1” piece of cake from each end of the log. Spread a thin layer of chocolate ganache all over the cake—except for the ends of the log—and freeze for another 45 minutes.

11. Evenly spread the remaining ganache on the cake and use a fork to create a bark-like texture. Decorate with your choice of garnishes. Keep the cake refrigerated until ready to serve.

So not does Chef Andrea help bring many of our recipes to life, but she’s worked in restaurants around the globe and has family everywhere.

So where Andrea hasn’t worked, she’s traveled! Her father’s side of the family is from France and Andrea convinced six of her relatives—from Lyon and Paris—to tell us a little about their Christmastime traditions.

Andrea: What are some of the most popular Christmas customs in France?
Schwob Family: It’s really important for all of the family to be together during the holiday season. On Christmas Eve, children leave their shoes by the fireplace or tree, so Pere Noel can fill them up with small toys and candies.

A nativity set., or a "creche" as we call it, is a must in every house, church, and all around town. Normally, they’re made out of the traditional clay figurines called “santons” (little saints) and the only piece missing is baby Jesus. He is put on the nativity set the 25th at midnight.

Andrea: So what was Christmastime like in Paris? And Lyon?
Schwob Family: In Paris, it’s fun to walk around the city and look at the window displays in every store. They’re some of the best we’ve ever seen and the candy stores were our favorite ones.

In Lyon, stores display santons in store windows and there are a lot of stores that had different kinds…anything from a baker or farmer to a construction worker or dancer. 

Andrea: Is Christmas Eve just as important as Christmas Day? Is there another day in December when you prepare/celebrate?
Schwob Family: December 8th is a really important day in Lyon. It’s called "La Fete des Lumieres" (The Festival of Lights) and pays homage to the virgin Mary. Every house in town puts a light by the window and it lights up the whole town.

In Paris, we picked up part of the tradition of celebrating Epiphany on January 6th. We call it "The Day of the Kings,” and it celebrates the visit of the Magi to baby Jesus. We loved this tradition because we got to eat a "Galette des Rois" and whoever found the hidden bean was king for the day. AND, we also got more gifts in our shoes!!!!

For many families, Christmas Eve is more important. Families normally attend midnight mass and then feast during Reveillon, which is a very late supper after midnight mass on Christmas Eve. Reveillon literally means "to wake up or revive," and is the culinary high point of the season. It’s something everyone looks forward to and it takes days to prepare the food.

Andrea: So tell me more about “Pere Noel.” Is he “Santa”?
Schwob Family:  Yes, children believe in Pere Noel. He brings gifts on Christmas. Some families believe in both baby Jesus and Pere Noel.

Andrea: What kinds of food are enjoyed at Christmas?
Schwob Family:  In Lyon, you have good wine (of course), turkey with chestnuts, vegetables, lots of cheeses, Grandma’s fruit cake, Buche de Noel, and lots of different dried fruits for dessert.

In Paris, you have wine and champagne, salads and vegetables, lots of oysters and foie gras, and, of course, Buche de Noel and Grandma’s Fruit Cake. Sometimes we had a beef loin sprinkled with fresh chopped herbs and sliced fresh truffles that were wrapped in dough and baked.

Many thanks to Andrea and her family: Daniel, Janine, Marianne, Philippe, Maurice, and Andree.

As I mentioned, today’s special recipe was a Schwob family specialty. But, our cream is unique. Andrea’s family fills their cakes with a chestnut pastry cream. Don't be intimidated to make Buche de Noel this Christmas, foodies. The recipe does take a little time, but Christmas is about tradition and making those extra special recipes.

I’ll see you on Sunday at Noon ET—Ree Drummond is back with her Christmastime cookbook, The Pioneer Woman Cooks: Holidays! Don't miss it. What are you most looking forward to now that we’re so close to Christmas? Is it the food? That candlelight service on Christmas Eve? Maybe seeing your family and friends?  

Keep it flavorful!
—David