{"id":505,"date":"2012-12-20T14:03:04","date_gmt":"2012-12-20T13:03:04","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=505"},"modified":"2013-08-21T01:07:52","modified_gmt":"2013-08-20T23:07:52","slug":"chocolate-yule-log-buche-de-noel","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/yule-logs\/chocolate-yule-log-buche-de-noel","title":{"rendered":"Chocolate Yule Log (B\u00fbche de No\u00ebl)"},"content":{"rendered":"<p>In December, in every bakery of France you can find <strong>the famous Yule Log<\/strong>, here called <em><strong>B\u00fbche de No\u00ebl<\/strong><\/em>.<\/p>\n<p>It is a very <strong>ancient tradition<\/strong> here, probably older than the Christmas tree, they say.<\/p>\n<p>Yule logs were <strong>originally rolled with a filling<\/strong> and decorated so to <strong>resemble a real piece of wood<\/strong>. Now modern pastry shops offer long cakes that are not rolled but are just filled with different layers and who recall the shape of the old yule logs.<\/p>\n<p>Since it is <strong>Christmas time<\/strong>, could I avoid to make one <strong>Yule Log<\/strong>? Of course not, and since it was <strong>my first attempt<\/strong>, I tried <strong>a traditional recipe<\/strong>:<\/p>\n<ul>\n<li><a title=\"Roll cake\" href=\"http:\/\/www.roadtopastry.com\/blog\/roll-cake\">Roll cake<\/a>, moisted with a rhum syrup<\/li>\n<li><a title=\"Genoise-style buttercream\" href=\"http:\/\/www.roadtopastry.com\/blog\/recipes\/genoise-style-buttercream.htm\">Genoise-style chocolate buttercream<\/a> (filling and decor)<\/li>\n<li>Meringue mushrooms<\/li>\n<li>Almond paste decorations<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/17811_10151136983282105_771071231_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-507\" alt=\"Chocolate Yule Log\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/17811_10151136983282105_771071231_n.jpg\" width=\"717\" height=\"960\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/17811_10151136983282105_771071231_n.jpg 717w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/17811_10151136983282105_771071231_n-224x300.jpg 224w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/17811_10151136983282105_771071231_n-300x401.jpg 300w\" sizes=\"auto, (max-width: 717px) 100vw, 717px\" \/><\/a><\/p>\n<p>I&#8217;m <strong>impressed<\/strong> with the aesthethic, but it was a bit <strong>too buttery<\/strong> for me (what can you do? They love butter in France). Next time I&#8217;ll try something lighter&#8230; \ud83d\ude1b<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In December, in every bakery of France you can find the famous Yule Log, here called B\u00fbche de No\u00ebl. It is a very ancient tradition here, probably older than the Christmas tree, they say. Yule logs were originally rolled with a filling and decorated so to resemble a real piece of wood. Now modern pastry<\/p>\n","protected":false},"author":1,"featured_media":507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[136],"tags":[139,122,118,21,112,666,138,137,121],"class_list":["post-505","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yule-logs","tag-almond-paste","tag-buche-de-noel","tag-buttercream","tag-cake","tag-chocolate","tag-christmas","tag-meringue","tag-mushroom-meringue","tag-yule-log"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=505"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/505\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/507"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}