My name is Stéphanie Labelle, I'm the owner of Pâtisserie Rhubarbe just off
of Laurier Street on de Lanaudière. Here is a pretty easy buche de Noël that you
can make at home. We have a sponge cake just in a normal sheet pan
that you have at home like a tray that you would bake cookies on. It's important
to put a paper under your cake when you bake it so it doesn't stick to the
pan. So here I flipped it. Here was the the top layer and I put some sugar so
that's it doesn't stick when I I flip it, so it doesn't
stick to my other paper. So here we're gonna dash some syrup. You can put pretty
much whatever you want in your syrup. Here there's a bit of lemon just
to give it a little tang and we add rum because it's Christmas and we're allowed
to put rum in everything. So it's important to put syrup everywhere just
so that your cookie's going to be moist and it's not going to crack when you're going to
roll it or at least it's going help, because it's a very thin cake and
sometimes you can get some dry spots. And then we're gonna spread some coffee
cream. I made a yogurt coffee cream. What's important is that you give
yourself a little border here without the cream so when you're gonna finish
rolling it's gonna be easier so you want to spread that cream evenly everywhere
so this is very like personal flavours you can do whatever you want. If you
prefer vanilla, if you prefer spices you could add some cardamom in there as well
that's also very nice for Christmas time: cinnamon or nutmeg and
fresh ginger would also be very nice. So now here we have some
maple pecans, these are just bits of pecans rolled into maple syrup and then
keep on going and then eventually becomes crystallized you want to spread
that evenly as well.
Here we have some pears that we poached, some flaming beauties that you can still
find on the market...Quebec pears, there there should be some until the end of
December. I'm just going to put two rows here.
And that again you could put also some jam or you could put also a different
kind of nut if you prefer hazelnuts or, I don't know, any other nut.
With our paper under, that's going to help us roll it nice and
tight. Some people also use a dishcloth. I'm just going to do it free
range but if you feel that you need to, you can also use the paper to help you
roll it.
Just want to get everything in there.
It's important to press so that it's as tight as possible.
You see here now it's just going to sit
just like this
You want to even up the cream. And let's say it wasn't as straight you
can also use your paper and just turn it and push it with your offset spatula
So it helps and it tightens it and it makes it nice and round. We're
going to decorate it now. So here is, like, where you can let your inspiration go.
You can decorate it however you want. We're going to do it very simply. Classic
is with just powdered sugar and we're just going to add a bit more of that
coffee flavor. So here's just a coffee whipped cream with mascarpone, and I'm
using a tip that is straight but a bit wider at the bottom it's gonna give a
really fun effect.
And then we can use some of those poached pears again and have a recall of
what's inside and at home you could also decorate your plate some people will put
some whatever, like, branches to make it fit
with the rest of your Christmas table. And we're also going to add some pecans
I chose the ones that were nicest. We're going to use some white chocolate and
finish them up. So here we have some half circles of chocolate
so here it closes your log. Buche de Noël. Easy.
Do it. It's bon, it's good.