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Aiming to impress this holiday season? Look no further than pastry chef Erin McDowell’s updated version of the classic French bûche de noël, the sweetest Christmas Yule log we’ve ever seen.
“This is definitely a baking project,” McDowell tells us, “but it’s a really fun one for the holidays. Bûche de noël is a classic holiday cake that’s made with a roulade-style sponge (roulade means rolled). When you slice into it, you reveal the beautiful spiral inside, and to give it a wintry look, it’s topped with snow-like meringue. If you really want to be extra, you can make miniature meringue-and-raspberry mushrooms to decorate it.” The key to making a good roulade, McDowell says, is to roll the cake right out of the oven and let it cool while still rolled. That way, it won’t rip or tear later, even when it’s packed with filling.
“The best thing about roulade cake,” she continues, “is that it’s impressive to look at, but it’s also the kind of cake that you want to eat. It’s moist, light and soft. It’s not like, ‘Oh, it’s so pretty we don’t want to cut it!’”
Believe us, it will be gone by the end of the night.
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