We were blessed to be able to share in Melinda's Christmas eve tradition and thoroughly enjoyed spending time with 30 of her friends and family! She always makes Lobster di Frivolo, which is a time honored tradition in her family. It is, by far, fabulousity at its best!
I had been doing alot of "surfing" about the delicious treats we'd find in Paris and came across lots of information about the Bouche de Noel (Yule Log), which is served on every French table at Christmastime....I'm told not having one is equivalent to not having a turkey at Thanksgiving!
I was concerned that we wouldn't get the opportunity to enjoy this tradition since we are arriving in Paris after Christmas, so I decided to make one to take to Melinda's house for Christmas eve. At first, I was overwhelmed with the recipes, but after doing considerable research, I realized this was something I could do IF I put all else aside....it was worth the effort.
The Bouche de Noel is a genoise cake (sponge cake) with chocolate mousse or buttercream inside and covered with chocolate ganache. It is light, fluffy and a little rich, but not too much!
My end result looked "okay".....but there are changes I would make. I thought my genoise cake was too dry, so I've updated the recipe to add more moisture. I also didn't think I had enough chocolate ganache to completely cover the log, so I'm doubling the recipe the next time.
So, without further ado, here is the process that I followed (with updated recipe):
The first thing you need to do is prepare your sheet pan by spraying with Pam, the cover with parchment paper, which I buttered and coated in sugar (it's something I learned from Mom and it really does keep the cake from sticking).