So … Christmas is in 2 days. Which if you are in my household means – presents (still) need to be bought and wrapped and the dinner menu plus who does what needs to be planned. The upside to the chaos is that we have the Christmas music channel on nonstop and we are drinking bubbles.
What does all this have to do with the buche de Noel? Well. Living as expats in Belgium, we mix and match the best of all our cultural heritages. Including the one of the host country, where it is traditional to serve the French dessert – buche de Noel, or Christmas log – at Christmas time.
Why is it called a buche? The dessert looks very much like a cut down log and history says that on Christmas eve big logs were slowly burned to keep one warm throughout the festive season. I must admit, I never actually made a buche de Noel (it looks way too complicated) … but there are some absolutely delicious ones on the market.
If you are thinking of serving buche de Noel for dessert, don’t have one yet and The Christmas clock is set at 48h, head to any of these 5 patisseries which make fantastic buche de Noel.
Yes, at heart an ice cream parlour, Capoue is also selling buche de Noel. There are some great combinations, with the Belgian speculoos standing out. But I must admit I cannot resist salted caramel so the Buche Caramel Sale totally has my vote.
Oh … Meert is one of my favourite patisserie / tea houses in town. Their selection of desserts is heaven, the atmosphere always relaxes me and takes me back in time and yes, a full review of Meert is long (long!) overdue. Here is something to look forward to in 2017. In the meantime, give their buche (or cake) de Noel a try.
I discovered Nicolas Arnaud after our lunch at Marcel Buger Bar. Which is now about 1 year ago. We have drooled over the patisserie of Nicolas Arnaud ever since. Everything is just so pretty perfect. The whole shop is an instagramers dream come true. And the Santa Claus buche de Noel is exactly the touch of red a Christmas table needs, don’t you think?
Picard is a firm favourite of ours ever since our extended Paris trips. I like their constantly changing food offer, I like their little recipes cards, I like their big cool bags. What can I say? Sometimes convenience wins! For Christmas their food selection is also not to shy away from (plus it does save tons of times preparing as everything is sort of ready) … and their frozen buche de Noel are cuteness overload.
Many brunches at home have relied on the savoury and sweet tartes from Francoise. So much so that we still have two slices of cake in our fridge from our last pre-Christmas lunch on Sunday. Yes, the diet starts in January 2017. The choice of buche de Noel is limited to 2, but going by their consistent quality I expect them both to be great. Question is, are you more raspberry & cream or pear & chocolate?
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