I’ve been a devoted Francophile since the age of 12, so I was delighted when it became apparent that my daughter Kate, now 14, is following along in my footsteps.  French is her favorite subject at school, and together we swoon over French food, clothes, shoes and chocolate. It has been my dream to take her to Paris to sample la vie française first hand but malheursement, our finances dictated otherwise. So I decided if I couldn’t take the girl to Paris, I would bring a bit of Paris to the girl.  Last Christmas, I ordered a bûche de noël, the traditional holiday cake served in France, from a very fine local bakery (the place had a French name I might add) and eagerly described to her the charms of this quintessentially French dessert.  But when I picked the cake up, I found and austere and streamlined chocolate block that lacked the whimsical, woodland inspired decorations—mushrooms, gnomes, leaves, and berries—I was expecting. I served the cake anyway—I had 25 people coming over and no plan B—but inside, the disappointment rankled. 

This year, with that memory still on slow burn, I was going to skip the bûche de noel entirely, until my friend Maryann MacDonald shared her recipe for a no-bake version that I found both delicious and charming.  Kate and I tried it and the results, I have to say, were more than satisfying; the two cakes we produced—and that she embellished—made up for last year’s disappointment and then some.  I’m including the recipe here, for any who want to try it, as well as photos of our very first—but certainly not last—homemade bûches de noel.  Joyeux Noël to all, and to all a good night.


1/2 cup powered sugar plus additional for garnish
1/4 cup natural unsweetened cocoa powder
2 tsp instant espresso powder
2 cups chilled heavy whipping cream
1 tsp. vanilla extract
1 9 oz. package chocolate wafer cookies

Sift 1/2 cup sugar with cocoa and espresso powders in small bowl.  Beat cream and vanilla in large bowl until soft peaks form.  Add cocoa mixture and beat until stiff peaks form. 

Spread wafers with cream and line up sideways on long platter.  Spread remaining cream on outside of log.  Cover, chill at least 2 hrs.  Can make 1 day ahead.  Pull tines of fork along length of log to resemble tree bark.  Just before serving, dust with confectioner’s sugar to resemble snow, and decorate with meringue or chocolate mushrooms.  Cut log on diagonal into thick slices.  Makes 10 servings.