Gingerbread bûche de Noël from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 86) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on December 21, 2020

    My second time making this particular dessert. I found it a bit bland and disappointing the first time (2016), missing an intense ginger flavor. This time I added spices from 2 favorite spice cake recipes (James Beard, Southern Living), using 1 tablespoon ginger and 1 teaspoon each nutmeg, cinnamon, cloves, and allspice, and let the finished and frosted cake rest in the refrigerator for a day and a half before serving. I preferred this more highly spiced version, nicely offset by the filling, frosting, and those addictive praline pecans.

  • Zosia on December 21, 2014

    Surprisingly delicious (not a fan of gingerbread or marshmallow!) and not nearly as difficult as it appeared at first glance. Comprised of a lightly spiced genoise with a tangy cream cheese filling sweetened only with pecan pralines that were mainly nuts and not much candy, and a marshmallow frosting, the cake wasn't overly sweet and the contrasting textures of cake, filling and frosting were quite pleasing. I used only 3 egg whites for the frosting since I wanted less than what was pictured in the book - I think my layer was even thicker! Only 2 next time. I preferred this at room temperature with a softer cake and filling.

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