Bourbon yule log (Bûche de Noël au bourbon) from Gâteau: The Surprising Simplicity of French Cakes (page 268) by Aleksandra Crapanzano

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  • EYB Comments

    In first edition: There is a mismatch in the amount of butter in the ingredients list versus the text. It’s for a genoise and the ingredients list says 1/4 cup unsalted butter but the directions say to fold in 1/2 cup butter. From author: Originally, I included an extra step of mixing the butter into 1/2 cup of batter then folding that into the remaining batter, but I discovered it was unnecessary.

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

  • Eat Your Books

    In first edition: There is a mismatch in the amount of butter in the ingredients list versus the text. It’s for a genoise and the ingredients list says 1/4 cup unsalted butter but the directions say to fold in 1/2 cup butter. From author: Originally, I included an extra step of mixing the butter into 1/2 cup of batter then folding that into the remaining batter, but I discovered it was unnecessary.

  • darcie_b on December 25, 2022

    The bourbon flavor did not come through prominently and the syrup made the cake a bit difficult to handle - next time I think I would add bourbon to the filling instead of the cake. The genoise was a dream, however.

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