bûche de noël
This is a long overdue post, but lately I was very busy with work, also had a 2-day Paris trip. It is always inspiring to see the Christmas spirit in Paris. I was actually blown away by the patisserie arts- it is not my first time there, but I have seen new places that are filled with mouthwatering goodies (even if I don’t eat and crave for sweet stuff a lot). During this time, I was thinking and doing my research on a classic Christmas recipe. So I came up with Bûche de Noël or Yule Log if you prefer, which is a Christmas dessert that is originally French. Of course I could not use the original recipe, which is full of refined sugar, flour and other ingredients I don’t even have in my kitchen. I tried to find a raw version of this, and I found one recipe here. This original recipe uses avocados, but I didn’t have avocados in hand, so I changed the recipe: I used more dates and coconut oil for the chocolate filling. It became a little bit heavier, so I will definitely try it with avocados next time, I assume it will be fluffier. Also I didn’t use matcha for the crust, but jasmine tea.
For the decoration, I thought of doing mushrooms out of almond meal and some honey, but I didn’t have much time so I ended up decorating the cake with rosemary from my garden, some acorns, pines and shredded coconut. I am very happy with the result, this is actually a gift for a dear colleague and friend of mine… She was deploring about the lack of Christmas decorations, events and overall holiday spirit in Turkey, so I think we are going to surprise her! Hereby I would like everyone a delightful, happy and joyous Christmas! Hope you enjoy your festive time with your family and friends…
- 1 cup shredded coconut
- 2 cups oats
- 1 cup buckwheat
- 3 tablespoon water
- 4 tablespoon agave or honey
- 3 tablespoon cacao butter
- 2 teaspoon jasmine tea, process if in leaf form
- 1 pinch of sea salt
The chocolate filling:
- 2-3 small avocados
- 5 pitted Medjool dates
- 1/2 cup cocoa powder
- 1 tablespoon agave or honey
The Nutella filling:
- 2 cup hazelnuts
- 2 teaspoons vanilla extract
- 4-5 tablespoons of chocolate filling
To make the crust :
- Process the dried coconut, the oats and the buckwheat – all separately – in a blender until finely chopped.
- Melt the cacao butter in a bain-marie.
- In a large bowl, mix together all the ingredients until the composition starts to hold together.
- Transfer the biscuit composition on a parchment paper, roll it to get a homogenous crust. Set aside while you are preparing the fillings.
To make the chocolate filling:
Combine all the ingredients: avocado’s, dates, cacao powder, agave or honey– in a food processor until everything is smooth.
To make the Nutella filling:
- Process the hazelnuts in a mixer to get a finely flour.
- Combine the hazelnut flour with 4-5 tablespoons of chocolate filling and other ingredients.
Spread the Nutella mixture on the biscuit crust cake, completely covering it. Roll up the cake with parchment paper from short side.
Cover the roulade with the rest of the chocolate filling to get a Bûche look. You can use a fork to give the wooden texture. Decorate with acorns, rosemary, and shredded coconut.
All the best,