For the winter bouche food fuel, see Yule log. This article includes a list of general references, but it lacks sufficient corresponding inline citations.
Bûche de Noël chocolat framboise maison. Variants are also served in the United States, United Kingdom, Portugal, and Spain. Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade. The cake emerged in the 19th century, probably in France, before spreading to other countries. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch.
A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. The name bûche de Noël originally referred to the Yule log itself, and was transferred to the dessert after the custom had fallen out of popular use. Bûche de Noël with marzipan mushrooms, December 2008. Practical Book for All in the Trade. Office of the Baker and Confectioner.
Bûche de Noël” in: Le Calendrier Traditionnel, Voici: la France de ce mois, vol. Albert Goursaud, Maurice Robert, La société rurale traditionnelle en Limousin: ethnographie, pp. Claude Seignolle, Traditions populaires de Provence, pp. Arnold van Gennep, Manuel de folklore français contemporain, pt.