 A traditional Yule log made withchocolate filled withraspberry jam | |
| Alternative names | Bûche de Noël |
|---|---|
| Course | Dessert |
| Region or state | Francophone countries, especiallyFrance |
| Serving temperature | Cold |
| Main ingredients | Genoise or othersponge cake,chocolatebuttercream, or othericing |
AYule log orbûche de Noël (French pronunciation:[byʃdənɔɛl]ⓘ) is a traditionalChristmas cake, often served as a dessert, especially in France, Belgium, Luxembourg, Switzerland, Lebanon, Vietnam,[1] andQuebec, Canada. Variants are also served in the United States, United Kingdom, Cambodia, Scandinavia, Portugal, Spain, and Japan.
Made ofsponge cake, to resemble a miniature actualYule log, it is a form of sweetroulade. The cake emerged in the 19th century, probably in France, before spreading to other countries.[2] It is traditionally made from agenoise, generally baked in a large, shallowSwiss roll pan,iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake andchocolatebuttercream, though many variations that include chocolate cake,ganache, and icings flavored withespresso orliqueurs exist.
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. Abark-like texture is often produced by dragging a fork through the icing, andpowdered sugar sprinkled to resemblesnow.[3] Othercake decorations may include actual tree branches, freshberries, andmushrooms made ofmeringue ormarzipan.
The namebûche de Noël originally referred to the Yule log itself, and was transferred to the dessert after that custom had fallen out of popular use. References to it asbûche de Noël or, in English, Yule Log, can be found from at least the Edwardian era (for example, F. Vine, Saleable Shop Goods (1898 and later).[4]
Before the spread of Christianity, polytheistic cults (the festival ofYule in Scandinavian countries,Cacho fio in Provence) burned a tree trunk for several days as an offering to the gods in order to guarantee a good harvest for the coming year.[5]
For several centuries, it has been customary, during Christmas Eve, to burn a very large log in the hearth[6] · [7] which must burn very slowly, ideally lasting through the twelve days of the cycle (until New Year) or at least for three days. The log should preferably come from a fruit tree trunk in the south (plum, cherry, and olive) believed to ensure a good harvest for the following year, but also oak and beech in the north since acorns andbeech nuts were food for humans until the end of the Middle Ages.[8] When lit, the log is blessed with a branch ofboxwood, orbay laurel, kept fromPalm Sunday. During combustion, in some regions, the log is sprinkled with wine to ensure a good grape harvest, or with salt to protect against witches. Its embers are often kept to protect the house from lightning or the devil[9] and the ashes are spread in the fields to fertilize the soil. Charcoal was also kept throughout the year and used in various remedies. Lit with embers from the previous Christmas log or from Saint John’s Eve, its ashes served as protection (and other popular beliefs) for the household until the following year.[10] The Yule log once gathered all the inhabitants of the house, all the guests of the household, parents, and servants, around the family hearth. The blessing of the log with its traditional ceremonies was nothing more than the blessing of fire, at the time of year when the rigors of the season made it more useful than ever.[11] This tradition is still respected in some families and various villages in Provence.
In Provençal it is said: “Hide the (old) fire, light the (new) fire; God fills us with joy.” The eldest in the family then sprinkles the wood, either with milk, honey (in memory of the delights ofEden), or wine (in memory of the vineyard cultivated byNoah at the renewal of the world). InMarseille, and throughout Provence, when carrying the Yule log, people repeat three times: “Christmas comes, all good comes.” Then the head of the family, or, in his absence, the eldest, advancing toward the log to bless it, pours wine while invoking the Holy Trinity, saying: “In the name of the Father, and of the Son, and of the Holy Spirit, Amen!”, and lights it. InBurgundy, the father ordered a child to go into a corner of the room to pray to God that the stump “give candy.” Meanwhile, small packets of sweets, candied fruits, and nuts were placed at each end of the log, which the children gathered, believing in good faith that the stump had given them. The sweets were hidden in a hole in the trunk of the log, closed with a cork, or under the log. The winemaker who could not afford to offer sweets put prunes and chestnuts instead.[a] InBerry, the combined strength of several men was needed to bring and set up thecosse de Nau, as it was usually a huge tree trunk intended to feed the fireplace during the three days of the Christmas festivities. Thecosse de Nau had to, if possible, come from an oak free of any pruning and cut down at midnight.[11] InNormandy: “At the moment when it is lit, the little children go to pray in a corner of the house so that, they are told, the stump will give them presents; and while they pray, packets of spices, sugared almonds, and candied fruits are placed at each end of this stump!”[11]
This enormous stump was called by a thousand[citation needed] different names depending on the regions and dialects: its common name wastréfeu,tréfouet from Latintres foci, “three fires,” since it was to burn for three days. The cake in the shape of a Yule log was still sometimes called “coquille” or little log, in dialect, thecogneù, at the beginning of the 20th century. InNormandy,souque orchuquet. It is calledtronche inBresse. InBurgundy,suche orgobe of Christmas. InBerry, it is called “cosse de Nau”;cosse meaning “stump,” andNau meaning “Christmas”,[11] inBretonkef nedeleck, in theVosgesgalenche de Noë; and alsoCoque de Noël (Champagne),Choque inPicard). InArgonne,Lorraine,hoche,oche,hoque,toc,mouchon (Angoumois) depending on the village. InProvençal the fire log was calledchalendon orcalegneaou,cacha fuec,cacha fuòc,calendau, and other names depending on the region,Soc de Nadal (inLanguedoc), traditionally wood from a fruit tree. InLimousin,Còssa de Nadau,Sucha de Nadau,Tison de Nadau.[12] It is also calledbocque in theArdennes,cachefioc inRoussillon, andcapsau inAquitaine.[13]
In Catalonia, there is the tradition of theTió de Nadal.
The old name of the cake seems rather derived from the wordcognée (axe) than from the wordbûche (log), although this etymology is not entirely certain. In Belgium, on Christmas night, mothers place on the bedside table of their children a cake calledcougnou orcoignole. It is an oblong pastry, hollowed in its upper and middle part, meant to hold a small plaster or sugar Baby Jesus. In some parts ofLorraine, similar cakes are calledcognés. Finally, almost every province of France has its own Christmas cakes, named in different and sometimes unusual ways. These “Christmas cakes” were of a different kind.[14]
The invention of the Yule log dates back to the 19th century, although no one really knows who originated it, as the many sources contradict one another. Some mention its creation around 1834 by an apprentice pastry chef in Saint-Germain-des-Prés. Others believe that the Yule log was born in Lyon in the 1860s in the kitchen of chocolatier Félix Bonnat. Another theory leads toPierre Lacam, former ice-cream maker to PrinceCharles III of Monaco, who is said to have created it in 1898.[15]
In any case, the Yule log as a pastry only began to gain popularity after theLiberation, in the years 1945–1950.[16]
The Yule log, at its base, was asponge cake, spread withbuttercream flavored with coffee, chocolate,Grand Marnier (etc.), then rolled up to give it the shape of a log,[9] and then covered with a thin layer of buttercream using a piping bag fitted with a “railroad track” tip.
However, nowadays, there are more so-called “fantasy” Yule logs, which are no longer rolled, but made in molds, and filled not with buttercream but with fruit mousses, mascarpone creams,mousseline creams, jelly, crémeux, and many different types of biscuits.
The traditional Yule log, frozen or not, is generally decorated with various attributes (Santa Claus, axe, saw, mushrooms,elfs, etc.) made of sugar or plastic. However, top pastry chefs have mostly ended this era by decorating them simply, in order to turn them into refined entremets.[17]
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