Making a buche de noel, or yule log, is an arduous process to be sure, but if you’ve the time and the inclination, the potential payoff – a killer dessert and exclamations of awe from family and friends – is huge.
In her article, “Yule Jewel,” Meredith Goad of the Portland Press Herald learns about the “Buche de Noel” or “Yule Log,” a fancy, complicated, yet beautiful and delicious holiday cake. Chef Shanna O’Hea of the Kennebunk Inn walks Goad through the process of creating this divine Christmas treat. The article also includes recipes and instructions if you would like to make your own. If you would rather have one of Chef Shanna’s expertly prepared creations, you can order one from The Kennebunk Inn for your holiday table. Call the Inn at (207) 985-3351 for more information.
Shanna O’Hea owns the Kennebunk Inn and its restaurant, Academe, with her husband Brian. who’s also a chef. She learned how to make buche de noel from her mentor, Michel Boulard, a well-known private French chef in New York City who used to work for the king of Belgium. Every year, Boulard still sends O’Hea a box filled with tiny little meringue birds to place on her cakes. “When I first worked for Michel, which was 11 years ago now, I had never heard of it before,” O’Hea said. “He sort of started a Christmas tradition for us.”
The recipe for Buche de Noel is contained on pages 2 through 5. You can find the links at the bottom of the page.
Article by Meredith Goad of the Portland Press Herald – December 7, 2011
Read the article on Shanna O’Hea’s Yule Logs, or Buche de Noel in the Portland Press Herald.