Buche de Noel – Two Ways

image of Buche de Noel - Two Ways

I’ll be honest, I almost didn’t make this month’s cake for the Cake Slice group.  Between craziness at work (plus everyone getting ready to leave for holiday vacation), monthly staff meeting, doctor appointments AND being informed that our Christmas celebration was going to be early (this past Sunday) due to family members traveling on Christmas day, well…. the cake just about got ditched. I guess a complicated, time-consuming recipe really isn’t the best choice to schedule for a week before Christmas.

But I really wanted to make it, so I decided to set aside the Saturday before and bring the cake for our Christmas dessert.

Contrary to what many people say, I found this cake to be pretty easy to make.  Time-consuming, definitely.  But hard?  Not so much.  As long as you give yourself plenty of time to make all of the components at your leisure, you can make this cake, with all of its accoutrements, without stress.  Many of the components can even be made days in advance

I’m not going to give you the recipe this time, because really, you should just go buy this book.  It’s worth it!  And it’s a really long recipe, not to mention that all the extras (meringue mushrooms, chocolate leaves, praline paste, etc.) have their own separate recipes.

Instead, I’m just going to share my learnings with you.  Then, when you go to make one, you’ll breeze right through it.  And you *should* make one.  It’s fun!  It’s festive!  And it just tastes darn good.  Everyone at our Christmas dinner was very impressed with these cakes and all agreed that it was just as delicious as beautiful.

Fancy Scrambled Eggs w/Garlic & Herb Cheese

Fancy Scrambled Eggs w/Garlic & Herb Cheese


  • 5 large eggs
  • Kosher salt
  • Freshly ground black or white pepper
  • 1 green onion, minced
  • 2 1/4 ounces Laughing Cow Herb & Garlic cheese (3 wedges)
  • Cooking spray – I prefer butter flavored for this, but regular will work just fine.
  • 2 Thomas’ Light Multi-Grain English muffins


  1. Briskly whisk the eggs together in a small bowl until frothy, season with salt and pepper and set aside.
  2. Pinch the cheese wedges into crumbled bits with your fingers so you are ready when it’s time to put them into the eggs. Lick all the gooey cheese off your fingers.
  3. Heat a non-stick pan to medium heat and coat liberally with cooking spray.
  4. Start your English muffins toasting.
  5. Pour in eggs and immediately add the crumbled cheese bits and minced green onions.
  6. Stir gently but continuously until eggs are cooked but still a little bit soft and wet. Remove pan from heat, but leave eggs in pan – they will continue to cook just a little from residual heat.
  7. Meanwhile, if desired, lightly butter your toasted English muffins. Place two muffin-halves on each plate. Mound half of the eggs on one muffin half and top with the other half. Repeat for the second plate.
  8. Serve immediately.

I couldn’t decide how I wanted to decorate this buche de noel, and the cake makes one very long roll.  So I just cut it in half and did it both ways.  It was fun to try to make it look as professional as possible (obviously I have a long ways to go, but it was fun anyway).

So, take it from me – next time you want to wow your in-laws, put together a buche de noel.  They’ll think you’re ahh-mazing!


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