Comments on: caramel-pecan bûche de noël

By: tara

tara — Wed, 23 Dec 2009 15:27:56 +0000

Wowza. That sounds amazing and looks absolutely decadent. And it even has bourbon in it. Perfect.

By: Jesse

Jesse — Tue, 23 Dec 2008 21:50:05 +0000

Ha ha! I agree with you on wholeheartedly enjoying the Christmas festivities. I was raised Jewish, but my Catholic mother couldn’t give up the celebratory parts of the holidays… the christmas tree, the easter baskets. I’ve even made a few Buche de Noels for my Jewish family. Yours sounds divine!

By: radish

radish — Tue, 23 Dec 2008 15:55:58 +0000

Kristin, my great aunt’s is actually even better than this. I think the trick is to make it not overly sweet – which this recipe succeeds in, so long as you keep the frosting to not too thick a level.
Maggie – thank you, my thoughts exactly.
DD – definitely give it a try, but just be aware that it does take half a day :-)
Signe – aren’t those the best ingredients ever?

By: Signe

Signe — Tue, 23 Dec 2008 11:47:00 +0000

Someone asked me the other day how to make a bouche de noel, and I was flummoxed by the question – your recipe sounds fantastic, will have to try it. Can’t go wrong with pecans, bourbon, caramel and chocolate ;-)

By: DD

DD — Mon, 22 Dec 2008 19:47:27 +0000

This is one of those desserts that terrifies me to make for some reason! Your notes are helpful and I just might sack up and do it. The reward looks deliciously divine.

By: maggie

maggie — Sun, 21 Dec 2008 21:17:46 +0000

How gorgeous. I’m really impressed.
I also think its totally valid to celebrate every way we can in these dark days of winter!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Sat, 20 Dec 2008 22:34:50 +0000

You know, I usually see a buche de noel recipe and think it would be beautiful, but not all that delicious. This, however, sounds incredible (and looks beautiful too!).