Worth queuing for !

This will be my last post … about Christmas dinner !

If you remember the recap of our menu, you’ll know that dessert was a traditional ‘Bûche de Noël’. It’s very popular in Belgium and France, and I’ve never had a Christmas meal without the traditional ‘bûche’ as dessert.

The log in its typical box.

Like most European traditions, the log-shaped cake is a relic of a pagan tradition. The original ‘bûche’ wasn’t meant to be eaten; in fact it wasn’t even edible! Before sun dawn a sizeable log of up to two or three metres (depending on the size of your fire place) was cut out of the trunk of a fruit tree. Wine, honey and later, when Christianity had reached Europe, holy water were poured over the log. On Christmas Eve or Day the log was burned. The ashes were said to contain special powers and virtues. In spring these ashes were scattered on the fields, where they were supposed to increase next year’s harvest.

Coal burners and central heating meant the end of the real ‘bûche’, but people are inventive and good traditions never die. And therefore, the old wooden log was replaced by a succulent airy cake covered in butter or Chantilly cream. In the sixties and seventies the logs were half cylinder shaped airy cakes made with flower, fresh eggs, butter and sugar. They were decorated with cream shaped to imitate the rough surface of a real log. On it, miniature figurines made of sugar and later plastic depicted a wintery landscape. Often there would be a tiny plastic Christmas crib, a snowman made of egg meringue and little chocolate stars … items that we kids would fight over. Who would get the piece with the crib or the snowman? Later, when Santa Claus had found his way to Europe, a little plastic Santa of reindeer would be adorning the log.

But the bûche has once again evolved with its time. Heavy butter cream has made room for fruitier, bavarois-like textures. The plastic men have gone and all decorative items are made of edible ingredients, such as ‘speculoos’, ‘marzipan’, ‘macarrons’ and ‘meringue’. The latest ‘patisserie’ trends have taken over the traditional ‘bûche’.

Last Thursday, when I did my Christmas dinner shopping, I queued for more than half an hour at our local bakery to get a Christmas Log – Tiramisu style. Here it is. But it was well worthwhile queuing for as it was absolutely delicious!!

The Tiramisu-style 'Bûche' - the photo doesn't do it justice.

Care for a piece? Then jump on the first train or plane and I will be happy to share with you what is left!

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