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Chocolate and Pear Buche de Noel

Buche de Noel are one of those cakes that I love. I would have them when I would visit my French side of the family to celebrate Christmas. My family doesn't really celebrate holidays but when I would visit the rest of the family for holidays we would celebrate. Though that wasn't very often. One of the things I remember about that time is my grandmothers cooking. She made this really good Buche and to this day I'm still trying to get her to give me the recipe. She still hasn't though..... So sad.... Anyways I went to Japan a little while ago with a friend of mine and I stayed with them over Christmas, so as a thank you for letting me stay there I made them a Buche. I asked the younger sister of my friend what flavors she liked and she said pear and chocolate. So this cake was very experimental on my part because I wanted the cream to have the pear flavor... Can I just say that for some reason I couldn't find a single recipe to help me do that... I won't give this an exact timing because it's a delicate cake.

Prep: Patience :) It will need to set for at least 2 hours

Bake time: 10 - 12 mins

Genoise Ingredients:

  • 4 eggs
  • 110 g powdered sugar
  • 115 g flour
  • 1 tps cacao powder

Thank you to Cuisimiam for letting me use your Genoise recipe.

Cream Ingredients:

  •  2 pear
  • 75g butter
  •  150 g cream
  • 450 g white chocolate
  • 1/2 tsp Vanilla
  • 15 g cacao powder

Genoise Method

Preheat your oven to 180 C and prepare your genoise pan (If it's not nonstick, then add baking paper or something that will make it not stick.)

Seperate the egg whites from the yolks, being very careful not to get any yolk in the whites.

In the bowl with the yolks add the powdered sugar and beat until it becomes a pale yellow/cream color. 

Using a stand mixer whip the egg whites into firm peaks. ( You should be able to flip it over your head without having them fall on you, hahahaha.)

In a third bowl sift and mix the flour and cacao.

Slowly fold the egg whites into the yolk mixture, doesn't matter if there are still some whites not fully incorporated. You don't want to remove to much air.

Add the flour mixture and fold it gently into the batter.

Pour it into the pan, making sure it's even all around and place into the oven for 10 to 12 minutes. The genoise should be lightly golden, should bounce back into shape and not stick to your fingers when touched.

Once its done, make sure to take it out of the pan. Dust a cloth with powdered sugar and flip the genoise on to it. Then take a damp cloth and place it on top so that the genoise doesn't dry out. Then roll it into its shape gently so that it remembers that shape. Set it to cool.

Cream Method

Peel and cut the pears into thin slices, in a bowl of water place one of the pears.

In a pan heat the butter, once it starts to brown add the other pear. Cook it until it becomes soft enough to break apart easily, be carefully not to burn them.

Remove from heat, put the pears and juices into a bowl and break the slices into very small pieces. Let it cool.

In another bowl prepare the white chocolate ganache; place the chocolate into the bowl. Heat the cream up and pour it on top of the chocolate making sure its all covered, let it set for 5 minutes before whisking gently. If it's not fully melted, microwave it for 30 seconds.

Let it set to room temperature.

Using a stand mixer whip the ganache on high until it reachs soft peaks. Add the vanilla and cacao. Then little at a time add the pear mixture until it reachs a nice flavor and consistency. BE patient!


Unroll the genoise. Brush on any remaining pear mixture.

Using an offset spatula spread the cream (Don't forget to leave some for the outside) leaving 1 cm around the edges without any.

Add the pear slices on top of the cream.

Roll the Buche up making sure it's nice and tight but be gentle.

Add the rest of the cream to the outside and style it or make a more liquid ganache to pour over the Buche.

Let it rest in the fridge for 2 hours at least.

 Enjoy :)