This season’s first bûche had to be spectacular—and it certainly became a labor of love! Despite a few mishaps along the way, I learned that with a clear vision and a bit of creative decorating, anything is possible. No one will ever know what happened behind the scenes!
This showstopper features:
A delicate almond macaron base
A creamy white chocolate mousse
A hidden insert of hazelnut cream, strawberry-cassis mousse, and red velvet cake
A stunning tri-color mirror glaze topped with dried rose petals
I was inspired by a gorgeous cake book gifted to me last year, which led me to experiment with this elegant mirror glaze finish.
My top tips for success:
Plan ahead: this is a two-day project with several chilling stages. Don’t rush it.
Gelatin alternative: I used agar agar instead of gelatin for the mousse with great results.
Specialty ingredients: you may need to order a few items like glucose syrup (essential for the glaze), baker’s white chocolate, and a yule log mold.
Glaze secret: the magic happens with temperature contrast. Pour slightly warm glaze over a well-chilled or frozen mousse for a perfect set.
I will proceed with the recipes for the dacquoise macaron layer and the mousse below, for the filling (strawberry mousse, hazelnut cream, red velvet - I had these in the freezer from previous cakes), you can simply put layers of raspberry, or strawberry filling, sliced fruit, jam, or butter cookies or ladyfingers.
Here's the recipe for the macaron layer :
Instructions :
Preheat oven to 350°F (180°C). Line a long rectangular pan (approx. 3"x11") with parchment.
Beat egg whites to soft peaks. Gradually add granulated sugar until stiff peaks form.
Gently fold in almond flour, followed by sifted confectioners’ sugar and cornstarch.
Spread batter evenly in the pan. Bake for 10–15 minutes until lightly golden. Cool completely (preferably overnight).
For the white chocolate mousse :
Warm milk, then dissolve gelatin in it. Pour over white chocolate; stir until smooth. Let cool to room temperature.
Whip cream to stiff peaks. Fold cooled white chocolate mixture into cream in three additions.
Cover and refrigerate overnight.
Assembly :
The next day, spoon the white chocolate mousse into the mold, making sure you have a good base (at least 3/4 inch) and add a 1/2" layer along the sides. If you have an insert, place it in the middle, or add a layer of cookies, ladyfingers, fruit jam, raspberries). Finish with a layer of mousse, and even out with a flat cover.Take the macaron cake layer and cut it to fit perfectly on top of the mousse. Press down slightly and refrigerate overnight.
The next day, loosen the sides of the mold with a knife, place a plate over the mold and flip. Squeeze the mold to loosen the mousse.
Mirror glaze :
Instructions :
In a pan, soften gelatin in simple syrup, then gently heat with sugar, glucose, and condensed milk until dissolved.
Pour over white chocolate; blend with a plunge mixer until perfectly smooth. Divide and color as desired (I made 3 batches of color - pink, purple and white).
Cool overnight. Before using, warm gently in microwave (about 30 seconds) until fluid but not hot (approx. 86°F/30°C).
For the final assembly :
Warm the glaze about 30-40 seconds in the microwave (to about 30° C) and stir until smooth.
Place the chilled bûche onto a wire rack set over a tray.
Pour glaze in alternating colored stripes over the cold log.
Smooth the bottom edges with a knife. Decorate with rose petals, macarons, fruit, or festive sprinkles.
Happy baking and mostly happy holidays! May your season be as sweet and joyful as this decadent bûche.
Some useful links for baking equipment or similar objects in photos :
Plastic yule log mold and insert
Silicone mold with bark texture
Silicone mold caterpillar ribbed