Now available at Ganache Pâtisserie is their 2018 collection of Bûches de Noël. These yulelog cakes can be pre-ordered and are also in their showcase everyday. I was invited to a media tasting. Here’a a look at these festive creations.
Bûche Caramel Café Pistache 2018 (6″- $39.95 feeds 6-8 ppl / 12″- $69.95 feeds 12-15 ppl) starts with a foundation of moist chocolate cake smothered in a coffee cocoa nib crunch which supports a smooth espresso milk chocolate mousse and Zephyr Caramel chocolate mousse. A complimentary duo of dark chocolate mousse with cranberries and a pistachio parfait is hidden in the centre.
The entire bûche is sprayed in milk chocolate velvet with a dripping Zephyr Caramel chocolate glaze and is adorned with marbled milk and white chocolate leaves, pistachios, cranberries, cocoa nibs and wood-grained white chocolate bookends.
With a taste of the tropics, Bûche Coco Amande Chocolat 2018 (6″- $39.95 feeds 6-8 ppl / 12″ – $69.95 feeds 12-15 ppl) is comprised of a rich dark chocolate almond mousse studded with caramelized almond pieces surrounding a middle of a light coconut cream, pleasantly tart pineapple curd and toasted coconut sablé with a coconut brownie base.
The bûche is covered in a coconut chocolate glaze with gold stripes, white chocolate bark, caramelized almonds, white and dark chocolate crisp pearls, coconut shavings and dark chocolate curls and bookends.
As always, Ganache has a pair of traditional bûche de noël options available: Bûche au Chocolat and Bûche au Marron Café. Both yulelogs are decorated with meringue mushrooms, fondant snowflakes, and chocolate decor in contrasting colours. Available in an 8” size (feeding 8-10 people) for $46.95 or a 12” size (feeding 12-15 people) for $65.95
Bûche au Chocolat takes a chocolate roulade sponge rolled with a dark chocolate ganache and dark chocolate mousseline filling with sour cherries and is decorated with chocolate buttercream.
Meanwhile, Bûche au Marron Cafétakes a coffee chiffon cake rolled with a Zephyr Caramel coffee ganache, a chestnut mousseline filling, chestnut pieces and is finished with vanilla buttercream.
My favourite was the Bûche Coco Amande Chocolatwhich really surprised me with the tropical flavours of the pineapple. I thought this was a very unique flavour for a yulelog cake. If you bring this to a party, your guests will be pleasantly surprised.
For a more traditional yulelog, I enjoyed the Bûche au Marron Café which had a more classic chestnut flavour.
