"I would love to know which ancient Christmas wizard took a puff of Chronic and invented the bûche de Noël, the iconic dessert log that likely originated in medieval France and exploded in popularity in Europe during the Victorian era, which also tracks (that's when folks were creative hobby-maxxing with seances and hair jewelry). Next to a lamb-shaped, coconut flake Easter cake, I can't think of a holiday dessert that creates such a symphony of texture and flavor;"
"A jelly roll pan or half baking sheet I suggest starting off by prepping the pan for your cake, which is arguably the heart of the bûche and becomes the scaffolding of its iconic rolled appearance, by lining a jelly roll pan or lipped half baking sheet with parchment paper. Take your pick from two Eater-tested choices: a durable Nordic Ware jelly roll pan, or a vibrant half-sheet pan from Great Jones."
The bûche de Noël originated in medieval France and became widely popular across Europe during the Victorian era. The dessert combines rich buttercream, fluffy sponge cake, silky ganache, and decorative charm to create a centerpiece-worthy holiday log. Making the bûche requires basic bakeware and tools such as a stand or handheld mixer, jelly roll pan or half-sheet, parchment paper, piping bags, and bowls for prepping ingredients. Recommended mixers include KitchenAid's classic stand mixer for power and durability and Cuisinart's handheld for modest budgets. A lined jelly roll or lipped half baking sheet provides the scaffold for the cake's rolled appearance. Organized mise en place and a variety of mixing bowls streamline the process.
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