"The tradition originated with the medieval European custom of burning a massive hardwood log in the hearth during holidays from Christmas Eve through Twelfth Night."
"In the late 19th century, French pastry chefs reimagined the disappearing yule log as an elegant cake, filled with chocolate or coffee-flavored buttercream."
"Most French families, including his own in the region of Brittany, order their buche from their local patisserie, explained chef Clement Le Deore."
"Le Deore has created a new, simplified recipe, using a silicone mold that's filled with rich chocolate mousse and a layer of Nutella crunch, easier for home cooks."
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