European Stars And Stripes (Newspaper) - December 15, 1988, Darmstadt, Hesse                                By Sharon Hudgins those realistic looking logs you see in the windows of French pastry shops every december Are not meant for the woodpile. Known As Buenos de Noel Christmas logs or Yule log these Lisly desserts have for Many people replaced the  Yule log that once was burned on Christmas eve. Today when Mil everyone has a fireplace in he House the Buchtr de Noel has become the modern substitute or n real log a Symbol of both ancient  and Christian rites associated with the Winter solstice and the Christmas season. In ,  of the Peoples living in Europe developed rituals involving the burning of a special lug on or near i he longest night of the year. The burning log was supposed it symbolize find Hin air the annual return of the Sun Afler the Winier to Slite. The log was swirl in have magic Powers the ability  off evil spirits to make crops grow to prevent illnesses Etc. Some people believed i  everyone who helped drag he huge log in re the Hutu. Would be protected from witchcraft for the entire year. If the fire did not Burn brightly it meant that a girl with unwashed hands had  i in Ian Sorn limes Ilic figure Ofa Man Wasir i non theolog before burning perhaps As n Symbol ill human sacrifice. Later As Pagan c us Lorns were incorporated Inlo Christian i mrs Hie magic log became the Yule ing a Syllm of the Light of redemption  Sirilo ii in Ali by the birth r f Christ. In Many areas ihi1 "1 1 magic and the new beliefs combined to pro Duli the rituals still practice in parts of Irupe Lorly in Southern t . Especially in Rural areas the burning r f n sed in log is an important Christmas tradition. On Christmas the in Provence for example families solemnly Lake the Yule logs into their houses in some places the log is carried around the  room three limes while .1 Carol is Sung. Prayers a vol asking thai the House be blessed the women Bear children the animals multiply the or protect the House from lightning in other areas it is mixed with fodder to make the cows calve or thrown into the soil to keep the crops healthy. Some people put the ashes from the Yule log into i hair Wells to keep lilt.1 water pure. Others believe Ghitl it person Tir animal touched with h piece of the charcoal will be protected against diseases. Even of your Home run l equipped Willi .1 fireplace you can still Dunlin be the Ira Dilion of having a Chris Lens log is the French do by no Kirg your ten edible Bych of Noel mailers of pastry and dessert making the French have developed several variations of this Lasly Christmas specially. And although you can finl Buches de null Inal Nissl every pastry shop in. French speaking parts of Europe it s soil Lauri to make your own Yule log dessert at Home. There Are two Basic kinds. One Type is nude from a Flat cake filled Anil rolled up like a Jelly Roll. Frosted Wilh chocolate icing to simulate Brown tree bar the cake is also decorated with mushrooms made from Marzipan or meringue with fresh or Candy Green leaves and Wilh confectioners sugar  a no bake version consists of a cylindrical log made from a nougat ice Cream or mousse like concoct Ion Frost Ert with a layer of bark made from whipped Brearn of chocolate mousse. In both versions the Buch de Noel closely resembles a real ing. It is placed on a serving planer and decorated for the Christmas season. The following two recipes Are for traditional French Buch code noe1, which Are customarily eaten on  the first is a classic baked Yule log filled with Apricot Jam and chocolate buttercream covered with chocolate buttercream Bank and decorated with Marzipan  the second recipe for Buche Aux matrons produce a no bake Yule log Wilh a chocolate Chestnut Center and Snow covered bark made of whipped Cream. Decorated Wilh shaved chocolate grated almonds or candied fruits Buche a mar runs is a Rich elegant dessert for that special Christmas eve dinner Joyeux Noel Boche de Noel French Yutuc log 1 cup confectioners sugar 2 Teaspoons Vanilla extract 1 cup flour 1 Teaspoon baking in wafer 14 Teaspoon Salt i cup Apricot Jam i Tablespoon Kirsch i or Almond liqueur chocolate  recipe below Garnish.4 ounces Marzipan. 1 Teaspoon Almond Lizik lir optional grated Nutmeg confectioners sugar preheat oven in 400 f. Buller .1 10-by-1s Inch july Coll pan Witiw the Bottom of it with Parchment paper or Wax paper butter the Tup of the paper and dust the surface Wilh flour separate the eggs. In a Large bowl beat the Yolks with the confectioners sugar until the. Mixture Light coloured and very creamy. Sir in the Vanilla extract. Sift the flour baking powder and Salt together then sir them gently into the egg Yolk mixture. In another bowl beat the egg Whites until they Are stiff but not dry. Stir one fourth of the beaten egg Whites into the Yolk mixture to lighten it then gently fold the remaining egg Whites into the Yolk mixture. Spread the Batter evenly in the prepared pan. Bake Al preheated 37sf f for about 1 2 menu Les just until the cake is Light Golden Brown. Lay a clean Kitchen Towel Flat on the counter and my .1 Tablespoons of confeclioncrs1 sugar Over the Lowel As soon As the cake comes but of the oven. Invert ii onto the Towel. Peel off he Parchment paper. While the cake is still very hoi Start Wilh the Jong Edge of the cake and tightly but gently Roll up the cake and Towel together Jelly Roll fashion. Then let the cake Cool completely on a wire rack. Meanwhile make the Choc tale buttercream recipe below. Mix together the up Rcpt  and Kirsch or Almond liqueur Sel aside carefully unroll the cooled cake and remove tire Towel. Trim a Quarter Inch off nil four sides of the cake. Spread the Apricot Jam evenly Over the inner surface of the cake. Cover the Jam with half of he chocolate Bulle Cream. Don t worry if the buttercream mixes Wilh the Jam As you spread in Fie Roll the cake like a filled Jelly Roll and set it on a Platter seam Side Down. Cut a Small slice. Diagonally off each end. Set these trimmings aside. Use most of the remain los Tiller Cream to Frost he top and Long sides of the Yule log. Take he trimmings from the ends of the tog and make two Small branches or Knols out of them and Slick them onto the frosted cake. Cover these with the remaining Buller Cream. Use a rubber Spatula to make lines in the frosting to simulate tree bark -.  i chill the Buche do noiilfor.1t least four hours preferably overnight. Garnish with Marzipan. Mushrooms Antt confectioners sugar just before serving see below. To serve Cut the Buche crosswise Inlo Inch thick slices. Serve 12 people.   / Garnish form Small mushrooms by hand out. Of the Marzipan kneaded Wilh Almond liqueur if desired. Stick them into the buttercream on the cake and Sprinkle freshly granted Nutmeg lightly Over the lop of each mushroom sift confectioners sugar Over the top of the log to simulate Snow. Note after the Yule lug is frosted with chocolate Butler Roan it can also be decorated with candied cherries Holly leaves made from Green Linwod Marzipan Springs of non toxic live greenery Etc chocolate buttercream z cups confectioners sugar sifted 2 Slicks 1 cup butter at room temperature 1 ounce semisweet chocolate w cup unsweetened Cocoa powder 2 Tablespoons Islan Coffee powder 1 to Ible Poon hot water it Teaspoon sail  3 Tablespoons Brandy rum Almond or Coffee liqueur. 2 Teaspoons Vanilla in a medium sized bowl beat the confectioners sugar and butter until the mixture is smooth. In a Small heavy Saucepan Combine the chocolate with the unsweetened Cocoa powder instant co fee hoi water and Salver Low heat slur constantly until the Ecol collate is melted. Remove from heal and stir in the liquor and Vanilla. Add the chocolate mixture 16 the sugar mixture and beat until All the ingredients Are Well blended. Cover and chill the buttercream for 30 minutes before using it. Makes Aboul 3 cups. Buche Aux matrons no Bate Chestnut vote log 6 ounces semisweet Cho Coltile. 2 Tablespoons milk. 1 clip confectioners sugar 3  Brandy or dark rum 2 Teaspoons vanilla1 a Slicks i unsalted busier room temperature 2 15-ounce cans unsweetened cd Colnul Puree Puree do matrons -. Topping 1 cup heavy Cream. It cup confectioners sugar 1 Tablespoon Almond liqueur optional 1 Teaspoon Vanilla Garnish. 3 Tablespoons grated blanched almonds or " 2 Tablespoons sem Sweel chocolate shavings Cul the Sells Eccl chocolate Ihlo bits and Combine it with the milk in the lop half of a double boiler set Over simmering water. Stir until the Choc Olalo is completely melted. Remove the pan from the stove and Beal into the melted chocolate the confectioners sugar Brandy or rum and Vanilla. Let the mixture Cool to room temperature. In a Large bowl using an electric mixer on Low Speed beat the chocolate mixture and the softened butter until they Are Well combined. Stir in the Chestnut Puree and beat on medium Speed until smooth. Cover and chill for Al least an hour place a piece of heavy aluminium foil 18 inches Long on a Flat surface. Lay an in Inch piece of Wax paper on lop of the aluminium foil. Carefully pour the chilled Chestnut mixture onto Chi Center of the waxed paper form the mixture into the shape of a log about 12 inches Long. Pull up the edges of he foil to help the log hold its shape. Cover the log with  foil and Pinch All the edges together to Seal the foil. Chill the Chestnut log overnight. Carefully Transfer the chilled log to a Large serving Platter. If you Don l have a serving Platter thai is Long enough use a piece of heavy cardboard or a baking Sheet covered with heavy aluminium foil Coyer and refrigerate again while whipping the Cream. In n chilled bowl whip together the Cream. Confectioner sugar Vanilla and optional -. Almond liqueur until stiff peaks form. Working quickly spread the whipped Cream evenly Over the Yule log except on both of the Short ends. Use a rubber spa Lual or a Lark to make lines in the Cream to simulate the texture of show. Covered bark. Trim off each Short end of the log diagonally to make the log look like in has been. Cul with a saw. Sprinkle grated blanched almonds or semisweet chocolate shavings Over the Cream As a Garnish. Cover and chill until serving time serve chilled. Cul the tog crosswise into 1 Inch slices. Serves 12 people.  1986 to rift magi fanf5