Bûche de Noël

By eating pastry at Copenhagens famous Conditori La Glace, customers discover new flavours and experiences from around the world. Chef Andreas Overgaard's Bûche de Noël is an example of a dessert that makes you want to travel, combining marzipan, roasted hazelnut, Grand Marnier and orange zest.


Created by
  • Andreas Overgaard - Pastry Chef at Conditori La Glace, Copenhagen, Denmark

Fragile base

ingredients preparation
  • 250g
  • 250g
    caster sugar

Mix together.

  • 125g
    whole milk


  • 32g
    all-purpose flour

Mix in.

  • 375g
    egg white
  • 125g

Whip together, gently fold into previous mixture and pour into a 40 x 60-cm frame. 

  • Q.S.

Strew on top and bake at 170°C for 25 minutes.

Orange ganache

ingredients preparation
  • 330g
    35% cream

Bring to a boil.

  • 150g
  • 1piece(s)
    orange zest
  • 30g
    Grand Marnier

Mix into boiling cream and leave to cool in refrigerator overnight.

Hazelnut butter cream

ingredients preparation
  • 100g
  • 100g

Melt together.

  • 300g

Add and whip up.

Finishing and assembly

Spread out the hazelnut butter cream on the fragile base, and pipe a strip of orange ganache on one side of it, spanning the entire length of the fragile base. Then gently roll up the fragile base, starting at the side with the orange ganache strip to keep it in the middle. Freeze the cake for four hours, cut it into three equal pieces and cover all sides of the pieces with the remaining hazelnut butter cream. Use a spatula to create a wood grain motif in the hazelnut butter cream and cut the ends of the three cakes. Then decorate them with holly leaves, amarena cherries and little bits of gold leaf.

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