️ Recette de Bûche de Noël aux fruits rouges – Facile, rapide et inratable pour les Fêtes
❄️ Recette de Bûche de Noël aux fruits rouges – Facile, rapide et inratable pour les Fêtes 🎄✨ is a medium French recipe that serves 8. 350 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 1 hr 2 min | Cook: 9 min | Total: 1 hr 26 min
Cost: $15.00 total, $1.88 per serving
Ingredients
- 4 pieces Egg Whites (room temperature, separated from yolks)
- 1 pinch Salt (to stabilize egg whites)
- 125 g Granulated Sugar (add gradually to egg whites)
- 4 pieces Egg Yolks (room temperature)
- 1 tsp Vanilla Extract (or 1 sachet vanilla sugar)
- 125 g All-Purpose Flour (sifted)
- 2 g Baking Powder (half a sachet)
- 1 tbsp Neutral Oil (for greasing the silicone mat)
- 1 tbsp All-Purpose Flour (for greasing) (light dusting on the mat)
- 350 g Mascarpone Cheese (full‑fat, chilled)
- 30 g Powdered Sugar (for sweetening the cream)
- 300 ml Heavy Cream (cold, 30 cl)
- 60 g Red Fruit Coulis (store‑bought or homemade from berries)
- 150 g Mixed Red Berries (frozen) (thawed, for garnish)
Instructions
Preheat Oven
Preheat the oven to 180°C (or 170°C for fan ovens).
Time: PT10M
Temperature: 180°C
Separate Eggs
Separate 4 egg whites and 4 egg yolks, keeping the whites in a clean, dry bowl. Add a pinch of salt to the whites.
Time: PT2M
Whip Egg Whites
Using the electric hand mixer, beat the egg whites on medium speed until foamy, then gradually add the 125 g sugar while continuing to beat until stiff peaks form.
Time: PT5M
Incorporate Yolks and Vanilla
Add the yolks one at a time to the whipped whites, mixing on low speed after each addition. Finish with 1 tsp vanilla extract.
Time: PT2M
Sift Dry Ingredients
Sift together 125 g all‑purpose flour and 2 g baking powder into a separate bowl.
Time: PT1M
Fold in Flour
Gently fold the sifted flour mixture into the egg batter using a rubber spatula, lifting and turning the batter until just combined.
Time: PT2M
Prepare Baking Surface
Brush the silicone baking mat (40 × 30 cm) with 1 tbsp neutral oil and dust lightly with flour, tapping off excess. Alternatively line a baking sheet with parchment.
Time: PT2M
Spread Batter
Pour the batter onto the prepared mat and spread with the spatula to form an even, rectangular layer.
Time: PT1M
Bake Sponge
Bake in the preheated oven for 8–10 minutes, until the surface is lightly golden and the sponge springs back when touched.
Time: PT9M
Temperature: 180°C
Cool and Roll
Remove the sponge, let it rest 2 minutes, then place a damp kitchen towel on the work surface, lay parchment paper, invert the sponge onto it, and gently roll with the towel to cool. Keep at room temperature, not in the fridge.
Time: PT5M
Prepare Mascarpone Cream
In a clean bowl, combine 350 g mascarpone, 30 g powdered sugar, 300 ml cold heavy cream, and 1 tsp vanilla. Beat with the mixer on high until firm peaks form.
Time: PT5M
Divide Cream
Split the whipped mascarpone cream in half. Reserve one half in the refrigerator.
Time: PT1M
Flavor Half with Coulis
Stir 60 g red‑fruit coulis into the second half of the cream until evenly colored.
Time: PT2M
Brush Sponge with Coulis
Unroll the cooled sponge carefully, then brush the entire surface with a thin layer of the remaining red‑fruit coulis.
Time: PT2M
Spread Flavored Cream
Spread the coulis‑flavored mascarpone cream over the sponge to a thickness of about 0.5 cm, smoothing with an offset spatula.
Time: PT3M
Add Berries
Scatter the thawed mixed red berries evenly over the cream layer.
Time: PT2M
Roll and Chill
Carefully re‑roll the sponge into a tight log, wrap it in the parchment paper, and place it in the refrigerator for 1 hour to set.
Time: PT5M
Unwrap and Position
Remove the chilled roll from the fridge, unwrap, and place it on a serving plate or cake stand.
Time: PT2M
Cover with Plain Cream
Spread the reserved plain mascarpone cream over the outside of the roll, smoothing with a bench scraper or offset spatula for an even coat.
Time: PT4M
Pipe Decorative Borders
Fit a piping bag with a 6B tip, fill with any remaining cream or coulis, and pipe decorative borders along the top and sides of the roll.
Time: PT5M
Final Garnish
Scatter a few extra fresh red berries on top for color and texture.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Granulated Sugar: Caster sugar
- Instead of Vanilla Extract: Vanilla sugar sachet
- Instead of All-Purpose Flour: Cake flour
- Instead of Baking Powder: Self‑rising flour (adjust amount)
- Instead of Neutral Oil: Melted butter
- Instead of Mascarpone Cheese: Cream cheese (will change flavor)
- Instead of Powdered Sugar: Granulated sugar (processed in blender)
- Instead of Heavy Cream: Whipping cream
- Instead of Red Fruit Coulis: Berry jam thinned with water
- Instead of Mixed Red Berries (frozen): Fresh strawberries, raspberries, blackberries
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer
- Silicone Baking Mat (40 × 30 cm)
- Pastry Brush
- Spatula (rubber)
- Fine Mesh Sieve (optional)
- Kitchen Towel
- Parchment Paper (optional)
- Piping Bag with Tip 6B (optional)
- Offset Spatula (optional)
- Serving Plate or Cake Stand
- Timer
Critical Steps — Do Not Skip
- Whipping egg whites to stiff peaks
- Folding flour gently to retain air
- Rolling the sponge while still warm at room temperature
- Beating mascarpone cream to firm peaks without over‑mixing
- Chilling the rolled cake for at least 1 hour before final coating
Chef Tips from the Video
- Use a completely clean, dry bowl for egg whites – even a drop of oil will stop them from stiffening.
- Sift the flour and baking powder together to avoid lumps and ensure even rise.
- For a glossy finish, lightly brush the outside of the roll with a thin glaze of melted white chocolate.
Troubleshooting
Sponge is dry or cracks when rolling.
Do not over‑bake; keep baking time to 8‑10 minutes. Roll the sponge while still warm and slightly moist.
Mascarpone cream is runny.
Make sure the heavy cream is very cold and beat until firm peaks. Chill the bowl and whisk before mixing.
Roll falls apart after chilling.
Wrap the roll tightly in parchment before refrigerating and ensure the cream layer is not too thick.
Storage
Refrigerator: Cover tightly with plastic wrap; keep up to 2 days.
Freezer: Not recommended – the mascarpone cream may separate.
Room temperature: Can sit out for up to 2 hours after removal from fridge.
Make-Ahead Tips
- Bake the sponge a day ahead, wrap in parchment, and store at room temperature.
- Mascarpone cream can be prepared up to 24 hours in advance and kept chilled.
- Assemble the roll no more than 4 hours before serving for optimal texture.
Frequently Asked Questions
What is the cultural significance and history of Bûche aux Fruits Rouges in French dessert tradition?
The bûche, originally a Yule log cake, became a staple of French holiday celebrations. While the classic version is chocolate, fruit‑filled variations like this red‑fruit bûche reflect modern French pâtisserie trends that emphasize fresh, seasonal flavors.
What are the traditional regional variations of bûche in French cuisine?
In Provence, bûches often feature lavender‑infused creams; in the Loire Valley, almond‑based fillings are common; and in Parisian patisseries, you’ll find sophisticated fruit coulis versions such as this red‑fruit bûche.
How is a traditional Bûche aux Fruits Rouges authentically served in French celebrations?
It is typically presented on a decorative platter, dusted with powdered sugar, and accompanied by a glass of chilled champagne or a light dessert wine. The roll is sliced at the table to showcase the colorful berry interior.
What occasions or celebrations is Bûche aux Fruits Rouges traditionally associated with in French culture?
Besides Christmas, the fruit‑filled bûche is popular for New Year’s Eve, birthdays, and spring festivals when fresh berries are in season, offering a lighter alternative to the rich chocolate log.
How does Bûche aux Fruits Rouges fit into the broader French pastry tradition?
It exemplifies the French emphasis on technique (light génoise, airy mascarpone cream) and seasonal ingredients, aligning with the patisserie principle of balancing texture, flavor, and visual appeal.
What are the authentic traditional ingredients for Bûche aux Fruits Rouges versus acceptable substitutes?
Authentic ingredients include a classic génoise sponge, mascarpone cheese, heavy cream, and a fresh red‑berry coulis. Substitutes can be cream cheese for mascarpone or fresh berries instead of frozen, but they will alter the traditional texture and flavor.
What other French desserts pair well with Bûche aux Fruits Rouges?
A light vanilla crème brûlée, fresh fruit tartlets, or a simple madeleine complement the bûche without overwhelming its delicate flavors.
What are the most common mistakes to avoid when making Bûche aux Fruits Rouges at home?
Common errors include over‑baking the sponge, over‑mixing the batter, letting the egg whites contain any yolk, and using warm cream for the mascarpone filling, which can cause it to become runny.
Why does this Bûche aux Fruits Rouges recipe use a quick 8‑10 minute bake for the génoise instead of a longer bake?
A short bake keeps the sponge thin, flexible, and moist, which is essential for rolling without cracking. Longer baking would dry the cake and make it difficult to roll.
Can I make Bûche aux Fruits Rouges ahead of time and how should I store it?
Yes. Bake the sponge and keep it wrapped at room temperature, prepare the mascarpone cream up to 24 hours ahead, and assemble the roll the day of serving. Once assembled, refrigerate the roll for at least one hour before serving.
What does the YouTube channel Cooking by Nissou specialize in?
The YouTube channel Cooking by Nissou focuses on approachable French‑style home baking and desserts, offering clear step‑by‑step tutorials that emphasize technique, seasonal ingredients, and elegant presentation.
How does the YouTube channel Cooking by Nissou's approach to French pastry differ from other French cooking channels?
Cooking by Nissou combines concise, no‑fluff video segments with practical tips for home kitchens, avoiding overly professional equipment while still delivering authentic French pastry results, unlike channels that rely on heavy commercial setups.
Last updated: August 20, 2026
