Christmas log cake


In France, Belgium, Quebec, Lebanon, and generally in francophone countries, Christmas dinner ends enjoying the Yule Log: This culinary tradition reproduced another rite associated with the celebration of the solstice winter.


For several centuries, it is usual during the Christmas Eve, to burn in the fire a huge log that must be consumed very slowly, the ideal being that it can last for twelve days cycle. Preferably, a fruit tree is chosen to ensure a good harvest for the following year. At startup, the log is blessed with a sprig of box or bay, preserved since Palm Sunday. On combustion, the log is, in some regions, watered wine to ensure a good harvest, or salt to protect against witches. It often keeps the embers in order to preserve the house from lightning.


The disappearance of large hearths terminates the custom logs that were burned, the date of birth of dessert that replaced them is unknown. Some point to the creation of a pastry chef in 1945 but the jelly roll of Christmas is already traditional, at least in the Poitou-Charentes, in France, since the nineteenth century.

Tradition dictates that a Yule log is made on the basis of buttercream, but for several years some prefer it chilled. The main flavors of Christmas log are: vanilla, praline, liqueur Grand Marnier, coffee, chocolate and strawberry. The Yule log, glossy or not, must absolutely be decorated with various attributes (Santa Claus, an ax, saw, mushrooms, pixies etc..) sugar or plastic.

Source: The Free Encyclopedia.