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Ingredients:
For the cake:
1 big table spoon of potato starch
1 table spoon of flower
3 table spoons of sugar
2 eggs
After those massive fireplaces disappeared that tradition was replaced by serving it as a desert which is normally made out of butter cream but more recently was also made of ice cream. Whatever the flavor though it is always decorated with sugary Christmas decorations or plastic ones (little Santas, axes,[link widoczny dla zalogowanych], mushrooms and elves)
In France Christmas dinner, called “Le Réveillon de Noël” (the name comes from the word “réveil” meaning waking because it involves staying awake past midnight) is by far the most important dinner of the year. It is the one occasion to gather the entire family together and is very much geared toward the kids of course. It’s a magical, glittering celebration where everyone goes all out with the preparations. Everyone gets dressed up and the table is the particular center of attention. Food is always luxurious and exceptional. Only the best will do for Christmas!
Here’s a traditional recipe for a La bûche de Noel (Yule Log) with a fair warning: this is not for beginners!
There’s a tradition that came from Provence and is now in the South of France called “les Treize desserts” (the 13 deserts) that calls for 13 deserts being served at the end of a Christmas meal to represent Jesus and the 12 apostles. Thirteen deserts is a lot so everything counts! Fresh fruits, dry fruits, marzipan fruits, petits fours, nuts, chocolates, etc… never mind the fact that no one can eat them all,[link widoczny dla zalogowanych]!!!!
Prepare your cream by beating the eggs and sugar in a pan on slow heat. When your mix is ready (it will rise a bit),[link widoczny dla zalogowanych], let it cool a bit and add the butter (it has to be a tad warm). Mix it up fast. Place in the fridge to cool down.
But of course in France every celebration is about food so, not to be outdone, the French do it all over again 7 days later for New Year’s Eve,[link widoczny dla zalogowanych]! The New Year’s Eve Réveillon is less family oriented, more adult focused but is still a fabulous dinner where all of the best delicacies are highlighted and both meals are usually served with Champagne (or possibly a mix of appropriate wines for the dishes being served) which is the classic hallmark of celebrations.
The traditional Christmas desert is “La bûche de Noel” which is a specific type of cake (or ice cream cake), usually a Genoise. This desert goes to celebrate the winter solstice. For many centuries folks would burn a huge log in the fireplaces. That log was meant to burn very slowly and meant to last for the 12 days of the cycle through New Year’s eve. They use to pick a fruit tree trunk to bring good luck to the upcoming harvest. The log was blessed before being lit and in some regions they poured wine on it to bring good luck to the grape harvest for that year’s wine or salt to ward off witches… the ashes were then preserved the whole year to protect the house from being struck by lightning.
Prepare your cake by mixing your egg yolks and sugar until it becomes completely white. Add the flower and starch by “raining” them on the bowl (in other words in tiny quantities and without stopping the mixing process). If need be add a table spoon of milk.
3 steps: prepare the cake then prepare the cream. Assemble the two.
For 6 people approx.
Prep: 30 minutes
Cooking time: 10 minutes
Joyeux Noël!
You can add any flavor or color (for example 3 table spoons of cocoa for a chocolate flavored log, or even 3 or 4 table spoons of Grad Marnier or other flavored liqueur) and then spread it on the rolled up cake using a fork to draw the lines in the log.
 
The appetizer is where variations can take place but most of the times a “plateau de fruits de mer” (aka a seashell platter including oysters, clams, sea snails, crab legs,[link widoczny dla zalogowanych], sea urchin etc, all raw of course…) as well as smoked salmon and the classic foie gras (goose or duck “pate”) are served, followed by the traditional Christmas turkey with chestnuts (many folks that less enthusiastic about turkey replace it with goose or chapon – a neutered coq- which they argue is a lot more tender. The Chapon is actually the best kept secret ever!
For the cream:
1 whole egg
3 table spoons of sugar
A stick of butter or 2
Butter up a flat mold and place a paper on it. Pour your mix on it and cook for 10 minutes in a 380 degree oven.
When ready dump it on a wet clean rag. Take off the mold and roll up the cake.
Beat your egg white and incorporate them by folding them in.
The traditional Réveillon usually looks like something along those lines: