Delightful Pistachio Buche de Noel: A Holiday Masterpiece

Hello, dear food enthusiasts! As the holiday season approaches, it's time to roll up our sleeves and create something truly special. Today, I'm excited to introduce you to the Pistachio Buche de Noel, a festive dessert that's as beautiful as it is delicious. Inspired by the culinary wonders of Cotta, this dessert is sure to become the centerpiece of your holiday gatherings.


For the Sponge Cake:

- 4 large eggs

- 3/4 cup granulated sugar

- 1 teaspoon vanilla extract

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

For the Pistachio Buttercream:

- 1 cup unsalted butter, softened

- 1 cup powdered sugar

- 1/2 cup shelled pistachios, finely ground

- 1 teaspoon vanilla extract

- 2 tablespoons heavy cream

For the Ganache:

- 1/2 cup heavy cream

- 1 cup semisweet chocolate chips

- 2 tablespoons unsalted butter


- Powdered sugar for dusting

- Extra pistachios for garnish

- Fresh rosemary sprigs for a festive touch (optional)


1. Bake the Sponge Cake:

- Preheat your oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan. Line it with parchment paper, leaving an overhang on the long sides.

- In a mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is pale, thick, and has tripled in volume.

- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.

- Pour the batter into the prepared pan and spread it evenly. Bake for about 12-15 minutes or until the cake is golden and springs back when lightly touched.

2. Make the Pistachio Buttercream:

- Cream together the softened butter and powdered sugar until light and fluffy.

- Add the finely ground pistachios, vanilla extract, and heavy cream. Mix until the buttercream is smooth and well combined.

3. Assemble the Buche de Noel:

- Once the sponge cake has cooled slightly, gently roll it from the short end, using the parchment paper to help. Let it cool completely while moving.

- Carefully unroll the cooled cake and spread a generous layer of the pistachio buttercream evenly over the cake.

- Carefully roll the cake back up without the parchment paper. Place it seam-side down on your serving platter.

4. Prepare the Ganache:

- In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add the semisweet chocolate chips and butter. Stir until smooth and glossy.

5. Decorate and Chill:

- Pour the chocolate ganache over the rolled cake, allowing it to drip down the sides.

- Use a fork or a knife to create a wood-grain pattern on the ganache for a log-like appearance.

- Dust the Buche de Noel with powdered sugar to mimic a dusting of snow.

- Garnish with crushed pistachios and fresh rosemary sprigs for a festive touch, if desired.

6. Chill and Serve:

- Refrigerate the Pistachio Buche de Noel for at least 2 hours or until the ganache is set.

- Slice and serve this holiday masterpiece to the delight of your family and friends.

This Pistachio Buche de Noel combines the nutty richness of pistachios with the velvety sweetness of buttercream and chocolate. It's a showstopper dessert that captures the magic of the holidays. So, gather your loved ones, savor each slice, and create cherished memories this festive season. Enjoy! 🎄✨