Buche de Noel

[lookout]

Going to make a traditional chestnut one following a Raymond Blanc recipe but wondered if I could make it the day before? Do you think it would still be ok the next day?

What does RB's recipe involve, is it just a Genoese sponge with icing? If so, it will be absolutely fine for a couple of days. I don't know his specific recipe though.

I can't find it online otherwise I'd link. It's a swiss roll style Genoese with a creme de beurre filling (you know, with the egg yolks, butter and sugar) and marrons glaces filling and topping. What do you think? It's the crème de beurre I'm most worried about I guess...

Ah, I see your dilemma. I think that's what I call French meringue buttercream. I think you would need to refrigerate but should be ok the next day. I did Swiss meringue buttercream on my wedding cake and that sort of frosting definitely keeps well in the fridge.

I'm not sure it's a meringue one exactly because there aren't any egg whites in it, but it uses the yolks and adds a warm sugar syrup to them. Do you think it would be best to fill and roll the cake but ice it on the day? Or just do the whole thing the day before? I can't make a whole buche on Christmas Day, I'd be the whole day in the kitchen!

I would do it the day before and refrigerate. But I haven't done an egg yolk version of buttercream so don't hold me to it! I don't want to ruin your Christmas Day feast!

Could you do a practice run?

I could do a practice but I always think that spoils it somewhat, cos then you already know what it's gonna be like. I think I'm gonna just go for it, cake, fill and roll the day before then decorate on the day. Thanks for your help