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To view our step-by-step photo instructions for making a Bûche de Noël, check out the slideshow above! A French Christmas Menu The Best Store-Bought Bûches de Noël 25 Traditional Christmas ...
The name bûche de Noël originally referred to the Yule log itself, and was transferred to the dessert after that custom had fallen out of popular use. References to it as bûche de Noël or, in English, Yule Log, can be found from at least the Edwardian era (for example, F. Vine, Saleable Shop Goods (1898 and later). [4]
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The Yule log is recorded in the folklore archives of much of England, but particularly in collections covering the West Country and the North Country. [13] For example, in his section regarding "Christmas Observances", J. B. Partridge recorded then-current (1914) Christmas customs in Yorkshire, Britain involving the Yule log as related by "Mrs. Day, Minchinhampton (Gloucestershire), a native ...
In Chile it is called brazo de reina, filled with dulce de leche only, and sprinkled with powdered sugar. It is called arrollado in Costa Rica. In Puerto Rico [ 11 ] and Venezuela it is known as brazo de gitano , but there is a vast array of fillings that include cream, chocolate truffle , dulce de guayaba , dulce de leche manjar blanco , often ...
Confectionery can be mass-produced in a factory. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage "Ambre, muske, frankencense, gallia muscata and confection nere", thus in the sense of "things made or sold by a confectioner".
Simnel cake is a fruitcake associated with Lent and Easter and widely eaten in England, Ireland and countries with patterns of migration from them. It is distinguished by layers of almond paste or marzipan, typically one in the middle and one on top, and a set of eleven balls made of the same paste.
Canestru (Corsican; pl. canestri, [1] from Latin: canistrum, meaning a circular basket) is a Corsican cake generally shaped as a circle, [2] made of brioche dough. The cake is typical of the cuisine of Corsica and originates from the village of Petreto-Bicchisano in Corse-du-Sud.