Since today is Winter Solstice, what could be better as today’s Advent Calendar treat than Bûche de Noël?

This well-known French pastry finds its origins in the ancient Celtic tradition of the Yule Log.

The burning of the Yule Log was among the numerous fire traditions observed at Winter Solstice. The Celts believed that the Sun was reborn at Winter Solstice and they lit a large log of Oak or Ash to offer their thanks to the Sun for returning to the Earth. The burned remains of the Yule Log were thought to guard a home against fire and lightning and the ashes were sprinkled on the surrounding fields to ensure good luck for the coming year’s harvest. The largest remaining part of the log was kept safe to kindle next year’s fire.

During the Middle Ages the logs and the ceremony of the burning log became more festive and detailed. The logs themselves would be decorated with ribbons and greenery, then the youngest and the oldest member of each family would carry the log to the hearth and set it in flames to burn for the whole night. Over time, people burnt smaller logs and finally the tradition evolved to become a delicious dessert that symbolized the Yule Logs of the past and was served to guests as a treasured part of holiday celebrations.

A famous legend behind the Bûche de Noël is that Napoleon Bonaparte issued a proclamation that houses in Paris had to keep their chimneys closed during the winter because of the cool air that caused medical problems (this seems silly to me, how would they keep warm, but whatever). Prohibited from using their fireplaces to burn the traditional Yule Log, ingenious Parisian bakers invented this dessert as a symbolic substitution around which the family could gather for story-telling and other holiday happiness.

Whether the legend is true or not, it certainly is true that the Bûche de Noël has become a holiday staple loved the world over. Even more than its cousin the Gingerbread House, which is more for show than for eating, pastry chefs and home bakers alike devote much attention to creating the most beautiful, most delicious Bûche de Noël as a centerpiece for holiday celebrations.

The Bûche de Noël has also become something of an art form, with pastry chefs riffing on the traditional log to create masterpieces of cake and frosting.

Traditionally a log-shaped dessert made from chocolate-frosted Génoise cake filled with chocolate buttercream, the modern bûche now encompasses everything from expensive designer offerings with rich mousse fillings and coated in a luxurious ganache, to ice-cream cake variations, or elegant, single-serving mini-bûches. Paris patisseries compete annually to feature the most fashionable, creative, and chic buches, often commissioning famous designers and visual artists to create limited edition cakes that can sell for as much as 150 euros.

This comes from Dennis Cooper’s 3rd Annual Bûche de Noël Pageant. He found some great examples of French designer versions. Here are a few of my favorites:

Fauchon

Christian Lacroix for Lenôtre

Dalloyau

Michalak for Hôtel Plaza Athénée

Olivier Bajard

And last but not least, Alexis Mabille for, whom else, Angelina.