Gingerbread Buche de Noel Recipe

Name: Gingerbread Buche de Noel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup/120 grams pecan halves or pieces; ⅓ cup/70 grams granulated sugar; 4 tablespoons/60 grams unsalted butter, melted and cooled, more for buttering parchment; 3/4 cup/100 grams all-purpose flour; 1/4 cup/30 grams cornstarch, sifted; 3/4 teaspoon/4 grams ground cinnamon; 3/4 teaspoon/4 grams ground ginger; 1/4 teaspoon/1 gram fine sea salt; 1/4 teaspoon/1 gram black pepper; 6 large eggs; 3/4 cup/150 grams packed light brown sugar; Confectioners sugar, for dusting and rolling; 8 ounces/225 grams cream cheese, at room temperature; 8 tablespoons/115 grams unsalted butter, at room temperature; Pinch of fine sea salt; 1/2 teaspoon/3 grams ground cinnamon; 2 teaspoons/10 milliliters vanilla extract; 1/2 cup/120 milliliters egg whites (from about 4 large eggs); 1 cup/200 grams granulated sugar; 3/4 teaspoon/3 grams cream of tartar; 1 tablespoon/15 milliliters vanilla extract

Servings: persons

1 cup/120 grams pecan halves or pieces
⅓ cup/70 grams granulated sugar
4 tablespoons/60 grams unsalted butter, melted and cooled, more for buttering parchment
3/4 cup/100 grams all-purpose flour
1/4 cup/30 grams cornstarch, sifted
3/4 teaspoon/4 grams ground cinnamon
3/4 teaspoon/4 grams ground ginger
1/4 teaspoon/1 gram fine sea salt
1/4 teaspoon/1 gram black pepper
6 large eggs
3/4 cup/150 grams packed light brown sugar
Confectioners sugar, for dusting and rolling
8 ounces/225 grams cream cheese, at room temperature
8 tablespoons/115 grams unsalted butter, at room temperature
Pinch of fine sea salt
1/2 teaspoon/3 grams ground cinnamon
2 teaspoons/10 milliliters vanilla extract
1/2 cup/120 milliliters egg whites (from about 4 large eggs)
1 cup/200 grams granulated sugar
3/4 teaspoon/3 grams cream of tartar
1 tablespoon/15 milliliters vanilla extract

1
Heat oven to 350 degrees and place a rack in center.
2
Line a baking sheet with parchment or a silicone baking mat.
3
Spread pecans on sheet and bake for 5 minutes.
4
Stir and set aside in a warm spot.
5
In a small saucepan, combine sugar and 1/4 cup/60 milliliters water.
6
Place over medium-high heat.
7
Cook sugar, washing down sides of pan if needed with a pastry brush dipped in cold water, until sugar turns a medium amber color.
8
Remove pan from heat and add nuts.
9
Stir with heatproof spatula or wooden spoon to coat nuts with syrup.
10
Spread nuts on baking sheet and cool completely.
11
(Praline can be made up to a day ahead; store in an airtight container in a cool, dry place.)
12
Finely chop 1/2 cup praline; coarsely chop the remainder.

3907

kcal

Calories

353

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup/120 grams pecan halves or pieces, ⅓ cup/70 grams granulated sugar, 4 tablespoons/60 grams unsalted butter, melted and cooled, more for buttering parchment, 3/4 cup/100 grams all-purpose flour, and more.

Yes, Gingerbread Buche de Noel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Buche de Noel

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