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Let Them Eat Bûche de Noël

 You can not go two steps in this town...
 Without tripping over a log...
 A chocolate log or a bûche de Noël
 Which evidently extends its welcome well past Noël into the celebration of Epiphany with a French king cake or galette des rois featuring yummy almond paste frangipane stuffed puff pastry and a surprise lurking favor inside but that's for a later post.
  
The variations on a theme are endless in Paris. Traditional bûche is made from a genoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or other flavored fillings.
  
This macaron-decorated bûche de Noël looks like a kid's choo choo train to me.
  
Two choo choos meetup at a crossing.
LOOK OUT!
 Most of them resemble a bed with a headboard, footboard with stuff thrown on top...
 A marron glace serves as a pillow from elegant des Gateaux et du Pain.
Inside:La châtaigne en jeux de textures, amertume d'un miel d'arbousier : biscuit moelleux à la pâte de marrons, châtaignes entières « cuisinées », caramel et fleur de sel, crème douce-amère au miel d'arbousier, mousse de châtaignes.
 You can easily buy just a slice from a boulangerie
 An Austrian bûche slice at Angelina.
Please explain Merisi?
 Complimentary colors red + green for this single slice. Pastry chefs are artistes and have a color wheel onhand I'll bet.
 There are even whole mini bûche de Noël
For mini Parisiennes.
I have yet to taste a bûche de Noël but when in RomeParis...
Have you eaten bûche de Noël?
Did you love it? Should I?

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