DEC. 11: Pastry Chef Dru Tevis Rehoboth Beach, DE


The actual Buche De Noel made for us by Dru and Becky during the filming of the segment.

This recipe was sent to us from Pastry Chef Dru Tevis himself. He and his sous chef Becky made it look quite easy! The complete recipe is here. There seems to be a tremendous variety of ways to roll the cake – too many to include here – but a quick search online will help you find the method that you’ll feel most comfortable with.

If you decide to tackle this impressive holiday cake yourself, take a photo, post it online, and send us a link. We’d love to share it here on the Coastal Cuisine blog! And remember, tag your photos with #HeresToGoodTaste .

Happy Holidays!

Bouche de Noel Recipe

Makes enough for 2 yule logs (8-10 servings each)

You will also need 4 cups of chocolate buttercream/icing (Store bought or homemade)

Chocolate Mousse

64% Chocolate (Bittersweet) 1 lb
Egg Yolks 5 oz
Sugar 3 oz
Heavy Cream 1 quart
Alcohol of Choice (We like Bailey’s OR Kahlua) 2 oz

Melt Chocolate.  Whip Cream to medium peaks.  Whip egg yolks and sugar until doubled in size and fluffy.  Place alcohol in the bottom of a mixing bowl.  Add yolks to the alcohol and stir together.  Add in melted chocolate and quickly stir together.  Add one large dollop of cream to the bowl and mix until evenly combined.  Gently fold in remaining cream, keeping the mixture light and fluffy.

Chocolate Ganache

Heavy Cream ¾ c
64% Chocolate (Bittersweet) 4 oz

Put chocolate into a medium bowl and heat cream in a medium saucepan.  When cream comes to a simmer pour over the chocolate.  Allow to sit about one minute to melt the chocolate and then whisk until smooth.


Egg Whites 10 oz
Sugar #1 2 oz
Egg Yolks 9 oz
Sugar #2 2 oz
Cocoa Powder 1 oz
Cake Flour 1 oz

Sift cocoa powder and cake flour together.

Whip egg whites and sugar #1 to stiff peaks.

Whip egg yolks and sugar to ribbon stage.

Place whipped whites in the bottom of a large bowl.  Gently fold in the yolks.  Gently fold in the cake flour/cocoa powder mixture just until combined.

Spread batter evenly between 2 parchment lined half sheet pans or one jelly roll pan.  Bake at 375F for 10-12 minutes.