Back on that cookie grind with tiny versions of a classic December cake. # 376: Earl Grey Bûche de Noël Cookies
If you asked a rugelach to impersonate a bûche de noël, you’d get this cutie.
A short pastry dough swirled around a chocolate filling cut at an angle to show off its tree rings, topped with a dusting with powdered sugar snow.
While Claire Saffitz gets tons of points for the creativity, her recipe is about 5x longer than it needs to be, making a relatively straightforward cookie seem super daunting. I had to read through it a few times before I felt confident enough to start, and it ended up being a simple dough/chill/fill/roll/slice/bake situation.
While I love chocolate beyond all else, I went rogue and added earl grey tea into the mix. I wasn’t sure how such a delicate flavor would stand up to chocolate’s intensity, but the chances doubled by both infusing the butter and adding minced tea leaves to the filling.
Smells so gooooood.
Voila it’s the next day and the butter has already re-solidified.
Food processor dough for the win! Does it still count as a one bowl dough if you use six ramekins for the mise en place? Asking for a friend.
Cutting the recipe in half means you get to make adorable stumpy dough logs.
The filling could be called ganache+ with its egg and flour giving it more structure once baked.
Yum.
Hi-yah!
Claire’s tip about freezing the logs before slicing is a must. I thought mayyybe I could cut that corner but the first few cuts made the spiral go wonky.
A little rounder, I’ll take it.
*Hums ‘Logs To Burn’ quietly to self*
Happy munching!
For the Love of Butter 