Alexis Posted November 26, 2004 Share Posted November 26, 2004 Only talking about them last night. Sharn't be buying one. Freezer choc-a-bloc. Link to comment Share on other sites More sharing options...
Val_2 Posted November 29, 2004 Share Posted November 29, 2004 I still use a recipe which I cut out of Living France in the early 90's and it uses chestnut purée, loads of chocolate, brandy and crême fraiche and is so sickly you just can't eat too much,but we still have it year after year. Its not a sponge thing by the way,just the ingredients as above. Link to comment Share on other sites More sharing options...
Teamedup Posted November 29, 2004 Share Posted November 29, 2004 There are many sorts of buches. Big 'uns, little 'uns. Nice ones, degueulase ones, fresh cake ones, frozen cake ones, frozen sorbet/ice cream ones. Artisanal, mass produced. With alcahool or without. And the flavours, well you name it in the sweet line and there will probably be a buche. Link to comment Share on other sites More sharing options...
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