Pastry chef Molly Wilkinson joins host Jessie Sheehan to share her recipe and advice for making a Bûche de Noël, the traditional yule log cake that’s beloved by the French. Molly, who hails from Dallas, trained at Le Cordon Bleu in Paris and now teaches pastry and baking workshops from her home in Versailles. Through her classes and her book, “French Pastry Made Simple,” Molly has earned a reputation for demystifying the classics, from croissants to croquembouche. Molly and Jessie discuss French flour, French meringue, how to keep the cake moist before rolling, how to assemble the Bûche de Noël, and Molly’s favorite baking tools. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. You can find Molly’s recipe for Bûche de Noël on cherrybombe.com.Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Molly: Instagram, French Pastry Made Simple cookbookMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here