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Yule Logs You Can Eat

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Chef Joseph Poupon, founder of Patisserie Poupon in Georgetown and Baltimore, whips up some eggwhites as he creates a hazelnut buche de noel (yule log cake).
Sabri Ben-Achour
Chef Joseph Poupon, founder of Patisserie Poupon in Georgetown and Baltimore, whips up some eggwhites as he creates a hazelnut buche de noel (yule log cake).

The holidays are a time for tradition, and there's one culinary tradition that many in the region have embraced: It's a type of cake designed to resemble a rotting log in the forest. WAMU's Sabri Ben-Achour met up with Joseph Poupon, who's been a pastry chef for 40 years and is the founder of Patisserie Poupon in Baltimore and D.C. Poupon demonstrated of how to make the yule log cake, known in France as the buche de noel.

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