Yule Log (Bûche de Noël)
French Magic on Your Table
The Yule Log is pure edible magic. This French dessert, known as Bûche de Noël, recreates a log covered in snow, evoking the fireplaces that warmed homes on Christmas Eve. A spongy cake rolled with chocolate cream, covered in ganache and decorated to look like tree bark. It's the dessert that makes children's eyes widen and adults become children again.
recipe.ingredients
- For the sponge:Spongy base
- 5 large eggs, room temperature
- 150g sugar
- 50g quality cocoa powder
- 1 tsp vanilla extract
- A pinch of salt
- For the filling:Chocolate cream
- 300ml heavy cream (35% fat)
- 200g dark chocolate, chopped
- 2 tbsp powdered sugar
- For the coating:Chocolate ganache
- 200g dark chocolate
- 200ml cooking cream
- 50g butter
- Decoration: powdered sugar, marzipan mushrooms, holly leaves
recipe.preparation
- 1
Preheat the oven to 180°C. Line a 30x40cm baking pan with parchment paper, letting it overhang the sides.
- 2
Separate the whites from the yolks. Beat the yolks with 100g of sugar until pale and fluffy, about 5 minutes. Add the sifted cocoa and vanilla.
- 3
In another bowl, whip the whites with salt until they start to foam. Gradually add the remaining sugar and beat until you get a firm, shiny meringue.
- 4
Fold a quarter of the meringue into the yolk mixture to lighten it. Then add the rest in two batches, with gentle folding movements. We don't want to lose the air.
- 5
Pour the batter into the pan and spread it evenly. Bake 12-15 minutes, until spongy to the touch.
- 6
While still hot, flip it onto a clean kitchen towel dusted with powdered sugar. Carefully remove the paper. Roll the cake with the towel inside and let it cool completely like this so it 'remembers' the shape.
- 7
Prepare the filling: heat 100ml cream, pour it over the chopped chocolate and stir until smooth. Let cool. Whip the remaining cream with the powdered sugar and fold it into the cold chocolate.
- 8
Carefully unroll the cake, spread the filling leaving a border, and roll it up firmly again. Refrigerate 30 minutes.
- 9
For the coating, heat the cream with the butter, pour over the chocolate and mix until you get a shiny ganache. Let cool until it thickens but is still spreadable.
- 10
Cut a diagonal piece from the end of the log and place it on top to simulate a branch. Cover everything with the ganache and use a fork to create the bark texture. Refrigerate until serving.
recipe.modeChef
The Bûche from French pastry
Great pastry chefs have secrets that elevate this dessert to a work of art.
- Add concentrated espresso to the ganache for a deeper, more adult flavor.
- Create a praline crunch between the cake and cream: finely crushed and spread before rolling.
- Use a kitchen torch gently on the ganache to give it a professional shine.
- Decorate with small baked meringues that simulate mushrooms, with cocoa dusted on top.
recipe.tips
- •If the cake cracks when rolling, don't worry: the ganache will cover everything.
- •The log tastes better when prepared the day before; the flavors meld and the texture improves.
- •For a more Christmas flavor, add orange zest and a touch of Grand Marnier to the cream.
- •Freeze well wrapped up to 2 weeks; thaw in the fridge for 24 hours.
recipe.specialTrick
The secret to a cake that doesn't crack is rolling it hot with the towel and letting it cool like that for at least an hour. This 'muscle memory' of the cake makes it roll perfectly when you add the filling.