Chocolate Yule log (Bûche de Noël)
The Yule log, or ‘bûche de Noël,’ is the star of Christmas meals, eagerly anticipated as the finale of the feast. Whether it’s glazed, chocolate-flavored, or fruit-filled, there’s a style for every palate. In this recipe, we embrace the traditional chocolate Yule log. It’s a simple, unpretentious recipe that is sure to delight both the young and the old alike. Indulge in the festive spirit with this classic, heartwarming dessert that captures the essence of holiday celebrations.
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Preparation 2 h 00
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Rest 3 h 00
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Baking 10 min
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Servings 8
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Level Intermédiaire
Ingredients
Roll cake
Dark chocolate buttercream
Milk chocolate crisp
Vanilla soaking syrup
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Tip
Vanilla, cinnamon or even coffee, flavour the soaking syrup to suit your tastes and desires!
Preparation steps
Roll cake
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 10 min
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Vanilla soaking syrup
Dark chocolate buttercream
Milk chocolate crisp
Your comments
Chocolate Yule log (Bûche de Noël)
The Yule log, or ‘bûche de Noël,’ is the star of Christmas meals, eagerly anticipated as the finale of the feast. Whether it’s glazed, chocolate-flavored, or fruit-filled, there’s a style for every palate. In this recipe, we embrace the traditional chocolate Yule log. It’s a simple, unpretentious recipe that is sure to delight both the young and the old alike. Indulge in the festive spirit with this classic, heartwarming dessert that captures the essence of holiday celebrations.
Tip
Vanilla, cinnamon or even coffee, flavour the soaking syrup to suit your tastes and desires!
Ingredients
Roll cake
- Flour : 100 grams
- Caster sugar : 90 grams
- Hazelnut powder : 40 grams
- Vanilla sugar : 20 grams
- Eggs : 4
Dark chocolate buttercream
- Unsalted butter : 150 grams
- Dark chocolate (70%) : 100 grams
- Egg yolk : 1
Milk chocolate crisp
- Milk chocolate : 100 grams
- Lace crepes : 50 grams
Vanilla soaking syrup
- Caster sugar : 200 grams
- Water : 15 centiliters
- Vanilla bean : 1
Preparation steps
Roll cake
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Place the vanilla sugar, sugar and egg yolks in a bowl.
Whisk until the mixture whitens. -
Add hazelnut powder and flour.
Mix well. -
Place the egg whites in the mixer bowl and whip until stiff and stiff.
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Gently fold in with a spatula.
- Temperature: 180°C
- Heat: rotary
- Baking time: 10 min
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When the dough is smooth, roll it out on a sponge cake tin and bake for 10 minutes at 180 degrees.
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When the dough is cooked, place on a slightly damp tea towel and roll up.
Set aside.
Vanilla soaking syrup
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Place the water, sugar and halved vanilla bean in a saucepan.
Boil for ten minutes or so, until syrupy.
When the syrup is ready, leave to cool to room temperature.
Dark chocolate buttercream
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Melt the dark chocolate in a bain-marie.
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Place the melted chocolate and egg yolk in the bowl of a mixer and start beating.
Gradually add the softened butter, cut into pieces.
Beat at high speed until all the butter is incorporated.
Set aside in the fridge.
Milk chocolate crisp
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Melt the milk chocolate in a bain-marie.
When completely melted, crush the crêpes dentelles and mix with the chocolate. -
Gently unroll the cake and, using a brush, soak it in the syrup.
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Then, spread the milk chocolate crunch in a very thin layer.
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And add the buttercream, using only 2/3 of it to cover the log.
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Finally, re-roll the cookie. Using an angled spatula, cover with the remaining buttercream.
Decorate with chocolate chips, praline or chocolate nuggets.
Place in the fridge for at least 3 hours before serving.