Chocolate Yule log (Bûche de Noël)

Roll cake

• 

  Step 1

  Place the vanilla sugar, sugar and egg yolks in a bowl.
  Whisk until the mixture whitens.

• 

  Step 2

  Add hazelnut powder and flour.
  Mix well.

• 

  Step 3

  Place the egg whites in the mixer bowl and whip until stiff and stiff.

• 

  Step 4

  Gently fold in with a spatula.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 10 min
• 

  Step 5

  When the dough is smooth, roll it out on a sponge cake tin and bake for 10 minutes at 180 degrees.

• 

  Step 6

  When the dough is cooked, place on a slightly damp tea towel and roll up.
  Set aside.

Vanilla soaking syrup

• 

  Step 7

  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

• 

  Step 8

  Melt the dark chocolate in a bain-marie.

• 

  Step 9

  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

• 

  Step 10

  Melt the milk chocolate in a bain-marie.
  When completely melted, crush the crêpes dentelles and mix with the chocolate.

• 

  Step 11

  Gently unroll the cake and, using a brush, soak it in the syrup.

• 

  Step 12

  Then, spread the milk chocolate crunch in a very thin layer.

• 

  Step 13

  And add the buttercream, using only 2/3 of it to cover the log.

• 

  Step 14

  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.