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Yule Log (Bûche de Noël)
Yule Log (Bûche de Noël) | Recipe
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Yule Log (Bûche de Noël) | Recipe

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Just Spices
Cooking Time:
90 min
Just Spices
Rising / Brew Time:
180 min
Just Spices
Baking Time:
20 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Servings

Ingredients

  • For the ganache:

  • 175 g
    cream
  • 280 g
    dark chocolate (60% cocoa)
  • 30 g
    cold butter, diced

  • For the filling:

  • 2 tsp
    Sweet Allrounder
     The secret ingredient for all desserts £3.99 £61.38/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 2 tbsp
    cornflour
  • 150 ml
    cream
  • 1 tbsp
    sugar
  • 1 tsp
    vanilla extract
  • 100 ml
    espresso
  • 1
    egg yolk
  • 100 g
    dark chocolate (60% cocoa)
  • 300 g
    softened butter
  • 150 g
    icing sugar

  • For the sponge:

  • 5
    eggs
  • 150 g
    raw cane sugar
  • 1
    vanilla pod
  • 100 g
    plain flour
  • 50 g
    ground almonds
  • 1 tbsp
    icing sugar
  • 1 pinch
    salt
1
For the ganache, chop up the chocolate, then pour the cream into a saucepan and bring just to the boil. Remove immediately from the heat, wait a minute or so to cool briefly, then add in the chocolate and let it melt. Finally, add the butter and stir until smooth. Cover and chill the ganache for about 3 hours until it’s spreadable.
2
For the filling, you’ll first need to cook a crème patissière. Start by mixing the cornflour with 2 tbsp of cream until smooth. Bring the remaining cream to the boil together with the sugar, vanilla extract and espresso. Add some of the hot liquid to the egg yolk to temper it and stir. Add the cornflour cream slurry and the tempered egg yolk to the saucepan and heat, stirring, until the custard thickens. Finally, stir in the chocolate until melted. Cover and leave to cool completely in the fridge.
3
Preheat the oven to 175°C (top/bottom heat).
4
Beat the eggs with the sugar, the seeds from the vanilla pod and a pinch of salt with a hand mixer for about 7 minutes until pale and airy. Mix together the flour and almonds, sift the mixture into the eggs and fold in carefully. Spread the sponge mixture out on a baking tray lined with baking paper and bake for about 18 minutes. Dust a large sheet of cling film with icing sugar and turn out the baked sponge onto it, leaving the baking paper on the back in place. Leave to cool.
5
For the filling, whip the butter with the icing sugar and Sweet Allrounder until very pale. At the same time, whip the crème patissière again for 60 seconds and mix with the butter mixture.
6
Remove the baking paper from the sponge and spread the custard evenly over the back. Roll up from the long side and place in the fridge wrapped tightly in the cling film for 60 minutes.
7
Remove the cling film and cover the sponge roll with the chocolate ganache, making furrows in it with a fork. Cut off a 7 cm slice at one end and attach to the side of the log.
8
Decorate your yule log however you like, adding holly leaves, silver balls and a dusting of icing sugar right before serving.

Nutritional information: (Per serving)

Calories
780 kcal

Carbohydrates
66 g

Protein
10 g

Fat
56 g

Method
1
For the ganache, chop up the chocolate, then pour the cream into a saucepan and bring just to the boil. Remove immediately from the heat, wait a minute or so to cool briefly, then add in the chocolate and let it melt. Finally, add the butter and stir until smooth. Cover and chill the ganache for about 3 hours until it’s spreadable.
2
For the filling, you’ll first need to cook a crème patissière. Start by mixing the cornflour with 2 tbsp of cream until smooth. Bring the remaining cream to the boil together with the sugar, vanilla extract and espresso. Add some of the hot liquid to the egg yolk to temper it and stir. Add the cornflour cream slurry and the tempered egg yolk to the saucepan and heat, stirring, until the custard thickens. Finally, stir in the chocolate until melted. Cover and leave to cool completely in the fridge.
3
Preheat the oven to 175°C (top/bottom heat).
4
Beat the eggs with the sugar, the seeds from the vanilla pod and a pinch of salt with a hand mixer for about 7 minutes until pale and airy. Mix together the flour and almonds, sift the mixture into the eggs and fold in carefully. Spread the sponge mixture out on a baking tray lined with baking paper and bake for about 18 minutes. Dust a large sheet of cling film with icing sugar and turn out the baked sponge onto it, leaving the baking paper on the back in place. Leave to cool.
5
For the filling, whip the butter with the icing sugar and Sweet Allrounder until very pale. At the same time, whip the crème patissière again for 60 seconds and mix with the butter mixture.
6
Remove the baking paper from the sponge and spread the custard evenly over the back. Roll up from the long side and place in the fridge wrapped tightly in the cling film for 60 minutes.
7
Remove the cling film and cover the sponge roll with the chocolate ganache, making furrows in it with a fork. Cut off a 7 cm slice at one end and attach to the side of the log.
8
Decorate your yule log however you like, adding holly leaves, silver balls and a dusting of icing sugar right before serving.

Nutritional information: (Per serving)

Calories
780 kcal

Carbohydrates
66 g

Protein
10 g

Fat
56 g

Yule log

Experience the enchantment of a French Christmas classic with our yule log (bûche de Noël) recipe. This festive showstopper combines fluffy sponge cake with a luxuriously creamy chocolate ganache, irresistible to any dessert lover. Decorated to embody the spirit of Christmas, it’s the perfect conclusion to your holiday feast. We’ve added a twist to the traditional ganache with our Sweet Allrounder blend, infusing it with festive flavours like almonds, cinnamon and vanilla, transforming this dessert into a memorable treat.

 

Christmas desserts

Completing your festive meal with a special Christmas dessert is essential. To help you create unforgettable holiday moments, we’ve curated a collection of our best Christmas dessert recipes. Now, the only challenge is choosing between classic mince pies, a decadent Christmas pudding, an indulgent tiramisu, and more. Each dessert is crafted to capture the essence of the holiday season, ensuring your Christmas celebrations are both sweet and spectacular.

 

Ingredients

Servings

  • For the ganache:

  • 175 g
    cream
  • 280 g
    dark chocolate (60% cocoa)
  • 30 g
    cold butter, diced

  • For the filling:

  • 2 tsp
    Sweet Allrounder
     The secret ingredient for all desserts £3.99 £61.38/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 2 tbsp
    cornflour
  • 150 ml
    cream
  • 1 tbsp
    sugar
  • 1 tsp
    vanilla extract
  • 100 ml
    espresso
  • 1
    egg yolk
  • 100 g
    dark chocolate (60% cocoa)
  • 300 g
    softened butter
  • 150 g
    icing sugar

  • For the sponge:

  • 5
    eggs
  • 150 g
    raw cane sugar
  • 1
    vanilla pod
  • 100 g
    plain flour
  • 50 g
    ground almonds
  • 1 tbsp
    icing sugar
  • 1 pinch
    salt

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