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Bûche de Nöel (French Yule Log)
Bûche de Nöel (French Yule Log) is a traditional French recipe for a classic Yule log of a white sponge that's filled with chocolate icing, rolled and covered in more chocolate icing and which is served at Christmas time and, more typically, for New Year celebrations. The full recipe is presented here and I hope you enjoy this classic French version of: French Yule Log (Bûche de Nöel).
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
6–8
Rating: 
Tags : Baking RecipesCake RecipesFrench Recipes
This is a traditional French Yule log with a white sponge and chocolate buttercream filling that is traditionally served both at
Christmas and New Year celebrations
Ingredients:
For the Log:
5 eggs, separated
50g plain flour
50g potato starch
170g sugar
pinch of salt
1 tbsp water
80ml rum
For the Cream:
1 whole egg
1 egg yolk
300g dark chocolate
200 to 250g butter
150g sugar
1 tbsp black
coffee
80ml water
Method:
Begin with the white batter for the log. Whisk together the egg yolks, sugar and salt until the sugar has dissolved and the mixture is frothy. Now beat in the water and rum.
Combine the plain flour and potato starch, add to the batter and beat in to combine. In the meantime, add the egg whites to a clean and dry bowl then beat until stiff. Carefully fold these into the egg yolk mixture then spread the mixture into a Swiss (jelly) roll pan (a shallow oblong pan) lined with buttered greaseproof paper.
Spread the top so it's even then transfer to an oven pre-heated to 180°C and bake for just 15 minutes, or until the dough is golden and cooked through. Remove from the oven, invert onto a damp cloth and gently unmould, using the greaseproof paper. Strip off the paper baking then carefully roll up the sponge using the cloth to help (ensure you trap the cloth in the sponge as you roll and roll from the short side). Set aside to cool until lukewarm.
In the meantime, combine the sugar and water for the cream in a pan and heat until the sugar dissolves. Continue heating until the syrup comes to a simmer then take off the heat.
In the meantime, combine the chocolate, butter and 1 tbsp of coffee in a bain marie and heat until melted. Whisk the egg yolk and heat gently in a bain marie then add to the chocolate mix and whisk thoroughly to combine.
Whisk the chocolate mix into the syrup then pour into a bowl, allow to cool then refrigerate for several hours, until thickened.
Gently unroll the sponge then spread about 2/3 of the buttercream filling over it. Roll the sponge loosely, so the buttercream is in the middle then trim the ends so that they are even. Now use the trimmed ends to form knots or branch stubs at either end of the roll.
Cover with the remaining buttercream then streak this with a fork to create a bark effect.
Find more Christmas recipes here and more Hogmanay/New Year Recipes Here
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