Yule Log (Bûche de Noël) - Recipe by Thierry Marx

The traditional Yule Log, with a spongy base of rolled sponge cake filled with cream, is delicately covered with a sweet layer of powdered sugar.
baked
cake
dessert
vegetarian
Ingredients
Servings
6
Measurement units

Ingredients

  • 250 gEgg white
  • 210 grrspowdered sugar
  • 165 gEgg yolk
  • 120 grice flour
  • 60 gCorn starch (Maizena)
  • 30 g100% cocoa unsweetened cocoa
Nutritional Information

Per serving

Calculated for 6 servings

Calories
369 kcal
Protein
11.1 g
Fat
8.4 g
Carbohydrates
64.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare the Filling in Advance

  1. Chop the chocolate and melt it with the water by heating it in a pot over medium heat, stirring constantly until it completely dissolves, approximately 5 minutes.
  2. When the mixture has a shiny and smooth texture, remove it from the heat and carefully pour it into the siphon.
  3. Allow the mixture to cool without covering the siphon until it can be touched by hand without burning, about 10-15 minutes.
  4. Close the siphon and attach the gas cartridge. Gently shake for a few seconds to ensure the gas is evenly distributed.
  5. Store the siphon in a cool place until needed for filling, ensuring not to exceed an hour to maintain optimal consistency.

Swiss Roll

  1. Half an hour before baking, preheat the oven to 180ºC. Place a container with hot water inside the oven to generate steam when baking the cake layer.
  2. Whip the egg whites until they achieve a firm consistency. Next, gradually add the powdered sugar while continuing to whisk with an electric beater until the whites hold a peak but are still slightly flexible.
  3. Gradually add the egg yolks while gently folding them in with a spatula in a soft and enveloping manner to integrate them well.
  4. Gently fold in the sifted rice flour with slow, gentle motions. Then, add the cornstarch and cocoa powder following the same process.
  5. Transfer the batter to a piping bag, prepared to spread it over the tray.
  6. Place a sheet of parchment paper on the tray where you will make the layer. It is preferable to use a square tray with low edges. Lightly grease the paper with butter and sprinkle a little flour over it.
  7. To spread the batter, form parallel lines across the tray. Ensure the lines are very close together. Gently shake the tray to help cover the entire surface.
  8. Warning: When opening the oven, you may face a puff of hot steam that could burn you. Wear a mitt on the hand that will hold the tray before placing it in the oven.
  9. Bake at 180ºC for approximately 7 minutes, until the batter is set but still elastic to the touch.
  10. Warning: When removing the tray from the oven, take precautions again to avoid burns from the hot steam.
  11. When you remove the tray from the oven, detach the cake sheet from the parchment paper and place it on a clean kitchen towel. Roll the cake sheet with the kitchen towel and let it cool slightly.
  12. Unroll the sheet and lightly trim the edges of the sheet for a polished finish.
  13. Place the desired filling, covering about two-thirds of the sheet completely.
  14. Roll the sheet to form a Swiss roll.
  15. Dust with powdered sugar and decorate with some chocolate shavings.
  16. Store the Swiss roll in the refrigerator until ready to serve.
  17. From the cream that we won't be whipping, heat 100 ml (just heat) and bring the other 45 ml to a boil in a separate pot. Once it boils, remove from heat, add the drained gelatin, and mix well with a whisk. Set aside until lukewarm.
  18. Semi-whip 180 ml of heavy cream. For best results, ensure the cream is well chilled.
  19. In a large bowl, add the melted chocolate with the lukewarm cream (add in two stages) and stir with a whisk.
  20. Now add the small amount of cream we boiled, in which we dissolved the gelatin, and mix well.
  21. When this mixture has cooled to 30ºC, incorporate the semi-whipped cream. Important: add it only when the mixture is below 30ºC to preserve its fluffiness. Stir with a spatula from the center to the edges, turning the bowl.
  22. Refrigerate the mixture until it's time to fill the log.
Recommendations & Tricks
  • Ensure that the preparation is well cooled to room temperature (minimum 30ºC) before adding the cream, to ensure it remains fluffy and well integrated.
  • Stir with a silicone spatula, using folding movements from the center towards the edges, while continuously rotating the bowl to ensure a homogeneous mixture.
  • Wrap the Yule log with plastic wrap before placing it in the refrigerator to maintain its moisture and prevent it from absorbing odors from other foods.
  • Let it rest in the refrigerator for at least 2 hours to allow the flavors to concentrate and the roll to achieve a good consistency before serving or covering it with the final decoration.
Original recipe
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