Chocolate Roulade (Bûche de Noël) | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

Separate the egg yolks and whites, ensuring no yolk gets into the whites.

Whip the egg whites until foamy, then add 1/4 teaspoon cream of tartar to stabilize.

Once the egg whites are soft peaks, gradually add half of the sugar (110 grams) while continuing to whip until soft peaks form.

In a separate bowl, whisk the egg yolks with the remaining sugar (110 grams) and vanilla extract until pale and fluffy.

Sift the cake flour and baking powder over the egg yolk mixture, add a pinch of salt, and mix until combined.

Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter.

Spread the batter evenly onto a lined baking sheet.

Bake until the cake springs back when touched, about 12-15 minutes.

Let the cake cool slightly before inverting it onto a clean kitchen towel dusted with powdered sugar.

Roll the cake with the towel from the short end to form a log shape; let it cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens