How to Make Traditional French Bûche de Noël | Say Bonjour to 2020 with a French Yule Log Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil can mimic dark chocolate in flavor.

chestnuts

🥗Healthier: walnuts

💰Cheaper: pecans

Walnuts provide a similar texture with less cost.

marzipan

🥗Healthier: fondant

💰Cheaper: modeling chocolate

Fondant is easier to work with and less expensive.

Separate egg yolks from egg whites.

Beat the yolks with 5/8 cup of sugar and 3 Tbsp. of warm water until foamy.

Gradually add 1/2 cup flour, 2 Tbsp. unsweetened cocoa powder, and 2 tsp. baking powder.

In a new bowl, beat the egg whites until they form stiff peaks. Then fold them delicately into the egg yolk mixture.

Pour onto a parchment-lined baking sheet.

Bake at 355 °F (180 °C) for 10 to 15 minutes. Do NOT overbake!

As soon as your genoise gets out of the oven, place a clean and damp dish towel on top of it. Using another baking sheet to hold everything in place, turn it over and roll it with the towel. Let it cool off.

Next, prepare your chantilly cream by whipping 2 cups heavy whipping cream, 1/3 cup confectioners’ sugar, and 1 Tbsp. vanilla essence together until stiff.

Unroll the genoise carefully. Evenly spread the chantilly cream. Roll it up again and place it in the fridge.

Melt 1 1/2 cup dark chocolate and gradually add 3/4 cup unsalted, softened butter. Stir until it fully incorporates and has a gorgeous shine.

Pour your ganache over your genoise roll.

Using a fork, make markings and knots to resemble a log of wood.

Store in fridge for a few hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens