Yule Log
Source: https://www.meranermuehle.it/rcp_recipe/yule-log
Baking/cooking time
10 Minutes
Rest time
24 Hours
Difficulty
normal
Ingredients
Ingredients for 1 Yule Log
| For the chocolate cream | ||
| 100 | g | milk chocolate couverture |
| 100 | g | dark chocolate couverture |
| 250 | ml | cream |
| For the dough | ||
| 4 | eggs | |
| 3 | tablespoons | warm water |
| 90 | g | sugar |
| 120 | g | Wheat flour type 00 nr. 2 bio |
| For the filling | ||
| 200 | g | chestnut jam |
Preparation
For the chocolate cream:
For the cake:
For the filling:
To assemble the Yule Log:
Tip: Be sure to refrigerate the Bûche de Noël well before serving, as this will allow the filling to firm up perfectly.
- Roughly chop the chocolate couvertures.
- Heat the cream in a small saucepan, making sure it doesn’t boil. Add the chopped chocolate and melt it, stirring with a hand blender until smooth.
- Transfer the mixture to a bowl, let it cool, and then refrigerate for at least 24 hours. This will firm up the cream so it can be whipped later.
- Preheat the oven to 180°C (fan-assisted).
- In a large bowl, beat the eggs with the warm water until frothy. Gradually add the sugar and continue beating until the mixture is thick and light in color.
- Sift the flour and gently fold it into the egg mixture.
- Line two baking sheets with parchment paper.
- Spread the batter into a large rectangle on one baking sheet for the main log and a smaller rectangle on the second baking sheet for the "branches." Ensure the batter is evenly distributed.
- Bake both sheets in the preheated oven for about 10 minutes, or until golden brown and fully baked.
- Prepare two clean sheets of parchment paper on your work surface and lightly dust them with flour.
- Carefully turn the freshly baked cakes onto the parchment paper and remove the original parchment paper.
- Let the cakes cool completely.
- Take the chilled chocolate cream out of the refrigerator and whip it in a stand mixer until it reaches whipped cream consistency.
- Gently fold the chestnut jam into the whipped chocolate cream, creating an even filling.
- Spread half of the chocolate-chestnut cream over the cooled cake layers.
- Carefully roll both cake layers into logs, making sure they don’t crack.
- Refrigerate the rolled logs for at least 1 hour to help them hold their shape.
- Fill a piping bag with the remaining chocolate-chestnut cream, using a small star tip.
- Generously decorate both logs with the cream to make them look like a tree trunk.
- Cut the smaller log into pieces and place them on the larger roll to resemble chopped-off branches.
- For the final touch, you can decorate the Bûche de Noël with chocolate leaves or other festive decorations.
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