Chocolate and Chestnut Bûche de Noël – Yule Log

Bûche de Noël - Yule Log

Chocolate and Chestnut Bûche de Noël - Yule Log

The Chocolate and Chestnut Bûche de Noël is a holiday classic, bringing the rich flavors of chocolate and chestnut together in a beautiful, festive log. This traditional French yule log features a delicate rolled génoise cake, layered with creamy chestnut filling, and topped with a luscious chocolate icing. The perfect ending to a holiday meal, this dessert can be decorated with candied chestnuts and a dusting of powdered sugar to capture the spirit of the season.
Prep Time1 hour 10 minutes
Cook Time20 minutes
Wait Time12 hours
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: French
Keyword: Bûche de Noël - Yule Log
Servings: 8

Ingredients

FOR THE SYRUP

  • 50 grams butter
  • 0.5 cup water
  • 3 tablespoons alcohol, the same used in the cream

FOR THE ICING

  • 50 grams semi sweet dark chocolate

FOR THE ROLLED GÉNOISE

  • 60 grams all-purpose flour, sifted
  • 40 grams cornstarch, sifted
  • 4 large eggs, separated
  • 140 grams sugar

FOR THE CHESTNUT CREAM

  • 500 grams chestnut cream, 2 x 250 gram or 9-ounce cans Clement Faugier
  • 250 grams butter, soft
  • 3 tablespoons Cognac, dark rum or whiskey
  • 100 grams sugar

FOR THE BAKING SHEET

  • 1 baking sheet of 15 by 11 inches / 45 centimeters by 25 centimeters
  • Parchment paper, same size as the baking sheet
  • 2 tablespoons butter, melted
  • 2 tablespoons flour

Instructions

Make the rolled génoise:

  • Line a 17 ½ by 12 ½ inch baking sheet with parchment and brush well with melted butter. Cover with the flour and remove the excess. In a bowl, whisk the egg yolks and the sugar together until the mixture whitens and foams. Then whisk in the flour, the cornstarch, and the melted butter. Work the mixture until homogenized. In a separate bowl, beat the egg whites with the whisk attachment of a stand mixer on medium until stiff peaks form. Fold the whipped whites into the yolk mixture, thoroughly but gently. Pour into the prepared baking sheet and spread evenly. Bake for about 8 to 10 minutes in a preheated 200°C/400°F oven, or until it pulls away from the sides and is just turning golden. Roll the génoise immediately after it has been baked or it will break, do it right out of the oven when the cookie is hot and very flexible.
  • Dampen a clean towel, squeeze out any excess of water and spread it on the baked génoise. Cover with a second baking sheet, and with a quick movement, return both baking sheets. Remove the top tray and, then gently peel off the parchment paper. Using the towel, fold crosswise a ½ inch (1.5 centimeters) strip of cake and gently roll the biscuit on it and let it cool for about 30 minutes.
  • While the génoise cool down, make the chestnut cream: With an electric whisk, in a bowl work together with the chestnut cream, the soft butter, and the alcohol. You can also add a few chips of candied chestnuts. Once cooled, place the biscuits on a sheet of plastic wrap and gently unroll your génoise.

Make the syrup:

  • In a small saucepan, combine the sugar, water, and alcohol. Bring to a boil and simmer for 5 minutes.

Form the Christmas log:

  • Using a pastry brush, soak the génoise with the syrup. With a spatula, spread evenly 3/4 of the chestnut cream all over. Roll again the génoise with the plastic wrap pressing slightly. If some cream falls out during the operation, retrieve it for the icing. Melt the chocolate in a Bain Marie or in the microwave oven, and combine with the remaining chestnut cream. Place the bûche on the service platter as you won't be able to move it again after the glazing. Spread evenly all over the Christmas log. With a fork, draw the stripes of the log all along, then place in the refrigerator for at least 12 hours.

Finish the Christmas log:

  • Finally, remove the log about half an hour before eating, and decorate as you like. Here with whole candied chestnuts, silver sugar ball, mint leaves etc.

Video

Notes

This log can be kept for 2 days in the refrigerator. Note that you can make it without alcohol.

Chocolate and Chestnut Bûche de Noël – Yule Log Tips

1. Prepare Ingredients
Sift the flour and cornstarch to ensure a smooth batter. Soft butter is essential for blending the chestnut cream smoothly with sugar.

2. Whip Egg Whites
Beat egg whites until stiff peaks form. Gently fold them into the yolk mixture to keep the batter light and airy.

3. Roll the Cake While Hot
Roll the génoise immediately after baking while it’s still warm and flexible. Use a damp towel to prevent sticking.

4. Chill the Cake
Refrigerate the Bûche for at least 12 hours to allow the flavors to blend and the cake to set into its log shape.

5. Make the Syrup
Simmer sugar, water, and alcohol for 5 minutes to thicken. Brush it onto the cake gently to moisten it without making it soggy.

6. Use Quality Chocolate
For the icing, choose high-quality dark chocolate for a smooth texture and rich flavor. Milk or white chocolate can be used for variety.

7. Decorate Creatively
Decorate with candied chestnuts, mint leaves, and marzipan mushrooms. Use a fork to create a bark-like texture.

8. Serve at Room Temperature
Allow the Bûche to sit at room temperature for 30 minutes before serving for optimal flavor and easier slicing.

9. Make Ahead
Prepare the Bûche a day or two in advance. It keeps well in the fridge and the flavors improve.

10. Alcohol-Free Option
For a non-alcoholic version, simply omit the cognac or rum in the cream and syrup.

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