French Yule Log (Bûche de Noël) Recipe

This delightful French dessert showcases a fluffy sponge cake, creamy whipped topping, and a fragrant chocolate-coffee glaze.

Preparation Time

Total: 1 hour 15 minutes
Active: 40 minutes
Servings: 10

Ingredients for the Sponge Cake

Eggs: 4
Sugar: 3.5 oz (100 g)
Cocoa powder: 0.9 oz (25 g)
All-purpose flour: 1.4 oz (40 g)
Instant coffee: ½ teaspoon
Baking powder: 1 teaspoon
Salt: ¼ teaspoon
Powdered sugar: 1 teaspoon

Ingredients for the Glaze

Unsalted butter: 1.5 tablespoons
Dark chocolate: 6 oz (170 g)
Vanilla extract: ½ teaspoon
Instant coffee: 1 teaspoon
Heavy cream (33% fat): 5.4 fl oz (160 ml)

Ingredients for the Cream Filling

Powdered sugar: 1 oz (30 g)
Heavy cream (33% fat): 8.1 fl oz (240 ml)
Vanilla extract: ½ teaspoon

Optional Additions

Coffee liqueur: ½ tablespoon
Marzipan or fondant: 2.5 oz (70 g)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, making sure it fits snugly against the edges.

2. Separate the egg whites from the yolks. Whip the egg whites with a mixer for 2–3 minutes until soft peaks form, then set aside.

3. Beat the egg yolks with the sugar until the mixture is light and fluffy.

4. Sift the flour, cocoa powder, and baking powder, then mix in the coffee and salt.

5. Gradually add the dry mixture to the egg yolks, whisking until combined.

6. Fold in half of the whipped egg whites into the batter. Gently fold in the remaining whites.

7. Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.

8. Bake the sponge for 6–7 minutes in the preheated oven, or until it springs back when touched.

9. Once baked, remove the sponge from the oven and let it cool for 2 minutes. Dust a clean kitchen towel with powdered sugar.

10. Carefully invert the warm sponge onto the towel and gently peel off the parchment paper.

11. Starting from one short edge of the towel, roll the sponge into a log shape. Allow it to cool completely while rolled.

12. For the glaze, chop the chocolate into small pieces and combine it in a bowl with the butter, coffee, and vanilla extract. Optionally, add the coffee liqueur.

13. Heat the cream until just boiling, then pour it over the chocolate mixture. Stir until smooth and homogeneous. Cover the glaze with plastic wrap and refrigerate for up to 30 minutes.

14. While the glaze cools, whip the heavy cream with the powdered sugar and vanilla extract on high speed until thick.

15. Unroll the cooled sponge, spread the whipped cream evenly, leaving a little space around the edges. Roll it back up and place it seam-side down on a serving platter.

16. Using a sharp knife, cut a 2-inch (5 cm) diagonal slice from one end of the log. Attach it to the center of the log to create a branch effect.

17. Whip the cooled glaze with a mixer for 15–20 seconds until it thickens slightly and leaves marks from the whisk.

18. Cover the surface of the Yule log with the glaze, using a fork to create a bark-like texture. Optionally, decorate the log with fondant figures.

Enjoy your festive French Yule Log! 🎄🍰