A self-respecting Christmas dinner always ends with a magnificent and joyful dessert like this: here’s how to make a Yule log!
When you bring the Yule log to the table, it will be a joy for all diners, especially the little ones, who will be attracted by this sweet so scenographic and chocolaty. Topped with sugar decorations, which you can find ready-made in some supermarkets and/or pastry shops, but which you can also make at home, this sweet (also called Bûche de Noël, in the French style) has countless variations.
Today we make a quick and easy Christmas log with a simple base of sponge cake, one filling of chocolate ganache and a coating of dark chocolate, which will form a crunchy crust. Ready? Let’s see the preparation of the Yule log recipe.
Preparation of the chocolate Christmas log
To prepare your Christmas dessert, start with the sponge cake base: break the eggsseparating the yolks and whites.
Beat i yolks with half the sugar, working with an electric whisk, also incorporating the vanillin and honey. You also work the stiff egg whites with the other part of sugar.
Combine the two compounds, mixing from top to bottom with a spatula and a lot of delicacy, then add to the foamy mixture the sifted flour.
Pour the dough onto a baking tray (like you do for pizza) lined with baking paper: it will be very wide and very low. Bake a 220°C for six minutes.
While it’s cooking, prepare the chocolate ganache. Despite the high-sounding name, this cream is nothing but the union of 250 g of cream and as much chocolate: heat the cream and pour the chopped chocolate into it. Stir until completely dissolved and leave cool down.
At this point, the sponge cake is ready. Take it out of the oven, cover it with a clean cotton kitchen towel and, without removing the parchment paper from underneath, roll the dough up on itself. It’s important to do it when it’s still hot because it’s more elastic: if you let it cool down and try to rolling it up later will break!
Now we have to compose the dessert! Unroll the sponge cake (which will have cooled down) e spread the ganache on top (cold too). Once stuffed, roll it up by detaching the underlying baking paper.
Wrap the chocolate Christmas roll in cling film, seal like candy and leave rest in the fridge for two hours.
Finish off the uneven edges with a bread knife and cut a piece of roll to put on top (like a branch cut from the trunk). To make it stick, use ganache, which will be ours glue.
Melt the chocolate in a bain-marie and with it completely cover the Christmas trunkdrawing lines with a fork, to give the idea of a trunk.
Complete the sweet log with Christmas decorations (trees, houses and snowmen in sugar paste and holly leaves are the must haves!).
If you liked the Christmas log recipe, find out preparation video.
Tips and storage of the sweet roll
We advise against preparing it well in advance: the ideal would be to prepare it and eat it the same day. This is because the creams go keep in the fridge (and therefore the dessert will necessarily have to be stored in a cool place) but allo sametempo the sponge cake will become hard and chewy at low temperatures. If you really have a piece left over, keep it in the refrigerator for a day – maximum two – in an airtight container and take it out at least half an hour before enjoying it.
The most important tip is to roll the sponge cake on itself when it is still hot to prevent it from breaking. For the same reason, we advise against using them one ready.
The variants of the Yule log
The best part is, you can tweak this recipe however you like!
To the options as simple as possible is that of the Nutella Christmas log: the filling is based on spreadable hazelnut cream and therefore you don’t even have to prepare the chocolate ganache.
You can also cover it with pistachio ganache, or with white chocolate and even – if you have good dexterity – make with your own hands the sugar decorations to put on the log.
For a result even more amazinginstead, double the doses of ingredients and make two rolls. One of the two will be cut in half diagonal and arranged on the sides of the other so that it assumes the classic shape of a log.
And, on the other hand, have you ever heard of the no-bake Christmas log recipe? To make the base you will need get yourself some sandwich bread. Remove the crusts from the bread and spread the slices on the countertop: flatten them with a rolling pin to obtain a uniform base. At this point, spread with Nutella, roll up and cover with melted chocolate: in about 15 minutes You have made an amazing dessert!
Finally, if you really are fans of this preparation, we also leave you the version of the salty Yule log. Also in this case it is without cooking: flatten the slices of bread with a rolling pin and then stuff it with cold cuts, spreadable cheese or a simple ham mousse. Assemble your log and cover it with spreadable cheese before making the grooves of the wood!
Finally, don’t miss all our most delicious Christmas desserts!
READ ALSO: Even easier to prepare the Christmas log with the Thermomix
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