Hazelnut, chocolate and caramel yule log

Ingredients

• 150 gwhite couverture chocolate (such as Valrhona or Barry)
• 500 gdouble cream (at least 30% fat)
• 120 ghazelnut praline
• 4 gleaf gelatine
• 60 gneutral oil
• 80 gmilk
• 6eggs, separated
• 65 gsugar
• 60 gcake flour
• 25 gcocoa powder
• 20 gground hazelnuts
• 2 gwhite vinegar or lemon juice
• 1 generous pinchsalt, for the flour
• 300 gwhole hazelnuts, skinless if preferred
• 150 gcaster sugar
• 48 gwater
• 6 gfleur de sel
• 200 gmilk couverture chocolate
• 100 gdark couverture chocolate (66% cocoa)
• 60 ggrapeseed oil
• 100 groasted hazelnuts, chopped
• To tastesalted butter caramel, shop-bought or homemade
• To tasteroasted hazelnuts
• To taste (optional)crunchy chocolate pearls
• To tastehazelnut praline

Instructions

1. 1

   Mix wet ingredients

   For the sponge, which is best made the day before, combine the oil and milk.

2. 2

   Add dry ingredients

   Add the flour, cocoa powder and pinch of salt, then mix.

3. 3

   Mix in yolks

   Add the egg yolks and mix until combined.

4. 4

   Whisk egg whites

   Whisk the egg whites with the vinegar, then gradually add the sugar.

5. 5

   Fold in whites

   Gently fold the whipped egg whites into the chocolate mixture.

6. 6

   Add hazelnuts

   Stir in the ground hazelnuts.

7. 7

   Spread the batter

   Spread the batter on a baking tray lined with baking paper.

8. 8

   Bake the sponge

   Bake for 20 minutes at 170°C in a fan oven.

9. 9

   Roll the sponge

   Leave the sponge to cool until just warm, then roll it up.

10. 10

    Toast the hazelnuts

    For the hazelnut praline, which is best made the day before, preheat the oven and toast the hazelnuts until evenly coloured. Leave them to cool.

11. 11

    Make the syrup

    Make a syrup with the water and sugar, then add the hazelnuts.

12. 12

    Caramelise nuts

    Stir constantly as the mixture caramelises, until the hazelnuts are completely coated.

13. 13

    Cool the mixture

    Spread the mixture on a non-stick surface and leave it to cool.

14. 14

    Blend the praline

    Break the mixture into pieces and blend in several batches until smooth. Add the fleur de sel.

15. 15

    Jar the praline

    Transfer the praline to a jar and let it cool before closing the lid.

16. 16

    Soak the gelatine

    For the whipped hazelnut ganache, to be made the day before, soak the gelatine.

17. 17

    Melt the chocolate

    Melt the white chocolate, then emulsify it with the hot cream.

18. 18

    Chill the ganache

    Add the cold cream and hazelnut praline, then blend. Cover the surface directly with cling film and leave to rest overnight.

19. 19

    Whip the ganache

    The next day, whisk the ganache until firm and creamy.

20. 20

    Melt the chocolates

    For the rocher glaze, made on the day of serving, melt both chocolates.

21. 21

    Add glaze crunch

    Stir in the grapeseed oil and chopped hazelnuts.

22. 22

    Cool the glaze

    Leave the glaze to cool until lukewarm before coating the yule log.

23. 23

    Fill the sponge

    For assembly, spread salted butter caramel over the chocolate sponge, then add a generous layer of whipped hazelnut ganache.

24. 24

    Add caramel stripes

    Pipe or drizzle lines of hazelnut praline and salted butter caramel over the filling.

25. 25

    Roll and chill

    Carefully roll up the yule log and tighten it, then place it in the freezer for 30 minutes.

26. 26

    Glaze the log

    Trim the ends, then cover the log completely with the rocher glaze.

27. 27

    Set the glaze

    Leave the glaze to set for a few minutes in the freezer.

28. 28

    Pipe the topping

    Using a star nozzle, pipe whipped hazelnut ganache down the centre.

29. 29

    Decorate the log

    Finish with roasted hazelnuts and chocolate pearls.

What is a yule log?

A yule log, or bûche de Noël, is a French festive dessert shaped to resemble a log. This version takes the form of a rolled sponge cake, filled and decorated for a rich, celebratory finish.

Japanese-style sponge: The airy chocolate-and-hazelnut cake is rolled like a Swiss roll. Whipped hazelnut ganache, salted caramel and a crisp rocher coating bring soft, creamy, sweet-salty and crunchy textures together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 0g protein, 0g carbs, 0g fat.

The sponge gets its carbohydrates mainly from flour and sugar, while the cream, chocolate, praline and hazelnuts contribute much of the fat; the eggs and nuts also provide protein. Pair a slice with fresh fruit or serve it after a meal with plenty of lighter savoury dishes.

Make-ahead components

Sponge: Bake and roll it the day before, once it has cooled until just warm. This gives it time to cool fully while keeping the roll shape ready for filling.

Praline and ganache: The praline needs time to cool before blending, and the ganache rests overnight before whipping. Making both ahead leaves the day-of work to assembly and glazing.

Building the sponge

Meringue: Whisk the egg whites with vinegar or lemon juice, then add the sugar gradually. Fold the resulting foam in gently so the batter keeps its air.

Dry ingredients: Mix the flour, cocoa and salt into the oil-and-milk base before adding the yolks. Fold in the ground hazelnuts after the whites to avoid knocking out more air than necessary.

Getting the praline smooth

Even toasting: Toast the hazelnuts until they are evenly coloured, then let them cool before making the caramel. Consistent roasting helps the finished praline taste balanced.

Patient blending: Break up the cooled caramelised nuts and blend in several batches, adding the fleur de sel. Stop when the mixture becomes smooth and spoonable.

Rolling and filling

Gentle handling: Roll the sponge when it is still slightly warm, as directed, then unroll it for filling. Handle it carefully when rolling it up again so the cake stays intact.

Even layers: Spread the caramel and a generous layer of ganache across the sponge, then add the praline and caramel stripes. Roll tightly and chill for 30 minutes before trimming and glazing.

Glaze and finish

Glaze texture: Stir the grapeseed oil and chopped hazelnuts into the melted milk and dark chocolate. Let the mixture cool until lukewarm so it can coat the log without being too hot.

Decoration: After the coating has set for a few minutes in the freezer, pipe the whipped ganache down the centre with a star nozzle. Roasted hazelnuts and optional chocolate pearls complete the finish.

Serving the yule log

Chill the finished log until it is firm enough to slice neatly, then use a sharp knife for clean portions. Allow slices to lose some of their chill before serving so the ganache and caramel are easier to appreciate.

The dessert is rich, so serve it in modest slices after a festive meal. Coffee or unsweetened tea makes a simple accompaniment.

Recipe notes & tips

• Weigh the ingredients before you begin, as this recipe has several separate components.
• Keep the ganache covered directly on its surface while it rests overnight.
• Fold the whipped egg whites in gently to preserve the sponge's airy texture.
• Blend the praline in batches rather than overloading the food processor.
• Let the rocher glaze cool until lukewarm before coating the log.
• Use a sharp knife to trim the ends and portion the finished yule log.

Variations

• More hazelnut: Add extra roasted hazelnuts to the decoration for a stronger nutty finish.
• No chocolate pearls: Leave out the optional pearls and finish with roasted hazelnuts instead.
• Homemade caramel: Use homemade salted butter caramel in place of the shop-bought option.
• Dark chocolate balance: Keep the 66% dark chocolate in the glaze for a less sweet contrast.
• Praline finish: Add a few more praline stripes inside the roll for a stronger hazelnut note.

Common mistakes to avoid

• Overmixing the whites: The sponge can lose its lightness; fold them in gently.
• Unevenly toasted nuts: The praline can taste inconsistent; toast the hazelnuts until evenly coloured.
• Blending warm praline: It may not turn smooth as intended; let the caramelised nuts cool before blending.
• Skipping the overnight rest: The ganache may not be ready to whip; chill it overnight as directed.
• Glazing too soon: A hot glaze can be difficult to handle; let it cool until lukewarm first.
• Skipping the freezer chill: The roll may be harder to trim and coat; chill it for 30 minutes before glazing.

How to store

Keep the finished yule log covered in the fridge and eat within 2–3 days. For serving, let it stand briefly at room temperature; avoid reheating, as the ganache and glaze are best served chilled.

Frequently asked questions