Chocolate rolled yule log with rocher glaze

Ingredients

• 1 sheet (3 g)halal beef gelatine
• 350 gdouble cream, 30% fat
• 80 gwhite chocolate, such as Barry or Valrhona
• 1 podvanilla
• 5eggs
• 120 gsugar
• 90 gplain flour
• 2 gsalt
• 2 gbaking powder
• 50 gsunflower oil or melted butter
• 50 gmilk
• 110 gdark chocolate
• 90 gmilk chocolate
• 150 mldouble cream
• 5 ml (1 tsp)honey
• 35 gbutter
• 110 gZéphyr Caramel chocolate or milk chocolate
• 30 gmilk chocolate
• 75 gcrushed crêpes dentelles
• 3 gfleur de sel
• 15 gcocoa butter or butter
• 200 g35% milk chocolate
• 100 g70% dark chocolate
• 60 mlgrapeseed oil
• 100 gpraline and chopped hazelnut mixture

Instructions

1. 1

   Soak the gelatine

   Soak the gelatine in a large bowl of cold water.

2. 2

   Make vanilla ganache

   Melt the white chocolate over a bain-marie. Heat 100 g of the cream in a saucepan with the vanilla pod, scraped seeds and all.

3. 3

   Finish the ganache

   Pour the hot cream over the chocolate in three additions, stirring each time with a spatula. Stir in the squeezed-out gelatine, then add the remaining cold cream.

4. 4

   Chill the ganache

   Cover the surface directly with cling film and refrigerate for at least 6 hours or overnight; making it the day before is preferable.

5. 5

   Whip the ganache

   Once the mixture has set, remove the vanilla pod and whisk until firm but still creamy, keeping a close eye on it as this happens quickly.

6. 6

   Pipe the cream

   Transfer the whipped ganache to a piping bag fitted with a Saint-Honoré nozzle and keep it chilled.

7. 7

   Whisk the yolks

   Whisk the egg yolks with 50 g of the sugar until pale and triple in volume.

8. 8

   Make the meringue

   Whisk the egg whites with the salt until they begin to foam. Add the remaining 70 g of sugar in three additions, whisking until the meringue is smooth and glossy.

9. 9

   Combine the eggs

   Gently fold the yolk-and-sugar mixture into the meringue with a spatula.

10. 10

    Add the dry ingredients

    Sift the flour and baking powder, then gently fold them into the mixture without knocking out the volume.

11. 11

    Mix oil and milk

    In a bowl, combine the oil and milk, then stir in a little of the sponge mixture to loosen it.

12. 12

    Finish the batter

    Gently fold the oil-and-milk mixture into the sponge batter until smooth and even.

13. 13

    Bake the sponge

    Spread the batter on a baking tray or a silicone mat set on a perforated tray. Bake at 170°C in a fan oven for 15–20 minutes, until golden and a knife inserted in the centre comes out clean.

14. 14

    Roll the sponge

    When it comes out of the oven, let the sponge cool slightly, then turn it out onto baking paper. Roll it up straight away and leave it to cool completely.

15. 15

    Heat the cream

    Bring the cream and honey to the boil. Meanwhile, partially melt the dark and milk chocolates.

16. 16

    Build the ganache

    When the cream is hot, add one third to the chocolate and stir to bring the mixture together.

17. 17

    Add remaining cream

    Repeat with the second and third portions of cream, adding them one at a time.

18. 18

    Blend in butter

    Add the butter, cut into small pieces, and blend the ganache.

19. 19

    Cool the ganache

    Refrigerate the ganache for 10 minutes to cool and thicken before using.

20. 20

    Melt crisping chocolate

    Melt the chocolate and cocoa butter over a bain-marie, then leave the mixture to cool slightly.

21. 21

    Add the crunch

    Stir in the crushed crêpes dentelles and fleur de sel. Set aside at room temperature rather than chilling it, as it will firm up.

22. 22

    Make rocher glaze

    Melt the milk and dark chocolates over a bain-marie, then stir in the grapeseed oil.

23. 23

    Add the nuts

    Mix in the praline and toasted chopped hazelnuts.

24. 24

    Cool the glaze

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

25. 25

    Fill and roll

    Once the sponge is cold, you can brush it with a little milk. Spread over the crisp chocolate layer, then the chocolate ganache, and roll up the sponge, keeping it snug. Wrap it in the baking paper and chill for 2 hours.

26. 26

    Glaze and decorate

    Coat the log with the rocher glaze and chill until the chocolate has set. Pipe the whipped vanilla ganache on top and decorate with gold leaf.

What is a chocolate yule log?

A yule log, or bûche de Noël, is a festive French cake shaped like a log, traditionally served at Christmas. This version uses a Japanese-style sponge rolled around chocolate ganache, with a crunchy centre and a nut-studded chocolate coating.

The different textures make the dessert feel special without relying on elaborate decoration. Preparing the vanilla ganache ahead also spreads the work across more than one day.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 0g protein, 0g carbs, 0g fat.

The sponge’s flour and sugar provide much of the carbohydrate, while the cream, chocolate, butter and oil contribute much of the fat. Eggs, cream, chocolate and hazelnuts contribute protein. Serve a slice with fresh fruit to add a lighter, fresh contrast to the rich cake.

The components to prepare

Vanilla ganache: white chocolate, cream and gelatine make a chilled mixture that can be whipped into a pipeable topping. It needs at least 6 hours in the fridge, so plan this part ahead.

Chocolate ganache: dark and milk chocolate are combined with hot cream, honey and butter for the filling. The recipe gives it a brief 10-minute chill to help it thicken before spreading.

Rocher glaze: milk and dark chocolate are combined with oil, praline and chopped hazelnuts. Let it cool until lukewarm so it can coat the log without being too runny.

Keep the sponge airy

Egg yolks and part of the sugar are whisked until pale and voluminous, while the whites are beaten separately into a glossy meringue. Folding them together gently helps preserve the air that gives the sponge its light texture.

Sift the flour and baking powder before folding them in, and take care not to deflate the batter. Mixing a little batter into the oil and milk first makes that liquid mixture easier to incorporate evenly.

Roll while the sponge is warm

The sponge is rolled while still warm, after only a short initial cooling, then left to cool completely in that shape. This sets its curve before the filling is added.

When assembling, spread the crisp layer and ganache over the cooled sponge, then roll it snugly. The 2-hour chill helps the filled log hold its shape before glazing.

Look for these texture cues

Sponge: bake at 170°C in a fan oven for 15–20 minutes, until golden and a knife inserted in the centre comes out clean. Keep an eye on it as it approaches the end of that range.

Whipped ganache: stop when it is firm enough to pipe but still creamy. It can become overwhipped quickly, so watch it closely as it thickens.

Crisp layer: leave the melted chocolate mixture to cool slightly before adding the crêpes dentelles. Keep it out of the fridge while you set up, as chilling will make it hard to spread.

Serve it as a festive dessert

The rich chocolate filling and nutty coating make this a natural finish to a festive meal. Cut it with a sharp knife, wiping the blade between slices for neater portions.

Serve the slices on their own or alongside fresh fruit. The recipe’s optional light brushing of milk can help the rolled sponge feel less dry.

Recipe notes & tips

• Make the vanilla ganache the day before so it has time to chill fully.
• Scrape the vanilla seeds into the cream and keep the pod in while it heats.
• Fold the flour mixture in gently to preserve the volume of the beaten eggs.
• Roll the sponge while it is still warm, then leave it rolled until completely cool.
• Keep the crisp chocolate mixture at room temperature until you are ready to spread it.
• Let the rocher glaze cool until lukewarm before pouring or spreading it over the log.

Variations

• Use melted butter: choose it instead of sunflower oil in the sponge for the alternative listed in the recipe.
• Choose milk chocolate: use it instead of Zéphyr Caramel chocolate in the crisp layer.
• Brush with milk: lightly moisten the cooled sponge before adding the fillings, as suggested in the method.
• Prepare ahead: make the vanilla ganache the day before so it can chill overnight.
• Change the topping: decorate the finished log with gold leaf as described in the method.

Common mistakes to avoid

• Overwhipping the vanilla ganache: stop as soon as it is firm but creamy, as it thickens quickly.
• Deflating the sponge: fold in the flour and liquid mixtures gently rather than stirring vigorously.
• Rolling the sponge cold: roll it while it is still warm, then let it cool completely in that shape.
• Chilling the crisp layer: keep it at room temperature so it remains spreadable.
• Glazing too soon: let the rocher mixture cool until lukewarm before coating the log.
• Skipping the setting chill: refrigerate the filled roll for 2 hours before glazing to help it hold its shape.

How to store

Keep the yule log covered in the refrigerator and eat within 2 days. Serve it chilled; avoid reheating, as the cream and chocolate layers are meant to stay set.

Frequently asked questions