Bûche de Noël Recipe | Christmas Yule Log Recipe

Ingredients

• 50g hazelnuts in their skins
• 1 quantity crème au beurre (see recipe link in method below)
• 1 quantity chocolate genoise sponge (see recipe link in method below)
• a little icing sugar, for dusting
• 500g good natural marzipan
• 400g good quality dark chocolate (70% cocoa solids), broken into pieces
• 100g sugar
• 200ml water
• 2 tbsp kirsch
• dark chocolate curls or ‘pencils’
• cocoa powder, for dusting
• 1 small sheet edible gold leaf (optional)