Michel Roux Jr's Yule log
Supremo chef Michel Roux Jr shows you how to create a classic bûche de Noël or Yule log, the traditional French Christmas dessert.
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Cooking tools:
- Swiss roll tin
- Offset spatula
- Toothpick
- Cardboard box
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Parchment paper
- Kitchen towel
- Serving platter
- Refrigerator
Ingredients
- 200g dark chocolate (70%), broken up
- 200g double cream
- Splash Grand Marnier (see Tips)
- 6 medium free-range eggs, separated
- 150g caster sugar, plus extra for dusting
- 70g plain flour
- 30g pure cocoa powder
- 30g butter, melted
- 2 tbsp icing sugar
- About 20 whole blanched hazelnuts
- 250g caster sugar
- Specialist kit
- About 30cm x 40cm swiss roll tin
- Wooden toothpicks
- Piece of polystyrene or small cardboard box
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