Bûche de Noël (Yule log) recipe

Bûche de Noël (Yule log) recipe

www.deliciousmagazine.co.uk

Richard Bertinet indulges in this showstopper Bûche de Noël (also called a Yule log) dessert after a French-style meal, on Christmas Eve.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Cooking tools:

  • Stand mixer
  • Hand mixer
  • Rolling pin
  • Sifter
  • Cooling rack
  • Offset spatula
  • Pastry brush
  • Kitchen scale
  • Swiss roll tin
  • Oven
  • Stove
  • Pan
  • Double boiler
  • Mixing bowl
  • Whisk
  • Metal spoon
  • Wooden spoon
  • Chef's knife
  • Marble board
  • Cutting board
  • Parchment paper
  • Measuring spoon
  • Measuring cup
  • Serving platter
  • Refrigerator
  • Fine-mesh sieve
  • Spoon

Ingredients

  • 60g butter, melted, plus extra for greasing
  • 6 medium free-range eggs, plus 1 white
  • 160g granulated sugar
  • 145g plain flour
  • 35g good-quality dark cocoa powder
  • 100g sugar
  • 2 tbsp kirsch
  • 1 vanilla pod
  • 250ml whole milk
  • 60g caster sugar
  • 5 medium free-range egg yolks
  • 45g plain flour
  • 25g dark cocoa powder
  • 100g chestnut purée
  • 250ml double cream
  • Icing sugar to dust
  • 250g natural (uncoloured) marzipan, plus extra to decorate
  • 400g good-quality dark chocolate
  • 1 tsp loose jasmine tea (optional)
  • 1-2 pinches Cabernet wine powder (optional)
  • 1 sheet edible gold leaf (optional)

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