Traditional Yule Log ***

Name: Traditional Yule Log *** (Bûche Tradition)
Prep time: 2 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: Serves 6
Cuisine: French
Ingredients: ⅓ oz. (10 g) dark chocolate, chopped; 2 tbsp (15 g) whole almonds, chopped; 1 oz. (30 g) caramelized hazelnuts, Napoleon recipe, roughly chopped; 1 egg (3½ tbsp/50 g); ½ oz. (15 g) plain crêpe dentelle cookies or crisp lace wafers, crushed; Small Swiss meringue kisses or other decorations, plain or dipped in chocolate; Scant ⅓ cup (1 oz./30 g) almond powder; Generous ¼ cup (65 ml) water; 2 tbsp (7 g) instant coffee powder or 3¾ tsp (7 g) strong-flavored ground coffee (preferably Guatemalan); Scant ¼ cup (1 oz./30 g) Confectioners’ sugar; 2½ tbsp (25 g) AP flour; ¼ cup (1¾ oz./50 g) sugar; ½ quantity (3½ oz./100 g) chocolate ganache, Snow-Covered Yule Log recipe; 1 tsp (5 ml) hot water; ⅔ quantity (10½ oz./300 g) chocolate mousse, Concerto recipe; Scant 1 tsp (1 g) instant coffee powder; Coffee syrup (see left); 2 tsp (10 g) butter; 1 oz. (30 g) almond praline paste; ½ quantity (8¾ oz./245 g) praline cream, Paris-Brest recipe, divided; 1 quantity (1 lb. 2 oz./500 g) chocolate glaze; 2 egg whites (¼ cup/60 g); 2 tbsp (15 g) whole hazelnuts, chopped; 5 tsp (20 g) granulated sugar

Bûche Tradition

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr 30

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Coffee sponge layer

2½ tbsp (25 g) AP flour
Scant ¼ cup (1 <

Europe
France
Cake
Microwave
Mediterranean

Method

Preheat the oven to 340°F (170°C/Gas Mark 3).
To prepare the coffee sponge layer, sift the flour and confectioners’ sugar into a mixing bowl. Stir in the almond powder.
Add the egg and beat with a spoon or spatula for 5 minutes until smooth.