Christmas log or Bûche de Noël, Christmas recipe to make step by step

For the cake and the cream, this time we have chosen to leave the flavor neutral, but you can flavor them to taste with vanilla, lemon zest, orange, cinnamon… and thus make a original Christmas trunk and completely to your liking.

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recipe information

• • Preparation time: 40 minutes

• • cooking time: 20 minutes

• • total time: 1 hour (plus cooling time)

• • rations:10

• • Category: cake shop

• • type of cuisine: French

• • Calories per serving (kcal):451

Ingredients for the Christmas log or Bûche de Noël

For the pastry cream:

• • 50g white sugar

• • 2 egg yolks

• • 25 g of cornmeal (Maizena type)

• • 250 g of whole milk

For the chocolate ganache:

• • 150 g whipping cream (minimum 35% fat content)

• • 150 g of dessert chocolate (about 52% cocoa)

For the cake:

• • 4 eggs M

• • 100g white sugar

• • 100 g of wheat flour

• • 7 g chemical yeast (Royal type)

• • Butter to grease the baking tray

• • Powdered sugar

For decoration:

• • Raspberries, dehydrated orange, Christmas motifs…

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How to make a Christmas log or Bûche de Noël

We start preparing the pastry cream for the filling. To do this, we put 50 grams of white sugar, 2 egg yolks and 25 grams of cornmeal in a saucepan. We mix well.

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We pour 250 grams of whole milk and mix well until everything is fully integrated. Bring to medium heat, stirring constantly until the mixture thickens.

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Transfer the thickened cream to a bowl, cover it with cling film and let it cool to room temperature. Then, we reserve it in the fridge until the moment of using it.

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We prepare the chocolate ganache heating 150 g of whipping cream and pour it over 150 grams of chocolate with a percentage of cocoa over 52% that we will have in a bowl. Let both ingredients rest for a couple of minutes.

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Mix until the mixture emulsifies completely. We cover it with film and let it cool at room temperature until it takes consistency.

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For the cakewe separate the whites and yolks of 4 eggs M.

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Whip the egg whites with 50 grams of white sugar until they are very firm, reserve.

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We mount the yolks with 50 grams of white sugar until they turn white, we reserve.

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Mix the egg whites and the whipped yolks with enveloping movements.

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We sift 100 grams of wheat flour with 7 grams of chemical yeast. We integrate into the dough with enveloping movements until there are no traces of flour.

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Preheat the oven to 180 ºC heat up and down. Grease and line the oven tray.

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Pour the dough into the lined baking tray and smooth it out with the help of a spatula. Bake for 10 minutes, or until the edges begin to lightly brown. It is convenient for us not to overdo the baking time so that the cake is juicy and elastic.

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Remove the cake from the oven and carefully separate the edges with the help of a spatula.

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Sprinkle a little icing sugar on a clean and dry cotton kitchen towel. We will use a cloth that we have not washed with fabric softener so that it does not leave any trace of odor and flavor in the cake.

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Carefully turn the cake over on the cloth with icing sugar and remove the baking paper.

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Roll up the cake with the cloth and let it cool completely. In this way, later, once filled, we can easily roll it up, without it breaking.

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Unroll the cake and pour the cream that we had prepared over it. We leave it as smooth as possible so that there is the same amount over the entire surface.

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We roll up the cake again, now already filled with the cream, and put it on the presentation plate. If necessary, we will cut a piece of a couple of fingers from the ends so that a perfect cut of the stuffed trunk can be seen.

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We spread the chocolate ganache all over the trunk and give it the desired appearance. We can form some striations on the chocolate with the help of a fork, or leave it as it is. As we like.

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To finish, we decorate the Christmas log to taste and serve it. We can put edible Christmas decorations on it, or opt for fresh or dried fruits, which are easier to obtain.

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Easy preparation summary

1. 1. For the cream fillingwe mix the sugar, the yolks and the cornmeal

1. 1. Add the milk, mix and bring to medium heat until thickened

1. 1. Transfer the cream to a bowl, cover with transparent film and let cool

1. 1. For the chocolate ganacheheat the cream and pour it over the chocolate

1. 1. Mix, cover with film and let cool

1. 1. For the cakewe separate the whites and the yolks

1. 1. Whip the whites with half the sugar

1. 1. We mount the yolks with half the sugar

1. 1. Mix the yolks and whites with encircling movements

1. 1. Sift the flour and chemical yeast and integrate it with the egg mixture with enveloping movements

1. 1. Preheat the oven to 180 ºC with heat up and down. Grease and line the oven tray

1. 1. Pour and spread the dough all over the oven tray. We bake 10 minutes

1. 1. Remove from the oven and carefully separate the edges with a spatula.

1. 1. Sprinkle icing sugar on a cotton cloth

1. 1. Turn the cake over on the cloth and remove the baking paper

1. 1. Roll up the cake with the cloth and let it cool.

1. 1. Unroll the cake and cover its entire surface with the cream

1. 1. we roll it up again

1. 1. We cover it with the ganache

1. 1. We decorate the Christmas log to taste and enjoy!