[ Yule Log or Buche de Noel à la Noisette, crème de Marron ]

STEP 1 - Crème de Marron

250g of chestnut spread.

If you don’t find it or you don’t like it, use instead a batch of coffee flavoured pastry cream.

Transfer cream into a piping bag, no tip necessary, it’s a just a tool to quickly spread the cream onto the cooked sponge cake.

STEP 2 - Hazelnut Sponge Cake Ingredients

6 large eggs, separated

4oz (120g) light brown sugar

8oz (320g) hazelnut (other nuts can be used, almonds are difficult to grind)

2oz (60g) all purpose/plain flour

4oz (120g) sugar


Preheat your oven at 200°C (390F). Butter and line with parchment paper a cookie sheet.

Ground nuts and flour until powdery but not oily.

Whip yolks with brown sugar until very light (about 5 minutes).

Whip whites with sugar until firm peak.

Fold whites into yolks and then the nuts/flour mix in three additions.

Spread on the cookie sheet and bake immediately for about 12 minutes.

The sponge cake is done when it starts springing back when poked in the center of the tray. Do not overcook otherwise it will crack when you try to roll it.

Release from the pan as soon as possible. Remove carefully parchment paper. STEP 3 - Chocolate Ganache (prepare this while the log is chilling) Ingredients 180g/6oz heavy cream 180g/6oz 70% chocolate (bittersweet),grated or cut into small pieces PROCEDURE Bring cream to a boil, pour onto cut chocolate, let sit for about one minute, then whisk to incorporate the cream into the chocolate.


If the cream is set and hard to spread, whisk it before starting this step.

Spread (or pipe) all the cream onto the sponge cake.

Roll the sponge cake into a log shape, use the parchment paper to keep it closed and refrigerate until the log is completely set and cold. At least 1hr.

Unwrap the log over a cooling rack and coat with the ganache. Let set in the fridge and create bark effect by gently dragging a fork in the ganache to make grooves.

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