Bûche De Noël Recipe

Prepare oven and pan

Preheat oven to 200°C (390°F). Line a 10x15 inch (25x38 cm) jelly roll or baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.

Beat eggs and sugar

In a large heatproof bowl set over a gently simmering pot of water (bain-marie), whisk together 3 eggs and 75 g granulated sugar until warm to the touch (about 40°C/105°F) and sugar is dissolved, ~2–3 minutes. Remove from heat and using an electric mixer, beat on high until the mixture is pale, thick and tripled in volume, about 6–8 minutes. Beat in 1 tsp vanilla extract.

Fold in dry ingredients

Sift together 75 g flour, 15 g cocoa powder and a pinch of salt. Using a rubber spatula, gently fold a third of the dry mixture into the whipped eggs to lighten, then fold in the remaining dry ingredients in two additions, mixing just until incorporated to keep the batter airy.

Bake the sponge

Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake for 8–10 minutes, until the sponge springs back lightly and a toothpick inserted comes out mostly clean. Do not overbake.

Roll the sponge

While sponge bakes, lay a clean kitchen towel on the counter and dust generously with 1 tablespoon powdered sugar. As soon as the sponge is out of the oven, loosen the edges with a knife and invert the hot cake onto the sugared towel. Peel off parchment paper. Starting at the short end, roll the sponge and towel together into a tight spiral. Allow to cool completely rolled up (this sets the shape and prevents cracking).

Melt chocolate

Place 100 g chopped bittersweet chocolate in a heatproof bowl and melt gently over simmering water or in short bursts in the microwave, stirring until smooth. Let cool to just warm (not hot).

Prepare butter

Beat 115 g room-temperature unsalted butter with 50 g powdered sugar, 0.5 tsp vanilla extract and a pinch of salt until light and smooth, about 2–3 minutes on medium speed.

Combine chocolate and butter

With the mixer on low, slowly add the slightly warm melted chocolate to the butter mixture in a thin stream. Add 1 tablespoon heavy cream if needed to adjust consistency. Increase speed to medium-high and beat until the buttercream is glossy and spreadable, about 1–2 minutes. Taste and adjust salt or sugar if desired.

Unroll and fill

Carefully unroll the cooled sponge. Spread about two-thirds of the chocolate buttercream in an even layer over the sponge, leaving a 1 cm (½ inch) margin along one short edge to help seal the roll.

Re-roll with filling

Using the towel to guide, re-roll the sponge tightly but gently without the towel into a log. Place seam-side down on a wire rack set over a baking sheet.

Trim and crumb coat

Trim the ends of the log on a slight diagonal to create clean ends and expose the swirl. Reserve one trimmed end for garnish if desired. Use the remaining one-third of the buttercream to apply a thin crumb coat over the log to seal crumbs; chill 15–20 minutes to set.

Final coating and texture

Apply the remaining buttercream over the chilled log, pressing on with a spatula. To create a bark-like texture, drag the tines of a fork or the back of a spoon along the length to create lines resembling tree bark. Optionally, make a small angled cut on one side and attach that piece to the log as a 'branch' and cover with buttercream to look like a natural yule log.

Chill and finish

Chill the decorated bûche in the refrigerator for at least 30 minutes to firm the buttercream and help flavors meld.

Final touches

Just before serving, dust lightly with 1 tablespoon powdered sugar to simulate snow, scatter chocolate shavings or sift a little cocoa powder over the top, and garnish with 30 g fresh berries or candied chestnuts and 2 sprigs of mint. Serve cold or at cool room temperature.