BÛCHE DE NOËL ( FESTIVE YULE LOG )

Hello everyone!! I'm happy to share with you this traditional christmas recipe that i make with my family every year!! I hope you enjoy it !!

Step 1: Ingredients

FOR THE CAKE

4 eggs

4 tablespoons of cocoa powder

230 gr. granulated sugar

100 gr. self raising flour

1 teaspoon of vanilla extract

FOR THE PASTRY CREAM

450 gr. whole milk

160 gr. granulated sugar

50 gr. corn flour

2 egg yolks

1 teaspoon of vanilla extract

FOR THE WHIPPED CREAM

200 gr. heavy whipping cream

2 tablespoons of icing sugar

150 gr. mixed berries of our choice

FOR THE GANACHE

200 gr. dark chocolate couverture

100 gr. heavy cream

1 tablespoon of honey

DECORATION

sugarpaste flowers

star shaped sprinkles

chocolate sticks

icing sugar

Step 2: Making the Roulade Cake

We start by whipping the eggs, sugar and vanilla extract.

Next we shift into the mixture the dry ingredients and fold them in the mixture very gently with a rubber spatula so that the air stays into the mixture.

Spread the mixture onto a baking sheet covered with parchment paper and bake for about 20 to 25 minutes at 180 degrees Celsius.

While the cake is still warm, we roll it with a kichen towel and let it cool completely.

Step 3: Making the Filling ( Pastry Cream and Whipped Cream )

PASTRY CREAM

We start by beating slightly the egg yolks and dissolving the corn flour in a small portion of the milk.

In a saucepan we add the rest of the milk with the sugar, beaten egg yolks and vanilla extract. When the mixture comes to a boil, we add the corn flour mixture and stir until the cream thickens. We let the pastry cream cool completely.

WHIPPED CREAM

We add the icing sugar to the heavy whipping cream and whip them until the cream forms stiff peaks.

Next we beat toghether the cooled pastry cream and the whipped cream.

Step 4: Assembling the Yule Log

We spread the cream over the cooled cake and sprinkle all over the surface with the berries mixture.

Next we roll the cake and let it set in the fridge for about an hour.

Step 5: Adding the Ganache and Decorating

For the ganache we pour the hot heavy cream over the chocolate and let it sit for about 2 minutes. We stir very well with a spatula until all of the chocolate dissolves and the mixture gets smooth and shiny. At the end we add the honey and let the ganache cool down and thicken. When it's thick enough, we spread it over the log and we run over it with a fork to make it look like a log. Finally we add sugarpaste flowers, star shaped sprinkles, chocolate sticks and dust with some icing sugar.