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Chocolate Christmas Log Recipe: A festive delight

Recipe Chocolate christmas log

Dive into the magic of the holidays with the exceptional recipe for the Yule log, taken from the new book 'L'École du Chocolat'. A refined dessert blending tradition and creativity, perfect for delighting your guests and elevating your Christmas table.

 

Ingredients

Decoration
  • 50 g dark couverture chocolate 70%
  • unsweetened cocoa powder
Joconde 'biscuit' sponge
  • 2 eggs (100 g)
  • 70 g ground hazelnuts
  • 60 g unrefined raw sugar
  • 20 g flour
  • ½ vanilla pod (bean), scraped
  • 1 tbsp butter (optional)
    - - - - -
  • 2 egg whites (60 g)
  • 25 g sugar
Chocolate ganache
  • 200 g dark couverture chocolate 70%
  • 250 ml whipping cream
  • 75 g butter, softened
  • 50 ml rum
Rum syrup
  • 120 ml water
  • 100 g sugar
  • 1 tsp coffee extract
  • 40 ml rum
Coffee buttercream
  • 1 egg (50 g)
  • 2 egg yolks (40 g)
  • 160 g sugar
  • 80 ml water
  • 250 g butter, softened
  • coffee extract, to taste

Recipe adapted from the book “École du chocolat” by Le Cordon Bleu® institute and publisher Larousse.
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