Way back in 2016 I shared with all of you a traditional buche de noel, or Christmas Yule log. I hope you checked it out and better yet, made it (if you didn’t, there’s always 2018). In that post I shared a few images of some of my modern Yule logs, and today we’re going to make one of them!
recipe notes
step-by-step method
assembly
recipe card
On the surface, this may seem like an overwhelming recipe, but like all projects, breaking it down step-by-step and staying organized makes this within anyone’s wheelhouse. It’s also a for realsies show stopper at your holiday shindig, so I would definitely give it a try if I were you.
recipe notes
To make this Yule log we need some molds. Although they’re a bit more money, silicone is definitely the way to go. For this post I’m using silikomart molds. Although it isn’t 100% necessary, to make the recipe they way I’m showing it you’ll need two molds, this one (TOR220x60) for the interior components and this one (TOR250x90) for the exterior components.
For those unfamiliar, speculoos is a cookie spread that can be found at specialty stores or online. Lotus brand makes easily the best version.
This recipe is an entremet, or mousse cake. We’ve made some of those too on the blog, so feel free to browse the post to get some more details on the general history and method. As with any entremet that requires multiple components, it’s best to plan out your recipe over a few days to keep things organized and stress-free. I’ve included assembly steps at the end of each recipe when needed, to help you have everything ready to go at the right time.
Although it’s up to you how you plan your buche de noel, I would suggest something like this:
Day 1:
1. Make the spiced cake
2. Make the speculoos ganache
3. Make the glaze
Day 2:
1. Make the raspberry mousse
2. Build the interior log and freeze
3. Make eggnog mousse and place the insert
4. Make the end cap decoration
5. Make the Belt buckle
Day 3:
1. Unmold the Yule log
2. Glaze
3. Decorate
santa buche de noel
spiced cake
speculoos ganache
white chocolate glaze
raspberry mousse
eggnog mousse
chocolate decor
spiced cake
310g all-purpose flour
5g baking soda
110g butter unsalted
110g dark brown sugar
100g sugar
3g salt
2g cinnamon
2g ginger
1g nutmeg
1g clove
.5g black pepper
200g molasses
50g inverted sugar
200g whole egg about 8 eggs
80g vegetable oil
100g coffee freshly brewed
Bring the butter and whole eggs to room temp. before getting started.
Combine and sift the all-purpose flour and baking soda and reserve it to use later.
Combine the butter, dark brown sugar, sugar, salt, and spices in a stand mixer with a paddle attachment. Cream the mixture on medium speed for 3-4min.
Combine the molasses, inverted sugar, and whole eggs.
Add the wet and dry ingredients in three additions, mixing until just combined and scraping the bowl well between additions.
Add the vegetable oil and coffee, mixing until just combined.
Spread the batter in a half sheet pan lined with a piece of parchment paper or a non-stick baking mat.
Bake the cake at 350F/160C for 10-12min.
Once the cake has cooled, cut a 2.5×8.5” strip per Yule log. Carefully cut the strip of cake into two even layers and reserve the layers to use later.
speculoos ganache
175g chocolate, 38% Guittard Soleil d’Or
36g glucose
158g heavy cream
40g butter unsalted
1g salt
180g speculoos spread
Combine the heavy cream and glucose and bring the mixture to a simmer.
Pour the heavy cream mixture over the chocolate and salt and let sit for 2-3min.
Add the butter and speculoos, and hand blend until well emulsified (the mixture will be smooth and shiny).
Let the ganache set fully, then spread a 60g layer of ganache on the first cake layer.
Place the second layer of cake over the first, and add a second 60g layer of ganache.
Covering the sides of the cake with plastic wrap will help to prevent drying out while freezing.
Freeze the block of the cake and ganache until ready to use.
white chocolate glaze
100g whole milk
41g glucose
27g condensed milk
4g gelatin 160 bloom
155g chocolate, 31% Guittard Creme Francais
155g white pate a glacer
8g red gel color
Hydrate the gelatin in cold water for 5min and reserve to use later.
Combine the whole milk, condensed milk, glucose and food coloring and bring to a boil.
Pour the mixture over the white chocolate and white pate a glacer.
Add the gelatin and whisk or hand blend the mixture until well combined.
Keep the glaze in the refrigerator until ready to use.
raspberry mousse
3g gelatin 160 bloom
150g raspberry puree
8g corn starch
14g sugar
120g heavy cream
Hydrate the gelatin in cold water for 5min and reserve to use later.
Whip the heavy cream in a stand mixer with a whip attachment until it forms soft peaks. Keep the whipped cream in the refrigerator until ready to use.
Warm the raspberry puree in a saucepot over medium-low heat.
Combine the sugar and cornstarch and whisk it into the puree.
Heat the mixture, whisking continuously, until it thickens.
Remove the thickened puree from the heat, and add the hydrated gelatin, mixing well until fully combined.
Let the thickened puree cool to 86F/30C.
Fold in the whipped cream.
Cast 250g of the mousse into the small mold.
Trim the block of cake to fit the mold precisely. By making the cake block slightly too large and trimming it, you ensure nice, clean edges.
Place the frozen block of cake and ganache into the mousse, pressing firmly. Excess raspberry mousse will spill up and out from the mold. Intentionally adding a little more mousse than you need will ensure that the cake will stick firmly and evenly to the mousse layer without any air bubbles or gaps.
Clean off the excess mousse with an offset spatula.
Freeze the small Yule log mold.
Once fully frozen, unmold and keep in the freezer wrapped in plastic wrap until ready to use.
eggnog mousse
12g gelatin 160 bloom
394g heavy cream
150g eggnog
83g whole milk
6g vanilla paste
83g sugar
140g egg yolk about 7 eggs
Hydrate the gelatin in cold water for 5min and reserve to use later.
Whip the heavy cream in a stand mixer with a whip attachment until it forms soft peaks. Keep the whipped cream in the refrigerator until ready to use.
Combine the eggnog and whole milk in a saucepot and bring to a simmer over medium heat.
While the eggnog mixture is warming, combine the sugar, egg yolks, and vanilla paste.
Temper the eggnog mixture into the egg yolks in several small additions, mixing well with each addition.
Bring the mixture back onto the heat and cook, while whisking, to 185F/85C.
Squeeze out the excess water, then add the hydrated gelatin to the mixture, mixing well until fully combined.
Cool the eggnog mixture to 86F/30C, then fold in the whipped cream.
Cast 450g of the eggnog mousse into the larger buche mold.
Press the frozen cake insert into the eggnog mousse until it is flush with the base of the cake.
Place the buche into the freezer until solid.
white chocolate end caps
Gather all of the materials you need to make your decoration:
1 x chocolate, 31% Guittard Creme Francais
1 x PVC rolling pin
2 x half sheet-sized parchment paper
1 x half sheet-sized plexiglass
2 x 1/4″/6mm thick plastic rolling guides*
1 x xacto knife
1 x template**
1 x small paintbrush
1 x white cocoa butter
*search product #8702k63 – 1″x24″x1/4″ (2.5x61x.6cm)
**to make the template, match the shape of your buche de noel mold and draw the desired shape onto cardboard or cake board and cut with a sharp xacto knife.
Blend white chocolate in a food processor until it breaks down into small pieces and the heat from blending begins to bind the mixture. It is very important that the chocolate begins to bind due to slight melting, or the mixture will not hold together.
Cover the plexiglass with one half sheet of parchment paper.
Place the chocolate mixture between the two casting bars, and then cover the mixture with the second piece of parchment paper.
Roll the chocolate mixture until even and about 1/4”/.6cm thick.
Remove the top piece of parchment paper and casting bars. Using the template, cut the chocolate end caps with the xacto knife and let the chocolate set.
Brush the end caps with white cocoa butter.
chocolate belt buckle
Gather all of the materials you need to make your decoration:
1 x chocolate, 65% Guittard Sur del Lago
1 x small piece of parchment
1 x curved form*
1 x masking tape
1 x paper piping cone
1 x small paint brush
1 x gold luster dust
*the curved form should match the shape of your buche de noel mold.
Cut a small square of parchment paper or acetate. Draw the outline of a belt buckle, and turn the parchment over. Keep in mind the finished belt buckle will be the reverse image of what you drew.
Temper a small amount of chocolate and pipe a belt buckle shape onto the piece of parchment.
Let the chocolate begin to set, then place the parchment over the Yule log mold or your curved form, taping it in place.
Once set, place the belt buckle in the refrigerator for 1-2hours up to overnight, allowing it to develop a thin coat of condensation.
Brush the belt buckle with gold dust, then allow it to dry and reserve it to use later.
assembly
Before glazing the Yule log, prepare a glazing rack by covering a half sheet pan with plastic wrap and placing a mesh cooling rack over it.
Warm the white chocolate glaze to 85F/30C.
Unmold the frozen Yule log and place it on the glazing rack.
Glaze the Yule log in a thin, even coat of white chocolate glaze, and place it into the refrigerator for 3-5min. to allow the glaze to further set.
Trim the ends of the Yule log and place the end caps.
Prepare a piece of acetate or parchment paper 2″/5cm wide and just long enough to wrap over the top of the buche de noel. Use the mold to determine the proper lenghth. Temper chocolate and spread a thin layer of chocolate over the acetate.
Let the chocolate just begin to set (about 30sec. – 2min. depending on the temperature of the chocolate and kitchen). Gently remove the acetate from the table, keeping the chocolate facing up.
Gently place the acetate to the Yule log, chocolate facing the glaze. Allow the chocolate to set then carefully remove the acetate.
Use tempered chocolate to glue the belt buckle to the chocolate band.
This is a definite holiday show-stopper. Santa would be proud. I hope you give it a try!
- 310 g All-purpose flour
- 5 g baking soda
- 110 g butter unsalted
- 110 g dark brown sugar
- 100 g sugar
- 3 g salt
- 2 g cinnamon
- 2 g ginger
- 1 g nutmeg
- 1 g clove
- .5 g black pepper
- 200 g molasses
- 50 g inverted sugar
- 200 g whole egg about 8 eggs
- 80 g vegetable oil
- 100 g coffee freshly brewed
- 175 g chocolate, 38% Guittard Soleil d'Or
- 36 g glucose
- 158 g heavy cream
- 40 g butter unsalted
- 1 g salt
- 180 g speculoos spread
- 100 g whole milk
- 40 g glucose
- 27 g condensed milk
- 4 g gelatin 160 bloom
- 155 g chocolate, 31% Guittard Creme Francais
- 155 g white pate a glacer
- 8 g red gel color
- 3 g gelatin 160 bloom
- 150 g raspberry puree
- 8 g corn starch
- 14 g sugar
- 120 g heavy cream
- 12 g gelatin 160 bloom
- 394 g heavy cream
- 150 g eggnog
- 83 g whole milk
- 6 g vanilla paste
- 83 g sugar
- 140 g egg yolk about 7 eggs
- AN chocolate, 31% Guittard Creme Francais
- 1 PVC rolling pin
- 2 half sheet-sized parchment paper
- 1 half sheet-sized plexiglass
- 2 1/4"/.6cm thick casting bars
- 1 xacto knife
- 1 template
- 1 small paint brush
- AN white cocoa butter
- AN chocolate, 65% Guittard Sur del Lago
- 1 small piece of parchment
- 1 curved form
- 1 masking tape
- 1 paper piping cone
- 1 small paint brush
- 1 gold luster dust
- Bring the butter and whole eggs to room temp. before getting started.
- Combine and sift the all-purpose flour and baking soda and reserve it to use later.
- Combine the butter, dark brown sugar, sugar, salt, and spices in a stand mixer with a paddle attachment. Cream the mixture on medium speed for 3-4min.
- Combine the molasses, inverted sugar, and whole eggs.
- Add the wet and dry ingredients in three additions, mixing until just combined and scraping the bowl well between additions.
- Add the vegetable oil and coffee, mixing until just combined.
- Spread the batter in a half sheet pan lined with a piece of parchment paper or a non-stick baking mat.
- Bake the cake at 350F/160C for 10-12min.
- Once the cake has cooled, cut a 2.5x8.5” strip per Yule log. Carefully cut the strip of cake into two even layers and reserve the layers to use later.
- Combine the heavy cream and glucose and bring the mixture to a simmer.
- Pour the heavy cream mixture over the chocolate and salt and let sit for 2-3min.
- Add the butter and speculoos, and hand blend until well emulsified (the mixture will be smooth and shiny).
- Let the ganache set fully, then spread a 60g layer of ganache on the first cake layer.
- Place the second layer of cake over the first, and add a second 60g layer of ganache.
- Freeze the block of the cake and ganache until ready to use.
- Hydrate the gelatin in cold water for 5min and reserve to use later.
- Combine the whole milk, condensed milk, glucose and food coloring and bring to a boil.
- Pour the mixture over the white chocolate and white pate a glacer.
- Add the gelatin and whisk or hand blend the mixture until well combined.
- Keep the glaze in the refrigerator until ready to use.
- Hydrate the gelatin in cold water for 5min and reserve to use later.
- Whip the heavy cream in a stand mixer with a whip attachment until it forms soft peaks. Keep the whipped cream in the refrigerator until ready to use.
- Warm the raspberry puree in a saucepot over medium-low heat.
- Combine the sugar and cornstarch and whisk it into the puree.
- Heat the mixture, whisking continuously, until it thickens.
- Remove the thickened puree from the heat, and add the hydrated gelatin, mixing well until fully combined.
- Let the thickened puree cool to 86F/30C.
- Fold in the whipped cream.
- Cast 250g of the mousse into the small mold.
- Trim the block of cake to fit the mold precisely. By making the cake block slightly too large and trimming it, you ensure nice, clean edges.
- Place the frozen block of cake and ganache into the mousse, pressing firmly. Excess raspberry mousse will spill up and out from the mold. Intentionally adding a little more mousse than you need will ensure that the cake will stick firmly and evenly to the mousse layer without any air bubbles or gaps.
- Clean off the excess mousse with an offset spatula.
- Freeze the small Yule log mold.
- Once fully frozen, unmold and keep in the freezer wrapped in plastic wrap until ready to use.
- Hydrate the gelatin in cold water for 5min and reserve to use later.
- Whip the heavy cream in a stand mixer with a whip attachment until it forms soft peaks. Keep the whipped cream in the refrigerator until ready to use.
- Combine the eggnog and whole milk in a saucepot and bring to a simmer over medium heat.
- While the eggnog mixture is warming, combine the sugar, egg yolks, and vanilla paste.
- Temper the eggnog mixture into the egg yolks in several small additions, mixing well with each addition.
- Bring the mixture back onto the heat and cook, while whisking, to 185F/85C.
- Squeeze out the excess water, then add the hydrated gelatin to the mixture, mixing well until fully combined.
- Cool the eggnog mixture to 86F/30C, then fold in the whipped cream.
- Cast 450g of the eggnog mousse into the larger buche mold.
- Press the frozen cake insert into the eggnog mousse until it is flush with the base of the cake.
- Place the buche into the freezer until solid.
- Blend white chocolate in a food processor until it breaks down into small pieces and the heat from blending begins to bind the mixture.
- Cover the plexiglass with one half sheet of parchment paper. Place the chocolate mixture between the two casting bars, and then cover the mixture with the second piece of parchment paper. Roll the chocolate mixture until even and about 1/4”/.6cm thick.
- Remove the top piece of parchment paper and casting bars. Using the template, cut the chocolate end caps with the xacto knife and let the chocolate set.
- Brush the end caps with white cocoa butter.
- Cut a small square of parchment paper or acetate. Draw the outline of a belt buckle, and turn the parchment over. Keep in mind the finished belt buckle will be the reverse image of what you drew.
- Temper a small amount of chocolate and pipe a belt buckle shape onto the piece of parchment.
- Let the chocolate begin to set, then place the parchment over the Yule log mold, taping it in place.
- Once set, place the belt buckle in the refrigerator for 1-2hours up to overnight, allowing it to develop a thin coat of condensation.
- Brush the belt buckle with gold dust, then allow it to dry and reserve it to use later.
- Before glazing the Yule log, prepare a glazing rack by covering a half sheet pan with plastic wrap and placing a mesh cooling rack over it.
- Warm the white chocolate glaze to 85F/30C.
- Unmold the frozen Yule log and place it on the glazing rack.
- Glaze the Yule log in a thin, even coat of white chocolate glaze, and place it into the refrigerator for 3-5min. to allow the glaze to further set.
- Trim the ends of the Yule log and place the end caps.
- Prepare a piece of acetate or parchment paper 2"/5cm wide and just long enough to wrap over the top of the buche de noel. Use the mold to determine the proper lenghth. Temper chocolate and spread a thin layer of chocolate over the acetate.
- Let the chocolate just begin to set (about 30sec. - 2min. depending on the temperature of the chocolate and kitchen). Gently remove the acetate from the table, keeping the chocolate facing up.
- Gently place the acetate to the Yule log, chocolate facing the glaze. Allow the chocolate to set then carefully remove the acetate.
- Use tempered chocolate to glue the belt buckle to the chocolate band.
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