️ Recette de Bûche Roulée au Chocolat { facile et rapide }

Ingredients

• 700 g Heavy Cream (whole milk, divided 600g for ganache base and 100g for topping mixture)
• 500 g Dark Chocolate (70% cocoa or higher, chopped)
• 200 g Milk Chocolate (chopped, for ganache base and optional chips)
• 80 g Unsalted Butter (cut into cubes, added to hot ganache)
• 4 units Egg Whites (separated from yolks, room temperature)
• 4 units Egg Yolks (room temperature)
• 180 g Granulated Sugar (100g for meringue, 80g for vanilla syrup)
• 1 pinch Salt (for stabilizing egg whites)
• 2 tsp Vanilla Extract (liquid, divided 1 tsp for batter, 1 tsp for syrup)
• 125 g All-Purpose Flour (sifted)
• 5 g Baking Powder (approximately half a standard sachet)
• 100 ml Water (for vanilla syrup)
• 50 g Milk Chocolate Chips (optional decorative topping)

Instructions

1. Heat Cream

   Place 600 g of heavy cream in a saucepan over medium heat and warm until just steaming, being careful not to let it boil.

   Time: PT5M

2. Make Ganache Base

   Pour the hot cream over 500 g chopped dark chocolate and 200 g chopped milk chocolate in a heatproof bowl. Let sit 2-3 minutes, then stir until smooth. Add 80 g butter and blend with an immersion blender until glossy.

   Time: PT10M

3. Divide Ganache

   Scoop 100 g of the warm ganache into a separate bowl and whisk in 100 g cold heavy cream until fully combined. Set aside for later decoration.

   Time: PT5M

4. Chill Ganache Base

   Cover the remaining ganache and refrigerate for at least 2 hours (preferably 4 hours or overnight) until firm.

   Time: PT2H

5. Prepare Vanilla Syrup

   In a small saucepan combine 100 ml water, 80 g sugar and 1 tsp vanilla extract. Heat gently for 5 minutes until sugar dissolves, then remove from heat and let cool.

   Time: PT10M

6. Separate Eggs

   Separate 4 egg whites and 4 yolks. Place whites in a clean bowl, add a pinch of salt.

   Time: PT3M

7. Whisk Egg Whites

   Using a whisk or electric mixer, beat the egg whites until stiff peaks form.

   Time: PT5M

8. Add Sugar, Yolks and Vanilla

   Gradually add 100 g sugar to the whipped whites while continuing to beat. Then add the 4 yolks one at a time, followed by 1 tsp vanilla extract, beating for at least 3 minutes until the mixture triples in volume.

   Time: PT10M

9. Fold in Dry Ingredients

   Sift together 125 g flour and 5 g baking powder. Gently fold into the egg mixture with a spatula, being careful not to deflate the batter.

   Time: PT2M

10. Bake the Génoise

    Spread the batter evenly on a parchment‑lined baking tray. Bake in a pre‑heated 180°C fan oven on the middle rack for 10 minutes, or until lightly golden and springy to the touch.

    Time: PT10M

    Temperature: 180°C

11. Cool and Flip

    Remove the tray, let the sponge cool for a few minutes, then invert onto a second sheet of parchment paper and peel off the original paper.

    Time: PT5M

12. Roll the Sponge

    While the sponge is still warm, roll it loosely using the parchment paper and a clean kitchen towel. Allow it to rest at room temperature wrapped in the towel.

    Time: PT5M

13. Brush with Vanilla Syrup

    Unroll the sponge and brush the entire surface with the cooled vanilla syrup using a pastry brush.

    Time: PT2M

14. Spread Ganache Base

    Spread the chilled ganache (from step 4) over the syrup‑soaked sponge, leaving a small border. Reserve half of this ganache for the final coating.

    Time: PT5M

15. Second Roll and Chill

    Roll the sponge tightly into a log, place it seam‑side down on a baking sheet, and refrigerate for 20 minutes to set.

    Time: PT5M

16. Cover with Remaining Ganache

    Remove the log from the fridge and spread the reserved ganache over the entire surface. Smooth with a spatula and create decorative ridges with a fork.

    Time: PT5M

17. Set Surface Ganache

    Return the decorated log to the refrigerator for another 20 minutes so the outer ganache firms slightly.

    Time: PT20M

18. Whip Decoration Ganache

    Take the ganache mixed with cold cream (step 3) and whip with an electric mixer until stiff peaks form.

    Time: PT5M

19. Pipe Decorative Swirls

    Fit a pastry bag with a Saint Honoré #580 tip, fill with the whipped ganache, and pipe decorative swirls along the top of the log.

    Time: PT5M

20. Add Optional Chocolate Chips

    Scatter milk chocolate chips or chopped chocolate over the piped ganache for extra texture and visual appeal.

    Time: PT2M

21. Final Chill and Serve

    Refrigerate the completed Yule log for another 20 minutes before slicing. Serve chilled or at room temperature.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Heavy Cream: Half-and-half (use 800g to match fat content), Full-fat coconut milk (for dairy-free version, adjust sweetness)
• Instead of Dark Chocolate: Semi-sweet chocolate, Bittersweet chocolate
• Instead of Milk Chocolate: White chocolate (for a different flavor), Caramel-filled chocolate pieces
• Instead of Unsalted Butter: Margarine (same amount), Vegan butter (for dairy-free)
• Instead of Egg Whites: Aquafaba (3 tbsp per egg white), Commercial egg white substitute
• Instead of Egg Yolks: Pasteurized egg yolk liquid, Silken tofu (1/4 cup per 2 yolks, for vegan version)
• Instead of Granulated Sugar: Caster sugar, Coconut sugar (adjust amount for sweetness)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Vanilla Extract: Vanilla bean seeds (1 bean), Almond extract (use half amount)
• Instead of All-Purpose Flour: Cake flour (same amount), Gluten-free flour blend (add 1 tsp xanthan gum)
• Instead of Baking Powder: Baking soda + cream of tartar (1:2 ratio), Self-rising flour (omit extra powder)
• Instead of Water: Milk (for richer syrup), Fruit juice (for flavored syrup)
• Instead of Milk Chocolate Chips: Chopped milk chocolate bar, Caramel bits

Equipment Needed

• Saucepan
• Immersion Blender
• Mixing Bowl
• Whisk
• Electric Mixer
• Spatula
• Baking Tray
• Parchment Paper
• Oven
• Kitchen Towel
• Pastry Bag
• Piping Tip (Saint Honoré #580)
• Fork
• Cooling Rack (optional)
• Measuring Scale

Critical Steps — Do Not Skip

• Heat cream without boiling
• Fully melt chocolate before blending
• Whisk egg whites to stiff peaks
• Fold flour gently to keep air
• Chill ganache until firm before spreading
• Roll sponge while still pliable
• Whip ganache with cold cream to stiff peaks

Chef Tips from the Video

• For extra shine, brush the final ganache layer with a thin glaze of warmed chocolate.
• Use high‑quality couverture chocolate for the richest flavor.
• If you prefer a darker log, replace half of the milk chocolate with additional dark chocolate.

Troubleshooting

Storage

Refrigerator: Store the sliced Yule log in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the ganache base a day ahead and keep refrigerated.
• Bake the sponge and store it wrapped in plastic; assemble the day of serving.
• The vanilla syrup can be made up to 3 days in advance.

Frequently Asked Questions