Nutella and Hazelnut Yule Log
Nutella and Hazelnut Yule Log is a easy French recipe that serves 8. 420 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 45 min | Cook: 12 min | Total: 1 hr 17 min
Cost: $11.50 total, $1.44 per serving
Ingredients
- 150 g Whole hazelnuts (to toast for 15 min at 160 °C)
- 4 Eggs (separate the whites from the yolks)
- 150 g Granulated sugar (divided into two equal parts for whites and yolks)
- 120 g All‑purpose flour (sift)
- 30 g Unsweetened cocoa powder (sift together with the flour)
- 30 g Melted butter (let cool slightly before incorporating)
- 200 ml Whole milk cream (heat before pouring over the chocolate)
- 200 g Pâtissier milk chocolate 40 % cocoa (break into small pieces)
- 100 g Nutella (or hazelnut spread) (for the ganache core)
Instructions
Toast the hazelnuts
Preheat the oven to 160 °C. Spread the hazelnuts on a baking sheet lined with parchment paper and toast for 15 minutes, stirring halfway through.
Time: PT15M
Temperature: 160°C
Separate the eggs
Separate the whites from the yolks into two separate bowls.
Time: PT2M
Whisk the egg whites
Add 75 g of sugar to the whites and whisk until stiff, glossy peaks form.
Time: PT2M
Whisk the yolks
In the other bowl, whisk the yolks with the remaining 75 g of sugar until the mixture lightens and becomes frothy.
Time: PT2M
Sift the dry ingredients
Sift the flour and cocoa together into a bowl, trapping one within the other to prevent cocoa from escaping.
Time: PT1M
Fold the dry ingredients into the whites
Using a spatula, gently fold the flour‑cocoa mixture into the whipped whites, lifting the batter to keep the air.
Time: PT2M
Add the yolk mixture
Fold the yolk‑sugar mixture into the whites gently until a homogeneous batter forms.
Time: PT1M
Bake the rolled biscuit
Spread the batter onto a parchment‑lined sheet, level to an even layer (about 5 mm thick) and bake for 10 minutes at 160 °C.
Time: PT10M
Temperature: 160°C
Cool the biscuit
Remove the biscuit from the oven, place it immediately under a clean kitchen towel to retain moisture, then let cool completely (about 20 minutes).
Time: PT20M
Prepare the milk chocolate ganache
Heat the cream until it simmers (about 2 minutes). Meanwhile, break the chocolate into pieces. Pour the hot cream over the chocolate, let rest for 1 minute then stir until a smooth ganache forms.
Time: PT3M
Cool the ganache
Transfer the ganache to a container, cover and refrigerate for 30 minutes until it thickens slightly.
Time: PT30M
Aerate the ganache
Remove the cooled ganache and whisk with a mixer for 5 minutes until a light, airy texture is achieved.
Time: PT5M
Fold in the Nutella
Add the Nutella to the aerated ganache and mix for 2 minutes until a rosy color and spreadable flavor develop.
Time: PT2M
Shape the log
Place the cooled biscuit on a sheet of parchment, spread a generous layer of ganache in the center, then roll gently, tightening slightly to form a cylinder.
Time: PT5M
Cover the log
Spread the remaining ganache over the entire surface of the log, smooth with a spatula and sprinkle with crushed toasted hazelnuts.
Time: PT5M
Finishing and rest
Wrap the log in cling film and chill for at least 30 minutes before serving.
Time: PT30M
Nutrition Facts
- Calories
- 420
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: vegetarian, contains nuts, contains dairy
Allergens: milk, eggs, hazelnuts, gluten
Ingredient Substitutions
- Instead of Whole hazelnuts: almonds, pecan nuts
- Instead of Eggs: powdered egg whites + water
- Instead of Granulated sugar: cane sugar
- Instead of All‑purpose flour: whole‑wheat flour
- Instead of Unsweetened cocoa powder: cocoa powder
- Instead of Melted butter: vegetable oil
- Instead of Whole milk cream: heavy cream
- Instead of Pâtissier milk chocolate 40 % cocoa: milk chocolate
- Instead of Nutella (or hazelnut spread): homemade chocolate‑hazelnut spread
Equipment Needed
- Oven
- Baking sheet
- Parchment paper
- Stand mixer or electric whisk
- Mixing bowl(s)
- Silicone spatula
- Sieve
- Small saucepan
- Microwave (optional) (optional)
- Clean kitchen towel
- Pastry bag or spoon (optional)
- Cling film (optional)
Critical Steps — Do Not Skip
- Toast the hazelnuts without burning them
- Whisk the egg whites correctly
- Fold the whites gently to retain the air
- Do not over‑bake the biscuit so it stays flexible
- Cool the ganache to the right consistency before whisking
Chef Tips from the Video
- Use high‑quality milk chocolate for a silky ganache.
- Lightly dust with powdered sugar before serving for a decorative touch.
- For an even more festive effect, add a few shards of salted caramel on top.
Troubleshooting
The biscuit is too dry and breaks during rolling.
Do not exceed the baking time, keep the biscuit slightly flexible and cover immediately with a kitchen towel.
The ganache is too runny to spread.
Let it cool longer in the refrigerator or add an extra small spoonful of melted chocolate.
The whites collapse after being folded in.
Fold the dry ingredients very gently, lifting the batter, and ensure the whites are beaten to stiff peaks.
Storage
Refrigerator: Keep the log covered with cling film in the refrigerator for up to 3 days.
Freezer: Wrap tightly and freeze for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Toast the hazelnuts the day before and store in an airtight jar.
- Prepare the ganache the day before, let it cool and whisk it on the day.
- The biscuit can be baked ahead and kept under cling film in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of the Nutella and Hazelnut Yule Log in French holiday cuisine?
The Nutella and Hazelnut Yule Log, known in French as bûche de Noël, has become a modern twist on the classic French Christmas log, blending traditional festive symbolism with popular hazelnut‑chocolate flavors that gained popularity in the late 20th century. Its use of Nutella reflects the post‑war introduction of hazelnut spreads into French households, turning the dessert into a contemporary holiday staple.
What are the traditional regional variations of the Nutella and Hazelnut Yule Log in French cuisine?
In French cuisine, regional variations of the Yule log include the classic chocolate‑ganache bûche from Paris, a kirsch‑infused chestnut‑cream version from Alsace, and a coffee‑rum version from Provence. The Nutella and Hazelnut Yule Log presented by Hervé Cuisine adds toasted hazelnuts and Nutella, a variation that is especially popular in the Rhône‑Alps region where hazelnut orchards are common.
How is the Nutella and Hazelnut Yule Log authentically served in French celebrations, especially during Christmas?
Traditionally, the Nutella and Hazelnut Yule Log is served chilled on a decorative platter, dusted with powdered sugar to resemble tree bark, and garnished with whole toasted hazelnuts and fresh berries. In French Christmas meals, it is presented as the final sweet course after the main festive dishes, often alongside a glass of champagne or warm mulled wine.
What occasions or celebrations is the Nutella and Hazelnut Yule Log traditionally associated with in French culture?
The Nutella and Hazelnut Yule Log is most closely associated with Noël (Christmas) celebrations in French culture, but it is also served during New Year’s Eve and winter family gatherings. Its festive shape and indulgent chocolate‑hazelnut flavors make it a favorite for holiday brunches and dessert tables throughout the season.
How does the Nutella and Hazelnut Yule Log fit into the broader French dessert tradition?
The Nutella and Hazelnut Yule Log fits into the broader French dessert tradition by combining the classic technique of a rolled sponge (biscuit) with modern, widely loved ingredients like Nutella, reflecting France’s ability to innovate while honoring tradition. It showcases the French emphasis on texture contrast—light, airy cake with a rich, silky ganache—and the cultural love for nut‑based confections.
What makes the Nutella and Hazelnut Yule Log special or unique in French cuisine compared to other Yule logs?
What makes the Nutella and Hazelnut Yule Log special in French cuisine is its use of the iconic hazelnut spread Nutella, which adds a glossy, creamy filling that differs from the traditional buttercream or mousse. The addition of toasted whole hazelnuts provides crunch and a toasty flavor that highlights the French appreciation for nut‑enhanced desserts.
What are the most common mistakes to avoid when making the Nutella and Hazelnut Yule Log from the Hervé Cuisine video?
The most common mistakes when making the Nutella and Hazelnut Yule Log include over‑mixing the batter, which can make the rolled biscuit tough, and under‑whipping the ganache, leading to a runny filling that leaks when the log is rolled. Additionally, failing to chill the biscuit sheet before rolling can cause cracks, and using warm Nutella can prevent a smooth surface. Following Hervé Cuisine’s timing and temperature cues helps avoid these pitfalls.
Why does this Nutella and Hazelnut Yule Log recipe use a rolled biscuit technique instead of a traditional sponge cake method?
This Nutella and Hazelnut Yule Log recipe uses a rolled biscuit technique rather than a traditional sponge cake because the thin, flexible biscuit sheet rolls more easily without breaking, creating a uniform, paper‑thin log that showcases the glossy Nutella filling. A traditional sponge would be heavier and could collapse under the weight of the ganache, compromising the elegant appearance that Hervé Cuisine aims for.
Can I make the Nutella and Hazelnut Yule Log ahead of time and how should I store the Nutella and Hazelnut Yule Log before serving?
Yes, you can make the Nutella and Hazelnut Yule Log ahead of time; the rolled biscuit should be baked and cooled, then wrapped in plastic and refrigerated for up to 24 hours before filling. After assembling with the ganache and Nutella, store the finished log in an airtight container in the fridge for another 12‑18 hours to set the ganache, then bring it to room temperature briefly before serving.
What does the YouTube channel Hervé Cuisine specialize in, and what is its cooking philosophy regarding French desserts like the Nutella and Hazelnut Yule Log?
The YouTube channel Hervé Cuisine specializes in easy‑to‑follow French home cooking tutorials, focusing on classic and contemporary French dishes with a clear, step‑by‑step visual style. Its cooking philosophy emphasizes simplicity, high‑quality ingredients, and approachable techniques that let viewers recreate authentic French flavors, such as the Nutella and Hazelnut Yule Log, in their own kitchens.
Last updated: August 21, 2026
