French🍰 Sweets & drinks

Yule Log with Almond Shortbread

Name: Yule Log with Almond Shortbread
Cuisine: French
Ingredients: ~4 eggs; ~150 g sugar; ~80 g flour; ~3 tbsp cocoa powder; ~150 g chocolate chips; ~400 ml cream; ~100 ml milk; ~3 tbsp orange juice; ~150 g almonds; ~200 ml water; ~50 g grated chocolate; ~2 tbsp sugar for garnish; ~2 tbsp butter

A classic French Yule log featuring a light chocolate sponge cake, rich chocolate ganache filling, and candied almond brittle. This elegant Christmas dessert combines delicate textures and is best prepared in stages with overnight chilling for optimal results.

Adapted from a video by Philippe Etchebest

🎅 Ma bûche de Noël

Watch on YouTube

Ingredients

eggswhole eggs with yolks and whites~4est.
sugar~150 gest.
flour~80 gest.
cocoa powder~3 tbspest.
chocolate chipsfor the ganache~150 gest.
creamdivided into two portions—one heated, one kept cold~400 mlest.
milkfor the ganache~100 mlest.
orange juicefor the soaking syrup~3 tbspest.
almondsroasted and caramelized as shortbread, then crushed for decoration~150 gest.

Steps

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1
Prepare the ganache: pour heated cream over chocolate chips to melt, then add cold cream and milk, whisking thoroughly until well emulsified and silky. Ideally prepare the day before, covering with cling film touching the surface, then chill overnight.
2
Make the sponge cake: combine eggs, yolks, whites, and sugar in a mixer, beating until the mixture reaches the ribbon stage—thick, pale, and forming ribbons when lifted.
3
Sift flour and cocoa powder together, then gently fold into the beaten egg mixture using light movements—fold thoroughly but preserve the airiness without overmixing.
4
Spread the batter evenly onto a butter-greased baking sheet using an angled spatula. With oven preheated to 180°C, bake for about 6 minutes until set but still soft to the touch. Cool on the baking sheet.
5
Toast the almonds in the oven until golden. Boil water and sugar together, add the toasted almonds, and stir constantly while the water evaporates. As moisture disappears, the sugar crystallizes onto the almonds, creating almond brittle. Cool and crush into pieces.
6
Make a soaking syrup: boil water and sugar, then add orange juice. Brush the warm syrup over the sponge cake to moisten it lightly.
7
Assemble the log: spread a layer of ganache onto the sponge cake matching the sponge thickness, evenly distribute the crushed almond brittle, and press gently to secure. Wrap in parchment paper and chill for at least 2 hours to set properly.
8
Decorate the log: use a piping bag with a plain nozzle to pipe ganache over the surface, or texture with a spatula to create log-like patterns. Top with crushed almonds, grated chocolate, and a dusting of sugar to simulate snow.

Yule Log with Almond Shortbread

Ingredients

Steps

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