A French Yule Log: Chocolate, Lemon, and Buckwheat
A French Holiday Tradition: A French Yule Log by Chef Eric Fraudeau
Chocolate, Lemon, and Buckwheat: A Modern Twist on a Classic
The French Yule Log, or Bûche de Noël, is a beloved tradition in French holiday celebrations. Rooted in centuries-old customs, the dessert represents warmth and togetherness. It echoes the ancient practice of burning a yule log in the hearth to bring good fortune for the new year. Today, it has transformed into a festive centerpiece—an edible work of art that graces tables across France during the holiday season.
Chef Eric Fraudeau, the lead chef for Let’s Eat The World’s culinary tours in Uzès and Paris, brings his modern interpretation to this timeless tradition. Combining the decadence of chocolate, the brightness of lemon, and the rustic depth of buckwheat, this Yule Log is as flavorful as it is stunning.
A French Tradition With a Modern Flair
The Bûche de Noël has come a long way from its humble beginnings as a sponge cake rolled with simple buttercream. In France, pâtissiers and home bakers alike now infuse it with creativity and flair, experimenting with bold flavors and intricate designs. Chef Eric’s version is no exception, balancing traditional techniques with innovative touches:
- A Nutty, Light Genoise: Made with almond meal and buckwheat flour, the sponge cake is delicate yet flavorful, offering a unique twist on the classic base.
- Lemon Jelly Brightness: The tangy lemon jelly adds a refreshing citrusy contrast to the richness of the chocolate.
- Velvety Ganache Layers: Two types of chocolate ganache—a whipped milk chocolate ganache with hazelnut spread and a silky dark chocolate ganache—create luxurious layers that elevate the dessert.
- Rustic Buckwheat Crunch: Roasted buckwheat seeds provide texture and a rustic finish, tying the flavors together beautifully.
The Recipe: A Festive Challenge
Making a Yule Log is an art, and this recipe offers the perfect blend of challenge and reward. From crafting the genoise and ganaches to assembling and decorating the final dessert, this is a project that will bring a touch of French elegance to your holiday table.
📌 If you’d like to try this recipe yourself, scroll down for the full step-by-step guide!
Experience French Pastry With Us
For those inspired by the artistry of the Bûche de Noël, why not dive deeper into French pastry traditions? After you’ve checked out the must-try pastries in Paris or learned why you have you visit Uzès, you can join us on Let’s Eat The World’s culinary tours in Uzès and Paris. Chef Eric and his team guide participants through hands-on cooking classes where they learn to create everything from rustic French breads to delicate pastries. Imagine sourcing fresh ingredients at the Uzès market or preparing a feast alongside experienced chefs in Paris.
These tours offer the chance to explore the flavors of France in a unique and immersive way, blending cooking lessons with cultural discoveries. Click here to learn more about our upcoming programs in Uzès and Paris.
A Taste of France at Home
Whether you’re a seasoned baker or taking on a Yule Log for the first time, Chef Eric’s recipe is sure to delight your guests and bring a little slice of France to your holiday celebrations. With its harmonious flavors and stunning presentation, it’s a dessert that truly embodies the magic of the season.
Ready to get started? Scroll down for the recipe and step-by-step instructions to create this stunning Yule Log!
Yule Log: Chocolate, Lemon, and Buckwheat
Ingredients
For the Milk Chocolate Ganache
- 360 Grams Whipping Cream 1.5 cups
- 120 Grams Milk Chocolate 1.5 cups
- 28 Grams Hazelnut Spread 1.5 tbsp
For the Genoise Cake
- 3 Eggs
- 180 Grams Sugar 6.35 oz
- 90 Grams All-Purpose Flour 3.17 oz
- 1 Teaspoon Baking Powder
- 30 Grams Almond Meal 1 oz
- 1 Tablespoon Whipping Cream
- 100 Grams Butter 3.53 oz
- 65 Grams Buckwheat Flour 2.29 oz
- 1 Pinch Salt
- For the Dark Chocolate Ganache
- 100 Grams Whipping Cream 3.53 oz
- 85 Grams Dark Chocolate 70% 3 oz
- 1 Tablespoon Honey
- 1 Tablespoon Butter
- 1 Pinch Fleur de Sel or Maldon Salt
- For the Lemon Jelly
- 2 Lemons Juiced
- 15 Grams Sugar
- 2 Pinches Agar-Agar
For the Decoration
- 60 Grams Buckwheat Seeds (Optional) 2 oz
- 90 Grams Dark Chocolate 3 oz
Instructions
For the Milk Chocolate Ganache
- Chop the milk chocolate into small chunks and place in a large mixing bowl with hazelnut spread.
- Melt gently over a double boiler to start the melting process.
- Boil half of the whipping cream, then pour over the chocolate in two parts, mixing well after each addition.
- Add the cold cream and mix thoroughly. Chill in the fridge until needed.
For the Genoise Cake
- Preheat the oven to 150ºC (320ºF).
- Heat the butter in a saucepan until it turns hazelnut brown. Set aside.
- Roast almond meal in the oven for 15 minutes at 150ºC (320ºF). Set aside.
- Turn the oven up to 165ºC (310ºF).
- Mix flours, baking powder, and roasted almond meal in a bowl.
- Whisk eggs and sugar until foamy and doubled in volume. Delicately fold in the flour mixture using a spatula, then add the brown butter.
- Spread the batter onto a parchment-lined baking pan. Bake for 10–12 minutes.
- Once cooked, flip the genoise onto a clean sheet of parchment paper and cover with another sheet to keep it moist while cooling.
For the Lemon Jelly
- Juice the lemons and strain the liquid through a sieve or colander.
- Boil the lemon juice with sugar and agar-agar for 2 minutes.
- Pour the mixture onto a plate and let it set in the fridge, covered with cling film.
- Once cooled, whip the jelly into a paste and reserve in the fridge.
For the Dark Chocolate Ganache
- Chop the chocolate and boil the cream.
- Pour the cream over the chocolate in three parts, mixing well each time.
- Add butter and salt, mixing until smooth. Keep at room temperature.
To Assemble
- Roast buckwheat seeds for 15 minutes at 150ºC (310ºF). Set aside.
- Remove the parchment paper from the genoise and spread the lemon jelly evenly on top.
- Whisk the milk chocolate ganache for 1 minute until foamy, then spread it on the genoise, leaving 2.5 cm (1 inch) around the edges.
- Sprinkle two-thirds of the roasted buckwheat seeds onto the ganache, reserving some for decoration.
- Roll the genoise carefully using parchment paper or a clean kitchen towel, then wrap it tightly and refrigerate for 2 hours.
- Remove the towel, spread the dark chocolate ganache evenly over the roll, and garnish with remaining buckwheat seeds and chopped dark chocolate.
Notes
- For a gluten-free alternative, substitute all-purpose flour with additional buckwheat flour.
- The lemon jelly can be replaced with orange for a different citrus flavor.
- Make sure to chill the roll properly to ensure it holds its shape during assembly.
