travelandhome logo

Step-by-Step Recipe to Making La Bûche de Noël (Yule Log): A Magical Holiday Treat!

The Yule log takes us back to the time of the Celtic Druids!

The Yule log, known as La bûche de Noël in French, has historical roots that trace back to pagan traditions, particularly the celebration of the winter solstice by Celtic Druids. They would burn a large log to welcome the winter solstice and encourage the return of the sun’s warmth and light.

Over time, this tradition evolved into the French culinary tradition of the bûche de Noël, a dessert enjoyed during the Christmas season. The dessert represents a decorative yule log, often made of sponge cake and filled with cream, then rolled and decorated to resemble a log. It’s a delightful treat that has become an integral part of French Christmas celebrations.

So, while its origins are linked to ancient pagan practices, the bûche de Noël has transformed into a classic French dessert associated with Christmas festivities. Its evolution and adaptation into a culinary delight indeed make it a part of French cuisine.

La bûche de Noel, French Christmas Cake, Yule log, travel and home recipes () min

How to make a Traditional La bûche de Noel (Yule log)

La bûche de Noel, French Christmas Cake, Yule log, travel and home recipes () min
Our La bûche de Noel recipe will give you 8 to 10 servings.

Ingredients for the

Biscuit roll

4 egg yolks
½ cup sugar, superfine
4 egg whites
⅛ teaspoon salt
1 teaspoon vanilla
⅓ cup sifted all-purpose flour
1 teaspoon baking powder

Mocha filling

¼ cup confectioner’s sugar
1 cup unsalted butter or margarine at room temperature
1 tablespoon instant coffee
1 teaspoon cocoa powder
2 egg whites

Cream for topping

¼ cup confectioner’s sugar
1 tablespoon cocoa powder
2 cups whipping cream

If you like this recipe, buy:  A Provencal Kitchen by Suzanne McLucas.

Do like this

for The Log

  • Preheat the oven to 190°C (375°F).
  • Beat egg yolks until thick and lemon-colored. Gradually mix in ¼ cup of sugar.
  • In a separate bowl, whisk egg whites, vanilla, and salt until soft peaks form. Gradually add the remaining ¼ cup of sugar until stiff peaks form. Gently fold in the egg yolk mixture.
  • Sift flour with baking powder, then gently fold into the egg mixture using a spatula, just until streaks of white disappear. Avoid overworking the mixture.
  • Spread the mixture into a buttered and lightly floured 39 cm x 27 cm (15½”x 10½”) baking sheet. Bake for 12-15 minutes or until lightly brown.
  • Immediately turn the baked cake onto a towel dusted with confectioner’s sugar. Roll the cake and towel together from the narrow end to form a jelly roll. Allow it to cool completely. Once cooled, unroll, spread the mocha filling evenly over the cake, reroll, and chill.

for the Mocha Filling

  • Sift sugar with instant coffee and cocoa powder.
  • Cream butter or margarine, then blend in the sugar-coffee-cocoa mixture until smooth.
  • Beat egg whites until stiff peaks form, then gently fold them into the cream mixture. Spread this filling on the cake.

for Cream Topping

  • Sift confectioner’s sugar with cocoa. Whip cream until it thickens slightly. Gradually add the cocoa mixture, beating until soft peaks form.
  • Cover the log’s surface with this mixture and use a fork to create markings resembling bark. Top with one or two meringue mushrooms. (Optionally, write or print “Noël” in chocolate icing on top.)

Step-by-step instructions how to make Meringue Mushrooms

La bûche de Noel recipe, French Christmas Cake recipe, Yule log reasy ecipe, meringue mushrooms recipe min

You need

1 cup superfine sugar
½ teaspoon vanilla
¼ teaspoon vinegar
Pinch of cream of tartar
2 egg whites at room temperature

Do like this

  • Preheat the oven to 135°C (275°F).
  • Beat egg whites until foamy, gradually adding sugar 2 tablespoons at a time until stiff peaks form.
  • Add vanilla, vinegar, and cream of tartar; continue beating until the peaks stand upright when the beater is held up.
Pastry-Bag Method
  • Pipe the mixture onto an ungreased Teflon cookie sheet using a pastry bag fitted with a large plain tip for mushroom stems. Use a number 8 tip to form caps.
  • Bake at 190°C (375°F) for about 20 minutes until set and lightly colored.
Spoon Method:
  • For caps, drop meringue by teaspoonfuls onto the cookie sheet using a rubber spatula to shape small mounds 4 cm (about 1½ inches) in diameter, placing them 2.5 cm (about 1 inch) apart.
  • For stems, drop meringue by teaspoonfuls similarly, shaping them into short, narrow columns measuring 4 cm (about 1½ inches) high by 1.9 cm (¾ inch) thick.

Christmas wishes, gift ideas, and recipes

travel and home Christmas wishes, card, merry christmas () min

Merry Christmas! May this festive season fill your home with warmth, your heart with joy, and your life with love. Wishing you peace, happiness, and beautiful moments with your loved ones. Cheers to a magical holiday season and a wonderful New Year ahead!

All recipes