I always have a bit of trouble getting into the Christmas spirit (that was already the case last year), but this time I think we’re reaching new heights! Well, I have to say that I’ve been away from my beloved kitchen and didn’t feel quite so comfortable baking. Nevertheless, I was keen to try out the new Il était une fois la pâtisserie book. So I decided to try out Christelle’s traditional Yule log to see if I’d really found an easy Yule log recipe!
The recipe I used is from Christelle’s new book “The best recipes from the YouTube channel” :
Christelle has compiled her greatest successes and, as always, the recipes are accessible and easy to make! I particularly liked the “Chocolate” section (I recently tried the Molly Cake chocolate and it was a total success!), but the rest of the book makes you want to try it. As one of my girlfriends would say: “the great thing about Christelle’s recipes is that you’ve already got everything in your cupboards”. And so, among all these recipes, I opted for the chocolate log (in season!).
Table des matières
Making the chocolate ganache
As recommended by Christelle, I started by making the ganache. I followed Richard Sève’s method, which I mentioned in the article on chocolate macaroons (but I kept Christelle’s proportions), using the food processor to finely blend the chocolate before adding the hot cream in 3 stages. I waited for the ganache to cool a little (around 37 degrees). I added the butter and blended again. Then I let it set at room temperature.
In the recipe below, I’ve included Christelle’s original recipe (i.e. just melting the chocolate and stirring in the hot cream).
Making the cookie roll
It was my first time making a cookie roll, so I was a little stressed. I remember many Meilleur Pâtissier competitions where the rolled cookies had the bad taste of not coming off or breaking when assembled. But mine was wise: it puffed up nicely in the oven and took off just about correctly.
The process is really quite straightforward: you whiten the egg yolks with the sugar on one side and beat the egg whites on the other.
Next, sift the hazelnut powder and flour over the yellow/sugar mixture. The mixture should be very light, so don’t go at it like a brute! Finally, gently fold in the egg whites. When the mixture is smooth, spread the cookie on a baking sheet lined with baking paper.
After 10 minutes in the oven, the baked cookie is carefully unmolded onto a damp tea towel. I decided to use a syrup that I’d used to candy chestnuts, but it wasn’t a great idea. It sticks and makes the cookie even more fragile (but I don’t regret it, it was really good!). When the cookie is still warm, roll it out with the tea towel to give it its shape.
Assembling the rolled log
After 10 minutes, unroll the cookie, brush with ganache and roll again.
Cover with ganache and scrape with a small fork.
My result wasn’t quite as clean as Christelle’s, but it was a real treat. Between you and me, I think I prefer the rolled log outside Christmas, as it’s more enjoyable without a heavy meal beforehand. In any case, it’s a recipe I’d happily make again, as my guests and I loved it so much!
I’d say it took me over 15 minutes to make this log, but the ease/time/taste ratio is clearly unbeatable!
If you’re looking for Christmas gift ideas for gourmands, I’d definitely recommend Christelle’s book.
Bûche roulée au chocolat
Ingredients
Pour le biscuit roulé aux noisettes :
- 4 œufs
- 120 g de sucre
- 80 g de farine
- 40 g de poudre de noisette
Pour la ganache au chocolat :
- 250 g de chocolat noir
- 250 g de crème liquide
- 50 g de beurre
Instructions
Ganache
- Faire fondre le chocolat d'un côté et chauffer la crème de l'autre. Verser la crème en 3 fois et bien mélanger.
- Ajouter le beurre et laisser figer au frigo.
Réalisation du biscuit
- Blanchir les jaunes d’œufs avec le sucre, le mélange doit tripler de volume.
- Fouetter les blancs en neige et les ajouter au premier mélange.
- Tamiser la poudre de noisettes et la farine. Les ajouter à la préparation et mélanger délicatement pour ne pas faire retomber les œufs.
- Étaler la pâte sur une plaque à pâtisserie recouverte de papier sulfurisé. Cuire au four 10 minutes à 160°.
- Démouler le biscuit sur un torchon mouillé et rouler le biscuit. Le conserver roulé pendant 10 minutes puis le dérouler.
- Recouvrir le biscuit des 2/3 de la ganache. Rouler à nouveau le biscuit en serrant bien.
- Recouvrir de ganache et griffer le dessus avec un fourchette pour donner un effet bûche. Laisser refroidir au moins une heure avant de servir.
