Christmas Log

The Christmas Log (Bûche de Noël) is one of the desserts I occasionally make, especially when I want a festive cake with simple ingredients and a chocolate and nut flavor. It's not complicated if you know a few practical details for the roll and cream. Every time, the most meticulous part is assembling the log, but the result looks good and slices easily.

Preparation time: 2 hours (plus cooling)
Servings: 12
Difficulty: medium

Ingredients

Roll cake:
- 8 eggs
- 8 tablespoons sugar
- 1 packet vanilla sugar
- 8 tablespoons all-purpose flour

Cream:
- 6 eggs
- 300 g sugar
- 200 g milk chocolate (or dark chocolate, if you prefer)
- 4 tablespoons cocoa powder
- 400 ml liquid cream (unsweetened)
- 300 ml milk
- 1 packet vanilla sugar
- 4 heaping tablespoons flour
- 200 g butter (82% fat, at room temperature)
- 100 g ground walnuts
- rum essence (to taste)

For decoration:
- a little ground walnut
- a few sprigs of rosemary or fir, optional

Preparation method

1. Prepare the roll cake. Break the eggs into a large bowl, add the sugar and vanilla sugar. Mix on high speed for at least 15-20 minutes until they become fluffy and light in color. Don’t rush this step, as aerating the mixture makes the roll fluffy.

2. Gently fold in the sifted flour with a spatula, mixing lightly from the bottom up. Do not overmix, just until you no longer see traces of flour.

3. Pour the mixture into a baking tray (approx. 35x40 cm) lined with parchment paper. Quickly level it with a spatula. Bake in a preheated oven at 175°C for 18-20 minutes. Check with a toothpick: it should come out clean.

4. Remove the hot cake, immediately turn it onto a clean, slightly damp towel. Carefully peel off the parchment paper and roll the cake with the towel, tightly but without forcing. Let it cool completely this way.

5. For the cream, place the milk, cream, and broken chocolate pieces in a thick-bottomed pot over low heat. Heat until the chocolate melts, stirring.

6. Separately, beat the eggs with the sugar and vanilla sugar until smooth. Add the flour and cocoa, mixing vigorously to avoid lumps.

7. Pour the egg mixture over the warm liquid, continuously stirring with a whisk over low heat until it thickens like a pudding (10-15 minutes). Keep stirring to prevent sticking to the bottom.

8. Let the cream cool completely (cover with plastic wrap directly on the surface to prevent a skin from forming).

9. Beat the softened butter until creamy, then add the cooled cream, one tablespoon at a time. Once all the cream is incorporated, add the rum essence and ground walnuts. Mix briefly.

10. Carefully unroll the cooled cake. Evenly spread about two-thirds of the cream over the entire surface. Roll it back up as tightly as possible, using the towel for help.

11. Cut a piece of 7-8 cm from one end of the roll diagonally for a log effect (branch).

12. Assemble the cake on a platter. Place the large roll, attaching the small piece on the side (as a branch). Spread the remaining cream over everything.

13. Use a fork to create a bark-like texture on the cream. Sprinkle with ground walnuts and decorate with green sprigs if you have them.

14. Refrigerate the log for at least 4 hours or overnight before slicing.

Why I make this recipe often

It’s a dessert that always brings a festive flavor. The cake is simple, doesn’t require separating egg whites, the cream turns out thick and tasty, and the festive appearance doesn’t require complicated techniques. It can be prepared a day in advance without issues. It’s very filling, so it serves many.

Tips and variations

Tips

- When rolling the cake, do it while it’s still warm, otherwise, it may crack.
- Be patient when mixing the eggs for the cake; it matters for the texture.
- If you don’t have a large tray, you can bake the cake in two smaller batches and stick them together.
- Try not to overheat the cream with chocolate to prevent it from sticking to the pot.
- For the cream, the butter must be soft but not melted.

Substitutions

- You can use dark chocolate instead of milk for a more intense flavor.
- Liquid cream can be replaced with sweet cream (for whipping).
- Walnuts can be swapped with ground hazelnuts or almonds.
- Rum essence can be omitted or replaced with cognac if you prefer.

Variations

- If you want a lighter version, fill the roll with just a thin layer of cream and dust it with sugar.
- For decoration, you can use candied fruits or grated chocolate.
- You can also make it with cocoa cake: add 1-2 tablespoons of cocoa and slightly reduce the flour.

Serving ideas

- The slices go well with a spoonful of fresh cream or vanilla ice cream.
- It can be portioned as cake bites for parties, not just as a cake.
- If there are leftovers, it’s good for breakfast with coffee.

Frequently asked questions

1. Can I freeze the Christmas log?
Yes, it can be frozen, either sliced or whole, wrapped in plastic wrap and then in an airtight container. When thawing, leave it in the fridge overnight.

2. What do I do if the roll cake breaks?
It can be "fixed" during assembly by hiding the crack under the cream. If it’s too crumbly, use it as a layered dessert in a glass with cream.

3. Can I use another type of nuts?
Yes, it works just as well with ground hazelnuts, almonds, or pecans.

4. How can I achieve a lighter cream?
You can add 100-150 ml of whipped cream to the cooled cream at the end, mixing gently.

5. How long does the log last in the fridge?
If stored properly, it remains good for up to 3 days, with the texture still pleasant.

Nutritional values (estimated, per serving)

- Calories: 430 kcal
- Protein: 8 g
- Fat: 28 g
- Carbohydrates: 37 g
- Fiber: 2 g

These are approximate and depend on the ingredients used and the thickness of the slices.

Storage and reheating

The log is stored in the fridge, well covered, for up to 4 days. Reheating is not recommended. For freezing, portion and wrap each piece in foil, then in a bag or container. Thaw slowly in the fridge. The slices do not dry out if kept covered with plastic wrap.

 Ingredients: for the stump: 8 eggs, 8 tablespoons of granulated sugar, 1 packet of vanilla sugar, 8 tablespoons of white wheat flour, for the cream: 6 eggs, 300 g of granulated sugar, 200 g of milk chocolate, 4 tablespoons of cocoa, rum essence, 400 ml of liquid cream, 300 ml of milk, 1 packet of vanilla sugar, about 100 g of ground walnuts, 4 heaping tablespoons of flour, 200 g of butter.

 Tags:  stump cake