Bûche de Noël (Yule log)
- A challenge
- December 2011
- Serves 14-16
- Hands-on time 2 hours, oven 35 minutes, plus cooling
Richard Bertinet indulges in this showstopper dessert after a French-style meal, on Christmas Eve. It’s a labour of love – one that comes with results that the whole family will love.
- 26.2g (13.6g saturated)
- 55g (47.1g sugars)
Carefully folding in the flour and cocoa in step 2 in batches using a large metal spoon will help keep the sponges light. Also, when you add the butter, pour it down the inside of the bowl so as not to knock out any air.
You can make the custard 3-4 days in advance (store in the fridge with the surface covered with cling film) and the sponge 2 days in advance (wrap well and store in a cool dark place).
Make the topping and assemble the day before, then store in the fridge.
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