Yule Log (Buche de Noel)

To prepare the Yule log (Buche de Noel), start with the sponge cake: begin by separating the yolks from the whites. Beat the yolks with the beaters for a few minutes along with 90 g (about 3.2 oz) of sugar 1, a pinch of salt, vanilla, and honey until they become light and very frothy 2. With impeccably clean beaters, then whip the egg whites to stiff peaks along with the remaining sugar 3.

Now combine the two mixtures with a spatula without deflating them 4. Add the flour by sifting it directly into the bowl 5, gently incorporate with movements from bottom to top 6.

Spread the mixture on a sheet of parchment paper placed on a baking tray measuring 45 x 37 cm (about 18 x 14.5 inches), level it with a spatula 7 until reaching a thickness of 1 cm (about 0.4 inches) 8. Bake in a preheated static oven at 220°C (428°F) for 6-7 minutes. When it's ready, place it with the parchment paper on a work surface. Sprinkle the surface of the sponge cake with granulated sugar to prevent sticking, then seal it with plastic wrap, wrapping it underneath the edges as well; let it cool 9.

Meanwhile, move on to the ganache. Chop the chocolate 10; pour the cream into a saucepan and bring it to a simmer 11. When the cream is hot, turn off the heat and add the chopped chocolate 12.

Stir with the whisk to completely dissolve it 13 then transfer the mixture into a bowl placed inside another larger bowl with ice 14. Now start beating with an electric mixer 15.

Work the ganache for 10-15 minutes until it is well whipped; you'll know it's ready when the color becomes similar to milk chocolate, and it is firmer 16. When the sponge cake is cool, remove the plastic wrap and gently peel off the parchment paper 17, fill it with about half of the whipped ganache 18

and spread it out, leaving 2 cm (about 0.8 inches) from the edges 19. Roll up the sponge cake delicately, helping yourself with the plastic wrap 20, seal the ends, and place the roll to set in the fridge for about 1 hour together with the remaining ganache 21.

In the meantime, take care of the decoration. To temper the chocolate using the seeding method, simply chop the chocolate and divide it into two parts: 2/3 and 1/3. Then melt 200g (about 7 oz) of chopped dark chocolate in a double boiler (or microwave) 22, letting it melt while measuring the chocolate temperature with a confectionery thermometer. As soon as the chocolate is melted and reaches a temperature of 45°C (113°F), immediately transfer it into a bowl and add the remaining 100g (about 3.5 oz) of chopped chocolate 23. Stir until completely blended: measure the temperature again, which should reach 29°-31°C (84°-88°F) 24.

Transfer the chocolate onto a sheet of parchment paper 25, distribute it evenly with the help of a spatula to form a thin sheet 26, and let it cool so it becomes hard 26. Later, you can cut it into strips with a smooth knife and then into squares 27.

Retrieve the filled roll, trim the edges by cutting off the two ends (you can consume them as a rich snack or place them at the sides, as we did with the snowy Yule log) 28. Spread the remaining ganache 29 until the entire log is covered 30.

Finally, lay the chocolate flakes close to each other 31 to recreate the look of a wooden log 32. A dusting of powdered sugar, and your Yule log (Buche de Noel) is ready to be enjoyed 33!