Traditional Bûche de Noël

For the Joconde biscuit: In the stand mixer recipient, place the whole eggs...

... and the tant pour tant. If you don't have tant pour tant, simply combine 125 grams of almond powder and 125 grams of icing sugar.

Beat the ingredients, preferably with a stand mixer...

... until foamy and doubled in volume.

Place the egg whites in a separate bowl...

... and whip with a pinch of salt...

... until stiff peaks form.

Sift 35 grams of flour...

... over the eggs and tant pour tant mixture.

Add the clarified butter and incorporate gently.

Combine gently...

... making sure the preparation does not collapse.

Pour the preparation on a Flexipan Entremets baking mat, which has been placed beforehand on an oven rack for more stability.

Bake at 180°C (gas 4) for about 10 or 12 minutes.

For the praliné crème au beurre: Organise all the necessary ingredients.

Combine the sugar with a small amount of water.

Bring to a boil and cook until the temperature reaches 121°C. The use of a digital thermometer is highly recommended, but not essential. (If you don't own one, simply dip a fork in the boiling sugar. If you see strings forming when you take the fork out, that means the sugar is ready.)

When the sugar is ready, gradually pour it against the inner side of the bowl to avoid splashes of hot sugar, with the mixer on low speed. The egg yolks should be at room temperature.

Once the sugar is completely combined with the egg yolks, continue beating on high speed until the preparation has cooled down completely.

The preparation should double in volume and become pale.

When the preparation has cooled down, gradually incorporate the softened butter, cut into cubes.

Continue beating vigorously until you obtain a smooth and homogeneous cream.

The amount of praline varies, depending on the desired flavour intensity.

Shaping the log: Flip the cold Joconde biscuit onto a clean tea towel...

... and gently detach the baking mat by lifting.

Brush the surface with the rum flavoured syrup.

Using a cranked spatula, spread half of the cream over the biscuit.

Even the surface to create a layer with a regular thickness.

The roll should be tight.

Refrigerate the roll and the remaining cream for at least one hour to set.

When set, cut both ends of the log at a slanted angle. Try to waste as little biscuit as possible.

Transfer the log onto a serving plate.

Close the bag and press on it so that the cream goes all the way down to the nozzle.

Pipe successive strips of pastry cream...

... until the whole surface is covered.

Gently arrange a few mushrooms on the surface of the log. They will easily stick to the cream.

Continue decorating the log...

... with a few Christmas cake toppers (trees, figurines, etc.).

Customise this dessert with the decorations of your choice. The meringue mushrooms can be made several days in advance and stored in an airtight container.
This is the authentic recipe of the traditional French bûche de Noël.
For more details and technical explanations, don't hesitate to watch our video on YouTube. Enjoy this delicious Christmas dessert and impress your guests with a home-made French yule log!