Yule log is a famous European variety of sweet roulade made especially in Switzerland, Germany, Belgian and French homes. The term is coined from the traditional Yule log used for the hearth during winter months in Europe. As auspicious and divine are the fables of Yule log are, it tastes equally Devine and Godly. The dessert is made with utmost creativity and made to look like a Yule log fallen on the wave of white snow unable to bear the wrath of winter any longer and squeezing to death on polar snow beds. The intricate designs make it resemble like a log of chocolate dropped from cosmos just for the celebrations of Christmas.

Brown log just melts in your mouth like warm butter, crunching into bits and pieces in the mouth in the catacomb cold of Christmas night. The heady cosmic fragrance of melted chocolate and cream make the belly to rumble and mouths to drip. It’s just perfect to sit by the sweet-scented cedar aroma of the dazzling Christmas tree and grab a spoon of the Yule log, steering up unknown memories in your mind like lightning bolts which you never knew you’d think of ever. It’ll make you sigh with glee making you spy down the fogging redolent smells of childhood laughter and happiness. And that’s the magic of Christmas and Christmas desserts. J It frees our inner child out.

Today I’ll share with y’all the recipe of this delicious Yule log or as the French call it Buche de Noel.

image source: myfoodbook.com.au

Ingredients:

2tsp of butter
40gm of plain flour
30gm cocoa powder
¼ tsp salt
4 eggs, keep them separated
90gms of icing sugar
2 tsp vanilla extract
½ tsp baking soda

For whipped cream filling:

230ml whipped cream
20gms of icing sugar
1tsp of sour cream

For the chocolate ganache:

120ml of whipped cream
225gm of dark chocolate chips

Method:

Preheat the oven to 350 degrees F. Grease a Swiss roll tin with butter and line on it a parchment paper. Grease the parchment paper.
Using an electric beater, whisk up 4 eggs, about 30gms (1.05 ounces) of the icing sugar and a tsp of vanilla extract. After beating for a minute in medium-high speed slowly add the remaining 60 gms of icing sugar a tsp by tsp and whisk till it stiff peaks starts to get developed.
Now sieve the flour and cocoa powder and the baking soda into the egg mixture and fold it gently till the time you get a batter kind of consistency.
Pour down the batter into the greased Swiss roll tin and spread it evenly throughout. Now bake the roulade for 8 to 10 minutes in your preheated oven.
Place a fresh sheet of parchment paper on your workstation. Dust some icing sugar on it. And tip over the roulade. Start rolling it with the paper into a tight wrap. You have to do it while it's hot and once rolled allow it to cool.
Meanwhile, make the whipped cream filling. Use a regular hand blender or an electric beater as per your convenience and whisk up the cream, icing sugar and the sour cream.
Now unroll the roll and evenly spread the cream filling on it with the help of a spatula.
Now you have to roll it the final time, start rolling from the edge to twirl it into the final tight roll.
Melt your chocolate in a double boiler and once it melts whisk it with some whipped cream and make the chocolate ganache.
Cut a small part of the log and place it diagonally on the log to resemble a tree branch. Now finally glaze the Yule log with the chocolate ganache. Use a fork and drag it on the Yule log to draw bark like patterns on it that resembles like a log. Garnish it with icing sugar resembling snow and berries. You can also garnish it with some pine or fir twigs and leaves. You can also make mini mushrooms using a meringue and place them on the Yule log for the authentic rustic wintery touch on it.

And finally, your Christmas Yule log is ready. Do make it. It is easy and a delicious dessert must have for Christmases.

Happy cooking and Merry Christmas!!