Christmas Chocolate Log Recipe

By Chef Michèle La Porta

La Bûche de Noël is a French culinary tradition. At Christmas time, they fill the pâtisserie windows all over France.

I did a live demo in partnership with the Alliance Française de Los Angeles to show you step-by-step how to make one at home for your Christmas dinner.

Below the video, you will find the ingredients and the method.


1 – LA GÉNOISE – The Cake
– 4 eggs
– 3/4 cup soft butter
– 3/4 cup flour
– 3/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1 tablespoon warm water
– Pinch of salt

2 – LA CRÈME – The Cream
– 2 cups heavy cream
– 1/2 cup confectioners’ sugar
– 1/2 cup cocoa powder
– 1 teaspoon vanilla extract

3 – LE GLAÇAGE – The Icing
– 2 cups granulated sugar
– 2 cups cocoa powder
– 1 cup soft butter
– ½ cup heavy cream


1 – LA GÉNOISE – The Cake
• Preheat the oven to 350° F
•Take a rectangular baking sheet and cover it with parchment paper
• In two bowls, separate the egg whites from the yolks
• Mix the yolks with the sugar until you get a very white mixture
• Add the soft butter, flour, baking powder, lukewarm water and a pinch of salt
• Mix well again
• Whip the egg whites with a pinch of salt
• Incorporate the whites into the yolks mixture in 3 times, lifting well with a spatula
• Pour this preparation on the baking sheet then smooth well to obtain a perfect rectangle
• Bake between 12 and 16 minutes, depending on the oven
• The dough should be lightly colored (but not too much) and soft to the touch
• Take the baking sheet out of the oven and let stand for about 3 minutes
• Gently roll the dough with the baking paper to get a big roll
• Let cool

2 – LA CRÈME – The Cream
• Pour 2 cups of cream into a large bowl
• Add the sugar, cocoa powder and vanilla extract
• Mix everything until you get a soft cream
• Cover with plastic wrap and put in the fridge

3 – LE GLAÇAGE – The Icing
• Sift together the sugar and the cocoa powder to obtain a single preparation
• Mix the butter to make a soft cream
• Gradually add the sugar and chocolate powder
• Finish with the heavy cream
• Take the roll of dough, which has since cooled, and gently unroll it on the baking sheet that was used to cook it
• Take the cream out of the fridge and spread it with a spatula over the entire surface, all the way to the edges
• Put on a generous layer
• Reform the roll but this time without the baking paper
• Tighten without excess and lay it on a dish
• Cut a piece at one end to create a cut log decoration
• Set the piece aside and then completely cover the log with the icing
• Do the same with the small piece then put it on the log
• Use a fork to make small stripes on the icing lengthwise to mimic wood
• Sprinkle with powdered chocolate and icing sugar to remind of snow
• Add small Christmas decorations.

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