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.

On November 15, 2020, 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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