4 Chocolate buche de noel yule log cake
White, Dulcey, milk and dark chocolate on a hazelnut brownie
Hello chocolate lovers,
as promised, here is a new yule log recipe so you can get into the Christmas spirit already! This time we have developed our 3-chocolate dessert into a 4 chocolate yule log: white chocolate, Dulcey, milk and dark chocolate.
Four creamy mousses are layered one on top of the other, and at the very bottom a brownie with roasted hazelnuts provides the bite. The best part: you make all four mousses using the same method, only the amount of chocolate changes depending on the variety, because each chocolate has a different fat content.
The yule log is dressed as a Samichlaus coat: red velvet spray, a belt made of black marzipan and a golden buckle. We use high-quality chocolate from Callebaut, and for the Dulcey from Valrhona, because the best desserts are made from good products.
Ingredients
Chocolate hazelnut brownie
Step by step
White chocolate mousse
Soak the gelatine
We'll start with the white chocolate mousse. Soak 1 sheet of gelatine in a bowl of cold water.
RUF Gelatine sheets, 12 pieces
Melt the chocolate
Melt 85 g white chocolate in the microwave for 1 minute at 600 watts and set it aside for a few minutes. Pour 45 g whole milk into a pan.
White chocolate 28% 400g - Callebaut
Bring the milk to the boil and dissolve the gelatine
Bring the milk to the boil and take it off the heat. Squeeze out the gelatine sheet, add it to the milk and stir gently for 1 to 2 minutes, until the gelatine has dissolved and is evenly distributed.
Stir the ganache in three portions
Pour the milk over the chocolate in 3 portions and stir well after each one. This matters for a good emulsion: the ganache becomes glossy and won't separate. Then let it cool to room temperature.
Lightly whip the cream
Put 85 g double cream into a tall enough measuring cup and whip it only lightly. As soon as the whisk leaves tracks, it's perfect. If you whip it too stiff, the mousse will end up too dense. Put the cream in the fridge until the chocolate has cooled below 30 °C. Be sure to check this with a thermometer.
Infrared thermometer
Fold the chocolate into the cream
Once the ganache is at 25 to 29 °C, pour it onto the whipped cream in 3 to 4 portions: a little chocolate, mix, then a little more chocolate. This way the cream won't collapse from the warmth. We stir gently with the whisk, which makes the cream even a little airier. In the end you'll have a creamy, light mousse.
Pour into the Mr Pillow mold
For this bûche we use the "Mr Pillow" mold from Silikomart. By the way, we saw the Samichlaus idea at Silikomart and thought it was simply wonderful. Place the mold on a perforated baking sheet so it's easier to carry later.
Pour in all of the white mousse and tap the mold lightly on the work surface so air bubbles rise and the mousse spreads smoothly. Then freeze for at least 30 to 45 minutes before adding the second mousse on top.
Silicone mold "Mr Pillow"
Aluminium perforated baking sheet 40 x 30 cm
Dulcey chocolate mousse
Prepare gelatine, chocolate and milk
You make the Dulcey mousse exactly like the white one. Soak 1 gelatine sheet and melt 85 g Dulcey chocolate for 1 minute at 600 watts in the microwave. Heat 45 g milk and, next to the stove, add the well-squeezed gelatine.
RUF Gelatine sheets, 12 pieces
Blonde Dulcey chocolate 35% 250g - Valrhona
Stir the ganache and let it cool
Pour the milk over the chocolate in 3 portions and let the ganache cool to 29 °C.
Infrared thermometer
Finish the mousse and fill the mould
Whip 85 g double cream lightly and fold the chocolate in in 3 portions. Mix carefully.
The surface of the white mousse should now be firm, which normally takes 30 to 45 minutes. Pour the Dulcey mousse over it and put the mould in the freezer for a further 30 to 45 minutes.
Chocolate Hazelnut Brownie
Cream the butter and sugar
Now it's time for the brownie, so it has plenty of time to cool. Beat 50 g butter and 100 g sugar in a mixing bowl for 2 minutes until light and fluffy.
Add the chocolate
Melt 60 g dark chocolate in the microwave for 1 minute at 600 watts and pour it into the butter mixture.
Dark chocolate 54.5% 400g - Callebaut
Stir in the egg
Add 1 egg and stir well for another minute. You will get a nice creamy mixture.
Fold in the flour and almond flour
Finally, add 100 g flour and 25 g almond flour and mix everything for another minute. The batter will be quite thick, which is perfectly normal.
White almond flour extra fine
Prepare the baking frame and spread the batter
Preheat the oven to 200 °C fan. Place a silicone mat on a perforated baking sheet and set an adjustable baking frame on top. Use the metal insert to set a rectangle of 9 × 21 cm. If your frame has no insert, aluminium foil will also work. Spray the frame with non-stick spray so nothing sticks.
Spread the brownie batter as evenly as possible over a length of about 21 cm using an angled spatula.
Silicone mat - 40 x 30 cm
Aluminium perforated baking sheet 40 x 30 cm
Adjustable stainless steel baking frame
250ml non-stick spray
Crush the hazelnuts
Put 50 g whole hazelnuts in a plastic bag and crush them with a rolling pin. Halved or quartered nuts are perfect, you do not need to grind them into powder.
Scatter the hazelnuts and bake
Scatter the hazelnuts over the batter and press them in gently so they hold well. Bake the brownie for 20 minutes in the oven preheated to 200 °C fan, which will toast the hazelnuts at the same time. Then run a knife along the frame and remove it.
Cut out the brownie
Take the cookie cutter that comes with the Mr Pillow mold and place it on the brownie (the word "outside" must be readable on top). First cut around the edge with a knife, then press the cookie cutter down to finish cutting out the brownie. This keeps the shape neat and stops the brownie from being squashed. Let it cool at room temperature or in the fridge.
Silicone mold "Mr Pillow"
Milk chocolate mousse
Prepare gelatine, chocolate and milk
Attention, the amount of chocolate changes now! Soften 1 gelatine sheet in cold water. Melt 65 g Milk chocolate 1 minute at 600 watts in the microwave. Heat 45 g milk and add the squeezed gelatine next to the stove.
RUF gelatine sheets, 12 pieces
Milk chocolate 33.6% 400g - Callebaut
Stir ganache and cool
Pour the milk in 3 portions over the chocolate and let the ganache cool to 29 °C.
Infrared thermometer
Finish mousse and fill
Whip 85 g heavy cream lightly and pour the chocolate in 3 portions into it. Pour the Milk chocolatemousse over the Dulcey mousse and put the mould back in the freezer for 30 to 45 minutes.
Dark chocolate mousse
Prepare gelatine, chocolate and milk
Finally the dark chocolatemousse, here the amount is different again! Soften 1 gelatine sheet in cold water. Melt 60 g dark chocolate 1 minute at 600 watts in the microwave. Heat 45 g milk and add the squeezed gelatine next to the stove.
RUF gelatine sheets, 12 pieces
Black chocolate 54.5% 400g - Callebaut
Stir ganache and cool
Pour the milk in 3 portions over the chocolate and let the ganache cool to 29 °C.
Infrared thermometer
Finish mousse
Whip 85 g heavy cream lightly and pour the chocolate in 3 portions into it.
Fill, place brownie on top and freeze
Pour the dark chocolatemousse into the mould. Place the brownie with the hazelnuts facing down on top. If a few hazelnuts fall into the mousse, that is no problem. Press the brownie down lightly so it adheres to the mousse and does not protrude too far from the mould.
Now freeze for at least 5 to 6 hours.
Decoration
Prepare and unmould the velvet spray
On the same day or the day before, set out a velvet spray, a tall box, a turntable and baking paper. The tall box protects your kitchen from the spray mist, as cocoa butter is hard to wipe off. Place the turntable inside and line it with baking paper.
Stand the spray can for 10 minutes in a measuring cup of lukewarm water (30 to 35 °C), so that the cocoa butter inside reaches the right consistency. Then take the mould out of the freezer, first loosen the entire rim and then place the Bûche on the turntable.
Decora Velvet Spray Red, 100 g
Turntable 28 cm
Spray the Bûche
Shake the spray can vigorously for 30 seconds so that the cocoa butter mixes well. Spray the frozen Bûche from a distance of 15 to 20 cm. Then lift it onto a Bûche base or a plate with two angled spatulas and place it in the fridge while you prepare the decorations.
Decora Velvet Spray Red, 100 g
5 gold boxes for Christmas Bûche 29 x 10 cm
Roll out the marzipan
Get a small roller, black marzipan, a pastry wheel, a square cookie cutter of 5 cm and one of 3.5 cm, and a round cookie cutter of 3.5 cm. Lightly dust the work surface with roll-out powder so nothing sticks, and roll the marzipan out thinly.
Black marzipan for covering and modelling
Magic Roll-Out Powder
Attach the belt
Use the pastry wheel to cut a long strip 5 cm wide. Lay it around the Bûche as a belt and trim off the excess with a thin, sharp knife. Return the Bûche to the fridge.
Cut out the buckle and buttons
Roll out another piece of marzipan slightly thicker. Cut out a square of 5 cm and two circles of 3.5 cm. Use the 3.5 cm cutter to remove the centre from the large square. Stick a small marzipan strip to the inner right edge, and the belt buckle is finished! Using a 3 mm piping nozzle, make 4 small holes in each circle, so they become buttons.
Gild and place
Spray the buckle and buttons with gold metallic spray and let the colour dry briefly. Place the buckle on the black belt with two angled spatulas and set the buttons on top. Let the Bûche thaw in the fridge for at least 6 to 8 hours before serving.
Metallic spray paint "gold"
4 Chocolate Buche
Ingredients
White chocolate mousse
Dulcey chocolate mousse
Chocolate hazelnut brownie
Milk chocolate mousse
Dark chocolate mousse
Decoration
Preparation
- Basic principle for the mousse: Soak the gelatine sheet, melt the chocolate for 1 min. at 600 watts, bring 45 g milk to the boil, dissolve the gelatine in it, pour over the chocolate in 3 portions, cool to 25 to 29 °C, fold into 85 g lightly whipped cream in 3 to 4 portions.
- Layers: White (85 g), Dulcey (85 g), milk (65 g), dark (60 g) one after another into the Mr. Pillow mould, freezing for 30 to 45 min. between layers.
- Brownie: Beat butter and sugar for 2 min. until fluffy, add chocolate, egg, flour and almond flour, spread in a 9 × 21 cm frame, place hazelnuts on top, bake for 20 min. at 200 °C convection, cut out with the cookie cutter.
- Assembly: Place the brownie nut side down on the final mousse layer, freeze for at least 5 to 6 hrs.
- Finish: Unmould from frozen, spray red, spray the belt made of black marzipan, buckle and buttons gold, thaw in the refrigerator for 6 to 8 hrs.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe was tested with.
Ingredients
RUF gelatine sheets, 12 pieces
White chocolate 28% 400g - Callebaut
Blonde Dulcey chocolate 35% 250g - Valrhona
Milk chocolate 33.6% 400g - Callebaut
Black chocolate 54.5% 400g - Callebaut
Extra fine white almond flour
250 ml non-stick spray
Decora velvet spray red, 100 g
Black marzipan for covering and modelling
Magic roll-out powder
Metallic colour spray "gold"
Accessories
Silicone mold "Mr Pillow"
Perforated aluminium sheet 40 x 30 cm
Infrared thermometer
Silicone mat 40 x 30 cm
Adjustable stainless steel baking frame
Cake turntable 28 cm
5 gold boxes for Christmas buche 29 x 10 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
This is how it is guaranteed to work
If a mousse becomes grainy or separates, the cream was usually too stiff or the ganache too cold. Whip the cream only until the whisk leaves trails, and measure the ganache at a distance from the induction hob, as some thermometers show incorrect readings there.
If the brownie is too hard when cut, it was in the oven too long. If it sticks to the mat at the end, it was not in long enough. Stick to the 20 minutes and let it cool completely before removing it from the mat.
Everything about moulds, layers, unmoulding and velvet spray can be found in our Christmas buche tips & tricks.
Frequently asked questions
Unfortunately not: the waiting mousses would set in the fridge and you could no longer pour them. However, you can take your time. Layers may also be spaced 1 to 2 days apart, so cover the mould well and make one layer each day.
Yes. The Mr Pillow mould holds 1 litre. For moulds of 1.2 litres such as Starlight or Lana, simply multiply each ingredient by 1.2.
Of course, Dulcey from Valrhona is a blonde chocolate. The gold chocolate from Callebaut works just as well.
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Comments
Question de Chrisna
By: Chrisna M. On 2024-12-12Bonjour, je prépare la bûche pour dimanche en début d’après-midi serait-il possible de mettre la bûche dans le frigo déjà à environ 21h samedi soir ou elle ne tiendra pas jusqu’au lendemain vers 14h ?
Replied by: Karin On 2024-12-12
Replied by: Chrisna M. On 2024-12-12
Question de Charlotte
By: Charlotte C. On 2024-11-26Bonjour,
J’aimerais faire l’entremet poire-chocolat avec ce moule (Mr Pillow). Quel moule conseillez-vous pour l’insert?
Merci d’avance ?
Replied by: Karin On 2024-11-26
Question de Jessica
By: Jessica B. On 2023-12-20Bonsoir,
J ai un petit soucis avec la partie mousse chocolat Dulcey. J ai suivi la recette mais au moment de mélanger la crème dans le mélange chocolat/lait refroidi à 29 degré, le tout tranche et se sépare, une catastrophe. Mon chocolat devient assez dur une fois refroidit à 29 degré, est ce normal?
Déjà un grand merci pour votre réponse!!!!
Replied by: Karin On 2023-12-21
Question de Alexandre
By: Alexandre G. On 2023-12-17Bonjour,
Comment faire pour que le brownies ne soit pas trop dur lors de la coupe de la bûche ? (Peut-être un faux pas lors de la préparation de mon côté !). Merci
Replied by: Laura On 2023-12-18
Question de Emilie
By: Emilie S. On 2023-10-26Bonsoir,
Est-ce qu’on peut préparer les 3 mousses en même temps et en laisser 2 au frigo en attendant que les couches précédentes soient congelées ?
Et est-ce qu’on peut remettre au congélateur la bûche après l’avoir sprayée au spray velours ?
Merci pour votre aide et bonne fin de semaine !
Émilie
Replied by: Karin On 2023-10-27
Question de Marie-José
By: Marie-José P. On 2022-12-12Bonjour,
Le glaçage je le fais le jour où je la sort pour la manger c'est bien ça ?
Merci pour votre réponse, je n'ai jamais fait de bûche glacé.
Replied by: Laura On 2022-12-12
Replied by: Marie-José P. On 2022-12-12
Replied by: Laura On 2022-12-13
Question de Marie
By: Marie B. On 2022-12-06Bonjour,
Pour le chocolat blond, est-ce que je peux utiliser le « callebaut chocolat gold » à la place du « Valrhona blond Dulce » ?
Merci pour vos précieux conseils et belle journée.
Marie
Replied by: Karin On 2022-12-07
Replied by: Marie B. On 2022-12-08
Replied by: Marie B. On 2022-12-09
Réponse à Valérie
By: Karin On 2021-12-22Merci pour votre message. Pour réaliser cette recette dans le moule à bûche Lana, il vous faudra faire la recette x1.2 (donc chaque ingrédient x 1.2). Concernant le temps, pour cette recette ce qui est long c'est les prises au congélateur. Il faut compter 45min pour chaque mousse du coup normalement en 5 heures votre bûche est réalisée ( décoration et prise au congèle comprises)
Belle journée et bonne pâtisserie
Question de Sarah
By: Sarah S. On 2021-12-02Bonsoir,
Quand puis-je la sortir du congélateur pour la conserver au frigo avant de la servir ?
Belle soirée
Sarah
Replied by: Laura On 2021-12-03
Réponse
By: Laura On 2021-11-18Je pense que vous avez dû trop monter votre crème par rapport à notre recette.
Du coup vos mousses ont pris plus de volume, donc moins de place pour la dernière couche. Ca fera une 3 chocolat ;-)
Belle journée!
Laura
Question de Michèle
By: Michèle B. On 2021-11-14Bonsoir, cela pose t il un souci de laisser plus de 30-45min les couches de chocolat prendre au congélateur ? Merci d’avance
Replied by: Karin On 2021-11-14
Replied by: Michèle B. On 2021-11-18
Question de Aline
By: Aline B. On 2020-12-15Bonjour
Si on veux faire cette recette dans le moule starlight, est-ce qu'il faut augmenter la quantité des mousses ?
Replied by: Karin On 2020-12-16
Question de Mélissa
By: Mélissa P. On 2020-12-06Super recette, dommage que le temps de préparation pour chaque étape ne soit pas mentionné.
Réponse à Coralie
By: Karin On 2019-12-26Super! Merci pour votre retour! Cela nous fait très plaisir! :o) Et en lila il devait être très beau! Belles fêtes de fin d'année. Salutations. Karin
Réponse
By: Karin On 2019-12-23La buche se sert froide mais non congelée. :o) Il vous faut la laisser décongeler au frigo pendant 6h environ. Belle journée. Karin
Réponse à Coralie
By: Karin On 2019-12-21Oui alors à mon avis c'est un manque de cuisson car le brownies cuit ne colle pas une fois refroidit.
Mais laissez-le bien refroidir avant de le décoller du tapis. :o)
Belles fêtes de fin d'année.
Karin