Toblerone Buche de Noel Yule Log Cake
Milk chocolate, honey and nougat under a crisp icing
Hello fine food lovers,
here is our last yule log of the year, and it is a real flavour explosion! We were inspired by the famous Toblerone chocolate: milk chocolate, honey and crunchy Nougat in a dessert for 8 to 10 people.
Beneath the crisp Nougat icing lies an airy milk chocolate mousse with Nougat crumbs. In the middle hides a creamy honey filling, and at the very bottom sits a honey Financier with a Nougat brittle. Finally, the yule log receives golden end pieces, gilded sugar snowflakes and a few leaves of gold.
Everything is moulded in the ScrapCooking Bûche set with mould, insert and sponge mat, also perfect for a smaller budget. And don't be put off by the many elements: you can spread them comfortably over three days. How, we'll reveal in the tips!
Ingredients
Honey financier
Honey cream filling
Milk chocolate nougat mousse
Crispy nougat icing
Decoration
Step by step
Honey Financier
Brown the nut butter
For a good financier, the nut butter is essential, as it gives the delicate, nutty aroma. Put 40 g butter in a saucepan and heat it until it has a nice hazelnut-brown colour. Meanwhile, preheat the oven to 180 °C convection.
Whip the meringue
Pour the nut butter through a sieve so any small residue stays behind, and set it aside. Put 2 egg whites in a large mixing bowl, add 40 g icing sugar and whisk everything into a firm meringue.
Fold in the almonds and flour
Once the meringue is firm, add 70 g almond powder and 20 g flour and mix everything with the dough scraper.
Add the honey and nut butter
Pour in 30 g honey and stir it in with the dough scraper. Finally, add the nut butter. Mix everything into a smooth financier batter.
Prepare the sponge mat
We use the small sponge mat from the Bûche set, which is exactly the right size. Place it on a perforated baking sheet and spray it with non-stick spray so nothing sticks.
Bûche Form Set 3-piece (mould, insert and mat) - ScrapCooking
Aluminium perforated baking sheet 40 x 30 cm
250ml non-stick spray
Spread and bake
Pour the batter onto the mat and spread it evenly with a large angled spatula. Bake the financier for 10 minutes in the middle of the preheated oven.
Turn out and cut
Turn the financier out onto baking paper, carefully peel off the mat and let it cool at room temperature for 10 minutes. Cut two rectangles: 3.5 × 28 cm for the insert and 7.5 × 29 cm for the Bûche. Then let them cool completely.
If you don't need the sponges straight away, wrap them well in cling film. They keep for two days, and well packed in the freezer for up to 3 months.
Honey cream filling
Soak the gelatine
The filling needs to set in the freezer for at least three hours, so you'll make it first. Soak 1 sheet of Gelatine in a measuring cup with very cold water.
RUF Gelatine sheets, 12 pieces
Whisk the egg yolk and honey
Whisk 1 egg yolk with 70 g honey in a bowl and set the mixture aside.
Bring the cream and milk to the boil
Bring 80 g double cream and 80 g milk to the boil, then remove the pan from the heat.
Make the custard
Pour the cream and milk mixture over the egg and honey mixture in three portions, stirring constantly, so the egg yolks don't scramble. Return everything to the pan and heat it to 82 °C while stirring constantly. The whisk with thermometer is perfect for this: you stir and measure at the same time.
Whisk Thermometer 2 in 1
Stir in the gelatine
As soon as the custard reaches 82 °C, remove the pan from the heat straight away. Add the squeezed-out Gelatine and stir well until it has melted.
Combine with white chocolate
Pour the hot custard over 50 g of white chocolate in three portions. Stir well after each addition so you get a nice smooth cream.
White couverture drops 500 g
Fill the filling mould and freeze
Fill the filling mould from the Bûche set with the honey cream and place the small sponge (3.5 × 28 cm) on top. Then put it in the freezer for at least 3 hours.
Bûche mould set 3 pieces (mould, insert and mat) - ScrapCooking
Nougat brittle
Milk chocolate schmelzen
While the filling is freezing, make the brittle, it gives the yule log its crunchy bite. Melt 30 g Milk chocolate for 1 minute at 600 watts in the microwave and stir well. If it is not quite melted yet, give it a few more seconds.
Stir in nougat crumbs
Add 30 g Nougat crumbs to the melted chocolate and stir well until all the crumbs are coated with chocolate.
Nougat crumbs
Spread on the large sponge
Spread the brittle over the large sponge (7.5 × 29 cm) with a small angled spatula. Place everything in the fridge for 30 minutes so the brittle sets.
Milk chocolate nougat mousse
Soak the gelatine
Make the mousse only once all the other elements are nicely set. Soak 3.5 sheets of Gelatine in a measuring cup with cold water.
RUF Gelatine sheets, 12 pieces
Bring the milk to a boil
Bring 160 g milk to the boil in a saucepan. Remove the pan from the heat, add the squeezed Gelatine and stir well until it has completely dissolved.
Combine with milk chocolate
Melt 230 g Milk chocolate for 30 seconds at 600 watts in the microwave. Don't worry if it is not completely melted yet! Pour the hot milk over it in three portions and stir well after each addition until a smooth mixture forms. Let it cool to 29 to 30 °C at room temperature.
Whip the cream
In the meantime, whip 300 g double cream in a large mixing bowl until stiff, but not too stiff. This way it will combine well with the chocolate later.
Add the nougat crumbs
Once the chocolate mixture is at the right temperature, add 85 g Nougat crumbs and mix everything together.
Nougat crumbs
Fold in the whipped cream
Fold the whipped cream into the chocolate in three portions, first with the whisk, then with the dough scraper. Your mousse is ready!
Assembly
Fill the mould with mousse
Take the bûche mould from the set and fill it halfway with mousse. Use a small angled spatula to spread the mousse up the sides of the mould, so no air bubbles form when you unmould it.
Bûche mould set 3 pieces (mould, insert and mat) - ScrapCooking
Insert the filling
Take the filling out of the freezer and warm the mould briefly with your hands, so it releases more easily. Place the honey cream in the middle of the mousse and press it in gently until the mousse rises up the sides.
Add the sponge and freeze
Cover the filling with the remaining mousse and place the large sponge on top. Very important: the side with the brittle faces down! Scrape off excess mousse with the small angled spatula and put the bûche in the freezer for at least 8 hours.
Crunchy Nougat Icing
Unmould the bûche
The crunchy icing must go onto a frozen bûche, only then will it set immediately. So unmould the bûche in advance: warm the top of the mould briefly with your hands and press the ends together. Place the bûche on a cake rack and return it to the freezer while you prepare the icing.
Melt the milk chocolate
Melt 370 g Milk chocolate in the microwave at 600 watts for 1 minute, stir well and heat again for 30 seconds. Check the temperature with a thermometer: it should be 40 to 42 °C. Then add 100 g unmelted milk chocolate and mix everything together. The chocolate will melt on its own, so give it time and do not heat it again.
Stir in rapeseed oil and nougat
Once the chocolate has fully melted, stir in 130 g rapeseed oil. Finally, add 130 g Nougat crumbs. Mix well until the icing is smooth, then pour it into a measuring cup, which makes it much easier to pour evenly.
Nougat crumbs
Ice the bûche
Take the bûche out of the freezer and place it on a cake rack set over a drip tray. Pour the icing evenly over the bûche in one go, making sure everything is covered. Let the icing drip off briefly, as it sets almost immediately. Transfer the bûche to an attractive plate or board and put it in the fridge while you prepare the decoration.
Decoration
Pour the end pieces
For the finishing touch, you make end pieces for the Bûche. The special mat makes this very easy. Place the mat on a perforated baking sheet. Melt 70 g of Deco melts with Milk chocolate flavour in the microwave for 30 seconds at 600 watts and stir well. If not everything has melted, return them to the microwave briefly.
Silicone mat for Christmas Bûche «Chablon Bûche»
250 g Deco melts milk chocolate flavour
Aluminium perforated baking sheet 40 x 30 cm
Smooth and chill
Spread the melted deco melts evenly in the mat, as we chose the square end pieces. Smooth them with a large angled spatula and tap the tray on the work surface so the air bubbles disappear. Then place it in the fridge for 15 minutes.
Gild the snowflakes
In the meantime, the sugar snowflakes get a festive touch. Lightly dampen them with water so the colour adheres, and apply the gold glitter surface colour with a brush.
9 snowflakes sugar decoration
5g gold glitter surface colour
Gild the end pieces
Remove the end pieces from the mat, lightly dampen them as well, and give them a beautiful golden finish with the gold colour.
Attach the end pieces
All decorations are ready! Stick the end pieces to both ends of the Bûche with a little melted deco melts.
Distribute snowflakes and pearls
Arrange the golden snowflakes nicely on the Bûche and place the white Schoko crispy pearls with gold flakes between them. It's best to fix everything with a dab of melted deco melts, then the decoration will hold well on the Bûche.
130g white Schoko crispy pearls with gold flakes
Place the gold leaves
Finally, add a few gold leaves. Be sure to use a pair of precision tweezers and not your fingers, otherwise the gold will stick to them. Let the buche de noel yule log cake thaw in the fridge for 6 to 8 hours before serving. Your Toblerone Bûche is ready!
3 edible 22 karat gold leaves
Toblerone Buche de Noel Yule Log Cake
Ingredients
Honey financier
Honey cream filling
Nougat brittle
Milk chocolate nougat mousse
Crispy nougat icing
Decoration
Method
- Financier: Brown the nut butter and sieve, whisk 2 egg whites with icing sugar into a meringue, fold in almond powder, flour, honey and butter, bake 10 min at 180 °C convection, cut into 3.5 × 28 and 7.5 × 29 cm pieces.
- Honey cream: Bring cream and milk to the boil, pour over egg yolk and honey, heat to 82 °C, add gelatine, pour over white chocolate, into the filling mould, place a small sponge on top, freeze for 3 hrs.
- Brittle: Melt milk chocolate, stir in nougat crumbs, spread onto the large sponge, chill for 30 min.
- Mousse: Pour hot milk with gelatine over milk chocolate, cool to 29 to 30 °C, add nougat crumbs, fold in whipped cream.
- Assembly: Mousse, filling, mousse, sponge with brittle facing down, freeze for 8 hrs, then unmould.
- Icing: Melt 370 g milk chocolate to 40 to 42 °C, stir in 100 g chocolate, rapeseed oil and nougat crumbs, pour over the frozen Bûche.
- Decoration: Pour end pieces from Deco melts, gild snowflakes and end pieces, stick everything on, add pearls and gold leaf, thaw in the fridge 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 has been tested with.
Ingredients
250ml Non-stick spray
RUF Gelatine leaves, 12 pieces
White couverture drops 500 g
Nougat crumbs
Silicone mat for Christmas bûche «Chablon Bûche»
250 g Deco melts milk chocolate flavour
9 snowflakes sugar decoration
5g gold glitter surface colour
130g white chocolate crispy pearls with gold flakes
3 edible gold leaves 22 carat
Milk couverture drops 500 g
Accessories
Bûche mould set 3 pieces (mould, insert and mat) - ScrapCooking
Perforated aluminium sheet 40 x 30 cm
Whisk Thermometer 2 in 1
Delivery in 1 to 2 working days · Free shipping from CHF 100
So it is sure to turn out well
2 days ahead: Honey Financier and honey cream filling. 1 day ahead: Nougat brittle, Milk chocolate nougat mousse and assembly. On the day: crisp icing and decoration, then let it thaw.
Take the buche out of the fridge 15 minutes before serving, so the chocolate softens slightly. For a really clean cut, warm the knife blade with a Bunsen burner, so it glides cleanly through the icing.
You will find everything about shapes, fillings and icings in our Christmas buche tips & tricks.
Frequently asked questions
The crisp icing sets almost instantly on the ice-cold surface. That is why you remove the buche from the mould in advance and return it to the freezer until glazing.
No, please don't. The chocolate melts at 40 to 42 °C, then add 100 g of unmelted chocolate, which will dissolve on its own. Just be patient until everything is smooth.
Yes! Wrapped well in cling film it keeps for two days, and well packed in the freezer for up to 3 months.
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Comments
Question de Christine
By: Christine C. On 2025-01-15Bonjour à toute l'équipe,
Juste un chaleureux merci pour cette recette !!! Succès fou le 1.01.2025 .... et compliments ! Parfaitement réussie, sauf un petit bémol pour le nougat que vous n'aviez plus, j'ai dû mixer du nougat et... le laisser sècher !!! ça a bien joué !
Bravo pour votre site et meilleurs voeux à vous Karin et votre équipe !
Christine Court
Replied by: Karin On 2025-01-15
Question de Carine
By: Carine R. On 2024-12-26Bonjour, je suis en train de faire cette recette de bûche pour samedi. J’ai fait le biscuit et le crémeux ajd. Quelle consistance doit avoir le crémeux? Doit-il être liquide au moment de le couler ou justement assez épais? Il me paraissait relativement épais et je ne sais pas si c’est normal (mon thermomètre a dû buger et je ne sais pas la température finale à laquelle ça a chauffé…) merci d’avance pour votre aide! ?
Replied by: Karin On 2024-12-27
Question de Martine
By: Martine H. On 2024-12-22Bonjour,
Voilà, on s'est enfin décidé pour cette bûche qui a l'air d'être un délice, merci !!!
Est-ce également possible d'employer directement le chocolat Toblérone?
Replied by: Karin On 2024-12-23
Question de Alicia
By: Alicia B. On 2024-12-22Bonjour, merci pour cette super recette. Pour les embouts à bûche, est-il possible d'utiliser du chocolat au lieu du deco melts, sans le tempérer ?
Replied by: Laura On 2024-12-23
Question de Sophie
By: Sophie C. On 2024-12-18Bonjour, est il possible d'utiliser une semelle à buche (effet bois)? Merci d'avance et surtout merci pour ces belles recettes
Replied by: Sophie C. On 2024-12-19
Question de Julie
By: Julie S. On 2024-12-16Bonjour,
Une fois le glaçage rocher coulé sur la buche, cette dernière peut-elle être remise au congélateur?
Replied by: Karin On 2024-12-16
Question de Léa
By: Léa F. On 2024-12-08Bonjour, je vais me lancer pour la première fois dans une bûche de Noël. Merci beaucoup pour vos recette détaillées. J'ai vu que les brisures de nougat étaient en rupture de stock. Par quoi pourrais-je les remplacer?
Replied by: Karin On 2024-12-09
Replied by: Léa F. On 2024-12-09
Question de Charlène
By: Charlène P. On 2024-12-07Bonjour
Est _il possble d'associer le chocolat noir avec le nougat ou conseillez vous une autre association pour le chocolat noir svp ?
Car ,je n'aime pas le chocolat au lait
Replied by: Karin On 2024-12-09
Question de Aline
By: Aline F. On 2024-12-05Bonjour,
Pouvons nous faire la même recette avec du chocolat noir?
Belle journée
Replied by: Karin On 2024-12-05
Question de Tamara
By: Tamara P. On 2024-11-25Bonjour, est-il possible de préparer la bûche dans son intégralité le jour avant la dégustation ?
Replied by: Karin On 2024-11-25