White chocolate Bûche de Noël
Prep time: 20 mins
Photographed by Martin Poole
Prep time: 20 mins
See more recipes
Nutritional information (per serving)
- 200g mixed red berries, fresh or frozen and defrosted
- 225g golden caster sugar
- 1 tbsp kirsch or cherry brandy (optional)
- 5 medium eggs
- 2 tsp vanilla paste or extract
- 100g plain flour
For the white chocolate cream
- 200g white chocolate, in pieces
- 300ml whipping cream
- 100g mascarpone
- 1 tsp vanilla paste or extract
- zest of 1 lime
- a few sprigs of redcurrants
- a dusting of icing sugar
Step by step
Make up to the end of step 6 a day ahead. Finish the Bûche a few hours ahead, cover loosely with clingfilm and chill.
- Preheat the oven to 180°C, fan 160°C, gas 4, and line a baking sheet with baking paper.
- Tip the berries into a small pan with 100g of the sugar. Place over a low heat and simmer for 10-15 minutes until the fruit is soft. Sieve over a bowl to drain the syrup. Cool, then stir in the kirsch or cherry brandy, if using.
- For the sponge, separate the eggs into two bowls. Add 100g of the sugar and 2 teaspoons of the vanilla to the egg yolks, and whisk until they double in volume. Set aside.
- Using a clean whisk, whisk the egg whites to stiff peaks, then whisk in the final 25g of sugar.
- Fold the flour into the yolk mixture, then gradually fold in the stiff egg whites until smooth but still fluffy.
- Using a palette knife, spread the mixture on to the baking paper so it measures about 25 x 35cm and is level. Bake for 10-12 minutes until golden. Cool for 5 minutes, then brush the sponge with the syrup. Cover with clingfilm; set aside.
- For the white chocolate cream, melt the pieces of chocolate in a heatproof bowl set over a pan of barely simmering water. In a small pan, gently heat the cream – but don't let it boil.
- Pour the cream over the melted chocolate, whisking gently until smooth. Stir in the vanilla and mascarpone until glossy; add the lime zest. Chill for 2 hours.
- Using an electric hand whisk, beat the chilled white chocolate cream to peaks – don't overdo it, you don't want the mixture to split. Use a palette knife to spread a thin layer of the cream over the soaked sponge. Cover with the berries.
- Use the baking paper to roll up the Yule log tightly, starting with one of the long sides. Slice off a piece of the log to make a branch, remove the paper and place the log on a serving platter with the branch at an angle to the log. Cover the log with the rest of the white chocolate cream. Use a fork to create the bark effect.
- Decorate with the redcurrants and dust with icing sugar. Chill until ready to serve.
In France the Bûche de Noël or Yule log is a Christmas tradition. This version is fresh and light. Joyeux Noël!