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Tuesday, May 14, 2024

CRL Recipes Series: French Buche de Noel (Yule Log)

Ever wondered what a yule log is? Make a delicious one in your Capital Region kitchen and find out.

French Buche de Noel (Yule Log)



3 eggs
1 cup granulated sugar
1/3 cup water
1 tsp. vanilla
¾ cup flour
1 tsp. baking powder
¼ tsp. salt
Wax paper or foil
Jelly Roll Pan

Filling (mix together)
½ pint heavy cream
½ cup confectioners sugar
2 tblsp. Unsweetened cocoa
½ tsp. vanilla

Chocolate Frosting
Melt 6 squares semi-sweet chocolate
½ cup butter
1 egg yolk
½ tsp. vanilla
1 tsp. brandy flavoring
Beat until smooth


  • Heat oven to 375.
  • Line pan with foil or parchment paper
  • Beat eggs in mixing bowl on high about 5 minutes. Pour eggs in large bowl.
  • Beat in sugar gradually.
  • Beat in water on low speed.
  • Add flour, baking powder and salt gradually until batter is smooth.  Pour into pan.
  • Bake until wooden pick inserted comes out clean 12-15 minutes.
  • Loosen cake from edges.  Invert on towel, remove paper trim and stiff edges if necessary.
  • While still hot, roll cake and towel.
  • Cool on wire rack, at least 30 minutes.
  • When cake is cool, unroll and fill with cream filling and gently re-roll.
  • Frost and decorate!

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