{"id":2723,"date":"2013-12-08T18:47:14","date_gmt":"2013-12-08T17:47:14","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2723"},"modified":"2017-02-20T00:40:23","modified_gmt":"2017-02-19T23:40:23","slug":"recipe-chocolate-and-hazelnut-christmas-yule-log","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/yule-logs\/recipe-chocolate-and-hazelnut-christmas-yule-log","title":{"rendered":"Recipe: Chocolate and hazelnut Christmas yule log"},"content":{"rendered":"

Christmas<\/strong> is around the corner!<\/p>\n

Everybody is starting to go shopping for presents, but I don’t care: I prefer to make Christmas cakes!<\/strong> \ud83d\ude42<\/p>\n

A few days ago I found a recipe by Beno\u00eet Couvrand<\/strong>, pastry chef at the P\u00e2tisserie Cyril Lignac<\/strong> in Paris on a French magazine<\/strong>: it was an awesome-looking b\u00fbche de No\u00ebl<\/strong> (Christmas yule log<\/em>) with a chocolate filling and caramelized hazelnuts<\/strong>.<\/p>\n

\"Chocolate-hazelnut-yule-log-Christmas-25\"<\/a><\/p>\n

What I loved the most about this recipe is that:<\/p>\n

1) It is made with a flourless chocolate cake<\/strong>: this makes it a bit hard to roll<\/em>, but in the end the yule log is very moist and light<\/strong> (so light that I didn’t feel guilty to get a double portion, although I should have)<\/p>\n

2) It doesn’t look like the old-fashioned rolled cakes that were decorated in a kitsch way to resemble a real log: it’s covered with a stunning mirror glaze<\/strong> that has the power to make any cake look amazingly professional and modern<\/strong>! \ud83d\ude1b<\/p>\n

\"Chocolate-hazelnut-yule-log-Christmas-26\"<\/a><\/p>\n

This chocolate and hazelnut Christmas yule log<\/strong> is a perfect balance of sweetness and bitterness<\/strong>, given by cocoa powder<\/strong>, while the crunchiness<\/strong> of caramelized hazelnuts adds an interesting texture to the creamy ganache and moist cake<\/strong>.<\/p>\n

\"Chocolate-hazelnut-yule-log-Christmas-07\"<\/a><\/p>\n

Here is the full step-by-step recipe<\/strong> of this French b\u00fbche de No\u00ebl<\/strong>: although the magazine said “preparation time: 1h30min<\/em>” I doubt you can finish it in 90 minutes unless you’re a pro. \ud83d\ude42<\/p>\n

\"Chocolate-hazelnut-yule-log-Christmas-24\"<\/a><\/p>\n

Anyway, there is nothing really difficult in the recipe, it just involves many steps<\/strong>, but just take your time! It is really worth it!!!<\/strong> \ud83d\ude1b<\/p>\n

 <\/p>\n

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Chocolate and hazelnut Christmas Yule Log<\/h2>\n
\n \n \"\"Print recipe<\/a>\n