Tea-Infused Chocolate Yule Log: A Modern Twist on a Christmas Classic

Transform your holiday table with this elegant chocolate Yule log (Bûche de Noël) that features a unique twist – the addition of fruit-infused tea that adds a subtle berry complexity to this festive dessert. This recipe combines traditional French pastry techniques with contemporary flavours for a show-stopping Christmas centrepiece.

Ingredients

For the Chocolate Sponge

  • 100g eggs (approximately 2 large eggs)
  • 20g sugar
  • 38g all-purpose flour
  • 10g cocoa powder
  • 50g fruit infusions strawberry/raspberry tea

For the Fillings and Decorations

  • 500g Nutella cream filling
  • 260g dark chocolate glaze
  • 240g green ganache
  • 20g tempered chocolate for decorations

Instructions

Preparing the Sponge

  1. Preheat the Oven

    • Heat your oven to 170°C (338°F).
    • Line your cake ring or Swiss roll pan with parchment paper.

  2. Make the Cake Batter

    • In a large bowl, whip the eggs and sugar until very fluffy and pale.
    • The mixture should triple in volume and form ribbons when the beater is lifted.
    • This usually takes 8-10 minutes of beating.

  3. Add Dry Ingredients

    • Sift together the flour and cocoa powder.
    • Add the fruit-infused tea.
    • Gently fold these into the egg mixture by hand.
    • Be careful not to deflate the air bubbles.

  4. Bake

    • Spread the batter evenly in your prepared pan.
    • Bake for exactly 7 minutes at 170°C.
    • The cake should spring back when touched lightly.

  5. Cool

    • Let the cake cool slightly in the pan.
    • Turn out onto a clean tea towel dusted with cocoa powder.
    • Remove the parchment paper carefully.
    • Allow to cool completely.

Assembly

  1. Prepare the Filling

    • Have your Nutella cream filling ready at room temperature.
    • It should be spreadable but not too soft.

  2. Roll the Cake

    • Brush the sponge with a light syrup (you can use simple syrup or tea-infused syrup).
    • Spread an even layer of Nutella cream filling.
    • Using the tea towel as an aid, roll the cake tightly.
    • Wrap in parchment paper to hold its shape.
    • Chill for 30 minutes.

  3. Glaze and Decorate

    • Prepare the dark chocolate glaze.
    • Pour over the chilled roll, ensuring even coverage.
    • Before the glaze sets:
      • Sprinkle with crushed milk chocolate.
      • Add chocolate garnishes to both ends.
      • Place tempered chocolate decorative pieces on top.

Pro Tips

  • All ingredients should be at room temperature before starting.
  • Don't overbake the sponge or it will crack when rolling.
  • Roll the cake while it's still slightly warm to prevent cracking.
  • Chill between layers for the cleanest cuts.
  • Create bark texture on the glaze using a fork or special pastry comb.
  • Keep the green ganache slightly warmer than body temperature for the best texture.

Make It Your Own

  • Add a layer of raspberry jam before the Nutella cream.
  • Create meringue mushrooms for traditional decoration.
  • Use different tea varieties for unique flavour profiles.
  • Add crushed nuts for texture.
  • Create snowy effects with coconut flakes.

This tea-infused Yule log combines the rich tradition of French bûche de Noël with modern flavours, creating a dessert that's both classic and innovative. Perfect for your holiday table, it's sure to become a new Christmas tradition.

Note: For best results, prepare all your components before starting assembly. This ensures a smooth workflow and prevents the chocolate from setting before you're finished decorating.

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