Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Bûche de Noël roulé marron chocolat
A festive French Yule log featuring a light cocoa Viennese sponge soaked in vanilla‑armagnac syrup, a silky chestnut‑cream filling with candied orange zest and chestnut pieces, and a fluffy vanilla‑mascarpone whipped topping. Perfect for Christmas or any winter celebration.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Make the syrup and add armagnac while boiling (step 1)
- • Whisk the yolk mixture until it forms a ribbon (step 2)
- • Achieve stiff, glossy peaks for the egg whites (step 3)
- • Fold ingredients gently to keep the batter airy (step 4)
- • Do not open the oven during baking (step 5)
- • Roll the sponge while it is still warm but not hot (step 7)
- • Refrigerate the assembled log for at least 1 hour (step 10)
- • Whip the mascarpone topping until soft peaks form (step 11)
Safety Warnings
- • Syrup reaches boiling point – handle with care to avoid burns.
- • Alcohol vapors can ignite – keep flame away when adding armagnac.
- • Raw eggs are used – consider pasteurized eggs to reduce salmonella risk.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Caramel Apple and Praline Entremet
An elegant entremet composed of a chocolate Breton shortbread, a light praline ganache, caramelized apple dice coated in a soft caramel. Perfect for special occasions or to impress your guests.
Muffins aux pommes
Muffins moelleux aux pommes bio, légèrement caramélisées à la cassonade et parfumées d'une pointe de gingembre. Une recette simple et rapide, idéale pour le petit‑déjeuner, le goûter ou un snack gourmand.
Profiteroles with Chocolate Sauce and Chantilly Cream
Classic French profiteroles (cream puffs) filled with light vanilla Chantilly cream and drizzled with a silky dark chocolate sauce. Perfect for a sophisticated dessert that looks impressive but is surprisingly easy to make.
Grilled duck breast, watermelon and apple on the barbecue, mint‑skyr sauce
A flavorful duck breast, marinated with a Cajun spice blend, grilled over charcoal and served with lightly caramelized watermelon and apple, all drizzled with a fresh mint and skyr sauce. Perfect for a summer barbecue with friends.
Moon-shaped cake with red berries
A light sponge cake, topped with a firm mascarpone whipped cream and fresh red berries, presented in half-moons to celebrate the end of Ramadan. Easy to make, it melts in the mouth and adds a festive touch to your table.
Cinnamon laminated brioche
An ultra‑light laminated brioche, scented with cinnamon and brown sugar, inspired by Sébastien Lagrue's recipe. The dough is laminated with pastry butter, rested overnight, then shaped into an accordion before baking. The result is a crispy swirl and an airy crumb, ideal for breakfast or a snack.