Class
Join Guillaume as he guides you through the art of making a traditional Yule log, or Bûche de Noël. In this interactive session, Guillaume will share his family recipe and tips for creating this festive dessert. From crafting a light, fluffy sponge cake to whipping up a rich ganache and mastering the art of rolling and decorating, you'll learn every step to make your own show-stopping Yule log. Perfect for the holiday season and for families, this class is a blend of French culinary tradition and hands-on fun, ensuring you end up with a delicious masterpiece. Bon appétit!
Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Bûche de Noël - Holiday Yule Log
Serves 6
Cake (Génoise) (for a 10 x 14 inch baking sheet)
4 room temperature eggs
105 grams (½ cup) white sugar
105 grams (½ cup + 2 tablespoons) all-purpose flour
Pinch of salt
Optional: flavorings like vanilla extract, orange zest, lemon zest, etc.
Optional: 15 grams (2 tablespoons) cocoa powder for a chocolate cake
Chocolate Ganache
200 grams (7 ounces) dark chocolate or milk chocolate
200 milliliters (about 3/4 cup + 2 tablespoons) heavy cream
For best results, cream should have at least 30% butterfat content, such as heavy whipping cream or heavy cream
40 grams (¼ cup + 3 tablespoons) hazelnut powder
Filling & Decoration
50 grams (3/4 cup) shredded coconut
Chopped hazelnuts
Optional additions: berries, candy canes, powdered sugar, holiday-themed cake decorations (example)
Optional Syrup (keeps cake soft and adds flavor)
1/2 liter (2 cups) of water
200 grams (1 cup) white sugar
Flavoring options:
Lemon or orange zest
Ginger
Liquor like Grand Marnier or rum
Before Class Steps
Bring eggs to room temperature
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
For Cake
Parchment paper
1 mixing bowl
1 electric mixer (preferred) or whisk
1 sieve (important for the flour/cake consistency)
Rubber spatula
1 baking sheet 10 x 14 inches
Optional for syrup:
pastry brush
small sauce pan
For Ganache
Cutting board + sharp knife
1 mixing bowl
Small pot / sauce pan
Rubber spatula
For Filling & Decoration
1 clean towel
Rubber spatula
Optional: pastry bag or Ziploc for decoration
Specialty Items
Get to know Get to know Guillaume
Growing up amidst the smells of homemade meals inspired Guillaume to leave home when he was 16 and start training as a baker. Between his training and learning to cook on his own for the first time, he found his passion for cooking. Guillaume is now studying to become a certified dietician. In his classes not only will you learn to make incredible French dishes but Guillaume will also share tips and techniques about nutrition to break stereotypes around French food.
Check out more classes with Guillaume!
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