Christmas Bûche de Noël (Yule Log)

Ingredients

• 4 egg yolks
• 100g sugar
• 80ml whole milk
• 100g all-purpose flour
• 4 egg whites
• 60g cocoa powder, sifted
• 8g baking powder
• 2ml vanilla extract
• Pinch sea salt
• 400ml heavy cream, cold
• 40g powdered sugar
• 25g cocoa powder, extra
• 200g dark chocolate (70%), chopped
• 120ml heavy cream, warmed
• 50g butter
• 15g candied chestnuts, chopped
• 15g candied violets

Method

1. 1
   Whisk egg yolks and 80g sugar over 50°C water bath until pale and reaches 43°C; fold in milk and vanilla.
2. 2
   Sift flour, cocoa, baking powder, and salt; fold into yolk mixture in three additions.
3. 3
   Whip egg whites with 20g sugar to soft peaks; fold into batter in two additions.
4. 4
   Spread batter evenly (8mm thick) onto parchment-lined sheet tray; bake at 200°C for 12–14 minutes until springy.
5. 5
   Invert onto fresh parchment dusted with cocoa powder; cool 5 minutes.
6. 6
   Prepare ganache: pour warm cream over chopped chocolate; let rest 1 minute, then whisk until glossy; cool to 32°C.
7. 7
   Whip cold cream with powdered sugar to stiff peaks; fold in cooled ganache until ribboned.
8. 8
   Spread cream filling thinly over sponge; tightly roll from one short end; trim ends, dust with cocoa, and garnish with candied chestnuts and violets.