Crispy caramel chocolate log

Crispy Caramel Chocolate Yule Log Recipe

Crispy caramel chocolate yule log recipe for 10 people:


For the crunchy base:

  • 200 g of semi-salted butter
  • 250 g caster sugar
  • 40 g puffed rice

The Genoese

  • 50 g of flour (+ supplement to flour the mold)
  • 3.5 g of baking powder
  • 100 g of ground almonds (or to make powder)
  • 50 g flour
  • 20 g chocolate chips
  • 1 teaspoon of coffee liqueur
  • 85 g dark chocolate for pastry
  • 75 g unsalted butter
  • 4 eggs (200g)
  • 110 g caster sugar

Nutella ganache

  • 100 g of nutella
  • 80 g of fluid cream
  • 90 g of 40% milk chocolate couverture

White chocolate ganache

  • 70 g of liquid cream
  • 180 g white chocolate


  • 300 g of 70% couverture chocolate


  1. Prepare the chocolate ganaches
  2. Heat 80 g of fluid cream.
  3. Crush the milk chocolate.
  4. Pour the crème brûlée over the chocolate, let the chocolate relax for 5 minutes.
  5. Add the Nutella and incorporate everything with a wooden spoon.
  6. Leave to cool in the refrigerator.
  7. Place the puffed rice on baking paper, spread it out evenly.
  8. Melt the butter in a saucepan with the sugar.
  9. Let the caramel color a little.
  10. Pour the caramel over the puffed rice without burning yourself.
  11. Let cool, then cut the edges of your caramelized stock.
  12. Preheat the oven to 140 °.
  13. Butter and flour the log mold (round half cane mold), dimension 25x9x6
  14. Sift with the flour and baking powder and the ground almonds.
  15. Mix everything with a fork.
  16. Melt the chocolate with the butter in a saucepan over a double boiler.
  17. Whisk the preparation until the temperature drops to 40 °
  18. Crack the eggs directly into the mixer bowl, add the sugar and whisk so that it triples in volume.
  19. Add the coffee liqueur.
  20. Incorporate the chocolate into the butter.
  21. The preparation should be thick, pale and creamy.
  22. Remove the bowl from the mixer and gently incorporate the flour using a spatula.
  23. Bake the cake in the oven for 60 minutes.
  24. Unmold the still hot cake and place it on a wire rack to cool.
  25. Cut into two or three parts delicately lengthwise.
  26. Cover each layer with the ganache.
  27. Cover each time with the cake.
  28. Prick the cake with the almond sticks.


  1. Melt the chocolate in a bain-marie while respecting the tempering of the chocolate.
  2. Add the butter off the heat and incorporate it.
  3. Place the chocolate cake on a wire rack with a dish underneath, to collect the excess
  4. of chocolate.
  5. Pour the chocolate directly on the cake, very cold.

Preparation time: 60 minutes
Cooking time: 45 minutes
Number of people: 10
4 star rating: 1 review

Puffed riceMelt white chocolateRice and chocolateCake makerSponge cake ready to cookThe ganachesCooked sponge cakeLog

Which wine to drink with: Crunchy caramel chocolate log

My favorite wine for this recipe: Alsace Riesling late harvest 2009 Grape variety Riesling
Temperature between 08 ° and 10 °

Partnership with the estate of Pierre Reinhart in Orschwihr in the Haut Rhin

A thought to all those connected from abroad in love with French cuisine and these wines, here is a great opportunity for you to buy a quality wine, to accompany my recipe for Bûche chocolate with crispy caramel. I selected this 2009 Alsace Riesling late harvest wine from the Pierre Reinhart estate in Orschwihr in the 68, after tasting it, I loved it, its yellow color with a fine nose. But quite frankly, what I liked the most about this first contact was the warmth of the welcome from Pierre Reinhart. Before having tasted these great wines, I already knew that we would do a great job, thank you Pierre for all your delicacy and see you soon.

Riesling 2009 Late harvest
Made only from Riesling varieties, the grapes are only picked when they are over-ripe. The development of Botrytis cinerea (noble rot of the grape) initiates a phenomenon of evaporation, this reinforces the concentration of aromas and sugar. In the mouth we find the same characteristics of lemons, passion fruits, acacia blossom honey and a lot of length in the mouth: a true masterpiece.
Pierre Reinhart’s estate in Orschwihr in the upper Rhine
7 Spring Street
68500 Orschwihr

Phone 03 89 76 95 12

Pierre Reinhart vineyards </p

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