Yule log (Bûche de Noël)

The Yule log, or bûche de Noël, is France's classic Christmas dessert: a long «log», festively decorated, that takes pride of place on the table. In Switzerland, too, it has long been a favourite – whether as a simple Swiss roll or as a modern entremet Yule log with an insert. Here you will find everything you need: moulds, inserts and silicone mats, plus boxes and cake boards so that your Yule log reaches the table in one piece.

Which Yule log suits you?

• Rolled Yule log: the traditional version. A thin sponge is spread with cream or ganache, rolled up and coated in chocolate; a fork gives it the typical bark. All you need is a baking tray – or a silicone mat if you want a patterned sponge.
• Entremet Yule log with insert: the patisserie version. In the Yule log mould you layer mousse, a frozen insert such as fruit jelly, crémeux or a crunchy layer, and a sponge base. Then you unmould the frozen log and glaze it.
• Ice cream Yule log: ice cream or parfait frozen in the mould, unmoulded and served straight from the freezer. Here too, an insert creates a surprise when you cut it.

Our Yule log range

Among the Yule log moulds & mats you will find 25 cm silicone moulds – classic, ribbed, curved or in designs such as «Atomic», «Skyline» and «Sternenlicht» – plus the 3D Instant Yule log mould, the Frosty snowman and the Silikomart midi bûche mould for individual portions. Silicone and PVC inserts shape the filling, and 13 silicone mats with patterns such as wood, snowflakes, arabesque or quilted create the relief. Under Yule log boxes & cake boards there are boxes from 25 to 35.5 cm long, green boxes with handles and gold cake boards of 29 and 35 cm.

Tips from our bakery

Plan an entremet Yule log over two to three days: on day one make the insert and freeze it, on day two the mousse and base, and on the day itself glaze the frozen log and let it thaw in the fridge. The insert must be frozen solid, or it will sink into the mousse. Glaze sets best on a deep-frozen log – take it straight from the freezer. For a Swiss roll, roll up the sponge in a tea towel while still warm and let it cool that way, so it will not crack when you fill it. Good basics are our basic sponge recipe, the chocolate mousse recipe and the guide to making your own decorated roulade. More festive ideas are waiting under Winter & Christmas.

Frequently asked questions

How many people does a Yule log serve?

A log from a 25 cm mould gives around 8 to 10 slices. For larger gatherings, use two moulds or make individual portions with the midi bûche mould.

Can I make the Yule log in advance?

Yes. Entremet and ice cream Yule logs can be frozen, well wrapped, a few days ahead. Glaze and decorate on the day itself. A Swiss roll is best made the day before and chilled overnight.

Which box fits my Yule log?

Measure the mould and add a few centimetres for the cake board: a 25 cm log sits nicely on the 29 cm board and fits into the 30 cm box.