Ultimate Yule Log Cake Recipe (Bûche De Noël) - So Moist & Fluffy!

[@PastryLivingwithAya]

Finally sharing a Buche de noel recipe!🙌🏻 This would be the last Christmas dessert recipe this year😊 I hope you enjoyed the series!! Have a wonderful Christmas time guys, and I'll see you next year with another new recipe.

[@CassandraHindwood]

Aya I’m absolutely smitten with your channel and I went to read all about yourself and there’s nothing , as I’m only new to your channel and I would love to know your back story on how long you have been a pastry chef as well as other bits and bobs Aussie gal is in the kitchen ready to pour us a nice brew to wash down your beautiful masterpiece ❤❤❤

[@RubyCake]

Very Nice 🥰

[@PastryLivingwithAya]

Thanks 🤗

[@Grondhammar]

We made this yesterday and had guests for two meals today who made marsipan decorations for it and enjoyed a slice. The only problem I had was that the (outer) ganache took about six hours to set up. But once it got there, it was fun to work with my son to texture it. It's wonderfully chocolatey! The sponge is super-moist and light, and the filling is full of flavour and really easy to work with. Will be making this again next year!

[@williamwalker2690]

I requested this last year. Aya, I’m so grateful to you for posting it. As I expected, your Yule Log is more artistic than anything else out there and thanks to your detailed instructions, I was able to make it almost as good as yours! The only thing I added was some flaked coconut dyed with matcha to simulate moss. I sprinkled the moss around the base to hide my sloppy clean-up of the dripped ganache.

[@PastryLivingwithAya]

Thank you for requesting it last year!😊 and sticking with my channel for that long! I’m so glad it was a success! The moss is a great idea❤️ Love it!!

[@hientt17]

Aya, thanks so much for your detailed instructions and tips/tricks in this video. I chose to follow your recipe to make my first time ever Yule Log Christmas cake. I used a 10x15 inch cake pan instead since I didn’t have the same pan size as yours, it still turned out perfectly. The cake was loved very much at my family’s party! Thank you again!

[@PastryLivingwithAya]

That is so amazing to hear! I am so happy you chose my recipe for your first Yule Log cake!!

[@jshet]

This looks incredible. Your detailed instructions are so helpful. Thank you!

[@PastryLivingwithAya]

Glad it was helpful!

[@福永順子-z8b]

Amazing and fluffy !! Moreover, it is moist. 😋💕…　It`s the perfect cake for Christmas!👍 Japan suddenly became cold. 🥶 Your aunt is going to Hokkaido for Christmas to snowbord for the first time in a while. ✌It`s been 6 years. So even though I can`t make it, I plan to buy a cake in Hokkaido and eat it.!! 🤗Let`s enjoy Christmas together.!🥰

[@PastryLivingwithAya]

Merry Christmas! Stay warm!☕️

[@CassandraHindwood]

I wish you could be my mum as can you imagine what my birthday cakes would be like awesome 🙌

[@ЛюдаБурцева-й7с]

Супер, шеф ! Очень нежный бисквит + вкусный крем, Красиво оформлен ! Спасибо Вам!❤👍👍Great, boss! Very tender sponge cake + delicious cream, beautifully decorated! Thank you!❤👍👍

[@PastryLivingwithAya]

Thank you😊🙏🏻

[@MiamDelicious]

Beautiful and delicious cake for Christmas!

[@PastryLivingwithAya]

Thank you!

[@mariabeltran6422]

👏👏🎉thanks chef for the receipe happy holidays!!! 🇲🇽🙏

[@PastryLivingwithAya]

Thank you, same to you!

[@zacharywong483]

That looks fantastic!

[@中村茜-l6h]

I made it on Christmas and my family and friends loved it. It was moist, delicious and nice bitterness from dark chocolate.

[@PastryLivingwithAya]

Great!! Thank you for giving it a try!

[@Carina-2906]

Delicious recipe! Thank you for this video!

[@cindia6697]

OMG I'm drooling id love to taste it

[@PastryLivingwithAya]

😁😁😁

[@claudiagassenmeier5670]

Thank you for all of your videos, I learn so much from you 🙏☺️

[@PastryLivingwithAya]

Anytime. I'm so glad to hear it😊

[@kayvillarosa7683]

Thank you for sharing this detailed video. My German mother this every Christmas. I love the combination of flavors in it. Merry Christmas!🎄🥁☃️⛷️💂

[@PastryLivingwithAya]

My pleasure! Merry Christmas to you too！

[@RosarioTorres-c2o]

Hola es la primera vez que veo tu canal no se ingles pero me deleite con tu trabajo delicioso y taan bien hecho yo no podre hacerlo adi de hermoso pero intentare super explicado recibe bendiciones Dios contigo🎉

[@vybz_39tv]

Wow sister this cake is so delicious an mouth watering 🇯🇲🇯🇲

[@arivanhxaybanha8089]

Everything you make is so beautiful 😍 😭 I'm so happy I found your channel ❤ Merry Christmas!

[@PastryLivingwithAya]

Thank you🥰 Merry Christmas!

[@elenkoumbarouli2514]

Dear Aya excellent recipe ! Thank you ! Merry Christmas to you and your family! ❤ from Greece 😊

[@PastryLivingwithAya]

Merry Christmas to you and your family too!!

[@carolynem9924]

That looks delicious. You make it look so easy, but I know it wouldn't be. Merry Christmas to you and your family. ❤

[@PastryLivingwithAya]

Merry Christmas to you too!!

[@HomeCookingJourney]

I think this might be my all time favourite Christmas dessert. I've been making it quite often and its absolutely perfect for Christmas and the holidays 🎉

[@PastryLivingwithAya]

I agree!😊

[@bangkok1107]

❤thank you for sharing ❤ 😊😊

[@PastryLivingwithAya]

My pleasure❤️

[@Topol60]

It’s intimidating but I try it! I trust all your recipes!❤

[@PastryLivingwithAya]

Thank you😌

[@julhe8743]

I did many of her recipes and always 👌💯

[@TheTakashimadaira]

Im gonna try it half batch!! So glad I found you here!

[@PastryLivingwithAya]

I’m glad you found me!😊

[@karenang1050]

Thank you for sharing ❤

[@PastryLivingwithAya]

Of course😉

[@MissFrogify]

I was wondering if you would upload a recipe for Buche de Noel and you did! So I decided to make it for our lab's year-end party. Every one was very impressed 😆 With the chocolate I used, the ganache was a bit runny, otherwise, it was a great success. Thank you very much 🥰

[@PastryLivingwithAya]

Thank you for giving it a try!😊🙏🏻 I

[@voochun44]

Love your work!!

[@PastryLivingwithAya]

Thank you!

[@kake646]

WOW. Looks amazing, Aya! I need to try it.

[@PastryLivingwithAya]

Thanks😊 I hope you’ll like it!

[@hb7282]

That looks incredible, and sounds like amazing flavors and textures! Merry Christmas & Happy New Year to you and your family❤

[@PastryLivingwithAya]

Thank you! You too, Merry Christmas!

[@McTimkiller]

Verry good thank you

[@dedonkitchen7272]

Wow, delicious and spontaneous well done dear friend stay connected 👍

[@PastryLivingwithAya]

Thank you so much!

[@FarjanasTastyCooking]

Thanks for sharing your culinary magic. From Bangladesh.

[@PastryLivingwithAya]

Thank you😊❤️

[@menubabesihatay8844]

Merry Christmas ❤

[@PastryLivingwithAya]

Merry Christmas!!

[@sprinkleofjoy1404]

Happy holidays!! And your recipe looks amazing!

[@PastryLivingwithAya]

Happy holidays!🙌🏻 Thank you.

[@nomnomdayss]

This looks absolutely delicious!

[@PastryLivingwithAya]

Thank you!

[@Nanetteb]

This cake is so moist and velvety and creamy delicious Christmas cake.

[@PastryLivingwithAya]

Thank you!

[@hannahedward9950]

Hello Aya, i love to watch your video. I have learned so much. What was the pan size? Love from 🇨🇦 ❤️

[@ForTheLoveOfMike]

Thank you for the gift of beautiful recipes full of love, year 'round 💙 Merry Christmas 🎄

[@PastryLivingwithAya]

Thank you, Merry Christmas to you too!

[@lenapawlek7295]

Looks delicious! I was just looking to see if you had a bushe de noel recipe to make so this is perfect

[@PastryLivingwithAya]

Wow perfect timing!😊❤️

[@CassandraHindwood]

😂😂😂😂 it’s reminds me of when I was waxing my husband’s hair on his back and lol 😂 when Aya ripped off the cling wrap off the sponge 😂😂😂 oh the memories lol 😂 hubby has never asked again to wax his back or anything matter of fact 😂😂😂😂😂

[@buthaynaalrefai5479]

If I want to make mine two days in advance, should store it in the fridge or freezer and should I store it completely done or should I leave any steps to the day we enjoy it?

[@nguyettran2083]

i tried this recipe. the first try i waited till it completely cooled then i tried to roll it… cracked in several places. i consulted other pastry chefs and discovered the trick to not have it cracked is to roll it while it is hot and not after it cooled down. also the amount of filling is not enough… you really need in total a fourth cup more heavy cream than what this recipe called for.

[@kumarisomaratne13]

Hi Aya, Thank you for sharing the recipe. Can I use self-raising flour instead of cake flour? Kindly advise 🙏🏼❤

[@PastryLivingwithAya]

Self-rising flour is a mixture of all-purpose flour, baking powder, and salt normally, so it won't give the same texture unfortunately. I recommend using cake flour for sponge cakes to create the light & fluffy texture!

[@flini123]

Hii! Thank you so much for sharing, can we make this into a layer cake?

[@PastryLivingwithAya]

Yes you can!

[@JTP1982]

Merry christmas. Hope you all are having / gonna have a great time

[@PastryLivingwithAya]

Merry Christmas! Same to you!

[@linhlinh5348]

Can I use this recipe to make a circle cake?

[@sawsanshour1246]

Looks amazing! What's the size of the pan used?

[@PastryLivingwithAya]

I used a half sheet pan, 12" x 17".

[@azra_has]

Hi aya can I know the difference between Chiffon and sponge cake ? + I really love what you do and hope to be talented and professional like you 😅💕💕💕

[@PastryLivingwithAya]

Some chefs might have different opinions to this but with my understandings, "Sponge cake" includes all kinds of fluffy-type of cakes under its umbrella, such as "Genoise sponge cake", "Biscuit sponge cake", "Chiffon cake", "Joconde cake", etc. Every sponge cake has unique way of making it - Chiffon cake is made by mixing lots of meringue and a yolks, liquids, & flour mixture, which creates a fluffy and silky yet very bouncy texture. This chocolate sponge cake is basically "Biscuit sponge cake" yet inspired a bit by Chiffon cake method (by adding lots of liquids and oil)😊 Thank you. Of course you can! You get better and better each time you practice😉

[@awifey849]

Can you make a croquembouche? Lots of caramel 😊

[@martinsimard8521]

Can you make it a day ahead or it’s better to serve on the same day?

[@hientt17]

I made it one day before, chilled it overnight and it tasted great when served the next day.

[@RNA1982]

I want video of cinammon rolls

[@mariaevitaatienza8010]

Can I use whipping cream instead of heavy cream?

[@PastryLivingwithAya]

Yes, it should work fine!

[@philipryan6877]

where do you show the quanitiesplease

[@Meltays8o]

I made the ganache and it stayed “soupy” despite waiting for a long time. I even refrigerated it to help it thicken but it wasn’t thick enough to frost. The texture was like what you’d use for dipping fruits in. (Chocolate fondue). I don’t know what went wrong because I measured the ingredients correctly.

[@shadesoul22]

she does mention using 55% dark chocolate for the ganache, what did you use?

[@PastryLivingwithAya]

I'm sorry that happened! Let me write all the possible causes I could think of now: * The percentage of the dark chocolate was a lot lower: If it is looked soupy, I highly doubt if this is the case though. * The chocolate was not melted evenly: Add warm heavy cream to the melted chocolate, dividing into some times. It should look smooth with no lumps. * The type of chocolate: Most of the dark chocolate should work just fine but I'm guessing there might be an exception if a lot of the additives are added to the chocolate or depending on how it's made...? * You may simply need to wait for longer time. It takes about 1 - 1.5 hours in my room (74 - 76 F) but that could get longer if the room temp was warmer. * Liquids went in during the process. That might not be it but I hope it helps to solve the problem.

[@Meltays8o]

Thank you so much for the detailed troubleshooting. Really appreciate that you took the time to explain. I will try again with a good quality baking chocolate like Callebaut or Valrhona. I’m sure it’ll work this time. Happy holidays, Aya. Love, An ardent fan of your baking videos. ❤

[@Meltays8o]

I will also take note of all tips you listed to get the desired results. Thank you again!

[@Malechiktiti]

Hi Hope your family and friends in JAPAN 🇯🇵 are Well. 🙏🏼🙏🏼🙏🏼🙏🏼🙋🏻‍♀️🥰🙏🏼🙏🏼🙏🏼🙏🏼

[@PastryLivingwithAya]

Thank you for thinking of us, all my family in Japan are safe🙏🏻❤️

[@beatrizsandoval4395]

This is the first recipe I watch where they don’t roll the cake as soon as baked. May I ask why? Is it better not to? I’m afraid of letting it get cool and then have hard time rolling it and getting cracks. I really want to make for tomorrow.

[@PastryLivingwithAya]

Hi! You don't have to for this recipe since the sponge is soft and has a good springiness. I don't roll it while it's hot since the sponge gets squished and loses some of the fluffiness and light texture. I guess it's a personal preference! Just be careful with these things: * Don't over-bake the sponge to prevent it from getting dried. It is done as soon as it springs back gently. * Seal the surface with plastic wrap all over as soon as it is out from the oven. And take it out right before you use the sponge cake. * I do not recommend leaving the sponge cake for hours at room temp. Make cake syrup and the chocolate cream while the sponge is cooling down. * Don't add too much pressure when you roll it. Push/touch gently! I recommend inserting 4 - 5 shallow cuts to the sponge just like in the tutorial to roll it a bit more easily. I hope it helps! I hope it'll be a success!!

[@beatrizsandoval4395]

Thank you for replying. I will follow all those instructions tomorrow.

[@beatrizsandoval4395]

I made it. The cake came out perfect! Soft and it didn’t crack. The problem I encountered was the chocolate cream. I weight the ingredients exactly like the description and followed the steps as you said but it curdled and never got hard or stiff. I made a second batch again following instructions to the tea and same thing happened. By that time my cake was cold so I decided to make just whipped cream for filling. Now I’m waiting for the ganache to be ready so I can cover it and decorate. If you have any idea why this happened to me please help for the next time. I ended up wasting double chocolate and cream 😩

[@annchovy6]

Rolling cakes while hot is the worst and most annoying technique which provides multiple opportunities to have a cake crack (roll, unroll, roll again). The only reason people do it is because they make cakes that need to be manhandled, but you can just make a nice flexible cake like Aya’s here and not do any of that. These cakes also taste better because they’re moister.

[@brianwalsh2321]

@@beatrizsandoval4395 I had identical experience with curdling cream ganache. I tried adding more cream to the curdled mass but that didn't help. I used the same recipe but whisked it by hand with more of a paddle whisk and the results were a satisfying rich chocolate ganache.