Bûche de Noël recipe with vanilla and hazelnut

If there is one dessert that encapsulates the Christmas season in France, it is the Bûche de Noël.

This beautifully layered dessert, with its velvety vanilla ganache, rich hazelnut praline, and delicate dacquoise, makes the perfect centrepiece for a holiday celebration in Provence. Prepared by a private chef, this classic bûche brings festive indulgence and elegance to your table.

christmas log

Ingredients

Vanilla ganache:

  • 330 g cream (split: 240 g + 90 g)
  • 10 g honey
  • 10 g glucose syrup
  • 130 g white chocolate
  • 2 vanilla pods
  • 2 g gelatin

Hazelnut praline:

  • 150 g hazelnuts
  • 75 g sugar

Praline insert:

  • 150 g praline
  • 100 g cream (30% fat)
  • 1 g gelatin

Dacquoise biscuit:

  • 50 g ground hazelnuts
  • 50 g icing sugar
  • 2 egg whites
  • 20 g caster sugar

Method

For the praline:

  • Preheat the oven to 150°C. Spread the hazelnuts on a baking tray and roast for fifteen minutes.
  • In a saucepan, heat the sugar until it forms a caramel. Pour onto baking parchment and allow it to cool.
  • Blend the hazelnuts and caramel pieces until smooth to create the praline paste.

For the vanilla ganache:

  • Heat 90 g of cream with the scraped vanilla pods, honey, and glucose.
  • Strain the warm cream over the white chocolate in three parts, stirring until smooth. Add the gelatin, then mix in the remaining 240 g of cold cream.
  • Cover and refrigerate for at least six hours before whipping.

For the praline insert:

  • Warm the cream and pour it over the praline.
  • Add the gelatin and blend until smooth.
  • Pour the mixture into a mould and freeze for at least four hours.

For the dacquoise biscuit:

  • Preheat the oven to 160°C. Sift the icing sugar and ground hazelnuts together.
  • Whip the egg whites, adding the caster sugar gradually until stiff peaks form.
  • Fold in the hazelnut mixture. Spread onto a baking tray and bake for twelve to fifteen minutes. Cut a strip slightly smaller than the base of your bûche mould.

To assemble:

  • Spread a layer of whipped vanilla ganache into the mould, pressing it along the sides.
  • Place the praline insert in the centre and cover with more ganache. Add the remaining praline and finish with the dacquoise strip.
  • Freeze overnight. Once set, unmould and decorate as desired.

This Bûche de Noël combines traditional techniques with Provence’s rich flavours, creating a dessert as refined as it is festive. Perfect for celebrating Christmas in your villa. We would like to say a big thank you to Chef Charlène for sharing her recipe with us. You can find from her here. Would this classic French treat complete your holiday gathering?