Hazelnut Yule Log Recipe

Christmas wouldn't be Christmas without a decadent yule log complete with twee woodland decorations. Whilst their are no squirrels in this woodland scene, the flavours of this yule log are all about nuts - hazelnuts. We've used hazelnut paste and crispy feuilletine flakes to bring an added layer of texture. The chocolate sponge is coated in this crispy, hazelnut layer and rolled up with a layer of silky smooth hazelnut buttercream. Finally the outer layer, the bark, is made of a dark chocolate ganache.

Our woodland decorations are great fun and easy to make. The Swiss meringue mushrooms may look difficult to pipe but their beauty lies in their imperfections - so if your mushrooms are a little wonky they'll still look the part on top of the yule log. To complete the woodland scene whiz some pistachios in a food processor to make an edible moss which can be sprinkled at the base of the cake.

 For the chocolate genoise sponge Serves: 12

  • Knob of butter, for greasing
  • 150g eggs
  • 75g caster sugar
  • 80g plain flour
  • 35g cocoa powder

For the hazelnut buttercream

  • 20g egg yolk
  • 60g egg
  • 125g unsalted butter, softened
  • 90g caster sugar
  • 25g water
  • 25g hazelnut paste
  • 50g double cream

For the hazelnut feuilletine layer

For the chocolate ganache icing

For the meringue mushrooms

For the pistachio moss



To make the chocolate genoise sponge

  1. Pre-heat the oven to 180C/350F/gas 4.
  2. Line the bottom of the Swiss roll thin with greaseproof paper. Grease the sides with a knob of butter.
  3. In the metal bowl of a stand mixer heat the eggs and sugar over a pan of simmering water to 55°C. Use a cooking thermometer to monitor the temperature.
  4. Once it reaches 55°C whisk on high speed until the mixture is light and fluffy and leaves ribbon trails in its path (known as the ribbon stage.)
  5. Sift the flour and cocoa powder together and delicately fold it into the egg mixture using a maryse spatula.
  6. Tip the mixture onto the Swiss roll tin and distribute evenly and delicately with a spatula.
  7. Bake for 8-10 minutes. Be careful not to overcook the sponge or it will crack as you roll it up.
  8. Remove from the tin immediately and on a flat surface roll the Swiss roll up loosely to help it learn the shape. Leave to cool in this position.
  9. Once cool unroll the sponge and gently peel back the layer of greaseproof paper.
© Speciality Cooking Supplies Limited 2024

To make the hazelnut buttercream

  1. Begin by softening the butter – leave it at room temperature or cut into pieces and heat on a low heat in the microwave. It should be very soft but not melted.
  2. Measure out the egg and egg yolk into a stand mixer.
  3. Heat the water and sugar in a pan on the hob until it reaches 117°C – use a thermapen to monitor the temperature.
  4. When the sugar syrup reaches 117°C start to whisk the egg mixture. When the syrup reaches 121°C and the eggs are very fluffy pour the syrup over them whilst whisking.
  5. Whisk on a high speed for 2 minutes, then reduce the speed to medium and continue to mix until the eggs cool and the bowl no longer feels hot.
  6. Add the softened butter and hazelnut paste and whisk for 2-3 minutes until the mixture is light and fluffy.
  7. Refrigerate for 20 minutes whilst you prepare the hazelnut feuilletine layer.
© Speciality Cooking Supplies Limited 2024

To make the hazelnut feuilletine layer

  1. Melt the cream and white chocolate in a bowl over a pan of simmering water.
  2. Stir in the hazelnut paste, feuilletine and chopped hazelnuts.
  3. Spread the mixture evenly over the chocolate genoise sponge. As the mixture cools it becomes less easy to spread, if it is too stiff place over a pan of simmering water for a few minutes to make it less viscous.
  4. Next spread the buttercream over the hazelnut feuilletine layer. Spread the buttercream thinner at both ends and at the sides to avoid it escaping when you roll the Swiss roll up.
  5. To roll, tuck one end in tightly and roll the sponge into a log shape. Freeze for at least 1 hour before icing.
© Speciality Cooking Supplies Limited 2024

To make the chocolate ganache icing

  1. Place the chocolate and the cream in a bowl over a pan of simmering water until the chocolate has melted. Stir to combine.
  2. Leave to cool to one side and then transfer to the fridge to allow the ganache to harden to a pipeable consistency.
  3. Place a piping nozzle in a piping bag and fill with the chocolate ganache. Pipe long lines along the outside of the yule log and the occasional swirl to create an authentic wood effect.
  4. Refrigerate until 30 minutes before serving.
© Speciality Cooking Supplies Limited 2024

To make the meringue mushrooms

  1. Line a baking tray with greaseproof paper.
  2. Pre-heat the oven to 70°C.
  3. Place the egg whites and sugar in the bowl of a stand mixer. Place over a pan of simmering water until it reaches 70°C.
  4. Whisk on high speed until the meringue cools to room temperature.
  5. Place a piping nozzle in a piping bag and fill with the Swiss meringue. Pipe long thin vertical stems evenly spaced on the baking tray - to do this pipe whilst moving the nozzle upwards to avoid squashing the shape. Use about half of the meringue and save half for the tops of the mushrooms.
  6. Bake for 15 minutes then pipe the mushroom tops on top of the stems. Keep the piping nozzle in the same place as you pipe to force the mixture to form a mushroom-like shape.
  7. Sift the cocoa powder lightly over the top of the mushrooms.
  8. Bake for a further 2 hours, then leave to cool and transfer to an airtight container.
© Speciality Cooking Supplies Limited 2024

To make the pistachio moss

  1. Blitz the pistachios to a fine crumb in a food processor.
© Speciality Cooking Supplies Limited 2024

To assemble the hazelnut yule log

  1. Remove from the fridge 30 minutes before serving. Decorate with the pistachio moss and meringue mushrooms and present the yule log on an olive wood board.
© Speciality Cooking Supplies Limited 2024

Hazelnut Yule Log Recipe

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  • hello, please can you tell me if this is suitable for freezing ahead of time or how long it’d keep in the fridge?

    Helen on

  • Hi Brian – oops! Thanks so much for pointing that out – all updated now. Apologies, and glad it was a great success.

    Nicola on

  • This recipe is so badly written. There are lots of steps missing which makes this recipe unusable unless you are familiar with baking. Please sous chef read and re read your recipes. I thrown away a lot of food due to this recipe being incorrect. I follow recipes to the T. This recipe is completely flawed.
    Do not use!!!!

    Laura Pinon Santiago on

  • It took me quite a while to figure out with the ganache icing how to put it ‘onside’ and then transfer it to the ‘bridge’ but then I worked it out (in case you haven’t it’s ‘oneside’ and ‘fridge’). Anyway, the cake was fantastic – I think the best I’ve ever made. Thank you

    Brian Solomons on

  • It sounds like your egg foam may not have been stable enough or you over mixed your dry ingredients into the egg foam. That may be why when you poured it into the tin that it seemed like you didn’t have enough batter because your batter had deflated already. When folding, use your spatula to gently turn the dry ingredients into your foam and stop once you no longer see the flour. Don’t give it a few extra folds ‘for good measure’! Hope this helps! Good luck!

    MPT on

  • Help!!!!!
    I made the sponge weighing everything carefully, took it to the temperature over water checking with a thermapin.

    Whisked to a ribbon trail, and carefully incorporated the flour and cocoa powder.
    There did not seem a lot of mixture for a Swiss roll tin? However I smoothed with a palatte knife and cooked in a fan over for 8 min.

    It came out like rubber?

    Please, has anyone any suggestions, I would love to make this.

    Carol on

  • Hi,
    I’m planning to make this for a desert on Monday and wondered if it was possible to make this in advance? At what stage can I freeze it? Can I leave it for 24 hours in the freezer after the feuilletine layer?

    Ann Southren on

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