Enchanted Christmas Forest

This year, La Patelière is bringing you a Yule log to share at your festive meals! Chocolate, vanilla and red fruit flavours that will delight your guests.



2 Saucepans

1 Salad bowl

2 Silicone mats

1 mixer

Baking paper

1 Whisk

Cling film

1 cookie cutter

1 Brush


Choux pastry biscuit :

70g whole milk

50g butter

25g flour

10g cocoa powder

35g La Patelière extra fine almond powder

85g egg yolk (about 4 egg yolks / 1 egg yolk equals about 20g)

50g egg (1 egg)

125g egg whites (about 4 egg whites / 1 egg white equals about 30g)

60g caster sugar

CUITOUT La Patelière greasing spray

Chantilly cream :

80g cream 30% fat

80g mascarpone

20g caster sugar

1 tbsp La Patelière vanilla paste

Red fruit disc :

300g La Patelière red fruit coulis

50g caster sugar

1g La Patelière agar agar

50g cold water

Decorations  :

200g La Patelière Dark Chocolate Chips

La Patelière Chocolate Chips

La Patelière Sugar Mushroom Decoration

La Patelière meringue drop

Top tip

The bristles of the brush will give you the striated effect of a real log, for a successful trompe l’oeil!


Let's get baking!

1. Preparing the choux pastry :

Preheat your oven to 180° fan oven.

In a saucepan, melt the milk and butter and bring to the boil. Then, off the heat, add the flour, almond powder and cocoa powder.

Dry the dough for a few moments over a low heat in the saucepan. This will remove any excess water from the mixture.

Pour the mixture into a bowl and add the eggs and yolks.
At the same time, beat the egg whites with the sugar; then fold in the other two preparations gently.

Grease 2 silicone mats with the grease spray. Divide the dough between the two mats, then roll out the mixture very thinly (to a maximum thickness of 0.5 cm). Bake in the oven for 6 minutes, then leave to cool.

2. Whipped cream :

Whip the cream, mascarpone, caster sugar and vanilla paste with a mixer at slow speed until stiff.

Spread the whipped cream thinly over the cooled biscuits.

3. Assembly :

Cut long 7cm high strips from your two biscuit mats, using the whole length. On one of the two mats, keep one strip intact and cut the others in half.

Roll the long strip on itself using the silicone mat and place it vertically on your cardboard or presentation dish.

Then add the other strips one by one to form your trunk.

4. The red fruit disc :

In a saucepan, dilute the agar agar in cold water.

Then add the sugar and the red fruit coulis. Bring to the boil, stirring with a whisk for 1 to 2 minutes. Pour the mixture into a circle prepared with cling film and place in the freezer. Once frozen, use a cookie cutter to cut out a circle smaller in diameter than the biscuit/chantilly roll. Place the red fruit disc on top.

5. Decoration :

Melt 200g of dark chocolate chips and brush over the sides of the biscuit.

Add chocolate shavings to the base of the cake. Use sugar mushrooms and small meringues to decorate the edges of the red fruit disc.

Enjoy your meal!

Discover our other ingredients

Our other recipes

Red fruit ice cream

Coconut and chocolate yoghurt ice cream

Pistachio Raspberry Tiramisu

Caramel and salted butter drip cake