Tea-Infused Chocolate Yule Log: A Modern Twist on a Christmas Classic

Transform your holiday table with this elegant chocolate Yule log (Bûche de Noël) that features a unique twist - the addition of fruit-infused tea that adds a subtle berry complexity to this festive dessert. This recipe combines traditional French pastry techniques with contemporary flavours for a show-stopping Christmas centrepiece.

Ingredients

For the Chocolate Sponge
- 100g eggs (approximately 2 large eggs)
- 20g sugar
- 38g all-purpose flour
- 10g cocoa powder
- 50g Fruit infusions strawberry/raspberry tea

For the Fillings and Decorations
- 500g Nutella cream filling
- 260g dark chocolate glaze
- 240g green ganache
- 20g tempered chocolate for decorations

Instructions

Preparing the Sponge

1. Preheat the Oven
- Heat your oven to 170°C (338°F)
- Line your cake ring or Swiss roll pan with parchment paper

2. Make the Cake Batter
- In a large bowl, whip the eggs and sugar until very fluffy and pale
- The mixture should triple in volume and form ribbons when the beater is lifted
- This usually takes 8-10 minutes of beating

3. Add Dry Ingredients
- Sift together the flour and cocoa powder
- Add the fruit-infused tea
- Gently fold these into the egg mixture by hand
- Be careful not to deflate the air bubbles

4. Bake
- Spread the batter evenly in your prepared pan
- Bake for exactly 7 minutes at 170°C
- The cake should spring back when touched lightly

5. Cool
- Let the cake cool slightly in the pan
- Turn out onto a clean tea towel dusted with cocoa powder
- Remove the parchment paper carefully
- Allow to cool completely

Assembly

1. Prepare the Filling
- Have your Nutella cream filling ready at room temperature
- It should be spreadable but not too soft

2. Roll the Cake
- Brush the sponge with a light syrup (you can use simple syrup or tea-infused syrup)
- Spread an even layer of Nutella cream filling
- Using the tea towel as aid, roll the cake tightly
- Wrap in parchment paper to hold its shape
- Chill for 30 minutes

3. Glaze and Decorate
- Prepare the dark chocolate glaze
- Pour over the chilled roll, ensuring even coverage
- Before the glaze sets:
- Sprinkle with crushed milk chocolate
- Add chocolate garnishes to both ends
- Place tempered chocolate decorative pieces on top

Pro Tips

- All ingredients should be at room temperature before starting
- Don't overbake the sponge or it will crack when rolling
- Roll the cake while it's still slightly warm to prevent cracking
- Chill between layers for the cleanest cuts
- Create bark texture on the glaze using a fork or special pastry comb
- Keep the green ganache slightly warmer than body temperature for the best texture


Make It Your Own

- Add a layer of raspberry jam before the Nutella cream
- Create meringue mushrooms for traditional decoration
- Use different tea varieties for unique flavour profiles
- Add crushed nuts for texture
- Create snowy effects with coconut flakes

This tea-infused Yule log combines the rich tradition of French bûche de Noël with modern flavours, creating a dessert that's both classic and innovative. Perfect for your holiday table, it's sure to become a new Christmas tradition.

Note: For best results, prepare all your components before starting assembly. This ensures smooth workflow and prevents the chocolate from setting before you're finished decorating.