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Le Chaudron recipe
Bûche de Noël vanille fruits rouges
Vanilla berry Yule log
⏱ 120 minServes 10Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
1sponge sheet for rolling, 200 g / 7 oz
300 g (11 oz)mixed berriesraspberries, strawberries
400 ml (1⅔ cups)very cold heavy cream (35% fat)
100 g (3½ oz)powdered sugar, sifted
2 clovesMadagascar vanilla
100 ml (½ cup)light syrup
- 1 sponge sheet for rolling, 200 g / 7 oz
- 300 g (11 oz) mixed berries raspberries, strawberries
- 400 ml (1⅔ cups) very cold heavy cream (35% fat)
- 100 g (3½ oz) powdered sugar, sifted
- 2 cloves Madagascar vanilla
- 100 ml (½ cup) light syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whip the cold heavy cream to stiff peaks with the powdered sugar and the seeds of both vanilla beans.Making it from scratch? See the genoise — ≈ 20 min
- Gently unroll the sponge and brush it generously with the light syrup.
- Spread an even layer of vanilla whipped cream over the sponge, leaving a small border on one side.
- Scatter lightly crushed berries evenly over the cream.
- Roll the sponge up tightly and place it on the serving plate, seam side down.
- Cover the log with the remaining cream, decorate with whole berries and chill until serving.
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