Desserts > Holiday & Seasonal Desserts > Christmas Desserts Recipes > Yule Log (Bûche de Noël) Recipe

Cranberry Pistachio Yule Log (Bûche de Noël)

A delightful twist on the classic Yule Log, this AI-generated recipe features a light sponge cake filled with cranberry cream and studded with pistachios, creating a festive and visually stunning dessert. The white chocolate ganache adds a touch of elegance. Perfect for your Christmas celebration!

Prep Time
40 minutes
Cook Time
15 minutes
Servings
6-8
Ingredients
  • 4 Eggs
  • 1/2 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Heavy Cream
  • 1/4 cup Powdered Sugar
  • 1/2 cup Cranberry Sauce (canned or homemade)
  • 1/4 cup Pistachios (shelled and chopped)
  • 8 ounces White Chocolate
  • 1/4 cup Heavy Cream (for ganache)

Prepare the Sponge Cake

Preheat oven to 350°F (175°C). Line a 9x13 inch jelly roll pan with parchment paper, leaving an overhang on the sides. In a large bowl, whisk together eggs and granulated sugar until pale and thick. Gently fold in the flour, baking powder, and vanilla extract. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one short end, roll the cake up tightly with the towel. Let it cool completely.

Make the Cranberry Cream Filling

In a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Gently fold in the cranberry sauce and chopped pistachios.

Prepare the White Chocolate Ganache

In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the white chocolate until smooth. Remove from heat and stir in the heavy cream until well combined. Let the ganache cool slightly until it thickens to a spreadable consistency.

Assemble the Yule Log

Carefully unroll the cooled cake. Spread the cranberry cream filling evenly over the cake. Re-roll the cake tightly. Trim the ends of the log diagonally. Transfer the log to a serving platter. Spread the white chocolate ganache evenly over the log, creating a bark-like texture with a fork. Sprinkle with additional chopped pistachios and dried cranberries for decoration. Refrigerate for at least 30 minutes before serving.

Nutrition Facts Estimated per 100g of product

Calories: 380kcal; Carbohydrates: 45g; Protein: 4g; Fat: 22g (Note: These values are estimates and may vary based on specific ingredients and preparation methods.)

Other Important Considerations for Nutrition

This dessert is high in sugar and fat. Consume in moderation as part of a balanced diet. Adjust the amount of sugar used based on your preference and dietary needs. You can use a low-sugar cranberry sauce to reduce the overall sugar content.

← Classic Pumpkin Pie Easter Carrot Cake with Cream Cheese Frosting →

FAQ

  • Can I use fresh cranberries instead of cranberry sauce?

    Yes, you can use fresh cranberries. Cook them down with a little sugar and water until they soften and thicken before using them in the filling.
  • Can I make the Yule Log ahead of time?

    Yes, you can make the Yule Log a day in advance. Store it in the refrigerator until ready to serve.