Homemade Chocolate Christmas Yule Log with a Baker's Custard

This is my sister’s version of a classic Yule Log cake, a beloved holiday dessert with a rich tradition. Typically, a Yule Log is a vanilla Swiss roll filled and frosted with chocolate, or sometimes a chocolate Swiss roll with whipped cream filling and chocolate covering. However, she chose to create a more Portuguese-inspired version, featuring a chocolate cake with chocolate frosting complemented by a luscious orange scented baker’s custard (creme de pasteleiro). This twist adds a delightful creaminess and depth of flavour, making it a unique and festive treat perfect for Christmas celebrations.

However, the recipe stays true to the classic elements while introducing just the custard filling, so you can just swap to whatever you like easily, but I still think her version was pretty yummy and worthy of mention here! So let’s check out the recipe, I’m sure it will impress your family and friends!

Homemade Chocolate Christmas Yule Log with a Baker's Custard

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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Lets enjoy this homemade a bit Portuguese Styled Chocolate Yule Log with a Creamy Baker's Custard, hey nothing like trying new things!

Ingredients

Sugar – 150g
Flour – 100g
Baking Powder – 1 teaspoon
Eggs – 3
Egg Yolks – 3
Chocolate Powder – 3 tablespoons
Butter – for greasing
Sugar – for sprinkling
Sugar – 75g
Egg Yolks – 2
Egg – 1
Milk – 250ml
Cornstarch – 2 tablespoons
Orange – To taste (zest)
Cooking Chocolate – 200g (50% Cocoa)
Double Cream – 200ml

Directions

Preheat the oven to 180ºC and prepare a shallow rectangular baking tray (30 cm x 40 cm) greased with butter and lined with non-stick paper.
For the pastry cream, add the sugar, egg yolks, egg, milk, cornstarch, and orange zest to a bowl, whisk well, and then pour everything into a saucepan. Cook over low heat until thickened, then set asside to cool.
For the dough, whisk the eggs and egg yolks in a bowl until creamy, then gradually add the sugar until super well combined (it is the most important part for a swiss roll)
Add the flour, baking powder, and cocoa powder, mix well but don’t whisk, just fold everything, and pour the mixture into the baking tray. Bake for about 15 minutes until done, then take it out, keep an eye a swiss roll can’t overbake.
While the cake is still warm, turn it out onto a cloth, spread with the cooled pastry cream and, with the help of the cloth, roll it up to form a cake. Try to roll it as tightly as possible and leave the cake to cool.
When it is cold, heat the chocolate with the cream in a double boiler until you have a smooth creamy chocolate, then spread it over the cake and let it cool again. That’s it, Bon Appétit and Merry Christmas.

Notes: I really liked the cake, but I want to note something, my sister went with an almost ganache frosting, it was her choice, todo a thick dense chocolate frosting, like you can see in the pictures, I would say maybe a slightly smoother creamier is more classic yule log frosting, so instead of 200gr of cooking chocolate I would go with 150gr, really well melted and whisked, and it will be a more creamy dreamy chocolaty frosting… but that’s just my opinion (don’t tell her I said so) heheheh.

This recipe for Homemade Chocolate Christmas Yule Log with Baker’s Custard was originally created on BakeAfter.com. Esta receita de Tronco de Natal da Sara foi publicada em português no Iguaria.com.