Gluten-Free Mini Bûches de Noël

Name: Gluten-Free Mini Bûches de Noël
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8
Ingredients: Butter, to grease; 5 large eggs; 100 g caster sugar; 1 tsp. vanilla bean paste; 60 g gluten-free plain flour, we used Freee; 40 g cocoa powder; 150 g dark chocolate, chopped; 150 g milk chocolate, chopped; 300 mL double cream; 150 mL double cream; 1 tbsp. icing sugar; 1/2 tbsp. Cointreau; Finely grated zest 1/2 orange; 8 chocolate orange segments; Pared orange zest

Think of these as fancy festive mini rolls. Swap the Cointreau for extra zest, for an alcohol-free version. Use standard plain flour if you don't need a gluten-free version.

By The GH Kitchen TeamPublished: 26 November 2021

Jump to recipe

These mini Bûches de Noël (or better known in the UK as Yule logs) are certainly a luxury! Light and fluffy Swiss roll sponge is filled with an orange cream and then covered in a chocolate ganache. The perfect festive teatime treat.

Advertisement - Continue Reading Below

Yields:

Prep Time:

1 hr

Cook Time:

20 mins

Total Time:

1 hr 20 mins

Cal/Serv:

639

Ingredients

Butter, to grease
5 large eggs
100 g caster sugar
1 tsp. vanilla bean paste
60 g gluten-free plain flour, we used Freee
40 g cocoa powder

For the ganache

150 g dark chocolate, chopped
150 g milk chocolate, chopped
300 ml double cream

For the filling

150 ml double cream
1 Tbsp. icing sugar
1/2 Tbsp. Cointreau
Finely grated zest 1/2 orange

To decorate, optional

8 chocolate orange segments
Pared orange zest

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23 x 33cm Swiss roll tin with baking parchment. Using a freestanding mixer or a large bowl and a handheld electric whisk, beat the eggs and caster sugar until extremely thick, about 5min. Beat in vanilla.
2. Step 2Sift over the flour and cocoa powder, then gently fold in using a large metal spoon. Scrape into prepared tin and gently spread to level. Bake for 15min, or until sponge is firm to the touch.
3. Step 3Lay a piece of baking parchment on a wire rack and carefully invert the sponge on to it. Remove tin and gently peel away the top lining parchment. Using kitchen scissors, slice sponge and base parchment in 1/2 lengthways. Using the base parchment to help and starting from a long edge, tightly roll up the sponge halves separately, leaving them seam-down to cool completely on the wire rack (rolled).
4. Step 4Meanwhile make the ganache. Put both chocolates into a heatproof bowl. Heat the cream in a small pan until almost boiling. Pour into the chocolate bowl, leave for 2min, then stir until melted and smooth. Set aside to cool and firm up to a spreadable consistency.
5. Step 5Make the filling. Whisk cream, Cointreau and icing sugar to firm peaks. Fold in the orange zest. Chill until needed.
6. Step 6Once cool, gently unroll both sponges and spread 1/2 the filling over each. Re-roll and cut each into quarters, to make 8 mini roulades. Transfer to a large board and spread ganache over each using a palette knife. Gently pull a fork or cocktail stick through the ganache to resemble bark. Decorate with orange segments, if using. Chill for 30min.
7. Step 7Scatter over some pared orange, if you like, and serve.