Nutella Christmas Log
This is the infallible family recipe for the homemade Christmas log, particularly a recipe gifted to me by my French mother-in-law.
In France, it is traditional at Christmas to prepare the famous Bûche de Noël (Christmas log), a classic of French patisserie, reminiscent of the traditional log that burned in the fireplace from Christmas to New Year’s.
You can fill the base of the Christmas log as you like (chestnut cream and whipped cream, jam, pistachio cream, ricotta, and chocolate chips), I filled it with Nutella.
Then I covered the surface of the Christmas log with a delicious chocolate cream (eggless) that I will write about in this recipe (another French recipe from my mother-in-law).

You can fill the Christmas log as you wish, for example, with chestnut cream or inside and out only with Nutella and garnish with whipped cream (in this case, you will need two 15 oz jars of Nutella and whipped cream as needed).
If you’re looking for Christmas recipes, visit the section of my Blog: “Special Christmas/New Year”.

Ingredients for the Nutella Christmas Log:

1 1/4 cups all-purpose flour
3/4 cup sugar
6 eggs
2 pinches fine salt
2 tbsp vanilla extract
15 oz Nutella®
as needed unsweetened cocoa powder (for decoration)
as needed whipped cream (for garnish (optional))
as needed powdered sugar
2/3 cup all-purpose flour
3/4 cup sugar
2/3 cup unsweetened cocoa powder
4 1/4 cups whole milk (warm)
1 1/2 tbsp butter
1 1/2 tbsp cognac (or Rum)

Tools for the Nutella Christmas Log

Scale digital, with removable bowl and alarm timer
Bowls set of various-sized Guzzini bowls
Spatulas for desserts
Mixer Philips electric, with 450W power

Steps for the Nutella Christmas Log

Mix the dry ingredients (flour, sugar, and cocoa) in a saucepan with high sides. Meanwhile, heat the whole milk in another saucepan.
Slowly add the hot milk to the mixed dry ingredients and thicken the cream over low heat. Turn off the heat and add the 1 1/2 tbsp of butter.
Let it cool and also add the cognac.
Using a stand mixer, beat the 6 egg yolks with the sugar for 5 minutes, then add the flour, salt, and vanilla extract and let it rest for 15 minutes.
Meanwhile, use electric beaters to whip the 6 egg whites to soft peaks (but not stiff).
Add the whipped egg whites to the egg mixture, a little at a time, gently mixing with a hand whisk, from bottom to top.
Spread the entire mixture in a single large 16×12 inch pan, covered with parchment paper (trying to make the lateral edges thicker).
Bake in a preheated oven at 350°F for 8-10 minutes, the surface should be light golden.
Unmold the baked rectangle of dough, sprinkle it with powdered sugar (to be able to roll it out better later) and wrap the roll in a clean, wet, and well-wrung cloth and let it cool rolled, at room temperature.
Unroll the large rectangle and cover it with Nutella warmed in a double boiler, roll the log onto itself and cover the entire log with the prepared chocolate cream (or with Nutella), streak it with the prongs of a fork, and sprinkle it with cocoa powder (but only at the moment of serving).
If desired, decorate with whipped cream tufts and get creative with Christmas decorations (with pine needles, currants, pomegranate seeds, etc.).
Store the log in the fridge and take it out half an hour before serving.