A great Christmas classic, but one that I never really dared to make gluten-free! This time, I took the plunge and it worked really well… I’m talking about the famous gluten free Christmas yule log, of course! This time, this recipe is really good and very easy to make.

So, for your gluten free Christmas yule log with chestnut cream and chocolate (it is mouth watering…), you’re going to need:

  • 30 g of semi-complete rice flour (+ 1 tablespoon for the plate)
  • 30 g millet flour
  • 30 g corn starch (or potato starch)
  • 15 g almond powder
  • ¼ o.c. xanthan gum
  • ½ tbsp baking powder
  • ½ tbsp baking soda
  • ½ tbsp fine salt
  • 180 g of powdered cane sugar
  • 85 g of soft butter at room temperature (+ 1 nut for the plate)
  • 3 eggs
  • 1 tablespoon liquid vanilla extract
  • 3 tablespoons powdered sugar

For the chestnut butter cream and ganache :

  • 500 g of chestnut cream
  • 90 g soft butter at room temperature
  • 1 tablespoon rum (optional)
  • 120 ml of thick fresh cream
  • 320 g of dark dessert chocolate

STEP 1: Preheat the oven to 180° degrees.

STEP 2: Place a sheet of baking paper on your baking sheet. Butter it then sprinkle a little rice flour on top.

STEP 3: In a salad bowl add the flours, starch, almond powder, xanthan, baking powder, bicarbonate of soda and salt as well as sugar and mix.

STEP 4: Add the soft butter in small pieces, the eggs (yellow and white), the vanilla extract and 3 tablespoons of water. Continue mixing with a spatula.

STEP 5: Pour the dough on the baking paper and bake for 15 to 20 minutes at 180°.

STEP 6: On a clean tea towel spread out on your work surface, sprinkle a little powdered sugar, then carefully unmould your baked cake on the towel and sprinkle again a little powdered sugar.

STEP 7: Gently roll your cake into a log shape and let it rest.

For the butter cream: In a bowl, mix the butter, chestnut cream and rum until you get a creamy texture.

For the chocolate ganache:

STEP 1: Melt the chocolate in a double boiler.

STEP 2: In another saucepan, heat the fresh cream.

STEP 3: Add the chocolate cream, mix well.

For the final:

STEP 1: Once the cake is cold, gently unroll it. And place it on a large sheet of kitchen paper.

STEP 2: Spread the chestnut cream over the whole cake, keeping 1cm from the edge of the cake each time so that when you roll it up again the cream will stick out.

STEP 3: Roll your cake again in the shape of a log and keep it in the fridge for 20min.

STEP 4: Take out your cake and spread your ganache delicately on it to make your icing.

STEP 5: Keep in the fridge for at least 20min but remember to take it out at least 30 min before dessert!

So, not so complicated?

Happy holidays to all, and see you soon on Gluten Libre.