Is there a metric version of this recipe? It looks really good but I need to halve or even third the amounts and the calculations necessary pain my brain
@@ArwenLune If you click on the link to the Allrecipes site, to the right of 'Ingredients' it shows the 'Time', 'Servings' and 'Calories'. Click on 'Servings', it will give you the option to make it metric.
I'd like to comment that I love how your butter is almost never room temperature. Or, really, when any of your mistakes end up in a video. It makes me feel less anxious about potentially screwing up.
The Yule log, Yule clog, or Christmas block is a specially selected log burnt on a hearth as a Christmas tradition in a number of countries in Europe@@AtlasPyro
Hi Chef John, I just wanted you to know that our teenage daughter made our entire (vegetarian) Thanksgiving dinner and desserts based on all of your recipes that is related to Thanksgiving. Delicious! We gave thanks to our daughter and to you at our table. ❤️😀
I made this for my office dessert contest last year, including the mushrooms. I won first place and $100. Thank you Chef John. The buttercream was a little too sweet for me, so I substituted a lighter buttercream with Kahlua in it. The complementary coffee/chocolate combo was an instant hit. The three judges were unanimous. There were about 22 entries. One suggestion, it took me twice to do this. Practice with a prototype first and find some willing guinea pigs. The cake HAS to be spongy or it won't roll well.
MY future son-in-law and I made your yule log on Christmas eve for Christmas. It turned out AWESOME!!!!! Beautiful and delicious! I even made the meringue mushrooms which were perfect right down to the dirt (cocoa) and I am not a baker at all. We didn't know each other very well so the cooking project was great and we now have a super shared memory.Unfortunately, just five of was ate the whole thing after a huge meal! The filling, the bark, the cake... all delightful... light and not too strong chocolate. Yummm.. wish I had another piece right now. Loved your instructions and sense of ease/humor!! Made it really simple. Now I can't wait to try another one of your entree recipes... or maybe many!! You may have changed us into cooks! Thank you so much for what you do, know and make available to others!
In high school I made both a Buche de Noel and a Croquembouche for French class in a desperate grab for extra credit. I did not do well in French and I put about the same amount of effort into my extra credit projects. I don't remember what my final grade was.... but it wasn't tres bon.
I have made a buche de noel every single year for the last 30 years or so and I always separate the eggs!! I was overjoyed to watch your video and see that you didn’t do that!! This will be my new sponge cake recipe!! THANK YOU!! I always do chocolate mousse on the inside. I think I’ll give your buttercream a try this year!! Merry Christmas and thank you again!!
I'm french, I make this every christmas, it's delicious. Sometimes I'm adding tiny bits of hazelnuts into the filling. Or very thin slices or small pieces of pears, (and I slightly brush the cake with the pear juice). Fantastic.
This is incredible. I can’t wait to make this badly a couple times this month so that I can nail it for Christmas dinner. Happy Holidays, fellow Foodwishers!
This is so delectable and visually pleasing, one hardly needs to taste it. The cake is of course gorgeous but Chef John's commentary is what makes it so enchanting.
I'm no baker but I love yule logs so much. Probably gonna make a video dedicated to you next year praising you on how beautiful and awesome this one looks. Much love brother. Happy Holidays.
I've been watching Chef John videos before bed for years now and have made so many recipes. I never planned on making the log, but after some bourbon and Great British Baking Show I decided it was a good idea to make my first ever sponge cake/cake roll/ganache/frosting. Bro. This was SO GOOD. My swirl was on point. The sponge didn't crack. Now I just need to learn how to speak Bri'ish and I will be the greatest brisith baker.
I remember watching Jaques Pepin make this some 25 years ago and though, 'that guy can cook anything!'. You make it seem so reachable Chef John! Thanks for your wit, your skill and truly great videos!
So I finally went for it and made this cake this year for Christmas. I had been eyeing up the Buche de Noel for years, never feeling confident in my ability to make it. After finding this video I decided to try and despite a few minor breaks when I went to do the final roll (easily covered with the ganache) it turned out amazing. Thanks Chef John for breaking it down so well and the buttercream frosting was amazing!
Chef John, the best part of any of your videos is your blatant and drily delivered honesty. Incidentally I really want to break with my not very strict but very efficient diet and devour one of these.
Whoa! I just made a Yule log like this for a cooking class I taught this evening! Only the filling was mascarpone and Nutella and the outside was only Nutella. I like yours way better. Thank you Chef John !!
I am a pegan and selebrate yule I always make these logs I will give this resapy a trie thanks. To all who bothered to read this happy hollydays and in whoever you may or may not beleve brichtest blessings for the new year
I love how honest and unashamed you sound saying "... a little bit of butter" while placing a full stick in the bowl - there's a metaphor for my life somewhere in there.
Starring Chef John, Ollld Tapa Tapa and co-starring a Little Touch of Sugar 🤣Glædelig Jul 🎅 Wesołych Świąt Bożego Narodzenia 🎄Merry Christmas and keep making the World a Happier and more delicious place in The New Year 🍴 ❤️ Yes and Lot's of Love
Meringue mushrooms, please! I'm a server for a catering company and one of the wedding cakes I cut this season was decorated like a big tree stump, with long thin pieces of chocolate as bark and was surrounded by a ton of meringue mushrooms everybody was super impressed with! I've been wondering how to make them ever since!
I don't really ever comment on videos, but I just want to thank you for this one! Not only is it easy to follow and incredibly delicious, but I now make this every year for Christmas and it has become a yearly tradition in my family. Thank you for that! Much love
Going out on a limb, barking up the wrong tree, opening a branch office, don't be a sap, leaf me alone, that has me stumped, get to the root of it, can you twig to that, Run Forest! Run!
Chef John, I love watching your videos, not just because your recipes are exceptional, but because you make me laugh & smile due to your subtle sense of humor.....
many years have passed since I found your channel and to this day I don't care what it is, I can't help but click on any of your videos in my recommended. I don't have an upcoming event to warrant such an epic recipe but I enjoyed watching
8:52 I gasped, clutched my pearls and nearly fainted. There’s NO way you could EVER run out of clever quips to say. You are after all the Jewel to our Christmas Yule.
This is SUCH a good recipe and tutorial. I've made this about 3-4 times and it's turned out perfectly every time. Thank you for posting such a detailed video on how to make this! And the recipe is amazing!!
Oh, yeah! So pretty! Our parents used to have big swanky parties every year on Christmas Eve and New Year's Day. My Mom used to make a Yule Log every year, along with platters and platters of every kind of Christmas treat you can imagine - frosted, filled, puffed, brickled and ruffled. It was a wonderland of goodies. Of course, they had all the usual glazed ham, prime rib, shrimp and whatnot, but... that huge buffet at the end, with all those amazing, beautiful confections made our eyes pop out of our heads as kids. LOL!
Little tip from the show Food Wars, for making the log look more like a log: take a disposable wooden ice cream spoon and break it in half. Use the broken side and drag it along the sides of the log to give it that 'wooden' look.
Oh Chef John! Your recipe liberated me from all that egg separating and folding in of perfectly whipped egg whites, not to mention the washing up of the mixer bowl several times. This is definitely my preferred method and I’m not going back! Delish and Happiest Yule Tide to you and yours!
In the words of Chevy Chase...”there are plenty of shopping days left until adultery... adulthood. Which is to say, Christmas, as in Yule. Yule log. Not a log. I don't have a log, but I mean, you know... ...if I had a log. Not in the sense you think I said I did. Good golly. 'Tis the season to be merry.”
I made this for Christmas Eve dessert and it was an absolute SMASHING success. People were licking the plate. Thank you so much for the recipe, I've since added it to my recipie folder and will definitely be making it again next year.
I've only ever seen this once in a cookbook (Christmas is not that big in my country and I don't celebrate it either) so I was really excited to see this! I don't think I'm trying it out any time soon but it was fun (as always) to watch you make it!
dang seriously just today i was thinking it's that time of the year, love to make that roll-up thing that tastes so good... then Chef John comes thru in glorious style!
I made this just last night. I added a little squirt of orange extract to the filling and the ganach. I also sweetened the ganach with some icing sugar. The cake is great - thank you so much. Merry Christmas.
We love Chef John! He saved Christmas! Our first attempt at a Yule log was a disaster and then we found this video and had absolute success! Not only are the instructions great, they are so funny. Thank you!
I made this Yule Log for our Christmas Eve family party last month and holy goodness was it delicious!! It looks very complicated but was actually very simple to make with your step-by-step instructions. I left out the coffee since I don't like mocha flavored things and it was still so good! My family raved about it. Looks like I'll have to make it a tradition each Christmas. Thanks for sharing!
* Update: tried it today couldn’t resist my pregnancy cravings, it was ok 🙂 it didn’t turn out as expected 😑 due to not following every single step .. Now my back is killing me 😩 as I mentioned, it requires a lot of works ! ___________________ That looks so yummy 😋 I want to give it try, but it requires a lot of work 😢
Made this today. The chocolate sponge cake was soft, slightly sweet and never cracked! I chose to fill my Yule Log with vanilla stabilized whipped cream instead of buttercream. I did cover the outside with ganache like Chef John except I made mine with 1 part cream to 2 parts chocolate. DELICIOUS! I'm keeping this chocolate sponge recipe. Thank you!
It may have been one of the shortest episodes so far but yet: It was better filled than any other episode! Forget the Ashoka episode: THIS was the supreme absolute BEST episode of the whole series! (It did not need to be a single second longer)
I think he has a meringue recipe. Make a meringue, pipe stalks, pipe hats, bake separate and attach with buttercream or maybe just by dampening the points of contact slightly
One of my favorite things about Chef John is that he shows it like it is. Like, I'm glad that his sheet pans look like my sheet pans. Party on, Chef John.
I made this yesterday. I was nervous cause it was my first time making a Yule Log. It was great! Everyone loved it! I used my usual Swiss Meringue Buttercream inside and decorated with mint leaves and a large red sprinkle to emulate holly.
Thanks for the recipe Chef John. I make this every year and it always goes down pretty well, but I swap the buttercream inside with a choc cream so it's a little softer/lighter texture (lighter she says...just not on the hips). I put Holly branches wth mine but like the rosemary idea and just love the meringue shrooms and the bed of ginger biscuit crumbs. Will def give that a go.
I saw the picture on RUclips add before seeing the channel icon and I went ..."noooo Chef John you didn't" Now I have to make this yule. Or I won't be complete.
Check out the recipe: www.allrecipes.com/Recipe/269557/Chocolate-Yule-Log/
I am making this cake right now..not all the Yule part. This is my second time making this roll.
Excellent!
I followed this recipe and it came absolutely gorgeous
Is there a metric version of this recipe? It looks really good but I need to halve or even third the amounts and the calculations necessary pain my brain
@@ArwenLune If you click on the link to the Allrecipes site, to the right of 'Ingredients' it shows the 'Time', 'Servings' and 'Calories'. Click on 'Servings', it will give you the option to make it metric.
I'd like to comment that I love how your butter is almost never room temperature. Or, really, when any of your mistakes end up in a video. It makes me feel less anxious about potentially screwing up.
The immersion whisk fiasco made me laugh for a solid 20 mins
@Kiki. I still laugh about the whisk fiasco! Ahahahahahahahahahahaha
@@lynnwilhoite6194 what is this whisk fiasco?
@@Kiki-reads You mean in the nipple chocolate? My brother still laughs to that to this day.
Jackson Kearl search Food Wishes’ Nipples of Venus
CHEF YOU ARE THE ONLY REASON MY FAMILY HAS EDIBLE HOLIDAY FOOD
Christmas food*
@@GothicKittyMadness Could be Thanksgiving too.
GothicKittyMadness Don’t ignore Hanukkah and Kwanza. Christmas isn’t the only winter holiday.
GothicKittyMadness nah girl I mean any holiday or any day really. I’d make this in freaking July because I have a mad sweet tooth.
The Yule log, Yule clog, or Christmas block is a specially selected log burnt on a hearth as a Christmas tradition in a number of countries in Europe@@AtlasPyro
*cayenne has left the group chat*
Holly M 😂 god I love you babe
I mean, he could have used it in the frosting if he was really trying
Lol...dont worry folks...he'll be back..
.
you can add a little touch of cayenne (a very little touch) to the cake part--it brings out the chocolate flavor.
This is a classic French dessert. Cayenne, while good, would be out of place.
Hi Chef John, I just wanted you to know that our teenage daughter made our entire (vegetarian) Thanksgiving dinner and desserts based on all of your recipes that is related to Thanksgiving. Delicious! We gave thanks to our daughter and to you at our table. ❤️😀
Tanya you should introduce her to avant garde vegan. I’m not vegan, but the man makes such good holiday food
kingjojo thanks for the suggestion.. will do! 😀
I feel for ur lost....of meat
@@chrissomeone2642 Its not missed. Turkey sucks and ham is boring.
@@spicybeantofu Turkey doesn't suck. It just gets very, very boring very, very quickly. It tastes too much like chicken (which is super boring).
"people can see our log is 5-6 years old" 😂 😂 😂 🤣 🤣 🤣
We scientists call it dendrochocology.
I died of laughing hahahhahaha
I loved that as well haha
Yes, that was hilarious!!! :)
I laughed out loud at that too.
I made this for my office dessert contest last year, including the mushrooms. I won first place and $100. Thank you Chef John.
The buttercream was a little too sweet for me, so I substituted a lighter buttercream with Kahlua in it. The complementary coffee/chocolate combo was an instant hit. The three judges were unanimous. There were about 22 entries.
One suggestion, it took me twice to do this. Practice with a prototype first and find some willing guinea pigs. The cake HAS to be spongy or it won't roll well.
MY future son-in-law and I made your yule log on Christmas eve for Christmas. It turned out AWESOME!!!!! Beautiful and delicious! I even made the meringue mushrooms which were perfect right down to the dirt (cocoa) and I am not a baker at all. We didn't know each other very well so the cooking project was great and we now have a super shared memory.Unfortunately, just five of was ate the whole thing after a huge meal! The filling, the bark, the cake... all delightful... light and not too strong chocolate. Yummm.. wish I had another piece right now.
Loved your instructions and sense of ease/humor!! Made it really simple. Now I can't wait to try another one of your entree recipes... or maybe many!! You may have changed us into cooks! Thank you so much for what you do, know and make available to others!
Too much buttercream? I am not familiar with that concept...🤔
I think that's just a backwards way of saying, "not enough cake."
Scuse me, I no speeka dat language!
This would make an amazing Birthday cake!
I'll make sure to make it for u this 24th
Jesus! Y am i seeing u everywhere?!
You deserve it J.!
Happy b day frome the pagans big J
Jesus Christ Go to hell!
Dudes voice like a roller coaster
EVERY couple of WORDs are YellED
I agree.
And kind of distracting to the video presentation
righhhhtt
It's so annoying 😂
I couldn't wait to log in and see what chef is cooking up now. Yule want to see it too.
Hey hey hey, this is too punny! 👏 😁
( ͡° ͜ʖ ͡°)
Noooooo 😂
Enough with all of this PUNishment!
@Super Geek. *_groan_*
man, i love this guy. his voice makes me smile. hes like the fun dad/grandpa i never had.
In high school I made both a Buche de Noel and a Croquembouche for French class in a desperate grab for extra credit. I did not do well in French and I put about the same amount of effort into my extra credit projects. I don't remember what my final grade was.... but it wasn't tres bon.
Baise moi?
You always make me smile during these excellent chef jobs.
Croquembouches are terribly hard to pull off well, speaking from experience. Theyre a nightmare to make! Hats off to you and an A for effort LOL
What kind of school is this where you can get extra credit for language class by producing food from that country?
I have made a buche de noel every single year for the last 30 years or so and I always separate the eggs!! I was overjoyed to watch your video and see that you didn’t do that!! This will be my new sponge cake recipe!! THANK YOU!! I always do chocolate mousse on the inside. I think I’ll give your buttercream a try this year!! Merry Christmas and thank you again!!
I'm french, I make this every christmas, it's delicious. Sometimes I'm adding tiny bits of hazelnuts into the filling. Or very thin slices or small pieces of pears, (and I slightly brush the cake with the pear juice). Fantastic.
This is incredible. I can’t wait to make this badly a couple times this month so that I can nail it for Christmas dinner. Happy Holidays, fellow Foodwishers!
And Happy Holidays to you, J.P. LaFontaine!
Omg that sounds just like me lol your comment is the best ever ❤️
"I mean, if this doesn't impress your friends & family, I'm sorry your friends & family are too hard to impress"
This is so delectable and visually pleasing, one hardly needs to taste it. The cake is of course gorgeous but Chef John's commentary is what makes it so enchanting.
I'm no baker but I love yule logs so much. Probably gonna make a video dedicated to you next year praising you on how beautiful and awesome this one looks. Much love brother. Happy Holidays.
Thank you Chef John for teaching and keeping alive a traditionnel cooking technique like rolling a pastry for a Bûche de Noël.
If you want to forget the vanilla, this is the point at which you'd forget it"
I've been watching Chef John videos before bed for years now and have made so many recipes. I never planned on making the log, but after some bourbon and Great British Baking Show I decided it was a good idea to make my first ever sponge cake/cake roll/ganache/frosting. Bro. This was SO GOOD. My swirl was on point. The sponge didn't crack. Now I just need to learn how to speak Bri'ish and I will be the greatest brisith baker.
I remember watching Jaques Pepin make this some 25 years ago and though, 'that guy can cook anything!'. You make it seem so reachable Chef John! Thanks for your wit, your skill and truly great videos!
So I finally went for it and made this cake this year for Christmas. I had been eyeing up the Buche de Noel for years, never feeling confident in my ability to make it. After finding this video I decided to try and despite a few minor breaks when I went to do the final roll (easily covered with the ganache) it turned out amazing. Thanks Chef John for breaking it down so well and the buttercream frosting was amazing!
You are after all the top dog of your chocolate yule log!
Aww man should've been "up dog of your yule log"
😁
Not a log in the sense that you think I said I have a log...
@@dvaoa You mean a twig.
@@johnchase4408 you took him deep enough where you know he's a twig? Pretty weird for a man to judge another man's "log" lol
Chef John, the best part of any of your videos is your blatant and drily delivered honesty. Incidentally I really want to break with my not very strict but very efficient diet and devour one of these.
Whoa! I just made a Yule log like this for a cooking class I taught this evening! Only the filling was mascarpone and Nutella and the outside was only Nutella. I like yours way better. Thank you Chef John !!
I am a pegan and selebrate yule I always make these logs I will give this resapy a trie thanks.
To all who bothered to read this happy hollydays and in whoever you may or may not beleve brichtest blessings for the new year
My grandmother and I have always loved Buche De Noel, and now that my family is finally hosting Xmas this year, I might make this for dessert
I love how honest and unashamed you sound saying "... a little bit of butter" while placing a full stick in the bowl - there's a metaphor for my life somewhere in there.
I’m begging you to show us how to make those shrooms. They’re the cutest thing I think I’ve ever seen.
Chef John... teaching me how to cook better since 2008. And i am still a loyal follower to this day.
Starring Chef John, Ollld Tapa Tapa and co-starring a Little Touch of Sugar 🤣Glædelig Jul 🎅 Wesołych Świąt Bożego Narodzenia 🎄Merry Christmas and keep making the World a Happier and more delicious place in The New Year 🍴 ❤️ Yes and Lot's of Love
Sara Kott, I like all the fancy letters your computer makes. Mine only speaks American WASP.
Finally someone who spreads the filling to the edges and doesn't cut off more than necessary! 👍😊
No words to express how impressed I am with this.
I love how he speaks and his humor is wonderful. His recipes are all superb!
Meringue mushrooms, please! I'm a server for a catering company and one of the wedding cakes I cut this season was decorated like a big tree stump, with long thin pieces of chocolate as bark and was surrounded by a ton of meringue mushrooms everybody was super impressed with! I've been wondering how to make them ever since!
I made a double batch of this recipe last night to bring to work today and it was great. Everyone loved it, and were amazed at how great it looked
Show off! Double batch 😳
"Add a touch of sugar"
**backs a sugar truck into his kitchen**
🤣😂🤣😂🤣😂
You saw what he did there eh?
I don't really ever comment on videos, but I just want to thank you for this one! Not only is it easy to follow and incredibly delicious, but I now make this every year for Christmas and it has become a yearly tradition in my family. Thank you for that! Much love
Going out on a limb, barking up the wrong tree, opening a branch office, don't be a sap, leaf me alone, that has me stumped, get to the root of it, can you twig to that, Run Forest! Run!
Rain Coast oak-ay, those are all very intreeguing.
The office log book says that you have been missing from work and spending all this time watching Chef John's videos.
Chef John, I love watching your videos, not just because your recipes are exceptional, but because you make me laugh & smile due to your subtle sense of humor.....
"People can see that our log is roughly 5-6 years old" is my favorite baking joke ever; I laugh every time! 😂😂
many years have passed since I found your channel and to this day I don't care what it is, I can't help but click on any of your videos in my recommended. I don't have an upcoming event to warrant such an epic recipe but I enjoyed watching
8:52 I gasped, clutched my pearls and nearly fainted. There’s NO way you could EVER run out of clever quips to say. You are after all the Jewel to our Christmas Yule.
This is SUCH a good recipe and tutorial. I've made this about 3-4 times and it's turned out perfectly every time. Thank you for posting such a detailed video on how to make this! And the recipe is amazing!!
You are the Kermit the Frog of your holiday chocolate yule log
ROMEYYOUROCK We Have A Winner!
San Pelligrino Limonata is the best carbonated drink ever!
@@pelosuelto70
Oh, yeah! So pretty! Our parents used to have big swanky parties every year on Christmas Eve and New Year's Day. My Mom used to make a Yule Log every year, along with platters and platters of every kind of Christmas treat you can imagine - frosted, filled, puffed, brickled and ruffled. It was a wonderland of goodies. Of course, they had all the usual glazed ham, prime rib, shrimp and whatnot, but... that huge buffet at the end, with all those amazing, beautiful confections made our eyes pop out of our heads as kids. LOL!
Nothing wrong with having this for breakfast.....it’s morning wood.
I made this last Christmas and it came out amazing. A new family tradition! It took **forever** for the eggs to whip, though, using a handheld mixer.
Little tip from the show Food Wars, for making the log look more like a log: take a disposable wooden ice cream spoon and break it in half. Use the broken side and drag it along the sides of the log to give it that 'wooden' look.
Thanks you for this recipe.
This brings back memories of my Mom & I making this for Christmas in the late 60's!
Oh Chef John!
Your recipe liberated me from all that egg separating and folding in of perfectly whipped egg whites, not to mention the washing up of the mixer bowl several times.
This is definitely my preferred method and I’m not going back!
Delish and Happiest Yule Tide to you and yours!
In the words of Chevy Chase...”there are plenty of shopping days left until adultery... adulthood. Which is to say, Christmas, as in Yule. Yule log. Not a log. I don't have a log, but I mean, you know... ...if I had a log. Not in the sense you think I said I did. Good golly. 'Tis the season to be merry.”
"Mary is my name...."
"No shit?"
I was always fascinated by these yule logs since i was a young lad and still am now
I would use peppermint or mint instead of rosemary. That way the smell and taste would match the chocolate.
Rosemary smells like the forest. I'm happy with my choice. ;)
@@foodwishes And Rosemary is in the pine family Edit: just smells similar . Beautiful job, Chef.
@joe jitsu But did you put her in your Buche de Noel?
Mint is good but I find rosemary can fit into a dessert pretty well I think a combination of rosemary and mint is delightful
Good point. Rosemary looks kind like needles on a tree, though.
That's one of my favorite deserts ever. My mother and grandmother make different versions of it often and its delicious.
I made this for Christmas Eve dessert and it was an absolute SMASHING success. People were licking the plate.
Thank you so much for the recipe, I've since added it to my recipie folder and will definitely be making it again next year.
Amazing, thank you! Always a pleasure to watch, listen and learn from you.
I've only ever seen this once in a cookbook (Christmas is not that big in my country and I don't celebrate it either) so I was really excited to see this! I don't think I'm trying it out any time soon but it was fun (as always) to watch you make it!
Ive been making this cake every Yule for the past three years and it is the best thing ever
dang seriously just today i was thinking it's that time of the year, love to make that roll-up thing that tastes so good...
then Chef John comes thru in glorious style!
Does Chef John EVER make anything NOT fantastic? How is he so great at everything? 🥰
I'm pretty sure Chef John would receive a Hollywood handshake.
Hollywood would be lucky to get a Chef John handshake, imho.
I was wondering if anybody else came from the Holiday Special they just put on Netflix lol.
I made this just last night. I added a little squirt of orange extract to the filling and the ganach. I also sweetened the ganach with some icing sugar. The cake is great - thank you so much. Merry Christmas.
I didn't know a stick of butter was a little bit😂
And a touch of sugar..
@@vivianneee98 *tsunami of sugar*
You must be new, here...
It’s called a little bit of obesity
@@notastudio9960
I prefer to think of it as "fluffy"...
We love Chef John! He saved Christmas! Our first attempt at a Yule log was a disaster and then we found this video and had absolute success! Not only are the instructions great, they are so funny. Thank you!
Yup, I'm doing that..yet another outstanding video. Thanks chef John.
I made this Yule Log for our Christmas Eve family party last month and holy goodness was it delicious!! It looks very complicated but was actually very simple to make with your step-by-step instructions. I left out the coffee since I don't like mocha flavored things and it was still so good! My family raved about it. Looks like I'll have to make it a tradition each Christmas. Thanks for sharing!
* Update: tried it today couldn’t resist my pregnancy cravings, it was ok 🙂 it didn’t turn out as expected 😑 due to not following every single step .. Now my back is killing me 😩 as I mentioned, it requires a lot of works !
___________________
That looks so yummy 😋 I want to give it try, but it requires a lot of work 😢
This precise statement is a whole entire mood!! 👏🏼😹😬
Yemircan and equipment that's not in my cabinet 😂
Luca Peyrefitte LoL you can use hand mixer .. I tried it today but I was something different then what I imagined lol
Your presentation is great! You knocked this out of the park.
You are the Wade Boggs of your Chocolate Yule Logs.
Feta Cheezz Wade Boggs: goes down smooth
You are a great storyteller!!! Loved your sense of humor!! And now I’m totally motivated to make this.
I like your commentary. It's playful and funny. The food looks good too.
Chef John you are hilarious 🤣 I love your sense of humor and your recipes of course!!!!! Thank you 😊
You are, after all, the Chernabog of your Yule Log.
Taylor Kirkland why is this so funny like imagine this video but Night on Bald Mountain is playing for no reason
Made this today. The chocolate sponge cake was soft, slightly sweet and never cracked! I chose to fill my Yule Log with vanilla stabilized whipped cream instead of buttercream. I did cover the outside with ganache like Chef John except I made mine with 1 part cream to 2 parts chocolate. DELICIOUS! I'm keeping this chocolate sponge recipe. Thank you!
No cayenne? *WHERE'S THE REAL CHEF JOHN?*
You can add cayenne! Just call it a Mexican Yule log.
It may have been one of the shortest episodes so far but yet: It was better filled than any other episode! Forget the Ashoka episode: THIS was the supreme absolute BEST episode of the whole series! (It did not need to be a single second longer)
Yes please show us how to do the meringue mushrooms. TIA
in plenty of time so we can throw the bad batch out; buy more eggs and *dacapo*
I think he has a meringue recipe. Make a meringue, pipe stalks, pipe hats, bake separate and attach with buttercream or maybe just by dampening the points of contact slightly
One of my favorite things about Chef John is that he shows it like it is. Like, I'm glad that his sheet pans look like my sheet pans. Party on, Chef John.
I made your recipe for the last 2 years, last year I added rum flavouring, it tasted like a rum ball. I'm adding this to my family cook book.
Dude im totally feeling a raspberry purée with this
I made this yesterday. I was nervous cause it was my first time making a Yule Log. It was great! Everyone loved it! I used my usual Swiss Meringue Buttercream inside and decorated with mint leaves and a large red sprinkle to emulate holly.
What do beavers have for Christmas dinner yule logs!
I made one of these for my french class when I was a junior in highschool. It was so beautiful!!
Britcakesandrainbows my sister made it for her French class too!
If only more of the contestants on The Great British Baking Show had watched your video first!
Yea, I’ve got nothing witty. I just enjoy your presentation and content as a cook. Thanks for making these!
Thank you for pronouncing “mascarpone” correctly.
Thanks for the recipe Chef John. I make this every year and it always goes down pretty well, but I swap the buttercream inside with a choc cream so it's a little softer/lighter texture (lighter she says...just not on the hips). I put Holly branches wth mine but like the rosemary idea and just love the meringue shrooms and the bed of ginger biscuit crumbs. Will def give that a go.
I'm definitely going to make this for Christmas :)
I'm coming over for dessert
There needs to be a love button for this.
I saw the picture on RUclips add before seeing the channel icon and I went ..."noooo Chef John you didn't"
Now I have to make this yule. Or I won't be complete.
Your voice is soothing to listen to and your videos never disappoint.
i almost died from laughter at the touch of sugar 02:54
Your the best ! Love you cooking humour and recipes ! Merci for sharing your talent with us
You are, after all, the Doctor Doom of your meringue mushroom.
Thank you very much. I tried it yesterday and it was a success. You made it easy. Thank you for bring joy into my family.
I thank you for calling it a mocha buttercream and not chocolate coffee