Chocolate yule log – a Christmas dessert from Manon Lagrève with a cheeky twist

This year we're both sticking to and breaking Christmas tradition with GBBO 2018 winner Manon Lagrève's chocolate yule log. The cheeky Christmas pudding alternative...

Manon Lagrève's buche de noel
(Image credit: Grey Goose in partnership with Manon Lagrève)

If you're not into Christmas pudding – it's not for everyone – then a traditional yule log will likely be on your Christmas Day menu. And while this Christmas dessert doesn't feature raisins, nuts and the like, it is still the next best festive pick for sweet Yuletide feasts.

Now you may remember the talented Manon Lagrève, Great British Bake Off 2018 star, and this year she has collaborated with one of the most suave vodka brands around, Grey Goose, to develop a delicious bespoke Bûche De Noël recipe which features one very special ingredient... We may have given it away but, yes, it's a dash of vodka. 

buche de noel decorated for Christmas

(Image credit: Grey Goose in partnership with Manon Lagrève)

Surprise your household with a slightly cheeky chocolate Yule log this Christmas to enjoy a smooth vodka-infused ganache and white chocolate mousse centre. While if you're not into vodka, you can easily leave it out and you will still have yourself one very delicious chocolate log to decorate as you please. 

Serve along with your favorite Christmas cocktail and happy holidays!

Vodka-infused Bûche De Noël recipe


For the Genoise

  • 4 large eggs 
  • 120g caster sugar 
  • 90g plain flour 
  • 15g corn flour 
  • 15g cacao powder 
  • 3 tbsp warm water  
  • 1 pinch salt 

For the syrup

  • 100ml water 
  • 50g caster sugar 
  • 1 tsp vanilla extract

For the vodka ganache

  • 200g dark chocolate 
  • 200g double cream  
  • 50g salted butter 
  • 10ml GREY GOOSE® Vodka or another type

For the white chocolate mousse:

  • 150g white chocolate  
  • 250ml double cream  

Manon Lagrève holding a Grey Goose inspired chocolate buche de noel

(Image credit: Grey Goose in partnership with Manon Lagrève)


1. Start by making the Genoise. Separate the egg yolks and whites into two bowls, then add the sugar and warm water. Whisk vigorously for a couple of minutes before sifting in the flour, corn flour, cacao and a pinch of salt. Combine well using a spatula.  

2. To finish the Genoise, add a pinch of salt to the egg whites in the separate bowl and mix them until stuff peaks. Using an electric food mixer for this, it should take about 5 to 7 minutes. Then, add half of the egg whites to the egg yolks mixture and whisk well. Fold in the rest gently using your spatula.

3. Next, cook the genoise. Lay some baking paper onto a shallow rectangular baking tray and spread the genoise out evenly on top with a spatula. Cook this for 10 to 12 minutes at 180°C/356 F until nice and softly brown.  

4. Take a damp clean cloth and cover the warm genoise with it. Carefully flip the baking tray upside down onto a plate or clean worktop and gently remove the baking paper. Then with care, roll the genoise using the damp cloth and then put it in the fridge until completely cooled.  

5. Meanwhile you can make the white chocolate mousse. Break up the white chocolate in a medium sized bowl. Bring the cream to a boil and spread on top of the white chocolate. Gently mix with a spatula until the white chocolate is fully melted. Keep this in the fridge until it is time to assemble the Bûche De Noël.   

6. Make the vodka Ganache by roughly breaking up the chocolate with a knife and adding it to a large mixing bowl. Bring the cream to boil and pour this over the dark chocolate, then let sit for 30 seconds until it starts to melt. Use your spatula to mix the cream and chocolate which creates the ganache. Next, the fun part, add the 10ml of GREY GOOSE® or other vodka and let the mixture sit at room temperature.  

7. Next, make the syrup in a pan. First add the water, sugar and vanilla extract and bring this to the boil. Cook it off for 5 minutes until it gets a little thicker.  

8. To finish the white chocolate mousse, use your electric mixer to whip the white chocolate ganache until light and soft. Fill a piping bag with the mixture.  

9. To assemble your yule log, very gently remove the cloth from inside the genoise and unfold it a little. Use a pastry brush to spread the syrup all around the genoise, then pipe the white chocolate mousse on top of the genoise, rolling it tightly and then transferring it to the fridge for 15 minutes to set. 

10. Finally, cover with the bûche with the ganache, using a spatula to create a wood-like effect. Decorate with Christmas cake decorations and sprinkle with icing sugar to create the effect of snow.

And, in Manon's words: 

"Et voilà!"

  • With special thanks to Grey Goose in partnership with Manon Lagrève. Why not visit the Grey Goose Gifting Shop on Amazon to purchase your bottle and start baking?