Chocolate Pastry Cream Filled Yule Log Brioche

A yule log cake is something you may have seen at some point in your life, particularly around Christmas time. Creating this traditional classic involves sheet cakes that are filled, rolled, and frosted to look like the trunks of trees. Often complete with stumps of sawed-off branches, this gives bakers a great opportunity to play with their food, decorate a bit, and of course sculpt their final creation.

The result: a tasty treat fit for almost everyone, it's easy to cut and eat, and easier to come back for seconds.

Chef Ambassador Vincent Catala wanted to pay tribute to the French Classic Bûches de Noël but with a twist, of course. Using our eco friendly baking molds (specifically the Archiduc) Chef Catala created a chocolate pastry cream filled brioche in the same fashion. This brioche is filled, rolled, and frosted to look just like a traditional yule log, but you know, in bread form.

Each month chef Vincent Catala has been creating amazing recipes for us using Panibois wood baking molds, a biodegradable, eco-friendly wooden baking pan or mold. If you want to read more about these amazing bread pan alternatives just click here.

We’ll let you in on a few quick perks:

1. Customizable – Yes, we will engrave your logo, phrase, hashtag, phone number, address, you name it. This is great for marketing yourself and your product.
2. Biodegradable – The perk of this goes without saying however our molds are 100% biodegradable, natural, and created using non-treated wood.
3. Easy to use – Metal bakeware simply doesn’t compare. Yes, you can continue hassling with stuck on food, cooking in dirty discolored pans, and transferring your finished bakes to something suitable for serving, or… You can prep in Panibois, bake in Panibois, and serve in Panibois -- Not to mention Panibois molds are microwave safe, steamer safe, bake proof up to 500°F (before molds begin to discolor) oh and freezer safe if you feel like prepping and proofing but don’t have time to bake. 

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What seems like a complex recipe really isn't when you break it down into specific sections. As always, you'll want to be sure to create the dough first so you can proof for those 24 vital hours. Lack of doing so will result in a flat brioche that doesn't rise, we've all been victims of it.

Time is key. 

The best part about this recipe is the amount of "play" that is involved. Decorate it a different way, perhaps you cover with milk chocolate and add some white chocolate on top to look like snow, the possibilities are endless! If you have any questions, concerns, or feedback please let us know in the comments below! If you want to check out the rest of the recipes created for us by chef Vincent Catala.

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