Nutella Yule Log

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To celebrate the launch of Nutella® 60 Classic Recipes by Grégory Cohen, we give you the Nutella®Yule log recipe!

There can’t be a person in the world who hasn’t had something with Nutella on it or in it. It’s easy to be a bit snooty about the dark, squelchy, chocolatey mess which you can find in any supermarket or corner shop. But this book release containing 60 recipes by Grégory Cohen offers some tasty and accessible recipes for treats which wouldn’t be out of place at a patisserie. We’re lucky enough to have been sent a copy so we’re sharing the very timely Nutella Yule Log recipe. Enjoy!

Serves 8 People

Prep time: 30 minutes

Resting time: 10 minutes

Refrigeration time: 6 hours 10 minutes

Cooking time: 20 minutes


100g (3½oz/7 tbsp)NUTELLA®

Cocoa powder, to dust

For the vanilla ganache:

400ml (14fl oz/1¾ cups)double (heavy) cream

1 vanilla pod (bean)85g (3oz) white chocolate

For the Swiss roll:

300ml (10½fl oz/1¼ cups)whole milk

2g powdered vanilla

45g (1½oz/3 tbsp) butter,at room temperature

4 eggs

65g (2¼oz/½ cup) plain(all-purpose) flour

90g (3¼oz/½ cup minus 2 tsp) caster (superfine) sugar


33 x 24cm (13 x 9½in)baking tray

Piping bag


1. Prepare the vanilla ganache. Pour half of the cream into a saucepan, then bring to the boil with the vanilla pod (split the pod, scrape out the seeds and add them too). Cover the pan and leave to infuse for 10 minutes. Break the white chocolate into chunks and put in a bowl. Bring the cream to the boil again, then pour into the bowl with the chocolate. Remove the vanilla pod and whisk together until the chocolate has melted, then add the remaining cold cream. Cover in clingfilm (plastic wrap) and leave to chill in the fridge for at least 6 hours.

2. To prepare the Swiss (jelly) roll, preheat the oven to 180°C (350°F/Gas 4) and line the baking tray with baking parchment. In a saucepan, heat together the milk, vanilla and butter. Separate the eggs, then beat together the yolks with the flour in a bowl. Add a splash of milk if the mixture is too dry. In two parts, pour in the hot milk, then pour the mixture back into the saucepan and place back over a low heat. Heat, stirring constantly and ensuring that the mixture does not start to boil.Set aside in a bowl.

3. Whisk together the egg whites and the sugar, then combine the two mixtures, whisking quickly. Pour your batter onto the baking tray and bake for 10 minutes.

4. Put the NUTELLA® into a piping bag. Whisk the cooled ganache in your mixer, taking care not to over-whisk (otherwise it will fall apart).Spread most of the ganache over the sponge, then pipe stripes of NUTELLA® on top. Roll up the Swiss roll tightly, using the baking parchment to help if needed. Leave to chill in the fridge for 10 minutes.

5. Cut the edges of the Swiss roll to neaten them up. Dust the top with cocoa powder and decorate with a piped line of ganache and some NUTELLA®.

Grégory Cohen is a French celebrity chef, whose inventive and contemporary cooking style comes from his diverse experience. He worked in the kitchen from an early age, studying at the family gourmet restaurant Le Galant Verre. Grégory is now the television host and columnist on France Inter, the head of several culinary establishments and has recently been working on a number of campaigns to promote better eating in hospitals and schools. He is an Ambassador for Ferrero.

Nutella: 60 Classic Recipes is published by White Lion Publishing, an imprint of The Quarto Group.

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