No festive table is complete without ritual. In many homes, that ritual arrives with roast poultry and dessert.
In this recipe, a ‘capon’ (a slow-roasted rooster that has been neutered and fattened with milk to make the meat exceptionally tender) is generously stuffed with duck confit, chestnuts and porcini mushrooms. Honey and orange glaze the skin, citrus perfumes the meat, and … time does the rest.
Dessert, however, is where imagination can take flight. The Christmas yule log, inspired by Pierre Hermé, combines precision with personal expression. Chocolate ganache, mascarpone cream and cherries create layers of flavour and texture, while decoration, such as gold leaf, chocolate shavings and powdered sugar, transforms this dessert into a centrepiece.
The sweet New Year’s log is one of the most popular French holiday culinary traditions. It is a continuation of the ritual of searching for and placing in the hearth a large log that burned as long as possible. It was decorated with leaves and ribbons. This was a ritual marking the end of the winter solstice in northern European countries. It is believed that after World War II, the sweet Christmas log spread throughout France and then to other French-speaking countries.
This meal represents old-world celebration at its finest, because at the end of the evening, what we remember most is not the complexity of a recipe, but how it made us feel.
Capon with Duck and Chestnut Stuffing
Roasted in honey and orange sauce
Ingredients
- 1 capon
- 2 to 3 duck confit legs
- 200 g cooked chestnuts
- 1 egg
- 150 g fresh porcini mushrooms or soaked dried porcini
- 400 g baby potatoes
- 1 large sweet potato
- 4 oranges
- 4 tbsp runny honey
- Salt and pepper
Method
Grate the zest of two oranges and juice all four. Mix shredded duck, chestnuts, mushrooms, egg and zest for the stuffing. Carefully loosen the capon skin and add butter and mustard underneath. Stuff, season and roast initially at 220°C until golden. Lower to 120°C, add potatoes, honey and orange juice, cover with orange slices and roast for about two hours, basting regularly.
Bûche de Noël, Christmas Yule Log with Chocolate and Mascarpone
A festive classic inspired by Pierre Hermé, layered with chocolate ganache, mascarpone cream and cherries, finished with a glossy chocolate glaze.
Sweet Christmas Yule Log
There are hundreds of variations of the traditional French Christmas yule log. I combined two recipes: from one I took the sponge roll and glaze, choosing a recipe by one of France’s greatest pastry chefs today, Pierre Hermé, and from another I borrowed the filling, adding some of my own ideas. It looks long, but it’s actually not a complicated dessert.
Sponge roll ingredients
- 9 eggs (use all 9 yolks and 5 whites)
- 130 g sugar, divided into 80 g and 50 g
- 85 g flour, sifted
Method
Translated from Chef Hermé’s recipe
– Preheat the oven to 220°C. Whisk the 9 yolks with 80 g sugar until pale. Separately, whip the 5 whites with 50 g sugar to stiff peaks—very firm, but not grainy.
– Gently fold the yolks into the whites, mixing from bottom to top while turning the bowl a quarter turn each time. Fold in the flour the same way, keeping the mixture light.
– Line a baking tray with parchment or use a silicone mat. Spread the batter evenly. These quantities correspond to a 30 × 40 cm rectangle about 1 cm thick.
– Bake for 5–6 minutes at 220°C. Remove and let cool briefly. Place parchment on top, invert, and roll the sponge with the paper between the layers so it holds its shape.
Alternatively, after inverting, you can roll it using a slightly damp, clean cloth.
Fillings (two layers)
Chocolate ganache
- 250 g heavy cream
- 200 g milk chocolate
- 1 tbsp butter
- 1 tbsp sugar
Heat the cream with the butter and sugar until boiling. Remove from heat, add the chopped chocolate, leave 5 minutes, then stir until smooth.
Mascarpone cream
Whip 200 ml cold cream with 3 tbsp icing sugar. Separately beat 125 g mascarpone, then fold it into the whipped cream. Beat until smooth. I added a few drops of strawberry essence and 20 ml of water with ½ packet of gelatin dissolved in it, then let the mixture rest and set slightly.
Assembling the log
Unroll the sponge and spread first the chocolate ganache, leaving about 2 cm free around the edges so the filling doesn’t spill out. Spread a second layer of mascarpone cream on top.
At the edge where you begin rolling, place drained cherries from white cherry jam—this keeps them in the centre once rolled.
You can roll from the short or long side; rolling from the long side gives smaller but more slices.
Glaze (also by Pierre Hermé)
Ingredients
- 200 g dark chocolate
- 250 ml cream
- 10 g icing sugar (optional)
Method
Heat the cream. Chop the chocolate and prepare the sugar. When the cream is very hot (but not boiling), add the chocolate and sugar and stir until smooth.
Place the log on a rack (ideally a pastry rack). Put foil or parchment underneath to catch excess glaze. Pour the chocolate over the log to completely cover.
Finish
Once the glaze has slightly set, use a fork to create bark-like ridges. Decoration is up to your imagination. I used candied red cherries, white chocolate shavings (grated with a vegetable peeler), and a touch of edible gold for shine. I finished with a dusting of icing sugar for a “snow” effect!
Bon appétit!
Enjoy a fabulous meal and festive emotions with your loved ones!
