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Yule Log with lemon & hazelnut






  1. 1

    Preheat the oven to 200 degrees.

  2. 2

    Beat the egg whites until stiff. When they are firm, add 120g of sugar.

  3. 3

    Then add the 6 egg yolks and continue to mix. Then add the flour, cornstarch, cocoa powder, olive oil and lemon zest. Mix everything.

  4. 4

    When the dough is ready, pour it on a baking sheet previously covered with baking paper. Bake for 10 minutes at 200 degrees.

  5. 5

    After cooking, store it in the refrigerator, covered with a towel for 24 hours.


  1. 1

    To prepare the hazelnut & mascarpone ganache, whip the mascarpone cream.

  2. 2

    Take a little of this cream and add the hazelnut spread.

  3. 3

    Gently mix this preparation with the rest of the whipped cream and the fleur de sel.

  4. 4

    Take the dough out of the refrigerator. Apply a thin layer of Lemon curd cream on the bottom.

  5. 5

    Then spread a second layer of more generous hazelnut ganache.Reserve in the fridge.

  6. 6

    Start rolling the cookie gently with your hands, using baking paper.

  7. 7

    With the rest of the cream, make small dots with a pastry bag, then cut the edges of the log with a hot knife.

  8. 8

    Then decorate the top of the log with crushed hazelnuts, a few slices of candied lemon, raspberries and cranberries.