Chocolate Yule Log

With Christmas on the horizon, we’ve asked our executive pastry chef, Stuart Pate, to teach us how to make the perfect Christmas yule log.

“I love chocolate. For the Yule log it’s all about the Swiss roll. Make sure your sponge mixture is evenly spread and you don’t overcook it. The edges shouldn’t be dry and when you touch the sponge it should spring back. This is one of my favourite Christmas treats, it’s a great combination of marzipan, chocolate and sponge, a great alternative to the traditional Christmas pudding – something to really impress your guests!”  Stuart Pate

© Stuart Pate

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