Recipe of our Sweet Potato Flour Log for 6 people

3 preparations to make before putting everything together to form the log.

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Step 1: The chocolate ganache

Ingredients for the ganache

  • 200g dark chocolate 70%
  • 200ml of almond cream
  • 1 tablespoon of oil here organic coconut oil

Ganache recipe

  • 1. Melt the chocolate in a bain-marie
  • 2. In another saucepan, heat the cream
  • 3. Pour the cream over the chocolate and mix until you obtain a homogeneous mixture
  • 4. Add the oil and mix
  • 5. Put the ganache in a container and put it in the fridge to cool

Step 2: pastry cream

Ingredients for the pastry cream

  • 200ml almond milk without added sugar
  • 2 egg yolks
  • 10g coconut sugar
  • 15g sweet potato flour
  • flavor: vanilla powder

Pastry cream recipe

  • 1. In a saucepan, bring the milk to a boil with the vanilla.
  • 2. In a bowl, combine the egg yolks and gradually add the sugar.
  • 3. Then add the flour and mix.
  • 4. Finally, gradually add the milk to the bowl while continuing to mix.
  • 5. Pour the pastry cream into the saucepan, and return to low heat and cook, stirring, until the cream thickens. It may take a few minutes.
  • 6. Place the cream in a bowl, and put it in the fridge to cool

Step 3: The sponge cake


  • 2 eggs
  • 60g sweet potato flour
  • 40g coconut sugar
  • 20g of oil here coconut oil
  • flavor: vanilla

Sponge cake recipe:

  • 1. Preheat the oven to 180 degrees.
  • 2. Separate the whites from the yolks.
  • 3. Whip the egg whites with the sugar using an electric whisk (can take a few minutes)
  • 4. In a bowl, place the oil and melt it in the microwave
  • 5. In a bowl, combine the egg yolks, oil and flour.
  • 6. Then add the whipped egg whites, mixing gently.
  • 7. On the baking sheet, place a sheet of baking paper then the cookie cutter. To ensure the thickness of the cake was even, I used a cookie cutter in a rectangular position (26 cm x 18 cm).
  • 8. Pour the sponge cake into the cookie cutter and spread it delicately evenly
  • 9. Cook for 12 minutes at 180 degrees.
  • 10. Take the sponge cake out of the oven
  • 11. With a knife, gently peel the sponge cake from the cookie cutter.
  • 12. While the sponge cake is still hot, it should be gently rolled with the baking paper. Or you can roll it up in a damp cloth.
  • 13. Let the rolled sponge cake cool with the baking paper or in the tea towel.

Step 4: The log

Ingredients (optional)

  • a pear cut into small pieces

Log recipe

  • 1. Once the sponge cake has cooled, gently unroll it, then add the pastry cream using a spatula over the entire sponge cake.
  • 2. Add the pear pieces
  • 3. Then roll the sponge cake again.
  • 4. We will now spread the ganache around the log with a spatula. If, out of the fridge, the ganache has hardened, it can be reheated a little in the microwave for 15 seconds at 600 watts. The ganache should be soft enough but not too runny to be able to spread easily.
  • 5. We start by spreading the ganache under the log and wait a few minutes for it to set.
  • 6. Then turn the log over and spread the ganache on top and sides of the log.
  • 7. Keep the log in the fridge or eat it straight away.

There will be a little pastry cream or ganache left over but it can still serve as a topping for breakfast;)

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