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Yule Log by Maxime Gourlain, Executive Pastry Chef of Four Seasons Hampshire

Cook at Home

With just a few days to go, Four Seasons Hotel Hampshire, Executive Pastry Chef, Maxime Gourlain is giving Luxury Restaurant Guide members the chance to enjoy creating his signature Four Seasons Yule Log in the comfort of your own home.



Prep Time

4 hours

Cooking Time

15 mins


For the sponge:

  • whole eggs 325g
  • ground almond 200g
  • icing sugar 200g
  • egg white 260g
  • caster sugar 70g
  • plain flour 130g
  • melted butter 70g 

For the whipped ganache:

  • whipping cream 225g 
  • white chocolate 325g
  • honey 50g
  • whipping cream 575g

Rocher glaze:

  • dark chocolate 350g
  • finely chopped hazelnut 40g
  • candied orange 70g
  • vegetable oil 50g


To make the sponge:

  • Beat the eggs, the icing sugar and the almond powder until light 
  • Separately beat the caster sugar with the egg white, making a meringue
  • Fold the meringue into the previous mix, add the melted butter and the flour
  • Bake at 160 degrees for about 12 minutes

To make the whipped ganache:

  • Boil the honey and cream before pouring onto the white chocolate
  • Mix well then add the cold whipping cream
  • Keep in the fridge for at least four hours

To make the Rocher glaze:

  • Melt the chocolate and mix with the oil 
  • Add the hazelnut and finely diced oranges 

For the cake building:

  • Spread on the sponge a fine layer of your favourite chocolate hazelnut spread then let it set in the fridge about 10 minutes 
  • Whip the white chocolate ganache and spread it on top 
  • Roll the sponge like a swiss roll, keep in the freezer until set
  • Pour the melted Rocher glaze on top of it and decorate with extra whipped ganache


Wild Carrot, Four Seasons Hampshire, Dogmersfield Park, Chalky Lane, Dogmersfield, Hampshire, RG27 8TD

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