Philippe Etchebest shares his step-by-step recipe for a successful birthday!

Christmas is fast approaching and Chef got it! This time around, Philippe Etchebest is tackling a staple of year-end festivities: the famous Christmas log. He accompanies you in realizing this dessert with his recipe step by step. Discover her tips and advice for finishing your meal in style!

End of this week , Philip EchebestOn his YouTube channel, he shared with us an essential Christmas recipe. It’s clearly the one we all adore: delicious register. In each of his videos, he introduces us to the chef Precious tips. This time, you’ll know how to make candy from A to Z 100% homemade for parties. On the menu: Christmas tree with cocoa, buttercream and orange!

Makes you want it, right? Because we are already mouth watering!

Discover Philippe Echebest’s step-by-step recipe! Thanks to him, your whole family will be delighted on Christmas Day!

Christmas log recipe by Philippe Etchebest

Serves 8 to 12 persons

Ingredients :

To prepare the cocoa/orange biscuits:

  • 75 grams of water
  • 75 grams of milk
  • 35 grams of butter
  • 2 grams of salt
  • 3 grams of sugar
  • 55 grams of flour
  • 15 grams of cocoa powder
  • 3 eggs
  • Zest of 1/2 orange
  • 50 grams of oil
  • 150 grams of white
  • 80 grams of sugar

Cookie syrup:

  • 90 grams of water
  • 10 grams of Grand Marnier
  • The rest of the vanilla

Butter (classic and generous):

  • 100 grams of egg white
  • 200 grams of sugar
  • 100 grams of water
  • 300 grams of unsalted butter
  • 1/8 ᵉ vanilla
  • 40 grams of Grand Marnier


Mascarpone Cream (modern and light):

  • 55 grams of cream
  • 75 grams of sugar
  • 20 grams of Grand Marnier
  • 1/8 vanilla
  • 2.5 sheets of gelatin
  • 225 grams of mascarpone
  • 375 grams of cold cream


  • 3 pieces of orange
  • cocoa powder
  • chocolate chips

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To make the biscuits, put the milk, water, salt, sugar and butter in the saucepan. Then add orange zest to enhance the taste.
Add flour and cocoa.

👨‍🍳 Chef’s tip: stir vigorously until the dough is dry. At this point, turn down the heat.

Once the dough dries, turn off the heat and pour the mixture into a mixing bowl.
Heat oven to 180 ° C.
Add 3 eggs to your preparation and mix until you get a smooth texture. Then pour peanut oil.

👨‍🍳 Chef’s tip: You can also use grapeseed oil.

To make meringues, the chef uses a blender, but it is possible to make without one. In this step, pour the egg whites into the bowl and beat them with the mixer (not very vigorously). Meanwhile, add the sugar in two batches.
Once your whites are ready, spoon a ladleful of cocoa into the batter.
Using a spoon, pour the cocoa preparation into the beaten egg whites.
Take a baking sheet and oil the edges.
Pour the preparation on the plate and distribute it well.
Place in the oven for 20 minutes at 180 degrees Celsius

👨‍🍳 Chef’s tip: Adjust the temperature according to your oven.

Once you have baked the preparation, treat it with syrup to soak the biscuits.
Put the water, sugar, Grand Marnier. Take half a pod of vanilla, put the peel in the syrup, then add the orange zest.
Let it steep like tea.

Connect with butter and egg whites.
Take your cookie out of the oven.
Unwrap it and place it on a tea towel.
For your buttercream, use your mixer.
Dump the syrup into a bowl so you can devote yourself to cooking the sugar in the pan.
Add water to the sugar and let it rise to the temperature.
Fill a bowl with cold water, which you will need later.
Once the sugar starts to gobble up, set your whites to rise. (a little technical part)
Put your hands in the cold water (bowl) and dip your hands in the hot sugar. If the sugar forms a ball, it means it’s ready. Remove it from the heat so it doesn’t caramelize.

👨‍🍳 Chef’s tip: Be careful during this delicate step, and don’t burn yourself

So turn on your egg mixer.
Incorporate the sugar into the whites very slowly and then let the mixer run until it cools.
Add the butter as soon as it has the consistency of an ointment and the vanilla.
Once the buttercream is ready, leave it out.

During this time, prepare your orange supreme to give freshness to your record.
Start by removing the peel and following the curve of the orange, remove the supreme and then cut it into pieces.

Finally, go to Editing.
With a brush, come and put the syrup on the dough to soak.

👨‍🍳 Chef’s tip: don’t put in too much syrup or the biscuits will sink, you have to measure it well.

Then line the dough with buttercream.
Then put the oranges, not too close to the edge to make it easier when you intend to roll the dough.
Roll the dough using a tea towel without crushing too much.

👨‍🍳 Chef’s Tip: A tea towel will help you with this step so you don’t break the dough.

Finally, decorate your registry.
Top your log with your buttercream icing and then decorate as you wish. You can put cocoa powder on top.

You can set up your record the day before.

👨‍🍳 Chef’s tip: Take the log out of the fridge a good half hour ahead of time until it’s back to room temperature so it’s thawed and tender.

If you don’t want to make your log with buttercream, the chef offers an alternative with mascarpone cream. To do this, follow these steps.
Soak the gelatin sheets in cold water to soften them.
Put the cream, sugar and Grand Marnier in a saucepan.
Mix everything with a whisk.
Add your gelatin and dissolve it.
Put this preparation in the mascarpone and whisk to obtain a smooth liquid.
Then mix with heavy cream.
Leave the mixture overnight and whisk it the next day.
The next day, come and flog it.
The next steps are the same as with the butter.

There you go, you made a great record, which will delight your whole family!

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Our records for Christmas

Philippe Etchebest – Cook well with my Mentor method

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Read also: Philippe Etchebest’s risotto recipe for an extra-creamy, effortless result!
The secret French bread recipe from our childhood by Philippe Etchebest
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