The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Issue No. 17

Packed with fabulous features: Carcassonne, Nimes, Orange in Provence, Nice Carnival, Paris at Christmas, Laval in Mayenne, absinthe, the fashion district of Paris, recipes, guides and more. Our secret ingredient is passion!

Instructions: Preheat

Instructions: Preheat the oven to 180°C and line a large baking sheet with parchment paper. Beat the egg yolks with the sugar and vanilla until creamy and thick. In the meantime, whisk the egg whites (to which you’ve added a pinch of salt) until stiff. Now sift the flour and cocoa into the egg yolk mixture and fold in. You will notice that the mixture is thick and heavy. Add the egg whites in three batches. Do this gently so you don’t lose air. Spread the batter evenly over the baking sheet. The batter should measure approximately 33 x 27cm. Bake for 12-15 minutes. Allow the cake to cool slightly on a wire rack. Lay another sheet of parchment paper on your work surface, flip the cake onto the paper and gently peel off the sheet it baked on.

FRENCH YULE LOG The French yule log, or bûche de noël is something all French families look forward to - and so do I. I usually make one with dark chocolate, but this year I decided to make it with white - it's delicious! Paola Westbeek is a food, wine and travel journalist. For more of her recipes, please visit, and her YouTube channel, LaDouceVieFood Read about the origins of the yule log cake here Bûche de Noël recipe Ingredients Serves 6-8 5 eggs 110g sugar seeds of 1 vanilla pod Pinch of salt 70g flour 4 tbsps good-quality cocoa powder 150g white chocolate, chopped 60g butter 125g sour cream 250g powdered sugar To make the frosting, gently melt the chocolate and butter au bain-marie. Allow the mixture to cool and whisk in the rest of the ingredients until you have a smooth consistency. Pop into the fridge for 10 minutes so that it thickens. Spread the genoise with a layer of frosting and roll tightly from the long side. Cut a small piece from both ends at an angle. These will be used as branches. Use a little of the frosting to ‘glue’ the branches to the sides of the roll. Spread the rest of the frosting over the entire surface and use the prongs of a fork to swirl texture into the frosting. Decorate as you wish and refrigerate for at least an hour before serving.