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

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Winter 2022

  • Text
  • Giveaways
  • Recipes
  • Christmas
  • France
  • Vineyards
  • Villages
  • Medieval
  • Provence
Discover France’s magical winter wonderland destinations - from the French Alps to the French Riviera. Read about the biggest bûche de Noël, Christmas log cake, in the world and see Paris when it snows. Head to the sweet village of Flavigny in Burgundy where the film Chocolat was filmed and to Rouen, the Ardèche region and Côtes du Rhône. Go gaga for gorgeous Gascony and feel festive at the colourful Christmas market of Metz, Lorraine.Toulouse, feel good films, recipes, guides and giveaways…

Exceptional arts and

Exceptional arts and crafts made in Provence L'AUGUSTE Provence create a unique artisanal collection of bags and accessories from exclusive watercolors to bring a little Provencal style into your life wherever you are. laugusteprovence.com If you’d like a festive taste of France at home, our easy recipe for a yule log cake is truly scrumptious! INGREDIENTS For the cake 3 eggs 85g golden caster sugar (3oz) 75g plain flour (all-purpose flour) (2.7 oz) 2 tbsp cocoa powder ½ tsp baking powder FOR THE FILLING 284ml/10fl oz whipping cream 1 vanilla pod Icing sugar, to taste For the chocolate ganache 226g dark chocolate (8 oz) 2 teaspoons sugar 1/2 cup heavy cream MAKE THE CAKE: Heat the oven to 200C/180C fan/gas 6. Butter and line a Swiss roll tin with baking paper. Beat the eggs and golden caster sugar together until thick and creamy. Separately mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in gently (not stirring) and then pour into the tin. Spread the mixture evenly (tipping the tray to get the mix to go to the corners. Bake for 10 minutes. Lay a clean tea towel or sheet of baking paper on a work surface. When the cake is ready, tip it onto the towel/baking paper and peel of the paper it baked in. Roll the cake gently from its longest edge to form a ‘log’ shape. You have to do this while the cake is still hot or it won’t play nice! Leave to cool. When it’s cool, unroll it, spread the Chantilly cream and roll it up again. You can also use a buttercream filling which works really well. And you can spread a layer of jam before the cream for a bit of fruity sweetness. Make Chantilly cream: Pour the cream into a bowl. Cut the vanilla pod in half lengthways with a sharp knife, scrape out the seeds and add them to the cream. Whip the cream until it forms soft peaks. Add icing sugar, to taste, and mix in gently. Make the ganache: In a saucepan over a very low heat, melt the chocolate and sugar slowly. Add the heavy cream, stirring constantly with a whisk until smooth. Leave it to cool until ready to use. When the cake is completely cooled, spread it with chocolate ganache, score with a knife to make it look like a log and decorate. Simple icing sugar sprinkled over and a sprig of holly looks good but you can go all out with baubles, marzipan snowmen and whatever festive favourites float your boat… 22 | The Good Life France The Good Life France | 23