This Chocolate Peanut Buche de Noël layers texture and flavour in a modern festive entremet. A crisp streusel with peanut and milk chocolate crunch forms the base, topped with a tender peanut cookie sponge. A silky caramelised white chocolate ganache adds depth, and the milk chocolate Bavarian cream becomes the main mousse structure that encloses and supports these inserts. Finished with a velvet coating and caramelised peanuts, it delivers balanced crunch, creaminess, and warm caramel notes in a refined yule log format.
Buche de Noël Components and Tutorials
In order to keep this recipe clear and easy to follow, I’ve separated each component into its own tutorial. This way, you can focus on the part you need — whether it’s learning a new texture or simply refreshing the method.
- Peanut Cookie Sponge
- Caramelised White Chocolate Ganache
- Milk Chocolate Bavarian Cream (Bavaroise)
- Streusel Crunch Mix
- Velvet Spray Tutorial
Each tutorial is designed to be standalone, so you can watch only the ones you need or revisit specific techniques without scrolling through the entire recipe.
Chocolate Peanut Buche de Noël (Caramel Entremet) Assembling Process
Now that all components are prepared, it’s time to bring them together into the final buche entremet. The assembling stage is where textures and flavours align – from the crunchy streusel insert to the peanut sponge, ganache, and Bavarian cream mousse. The video below demonstrates the step‑by‑step process, showing how each layer is positioned inside the mould to achieve a clean, professional finish. Watching the assembly will help you visualise the structure and ensure your dessert comes out flawless.
Chocolate Peanut Buche de Noël
Ingredients
Peanut Cookie Sponge
- 75 g salted butter soft
- 150 g brown sugar
- 60 g eggs approx. 1 large egg
- 150 g all-purpose flour
- 60 g toasted salted peanuts chopped
Caramelised White Chocolate Ganache (~260 ml)
- 180 g caramelised white chocolate
- 70 g heavy cream
- 10 g glucose syrup or honey
- 1 g salt flakes
Streusel Base
- 50 g salted butter cold
- 50 g caster sugar
- 60 g almond meal
- 50 g plain flour
Streusel Crunch Mix
- 55 g baked streusel cooled and blitzed into fine crumbs
- 45 g milk chocolate
- 50 g peanut butter
- 10 g grapeseed oil or any neutral oil
- 10 g crushed toasted peanuts
- Pinch of sea salt
Milk Chocolate Bavarois (~300 ml)
- 3 g gelatine powder
- 15 g cold water
- 70 g full-cream milk
- 15 g orange liqueur or replace with more milk
- 85 g cream liquid
- 32 g egg yolks ~2 yolks
- 20 g sugar
- 130 g milk chocolate chopped
- 200 g cream semi-whipped
Instructions
Peanut Cookie Sponge
- Preheat oven to 180°C (355°F), fan forced.
- In a bowl, whisk the softened butter with brown sugar until pale and fluffy.
- Add the egg, mix until fully incorporated.
- Fold in the flour and chopped salted peanuts until the dough comes together.
- Transfer the dough into a silicone mould, spread to achieve 1 cm thickness (you may need more or less dough).
- Bake for 15 minutes until lightly golden.
- Cool completely at room temperature if using as a tart base. For inserts, freeze until firm before layering into desserts.
Caramelised White Chocolate Ganache
- Bring the cream and glucose syrup to a boil in a small saucepan.
- Pour over the chopped chocolate.
- Emulsify with a spatula or stick blender until smooth.
- Add the salt flakes and mix through.
- Pour the ganache over the cookie sponge and freeze.
Streusel Base
- Place the cold butter, sugar, almond meal, and flour into a food processor.
- Pulse until the mixture first looks sandy, then continue until it forms a cohesive dough.
- Bring the dough together briefly by hand.
- Roll to 2–3 mm thickness.
- Chill until firm, then cut to the shapes you need.
- Bake at 160°C (320°F) for ~10-15 minutes, or until lightly golden.
- Cool completely.
Streusel Crunch Mix
- Melt the milk chocolate to approx. 45–50°C (113–122°F).
- Stir in the peanut butter and the oil.
- Add the blitzed streusel crumbs, crushed toasted peanuts and salt, mixing until fully combined.
- Use immediately before it firms.
Milk Chocolate Bavarois
- Bloom gelatine by combining gelatine powder and cold water.
- Heat milk, orange liqueur, and cream to a simmer.
- Whisk yolks and sugar together, temper with the hot mixture, then cook to 82°C (180°F) to make an anglaise.
- Stir in bloomed gelatine.
- Strain over milk chocolate and emulsify (stick blender recommended).
- Cool to 25°C (77°F).
- Fold in semi-whipped cream.
- Fill a silicone mould and assemble inserts, then freeze completely before applying velvet spray.
Video
Yule Log (Buche Entremet) Crunchy Insert Component
After you’ve prepared the streusel crunch mix, there are two ways to use it. Make sure the mixture is still fluid — rewarm gently if needed (microwave, heat gun, or hot water bath). One option is to pour it directly onto the frozen bottom of your entremet if you are assembling upside down.
The other method is to prepare it as a ready‑to‑go insert. Use a mould that fits inside your mousse — for example, a plastic mould from a Silikomart Buche de Noël set. Freeze the insert, then trim a little from each side before assembly so there’s enough space to place it inside. This technique gives a cleaner final result, as the crunchy layer will be fully hidden within the mousse.
Chocolate Peanut Buche de Noël (Caramel Entremet) Velvet Spray Colour
To achieve the caramel‑golden finish on this buche de noël, I combine two types of chocolate in the velvet spray. The recipe is simple: prepare two separate coatings — one with a milk chocolate base, the other with a white chocolate base tinted yellow. Mix them together in a ratio of 2/3 milk chocolate spray mixture to 1/3 white chocolate mixture. This blend creates the warm caramel tone that complements the dessert.
Don’t forget, the full velvet spray tutorial can be found here: https://andbonbons.com/velvet-spray-mousse-cakes/
If you’re using a mould like the Silikomart Pleincoeur Buche 860, I don’t recommend mirror glaze. It won’t cover the gaps evenly and will get stuck in the top cavity, whereas velvet spray ensures a clean, professional finish. Keep any leftover spray mix in an airtight container at room temperature for later use.
Caramelised Peanuts with Spikes Decoration
To prepare caramelised peanuts with dramatic sugar spikes, start by making a simple caramel. In a small saucepan, add just enough water to soak approximately 200 g of sugar. Cook without stirring until the mixture reaches a light golden colour, then turn off the cooktop — the residual heat will continue cooking the sugar to a rich amber tone.
Once the caramel is ready, dip peanuts individually, then fix each one onto a skewer. Arrange the skewers on a tall support that can hold them horizontally, with a silicone mat or baking paper underneath to catch the drips. As the caramel drips, it will form elegant spikes. Work quickly: the caramel thickens as it cools, and may be too thin at first to create spikes — in that case, wait a little longer and dip again.
This decoration should be prepared just before serving your caramel entremet, as refrigeration will eventually cause the spikes to melt.
EXPLORE MORE BÛCHE DE NOËL RECIPES
If you love creating entremets, you might enjoy exploring some of my other Bûche de Noël recipes. Each one offers a unique flavour profile and assembly technique, perfect for expanding your pastry skills:
- Raspberry Bûche de Noël – https://andbonbons.com/raspberry-buche-de-noel-yule-log-recipe-01/
- Orange Bûche de Noël – https://andbonbons.com/orange-buche-de-noel-orange-entremet-02/
- Coffee Bûche de Noël – https://andbonbons.com/coffee-buche-de-noel-03/
- Dark Berry Bûche de Noël – https://andbonbons.com/dark-berry-buche-de-noel-buche-entremet/
These recipes are perfect for discovering new flavour combinations, practising advanced techniques, and enjoying the elegance of layered entremets at home.
MOULDS USED IN THIS RECIPE
Pleincoeur Buche 860 mould – Silicone bûche mould for smooth, log-shaped entremets with clean release and sharp detail: https://www.silikomart.com/en/pleincoeur-buche-860
Want more behind-the-scenes action, step-by-step tutorials, and a sneak peek at upcoming recipes? Connect with me on Instagram @andbonbons and my YouTube channel for all the pastry tips and chocolate inspiration you need. Got a question? Leave a comment there – I’ll personally respond!
