A luminous celebration of citrus and chocolate, this Orange Bûche de Noël (Orange Entremet) embodies refinement and balance. The log reveals a milk chocolate mousse delicately infused with orange blossom, enveloping a double insert of orange crémeux and orange namelaka — a duet of tangy brightness and velvety smoothness. Beneath lies a tender orange sponge resting on a crisp, buttery sablé breton base, adding structure and contrast. Finished with a vibrant orange velvet coating and presented in the Silikomart Meringa mould, this contemporary Yule Log captures the warmth, fragrance, and understated luxury of a modern festive dessert.
Orange Bûche de Noël Video Tutorial
Learn how to create the milk chocolate mousse and assemble all the elements of this Orange Entremet step by step. The video below guides you through filling the silicone mould, layering the orange crémeux and orange namelaka inserts, adding the sponge, and finishing with the velvet coating. Perfect for visual learners, it helps you see the techniques and timing needed to achieve a flawless, professional-looking entremet.
Orange Bûche de Noël
Ingredients
Orange Sponge
- 75 g flour
- 58 g fine semolina
- 50 g coconut flour
- 9 g baking powder
- 180 g eggs ≈ 3 large eggs
- 73 g neutral oil
- 73 g orange juice
- 5 g orange zest
Orange Syrup
- 60 g water
- 60 g sugar
- 65 g orange juice
- 20 g orange liqueur e.g., Triple Sec
Orange Crèmeux (~200 ml)
- 100 g Orange purée
- 54 g Egg yolks ≈ 3 yolks
- 35 g Sugar
- 2 g Powdered gelatine
- 10 g Cold water
- 45 g Butter
- Zest 1 orange
Orange Namelaka (~550 ml)
- 110 g Orange purée
- 200 g White chocolate
- 215 g Cold cream 35%
- 3 g Gelatine powder
- 15 g Cold water
Milk Chocolate Mousse (~550 ml)
- 4 g gelatine powder
- 20 g water
- 225 g milk chocolate
- 80 g passion fruit juice
- 10 g orange blossom water
- 220 g thickened cream
Sable Breton
- 50 g salted butter
- 50 g caster sugar
- 15 g egg yolks 1 egg yolk
- 15 g almond meal
- 85 g flour
- 3 g baking powder
Instructions
Orange Sponge
- Preheat oven to 180°C (356°F).
- Mix all dry ingredients together until evenly combined.
- Add the remaining ingredients and mix gently, just until the batter comes together.
- Pour the mixture into the prepared mould and level the surface.
- Bake for about 20 minutes.
- Allow the sponge to cool completely before pouring the soaking syrup over.
Orange Syrup
- Bring water, sugar, and juice to a boil.
- Let it cool slightly, then add the liqueur and mix well.
- Pour the syrup evenly over the sponge, piercing small holes to help it absorb better.
Orange Crèmeux
- Warm purée in saucepan.
- Whisk zest, sugar and yolks together.
- Temper yolk mix into warm purée.
- Cook to 82 °C (180 °F), stirring constantly.
- Remove from heat, add bloomed gelatine.
- Add cold butter. Emulsify with stick blender.
- Pour into silicone mould.
Orange Namelaka
- Bloom gelatine in cold water until softened.
- Bring orange purée to a simmer.
- Dissolve gelatine in hot purée until fully incorporated.
- Pour purée over chopped white chocolate and whisk to emulsify.
- Blend with a stick blender until smooth.
- Add cold cream and blend until homogenized.
- Pour over frozen Orange Crèmeux layer
Milk Chocolate Mousse
- Bloom gelatine in water.
- Heat passion fruit juice and orange blossom water, then pour over chopped chocolate.
- Emulsify with stick blender.
- Cool to 26–28°C (79–82 °F).
- Fold in semi-whipped cream.
- Assemble tart using both inserts.
Sable Breton
- Cream room temperature butter with caster sugar lightly.
- Add egg yolks and almond meal, mix until combined.
- Fold in sifted dry ingredients using a spatula or the paddle attachment of a stand mixer.
- Roll the dough to 3–4 mm thickness between baking papers, then chill for 5–10 minutes in the fridge.
- Cut to desired shape and transfer onto a perforated mat.
- Bake at 175 °C (347 °F, fan-forced) for 17–20 minutes, until light golden.
Video
Notes
Assembling the Orange Entremet
To assemble this Orange Entremet, start by filling one-third of the silicone mould with the milk chocolate mousse. Place the double insert of orange crémeux and orange namelaka on top, then cover with more mousse to encase the insert completely. Gently place the orange sponge layer on top, pressing lightly so the mousse spreads evenly around it. Freeze the assembled entremet for at least 8 hours. Once frozen, apply the velvet coating and arrange the log on the sablé breton base. Defrost in the fridge for 8 hours — leave uncovered for the first 4 hours to prevent condensation on the mousse cake surface, then you may cover with an airtight container for the remaining time.
Orange Bûche de Noël Entremet Components Tutorial
If you’re a visual learner or want a more in-depth view of each element, here are the tutorials for the individual components used in this Orange entremet:
- Orange Crémeux – includes a large batch version for easy scaling: Recipe link
- Orange Namelaka – based on this apricot-white chocolate mousse recipe: Recipe link
- Sablé Breton Base – for the crisp foundation: Recipe link
- Velvet Spray Finish – professional technique for coating the mousse: Tutorial link
- Swiss Meringue – silky, glossy decoration used to hide imperfections or add elegant finishing details: Recipe
These resources let you practice each element individually, giving you the confidence to assemble the entremet flawlessly.
Adapting the Orange Entremet to Different Shapes
This Orange Entremet recipe can also be assembled in a traditional round shape. When doing so, pay attention to the volume of your silicone mould — it’s usually around 1000–1200 ml, which makes it easy to adapt the recipe to other shapes without changing ingredient proportions. This flexibility allows you to create either a classic festive presentation or a modern entremet, using the same components and technique.
Explore More Citrus Flavours
Looking for more citrus inspiration to elevate your desserts? Try incorporating components from these tart recipes to create new flavour combinations or enhance your entremets:
- Citrus Tart – Delicate balance of tangy citrus segments and smooth cream.
- Blood Orange Tart – Bright, aromatic blood orange flavour in a silky, refined filling.
- Lemon Raspberry Tart – Refreshing lemon sharpness paired with natural raspberry sweetness for perfect harmony.
These recipes are ideal for:
- Visual learners – see textures, layers, and techniques clearly.
- Creative pastry enthusiasts – adapt curds, purées, or inserts to craft your own citrus-based mousse cakes and entremets.
- Customising your Orange Entremet – explore bold, bright flavours while maintaining a professional, elegant finish.
Master the Basics – YouTube Course for Entremets and Tarts
I’ve collected all the key basic recipes you need to master entremet cakes and modern tarts in one convenient playlist: YouTube Course. Each tutorial is focused on the essential details, stripping away unnecessary complications often found in other baking guides. This course uses a modern approach, demonstrating contemporary techniques, flavours, and shapes, so you can confidently create professional-quality mousse cakes, tarts, and bûches. It’s perfect for visual learners and anyone looking to build a strong foundation in pastry without being overwhelmed.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
