Allégorie Buche exotique

L'Allégorie's recipe for Christmas logs


An exotic log for a light end to a hearty meal. It features a rolled cookie, a passion fruit cream, a tangy passion fruit heart and a lightly spiced lime chantilly. 

This log is a perfect match for a glass of our sparkling rosé wine, l'Allégorie. 


Log : 

4 eggs 

125g sugar 

100g flour 

25g almond powder 

1 teaspoon baking powder

15g butter


Passion curd : 

8 passion fruits 

60g butter 

250g sugar 

3 eggs

Passion fruit compote : 

4 passion fruits 

25g sugar

2 pinches agar agar


Chantilly cream : 

25cl full cream

Lemon zest

1 tablespoon sugar



  • Chantilly cream

Infuse the cream with the lemon zest for at least 2 hours in a cold place.
Strain the cream to remove the lime zest. Whip the whipped cream until stiff. When set, add the sugar and beat for a further 1 minute. 


  • Passion curd 

Remove the pulp from the passion fruit and strain to extract all the juice. 
In a saucepan, combine the juice, eggs, sugar and butter. Cook over low heat, stirring, for 20 minutes, until thickened. Leave to cool. 

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  • Passion fruit compote 

Remove flesh from passion fruit. Put in a saucepan with the sugar and agar agar. Bring to the boil for a few minutes. Allow to cool, then transfer to a piping bag. 


  • Génoise

Break the eggs and separate the whites from the yolks. In a bowl, mix the yolks with the sugar and zest. Add flour, almond powder and baking powder. Beat the egg whites until stiff with a pinch of salt, then fold into the previous mixture. Transfer the dough to a baking tray lined with baking paper and smooth with a spatula. Bake at 210°C for 10 to 12 minutes, until barely golden. 
Once cooked, immediately roll up the biscuit using the baking paper. Wrap in a clean tea towel and leave to cool. 

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Assembly and presentation

Unroll the cookie and remove the baking paper. Spread the passion fruit curd evenly over the cookie. Form a strip of passion jelly along one edge (this will form the heart of the log). Roll the log up tightly. Wrap in cling film and leave to rest for at least 2 hours. 

Whip the cream until stiff, then decorate the log irregularly to form snow. Chill until ready to serve. Decorate at the last minute with gold leaves and passion fruit.