The yule log is made in three stages:
First step: Prepare a soft hazelnut biscuit which will be the base of your dessert
185g of hazelnut powder
150g of granulated sugar
75g of butter
225g of whole eggs
20g of flour
60g of egg whites,
30g of granulated sugar.
Preheat the oven to 180°C (350°F). In the bowl of a food processor fitted with the paddle attachment, cream the butter and the
sugar, gradually add the whole eggs, mixing well, then incorporate the
hazelnut powder and flour. Whisk the egg whites to stiff peaks, adding
Gradually add the 30g of sugar as soon as they begin to foam. Mix.
Gently fold the two mixtures together with a spatula. Spread the mixture onto a Flexipat mat.
Bake for 15 to 20 minutes, checking the color.
Second step: The vanilla caramel cream
60g of granulated sugar
4 grams of gelatin
4 egg yolks
340g of whipping cream 35%.
Soak the gelatin in plenty of cold water. In a saucepan, make a
Make a dry caramel with the sugar, and at the same time heat the cream. When the caramel has
a beautiful amber color, add the hot cream little by little to deglaze it, then the
Add lightly beaten egg yolks and cook like a custard at 82/83°C.
Once the gelatin has been squeezed dry, stir to dissolve it completely. Strain through a fine-mesh sieve if necessary.,
Blend until smooth. Store in small insert molds in the freezer.
Third step: The ivory caramel vanilla mousse
200 Ivory or white chocolate beans for dessert
5 grams of gelatin
55g of granulated sugar
110g + 410g of whipping cream at 35%
75g of egg yolks
liquid vanilla. .
Soak the gelatin in plenty of cold water. Make a dry caramel with the
55g of granulated sugar, and deglaze it with 110g of hot cream. Add the vanilla, then the beaten egg yolks, and cook like a crème anglaise to 82/83°C. Incorporate the gelatin. Meanwhile, melt the chocolate in a double boiler. Then, create an emulsion by adding the hot crème anglaise to the melted chocolate in three stages, rubbing it in with a spatula. Smooth the mixture with an immersion blender.
Perfect the emulsion. Let it cool to 40/45°.
Whip the 410g of cream to obtain a mousse-like texture and, using a spatula, gently fold it in with a movement from the center to the top, adding it in 2 batches to the chocolate caramel mixture.
Final step: assembling the yule log in a silicone yule log mold (see video)
Start by pouring a layer of mousse into the bottom of the log mold. Place the caramel inserts, which you froze the day before, on top, then pour in the remaining ivory caramel mousse. Finish with the hazelnut sponge cake, which you will have cut into strips the width of your mold. Chill and store in the freezer. Unmold the frozen log and decorate with the color of your choice!
Flocking recipe:
150g of white chocolate
75g of cocoa butter
Oil-soluble dye of your choice
Melt the two ingredients and as soon as the temperature reaches 37/38 degrees, place the liquid, without any lumps, into the flocking gun.
You will take the yule log out 6 to 8 hours before tasting.
Recipe inspired by Mercotte
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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