Bûche Pear Chocolate Crispy Speculoos

Pear and chocolate speculoos log - Lilie Bakery

A recipe for a Christmas log that is both light and delicious: the Crispy chocolate pear speculoos log. Inside, we fall for its very light pear mousse which contains a heart of pear and vanilla compote. Its base consists of a chocolate sponge cake topped with a crunchy speculoos. Finally, the log is covered with a mirror chocolate glaze ...

What a pleasure to make your own Christmas logs! If you've never tried the experience, and it scares you a bit, know that there is nothing insurmountable. It's just organization.

My advice n ° 1: do it in advance, and carry out the steps over several days to avoid any stress. This pear chocolate log is really close at hand!

What you will like with this pear chocolate log

flavors : in base, we find a chocolate-speculoos accord completed by a light pear mousse and a heart of pear in pieces with vanilla. In the icing, we find chocolate again, with a mirror glaze that is very easy to make.

Texture : 5 different textures inside this log… Sponge cake, crisp, mousse, compote, mirror glaze. These are the 5 steps that we will carry out as we go along to create this log.

Difficulty level : I would say average level. You have to be attentive to each step and manage the temperatures well with a kitchen thermometer. It is of course necessary to be equipped with a log mold and an insert mold.

Pear and chocolate speculoos log cut pieces - Lilie Bakery

How to make this crispy speculoos chocolate pear log?

My recipe is divided into 5 steps, plus the assembly and the final decoration. I advise you to complete the steps in several days so that you are comfortable and that it is easy.

To achieve it, I use this Silkomart log mold that I adore, it is so clean when removing from the mold! It is 25 cm long. You can take a mold a little longer, because I had pear mousse left, I haven't used it all. For the insert, you need an insert mold, mine comes from a duo Log mold + Scrapcooking insert mold. I also recommend this Silkomart double size insert mold rather ingenious.

  1. The stewed pear insert: to be done in advance because there are 3 hours of freezing.
  2. Cocoa sponge cake: easy to make, to bake in a sponge cake tin.
  3. Crispy speculoos: made with speculoos paste, lace crêpes and milk chocolate.
  4. Pear mousse: very light based on pear purée and whipped cream.
  5. Cocoa mirror glaze: to coat the frozen log
Pear log recipe - Lilie Bakery

Step by step assembly of the log

We start by filling the log mold halfway with pear mousse. Then we deposit pear compote insert In the center. You press to push it in (not to the bottom). Then add pear mousse on top.

Then we drop the crispy speculoos cut to the size of the mold. Finally, we finish with the strip of sponge cake also cut to the size of the mold. Place the log mold in the freezer for a minimum of 6 hours (1 night is better).

It only remains to pour mirror glaze, on the frozen log, then to proceed with the final decorations (meringues, whipped cream, speculoos crumbs, pear pieces, etc.)

How to store and serve the log?

Once decorated, the pear chocolate log must be placed in the refrigerator at least 2-3 hours so that it thaws gently. You can keep it like this until tasting.

It will keep in the refrigerator for about 4 days. If you want to keep it for several days, once it has started, consider putting it in an airtight container to avoid odors from the fridge ...

Other recipes to try

If you like homemade Yule logs, I suggest you take a look at these other blog recipes that are perfect for the holidays:

If you make this pear chocolate log, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!

Zoom pear log recipe - Lilie Bakery
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4.9 on 28 votes

Bûche Pear Chocolate Crispy Speculoos

A light and fruity log, with its pear mousse, its vanilla pear compote insert, its crispy speculoos, its sponge cake and chocolate icing ...
Preparation1 h 30 min
Baking20 min
Total1 h 50 min
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: Christmas log
Quantity: 8 parts

Material:

  • Log mold 25 x 8 x 6,7cm (you can take a larger mold because I still had pear mousse).

Ingredients:

Pear insert

  • 350 g pears in syrup, drained and mixed
  • 1 vanilla pod
  • 4 Gelatin sheets (vahine)
  • 150 g pears in syrup, diced
  • 10 ml lemon juice

Cocoa sponge cake

  • 2 eggs
  • 50 g Light brown sugar
  • 35 g flour
  • 15 g bitter cocoa
  • Pinch salt

Crispy Speculoos

  • 65 g speculoos paste
  • 55 g pastry milk chocolate
  • 55 g crumbled lace pancakes

Pear mousse

  • 300 g pears in syrup, drained and mixed
  • 100 g Granulated sugar
  • 300 ml whole liquid cream 30% mg
  • 4,5 Gelatin sheets (vahine)
  • 1 vanilla pod

Cocoa mirror glaze

  • 180 g Granulated sugar
  • 65 g bitter cocoa
  • 120 g water
  • 115 g whole liquid cream 30% mg
  • 6 Gelatin sheets (vahine)

Preparation:

Pear insert

  • Soften the gelatin in cold water. In a saucepan, heat the pear purée, lemon juice and vanilla beans. Add the softened and drained gelatin.
  • Incorporate the diced pears then pour everything into an insert mold then place at least 3 hours in the freezer.

Cocoa sponge cake

  • Preheat the oven to 180 ° traditional heat. Beat the yolks and the brown sugar until lightened. Sift the flour and cocoa then incorporate into the yolks. Beat the egg whites with the salt then incorporate into the dough.
  • Pour onto a baking sheet or baking sheet with baking paper. Cook for about 12 minutes. Cool before cutting to the size of the log mold.

Crispy speculoos

  • Melt the milk chocolate and the speculoos paste in the microwave or double boiler. Crumble the lace pancakes then add the melted mixture.
  • Pack this mixture on a baking sheet or baking sheet with parchment paper making a wide strip. Refrigerate before cutting to the size of the log mold.

Pear mousse

  • Soften the gelatin in cold water. In a saucepan, heat the pear purée, half the sugar and the vanilla beans. Then melt the softened and drained gelatin. Let cool to 28 °, stirring occasionally.
  • Whip the whipped cream with the rest of the sugar. Once at temperature, gently fold in the pear mixture.

Assembly

  • Pour the pear mousse up to half of the mold. Add the still frozen pear insert, pressing down to press it into the mousse (not all the way to the bottom). Cover with pear mousse again.
  • Place the strip of crispy speculoos, pressing lightly. Then place the cocoa sponge on top, also pressing down. Fill the sides with pear mousse if needed. Place in the freezer for at least 6 hours, overnight is better.

Mirror glaze

  • Soften the gelatin in cold water. In a saucepan, heat the water, sugar, cocoa and cream. As soon as it boils, melt the softened and drained gelatin. Pass the mixture through a Chinese then put it in a measuring glass. Mix it with a hand blender (without lifting it to avoid bubbles).
  • Let cool. To use the topping it must be at 35 ° (use a thermometer). Pour over the frozen log, it freezes very quickly. Place in the refrigerator until tasting.
  • Add your little decorations on top before tasting: meringues, pieces of pear, broken speculoos… As you wish!

Notes:

Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the decoration, then you let it thaw gently in the refrigerator until tasting for 2 or 3 hours.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Moule bûche Silkomart
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Moule bûche Silkomart
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Moule bûche Silkomart
Moule bûche matelassé
Moule bûche sapin
Moule bûche montagne
Moule bûche diamant
November 29, 2021
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41 comments

  1. Reply

    LadyMilonguera

    December 3, 2021

    5 stars
    But what a great idea this log !!!

  2. Reply

    Navy

    December 5, 2021

    5 stars
    Hello,
    This recipe looks perfect for the holidays! I already made your white chocolate raspberry log last year, a delight!
    I was wondering if it was possible to replace the pears in syrup with fresh pears?
    I thank you in advance.
    Thank you for all this great work that you share with us

    • Reply

      Lilie bakery

      December 7, 2021

      Hello Marine, thank you for your message and your feedback on the raspberry white chocolate log! For this speculoos chocolate pear log, I advise you to follow the recipe with pears in syrup. They are less full of water than fresh pears, which allows the insert and the foam to hold better. Goodbye :)

  3. Reply

    Elodie

    December 8, 2021

    Good morning ! I really want to reproduce the recipe but I wonder if the insert and the mousse will not be too “stuck” given the large amount of gelatin used? 4 and 4.5 seems a lot to me ...

    • Reply

      Lilie bakery

      December 8, 2021

      Hello Elodie, this very light log does not contain white chocolate at all (which is usually used to hold log mousses), which is why you need a large amount of gelatin. When tasting, the texture is very light, my testers really liked it :) Ditto for the insert: it is a fruit puree with pieces, so a lot of water is the reason why you need a lot of gelatin so that it sticks well to the cut. Goodbye :)

  4. Reply

    maryna

    December 11, 2021

    Hi
    Thank you for this recipe which looks delicious and which I will be making for Christmas
    I have a small question because I would like to do it in advance: can we put the log back in the freezer after having made the mirror glaze? Or should this be done the same day and then put in the fridge?
    Thank you very much for your feedback

    • Reply

      Lilie bakery

      December 12, 2021

      Hello Maryna, your mirror icing is done at the last moment (on D-day in the morning or at noon for tasting in the evening for example). I then advise you to place the log in the refrigerator for slow defrosting until the moment of tasting, it takes several hours. See you soon :)

  5. Reply

    Emilie

    December 11, 2021

    Hello,
    I have just made the log and all I need is the topping step. Should this be done on the day of the tasting or can the log be returned to the freezer after this step?

    • Reply

      Lilie bakery

      December 12, 2021

      Hello Emilie, I advise you to make this mirror glaze on D-day (morning or noon for tasting in the evening for example). And then you place your log in the refrigerator for slow defrosting, several hours, until tasting. See you soon :)

  6. Reply

    Johanna

    December 12, 2021

    5 stars
    Hello!
    I love your recipes and do very often.
    I decided to make this log for Christmas. So I trained for a Christmas with friends. Perfect log really but a small problem on the pear insert. Despite thawing 5 hours before tasting, the insert remains frozen (while the other parts are not). Is this normal? The frozen side of the insert prevents the taste of pear and you don't even smell the pieces. I don't know how to improve myself for christmas. Thank you for your answer and your recipes which are tops !!

    • Reply

      Lilie bakery

      December 12, 2021

      Hello Johanna, thank you! I'm glad you like the taste of the log! For your insert, I did not have this problem, your freezer must be very efficient! To remedy this problem, you can try to freeze your insert for a shorter time before assembly or take it out a little earlier during assembly (it will warm up a little before being placed in the middle of the foam). See you soon :)

  7. Reply

    nathelie

    December 12, 2021

    hello, very nice recipe I would like to replace the gelatin sheets and replace with fish gelatin, can you please advise me for the dosage, thank you for your answer, everything is well explained.

    • Reply

      Lilie bakery

      December 12, 2021

      Hello Nathalie, I don't know fish gelatin at all, I only work with classic gelatin… I think the dosage is given on your sachet. See you soon :)

  8. Reply

    Coralie

    December 15, 2021

    Thank you very much for this recipe ! I'm going to make it for December 25, only downside my meal is noon, so for the icing when do you recommend making it? the day before or early in the morning so that the log is time to defrost in the refrigerator?

    • Reply

      Lilie bakery

      December 16, 2021

      Hello Coralie, I advise you to do it the night before, then you let it thaw gently in the refrigerator until noon the next day. See you soon :)

  9. Reply

    Charlotte

    December 16, 2021

    Hello Aurélie!
    I would like to test this log for Christmas but I would like to do it first.
    Do you think it's possible to make it a few days before (like this weekend for example) and leave it in the freezer until D-Day?
    I'm afraid I won't have time to do it on New Years Eve (I do a lot of other preparations for New Years)
    Thanks for your advices!
    Charlotte

    • Reply

      Lilie bakery

      December 17, 2021

      Hello Charlotte, yes it is possible. However the mirror glaze (if you do it) must be done on New Year's morning or the night before, then the log must be placed in the refrigerator for several hours for slow defrosting. See you soon :)

  10. Reply

    Aurelie

    December 18, 2021

    Hello, is the speculos dough lotus spread?

    • Reply

      Lilie bakery

      December 19, 2021

      Hello Aurélie, I don't have a specific brand to advise you, but yes this brand is a speculoos paste. See you soon :)

  11. Reply

    Virginia

    December 22, 2021

    Hello Aurélie,
    Thank you for this log recipe !!
    I have just made the insert which rests in the freezer :)
    I then tackled the sponge cake but I have a little problem, it is very flat and not at all swollen. In addition, it seemed complicated to me to incorporate the egg whites into the yolk / sugar / flour / cocoa mixture which was very compact… Is this normal?
    Thank you for your feedback and I will be sure to send you the photo of the result :)
    Have a great holiday
    Virginia

    • Reply

      Lilie bakery

      December 22, 2021

      Hello Virginie, don't worry, it's normal, it must be flat, not exceed 1cm when you put it in your log mold. The compactness of the dough does not change the taste or the cooking. See you soon :)

  12. Reply

    Morgane

    December 22, 2021

    Good evening, I would like to make this log for the new year (original eh: p), but speculus is not what we prefer .. What can we replace it with ?!
    Thank you very much and happy Christmas and New Years :)

    • Reply

      Lilie bakery

      December 22, 2021

      Good evening, you can have a crispy white chocolate like on my pear log or caramelized pecans like my vanilla log, happy holidays!

  13. Reply

    Alice

    December 23, 2021

    5 stars
    Hello,
    Thank you for this beautiful recipe described step by step, which really made me want to make it. The insert is also already ready.
    I have a fluted log mold of the “back deer” type that has not yet been tested, and I am just starting out as a log! I wonder if, when mirroring the glaze, the effect will be as successful as on a log with a smooth surface. Won't the icing tend to lodge naturally in the hollows, and slip off rounded parts of the surface? Is it better if I use a smooth gutter for a real mirror glaze effect or does it still work?
    Thank you!

    • Reply

      Lilie bakery

      December 23, 2021

      Hello Alice, I am happy that you like the recipe and the photo step by step! For your non-smooth mold, you can do a mirror glaze. As the log must be frozen when pouring, it freezes very quickly. I have already seen effect logs with mirror glaze, you can try :) See you soon

  14. Reply

    Alison

    December 23, 2021

    5 stars
    Great recipe! Even if I often have pain, I have only made one log in my life, and for the 2nd I tested this recipe. You have to follow it to the letter. I had a little doubt about the amount of gelatin in the foam but it was still pleasant to taste. Besides, I think that saved me, because I had not used liquid cream, but rather a little thick, so my whipped cream was not superb. And with the gelatin it held anyway! Everyone enjoyed it, fresh and pleasant after a big meal.

    • Reply

      Lilie bakery

      December 24, 2021

      Thank you Alison for your comment which touches me a lot! We look forward to sharing new recipes in 2022! See you soon

  15. Reply

    Lise

    December 24, 2021

    5 stars
    Hi

    I made the log last weekend and it waits patiently in the freezer on New Year's Day.
    I just wanted to ask you an organizational question.

    Is it possible to make the icing this afternoon and leave it in the fridge until tomorrow at noon?

    Thank you in advance for your answer
    Good parties of New Year

    • Reply

      Lilie bakery

      December 24, 2021

      Hello, yes it is possible, and put your decorations on it tomorrow morning if you add some, happy holidays :)

  16. Reply

    Jennyfer

    December 25, 2021

    I just made this log
    Everything went well except for the mirror glaze.
    I left at 35 ° but when putting on the frozen log, it does not freeze. And so everything flows down but does not stay on the log.

    • Reply

      Lilie bakery

      December 30, 2021

      Hello Jennifer, it's surprising for your icing: either the log was not frozen enough, or the topping was not at the right temperature. In this case, it would have been necessary to recover what has flowed too much under the log and you pour it again (very quickly). The fixing must be almost immediate. See you soon :)

  17. Reply

    Christel

    December 25, 2021

    Excellent recipe! Everyone had a blast, thank you!
    I followed the advice of a chef for the icing, after an inconclusive test, by icing with a mixture at 27 ° which allows a single pass!
    The remaining icing was used to chocolate my coconut rocks… Nothing is wasted!
    Thanks again !

    • Reply

      Lilie bakery

      December 30, 2021

      Nothing is lost, it's perfect :) See you soon

  18. Reply

    Laura

    December 28, 2021

    Hello,

    I received my insert mold this morning, the log mold arrives on the 30th….

    I took the Silkomart double insert mold, you advise me to use which side for this log? The smallest insert or the biggest?

    Thank you

    • Reply

      Lilie bakery

      December 30, 2021

      Hello Laura, I recommend the smaller side for the pear insert, see you soon :)

  19. Reply

    Caroline

    January 3 2022

    5 stars
    Hello,
    I tested your recipe for the 31st. Generally I like to test before the big day, but having already made several of your recipes, and never having been disappointed, I therefore launched directly without a test log. And it was a success, we all had a blast. So a big thank you! I take this opportunity to wish you a very happy new year, while waiting to read new publications :-)

    • Reply

      Lilie bakery

      January 3 2022

      Thank you very much for this message ! It’s really nice! Happy new year, and see you soon for new recipes :)

  20. Reply

    Aude

    January 7 2022

    5 stars
    Hello,
    do you think that with these proportions I can take the mousse in the fridge, without going through the freezing step?

    • Reply

      Lilie bakery

      January 10 2022

      Hello Aude, the freezing step is essential for a log, this allows it to hold better over time. I never deviate from this step :) See you soon

  21. Reply

    Islay

    January 14 2022

    Hello Lilie,

    For this recipe, do you think it is possible to use cognac pear confit already prepared to replace the syrup pear stages? I would like to try this….

    Also, I don't have vanilla pod but I have liquid vanilla extract or even vanilla sugar.

    Thank you for your answers :)

    Islay

    • Reply

      Lilie bakery

      January 19 2022

      Hello Islay, I don't know your pear confit, but if you think it might suit this yule log, no worries. You can use vanilla extract instead of the pod (the pod is still better), See you soon ;)

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