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.
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.
- The stewed pear insert: to be done in advance because there are 3 hours of freezing.
- Cocoa sponge cake: easy to make, to bake in a sponge cake tin.
- Crispy speculoos: made with speculoos paste, lace crêpes and milk chocolate.
- Pear mousse: very light based on pear purée and whipped cream.
- Cocoa mirror glaze: to coat the frozen log
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:
- Vanilla caramel pecan nut log
- Matcha white chocolate raspberry log
- Cinnamon Christmas cookies with icing
- Chestnut cream chocolate tiramisu log
- Chocolate Christmas cookies with icing
If you make this pear chocolate log, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
Bûche Pear Chocolate Crispy Speculoos
- Log mold 25 x 8 x 6,7cm (you can take a larger mold because I still had pear mousse).
- 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
- 65 g speculoos paste
- 55 g pastry milk chocolate
- 55 g crumbled lace pancakes
- 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)
- 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.
- 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.
- 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.
- 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.
- 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!