An easy and delicious Yule log recipe to serve for the holidays: the Vanilla caramel pecan nut log. Gourmet flavors, which everyone likes and a creamy texture. A real moment of pleasure for dessert ...
For the holidays, I really like Christmas logs made as desserts. They are light and easy to eat to end a hearty meal ... You just need a log mold and insert mold, and voila !
Some details on this vanilla pecan caramel yule log recipe
Flavors: inside this log we find several flavors such as vanilla, caramel, pecans and chocolate. These are tastes that combine wonderfully for a very gourmet result ...
Texture : the vanilla part is creamy, the caramel insert is creamy, the pecans are crunchy and the sponge cake is soft. All of these textures are very complementary.
Difficulty level : this is not a complicated recipe but you have to know how to organize yourself so that each element is ready at the time of assembly.
How to organize to make this vanilla log?
This vanilla caramel Yule log recipe can be prepared in advance (that's what I recommend). Its realization consists of several stages: cocoa sponge cake, pecan nuts to caramelize, creamy caramel insert and vanilla whipped ganache.
Pay attention to the quality of the white chocolate you are going to use: opt for a quality chocolate, such as Callebaut ou Valrhona but avoid supermarket brands (the log would be too sweet).
Once the log has been made and mounted, keep it in the freezer until D-Day or the day before D-Day. You just have to take it out to decorate it. I used a white velvet spray for a snowy effect (but it's up to you not to use it if you don't want to). It can be replaced by a little bitter cocoa sprinkled for example!
As for the decoration, I wanted to stay sober instead, I made small white chocolate chips sprinkled with bitter cocoa. It's super easy to do, I'll explain everything in the recipe below.
Once decorated, place the vanilla log in the refrigerator for 2 hours or more. It should thaw slowly before serving it to your guests.
What material should be used for a vanilla log like this?
This year I bought a new Silkomart log mold, I'm really happy: the demolding is super easy! Nothing more stressful you will agree, than wondering if the log will be beautiful or not when unmoulding… With this mold, no problem! It comes with 2 decor mats. The insert mold I used for the caramel is different, it is the Scrapcooking insert mold.
To make the little white chocolate chips, I used two pieces of Rhodoïd bands, a transparent film ideal for a glossy chocolate finish.
Other recipes to try
If you like this kind of homemade Yule log, I advise you to take a look at these other recipes from the blog for the holidays:
- Chestnut cream chocolate tiramisu log
- Matcha white chocolate raspberry log
- Cinnamon Christmas cookies with icing
- Crispy chocolate pear speculoos log
- Chocolate Christmas cookies with icing
If you make this vanilla pecan caramel yule log, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
Vanilla Caramel Pecan Nut Log
Material:
- Log mold size: 25 x 8 x 6,7 cm
Ingredients:
Vanilla whipped ganache
- 100 g quality white pastry chocolate type Callebaut, Valrhona ...
- 435 g whole liquid cream 30% mg
- 2 vanilla beans or vanilla bean powder
- 2 Gelatin sheets Vahiné type
Creamy caramel insert
- 60 g Granulated sugar
- 10 g water
- 150 g whole liquid cream 30% mg
- Pinch of salt
- 30 g diced soft butter
- 2 egg yolks
- 3/4 an gelatin sheet Vahiné type
Cocoa sponge cake
- 2 eggs
- 50 g Light brown sugar
- 35 g flour
- 15 g bitter cocoa powder
- Pinch of salt
Caramelized pecans
- 50 g coarsely crushed pecans
- 1 cs icing sugar
- 1 cc water (or more)
Décor
- White velvet dessert spray
- 50 g White chocolate
- a little bitter cocoa
Preparation:
Vanilla whipped ganache
- Soften the gelatin in cold water. In a saucepan, heat 120g of cream and the contents of the vanilla pods until boiling. Off the heat, add the drained gelatin.
- Melt the chocolate (pistoles) in the microwave and pour the hot cream in several batches, mixing with a spatula. Pour in the rest of the unheated cream, mix again then film on contact and refrigerate overnight (at least 1 hours).
Creamy caramel insert
- Soften the gelatin in cold water. In a saucepan, make a caramel by heating the sugar and water. Separately, heat the cream then pour it over the caramel when it has a nice color. Add salt and diced butter and mix.
- In a container, whisk the yolks then pour the caramel over them while continuing to whisk. Return to heat until it reaches 82 ° (using a small kitchen thermometer). Remove from the heat, add the drained gelatin then pour into an insert mold. Do not pour more than 2cm or 2,5cm high. Freeze for the rest.
Cocoa sponge cake
- Preheat the oven to 180 ° traditional heat. Beat egg yolks and brown sugar. Sift the flour and cocoa then incorporate into the yolks. Beat the egg whites until stiff, then incorporate them. Pour into a sponge cake mold or baking sheet, lined or silicone mold (form a strip). Bake 10/13 min, cool on a grid then cut a strip of sponge cake to the size of your log mold.
Caramelized pecans
- In a small pan, heat the crushed pecans, icing sugar and water until lightly caramelized (this hardens as it cools).
Assembly
- Whisk the very cold vanilla ganache at medium speed to obtain a smooth, light and airy texture. Pour half into the log mold (mine is 25cm, see material below). Raise the edges with a spatula. Then add the unmoulded caramel insert in the center. Cover with the rest of the ganache. Sprinkle with caramelized pecans then place and lightly press the strip of cocoa sponge cake so that it does not protrude from the mold. Freeze at least 4 hours (one night is better).
- On the big day, unmold the log then spray the velvet with entremets (I do it in a cardboard box to protect my kitchen :). Make the white chocolate chips: on a strip of rhodoid, place circles of melted white chocoalt, press on another strip of rhodoid then remove the top strip. Place the two strips on bottles or rolling pins to make them take a rounded shape. Refrigerate, peel off then sprinkle with a little bitter cocoa. Arrange them on top of the log.
Notes:
// EQUIPMENT USED //
Céline
Thanks for this recipe, it looks super good!
I'll try to achieve it, just quick question: I have Dulcey that I would like to use instead of white chocolate.
Will it give the same consistency?
Merci :)
Lilie bakery
You can try with the Dulcey but it will be sweeter than if you take ivory of the same brand. As there is already a caramel insert in the center ... it's up to you;)
LadyMilonguera
Your log is absolutely beautiful !!!
Lilie bakery
Thanks to you :))
Pauline
She looks delicious!
Do you think we can leave it for more than 2 hours in the fridge? Indeed, I have to transport it and will therefore have to take it out of the freezer at the beginning of the afternoon for a tasting there evening. Thank you!
Lilie bakery
Hello, yes it holds up very well in the fridge, I ate it over 3 days personally, always kept in the fridge between each.
AUDREY
Hello,
your recipe looks delicious, but i'm not a fan of caramel. What other type of insert could I make without changing the rest of the recipe?
Thank you!
Lilie bakery
Hello :) can you try a pear purée or some other fruit? To see on your side for the dose of gelatin.
Stroge
Good evening I try your recipe for Christmas it is cool I cross my fingers. I have great doubts about the whipped ganache it seems very heavy to me .. maybe the effect of white chocolate?
Lilie bakery
Hello, yes it is quite normal, to have a "mousse" effect you had to put gelatin with the mounted ganache, this is what gives the effect of weight. In the mouth it is very light on the other hand
Aki
Hello !!! Absolutely beautiful this log !!! I have a question, if I replace gelatin with agar agar…. Do I have to put the agar agar before assembling the ganache or during the time it is left in the fridge?
Lilie bakery
Hello :) I think I answered you via Instagram but yes you can replace with agar agar, to be put at the same time as the gelatin. The dosage is to be tested on your side :)
Sandrine
Hi
I am trying to make your very pretty log. But I find that my ganache is very liquid after having whipped with a mixer. The insert sank in when I put it down. Is this normal?
Lilie bakery
Hello, the ideal consistency is that of a firm whipped cream. Did you put the gelatin?
Elodie
Hello, I am thinking of making your recipe for Christmas. But I don't know where to find velvet spray… I've been looking for some for a while. Thank you for your reply.
Lilie bakery
Hello Elodie, I found my velvet spray at Amazon, here is the link: https://www.amazon.fr/gp/product/B07GNLN6DW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B07GNLN6DW&linkId=711ae6d4b1bd9c14ac698a1a9b7b7b5d
Remy
Hello, I am thinking of making your recipe, but can we replace white chocolate with milk chocolate and will the quantities be the same? Thank you for your reply
Lilie bakery
Hello Remy, I do not recommend the milk chocolate here: too cloying with caramel in the middle of the log. The flavors will pair less well than the original recipe. Goodbye :)
Marion
Hello,
I would like to make this log but I have more than 7 hours of road to the destination of my vacation ... If I put the frozen log in a cooler it will be able to do it? Thank you.
Lilie bakery
Hello Marion, you can absolutely keep it frozen if your cooler cools well (equivalent to a freezer). I don't know what you plan to decorate, but if you take a velvet spray like me, the log must be frozen to apply it. Goodbye :)
Laura
Hello I would like to make it for Christmas but first I would like to know if the caramel was not too hard when it was time to serve? If it's a frozen log? What if you didn't find it disgusting? Isn't that missing a bit of fruit or what? Thank you !
Lilie bakery
Hello Laura, no the caramel softens at the same time as the log (in the refrigerator), it is creamy. It is not a frozen log, it is placed in the refrigerator after the freezer step. It's a recipe that I imagined, so no I won't put anything else in it: if you want a fruit log, look at my raspberry white chocolate log ...
Clear
Hello,
This log looks really delicious. Do you think that the caramel insert and the sponge cake can be made the day before (at the same time as the cream) and the. Editing done the next day?
Thank you
Lilie bakery
Hello Claire, yes absolutely the steps can be done upstream. The insert can be kept in the freezer while waiting and the sponge cake wrapped in a film at room temperature. Warning: the vanilla mousse must be made on the day of assembly because it contains gelatin which sets quickly. Goodbye :)
Aurore
Hello,
I really want to make this yule log for Christmas but I'm going to have a series of meals. Is it possible to make it a week in advance and thaw it on the big day?
Thank you for all these recipes.
Aurore
Lilie bakery
Hello, yes it is quite possible :)
Corinne
Hello, I would like to make your log for the Christmas holidays then I prepare it in advance and put it in the freezer and how long to take it out for tasting thank you
Lilie bakery
Hello, it must be thawed in the refrigerator at least 2-3 hours before serving, see you soon
Audrey
Hello,
I would like to know if it is possible to make the log a few days in advance while leaving it in the freezer and taking it out on D-day?
Thank you for your reply.
Audrey
Lilie bakery
Hello, yes it is quite possible, see you soon :)
Gaëlle
Hi
I think I have THE yule log recipe I want to make this year :)
My question concerns the sponge cake. I have a silicone cake pan. Are the quantities of ingredients for the sponge cake as it should be put in the log? Because if I spread the sponge cake over my whole sponge cake pan, I will only take part of it. I am afraid that it is therefore too thin. Thank you
Lilie bakery
Hello Gaëlle, my quantities are for the strip of sponge cake to be cut (it will not fill your entire mold). I lay the dough on one side to be sure to have a nice straight line on one side, and then I cut the other side with a knife quite simply, to the size of my log mold. Goodbye :)
Ophelie
Hello,
I made this log that we tasted yesterday. It was very good however the foam did not stick to the cut which made the parts not super presentable.
How can I do it for the next time? I have to do it again for Christmas
thank you in advance
Lilie bakery
Hello Ophélie, it's very surprising because this mousse is dense thanks to the white chocolate… Which chocolate did you use? Was your cream 30% whole? Have you softened the gelatin well? How long did you leave the log in the freezer and then in the refrigerator?
All this influences the final result, you have to respect my instructions, and you will have the result of my photos.
Céline
Hello,
Is it possible to use large surface white chocolate (Nestlé type) to make this log?
Merci :)
Lilie bakery
Hello Céline, I do not recommend supermarket chocolate for this log for the simple reason that it is too sweet ... I use this one at Valrhona, the taste is perfect for pastries: https://www.amazon.fr/gp/product/B00BEVX006/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B00BEVX006&linkId=0f98b1997c420159303160c5a22a2ddd
Ophelie
Hello, I used Nestlé dessert brand white chocolate and 30% whole cream. The log was made on Wednesday then put in the freezer until Friday noon. It then remained in the fridge until the tasting on Friday evening (around 23 p.m.).
Maybe I should use whipping cream? Or unmold and let defrost later?
Thanks for your help,
cordialement,
Lilie bakery
Hello Ophélie, I would have had to see you do the recipe live to be able to tell you what was wrong :) Clearly, there was a problem in your preparation, it remains to be seen at what stage ... If the gelatin is well softened and drained then added at the right time, if the white chocolate ganache is well made according to the recipe instructions, respecting the refrigeration times, everything should work :)
I never use Nestlé dessert for logs, only Valrhona or Callebaut, you find some here in 1kg, it keeps very well: https://www.amazon.fr/gp/product/B01DDG8LDK/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B01DDG8LDK&linkId=970e1b6f568ff0167ead500dd7c85c27
Amandine
Hello, your recipe looks fantastic so I decided to make it for the holidays. Once the icing has been placed on the (frozen) log, do you have to put the log back in the freezer? Clearly I intend to finish the log on the 23rd, and possibly do the icing on the 24th afternoon after leaving work, in order to consume the log on 25/12, thank you very much for your answer.
Lilie bakery
Hello Amandine, once you have sprayed the velvet on the outside of the frozen log then added your decorations, it must be placed in the refrigerator so that it thaws slowly until tasting. I recommend spraying / decorating your frozen log on the evening of the 24th, then in the fridge for a tasting on the 25th at noon. Goodbye :)
th
Hello,
I have a 30cm log mold, by how much should I multiply the ingredients?
can I mirror glaze over it?
merci beaucoup
Lilie bakery
Hello Léa, you can add 30% to the ingredients. You can perfectly make a mirror glaze, on a still frozen log (imperative). Goodbye
Sandra
Hi
Thank you very much for your nice recipe, which I just tested. I had never made caramel and my caramel insert does not taste like caramel…. What advice do you recommend to make it successful?
I thank you in advance:)
Lilie bakery
Hello Sandra, I advise you to let the caramel cook in your pan longer in this case: the darker the caramel, the more it tastes. Be careful not to let it get too dark because it becomes bitter… See you soon :)
Emmeline
Hi,
I wanted to make this log for a meal on Saturday evening, but I had a delivery problem with my mold… So I would like to make it in the form of a 26cm circular cake with an 18cm circle for the insert. By how much do I multiply the quantities according to you please?
Lilie bakery
Hello Emeline, you have to do a volume calculation by comparing the volume of my mold (25 x 8 x 6,7cm) and the volume of your mold according to its size. You then calculate how much you add in ingredients to fill your mold. See you soon :)
Floriane
Hello, my log has melted once out of the freezer, how is it?
Lilie bakery
Hello Floriane, I don't have the visual of your log in front of me but I think there is a problem with your whipped ganache. The gelatin must be well incorporated into the cream (1st step) as indicated, ie well softened and drained. It is then necessary to respect the resting time of the ganache in the fridge too, one night is necessary for the white chocolate and the gelatin to create a certain structure then when it is whipped. I hope I could help you, see you soon :)
Navy
Good morning ! I am thinking of making this recipe for New Years Eve, however, a member of my family doesn't like chocolate (yes, that's crazy ..). What do you think of replacing the cocoa sponge cake with a financial cookie?
Thank you very much for these great recipes
See you soon !
Lilie bakery
Hello Marine, yes absolutely, you can change the type of soft biscuit at the base, it just has to not be too high and that it be cut to the size of the log mold. See you soon :)
Manon
Hi
I will try your recipe, one question please
When pouring the cold cream, I must first wait for the cream / chocolate mixture in three batches to cool?
Merci à vous
Lilie bakery
Hello Manon, no, you don't have to wait: the role of the cold cream at this stage is to cool the mixture precisely so that it can be put in the refrigerator quickly. See you soon :)
Marion
Hello,
Can I make a mirror glaze on this log? When to do it?
Thank you in advance for your answer
Lilie bakery
Hello Marion, you can replace my velvet decoration with a mirror coating: you must do it at the same time as the velvet spray, ie on a frozen log. Then you let thaw in the refrigerator before tasting. See you soon :)
Liana
Hello,
I would love to try this recipe which looks just delicious. Is it possible to make the cream / white chocolate / vanilla mixture more than 24 hours in advance (so more than one night)?
Thank you in advance and good day!
Lilie bakery
Hello Liane, yes you can keep it a little longer in the refrigerator for 2 days, see you soon :)
Julie
Hello,
The grocery store near me sells Soldac brand white chocolate pistols.
Is it a good brand (amount of sugar in particular?)
Thank you very much
Lilie bakery
Hello, it's a fair trade brand of chocolate I think, yes it looks pretty good in terms of sugar, see you soon :)
Delphine
Hi
Is it possible to make the log the day before for the next day? So from the realization of each part to the assembly?
Thanks in advance ☺️
Lilie bakery
Hello Delphine, yes you can quite devote 1 day to the realization of the log. It must be frozen at least 1 whole night on the other hand. See you soon :)
Valentine
Hello, I had to use galac white chocolate for my whipped ganache. Did you think this one will still be tasteful?
Ps: texture level it is very good
Lilie bakery
Hello Valentine, the result may be too sweet with this brand… I really recommend you, as in my Varhona or Callebaut article for white chocolate, it's a delight (and less sweet). See you soon :)
Freda
Hello,
Your log is magnificent! I will try to do it right away :) I have a question please… can I heat all the cream and add the gelatin? And then pour it over the white chocolate pistoles? I admit that I did not pay attention that it had to be put in 2 stages ...
Thanks for your feedback :)
Freda
Lilie bakery
Hello Freda, it's best to do it in two steps (the ganache cools faster) but if you have heated all the cream, it should work too. See you soon :)
Eleonore
Hello, I would like to make a Yule log for the first time, and in particular your recipe which already makes my mouth water! Unfortunately the insert mold is no longer available on Amazon. Do you have another mold to advise me? In addition, do you know a complete kit of molds for the log and the insert in order to avoid buying several molds (log mold + kit mold and insert indicated in your recipe).
Thank you in advance and beautiful end of year celebrations!
Lilie bakery
Hello Eléonore, thank you for your message. I recommend this set (log mold + insert mold), be careful the log mold is larger so you will have to increase your quantities: https://www.amazon.fr/gp/product/B075GXHSVC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B075GXHSVC&linkId=2d7a10d1fd89d7517be7f47f67afdd56
Caren
Hello,
First of all, thank you for this recipe which looks delicious!
I carried out the first steps of this log yesterday (vanilla / white chocolate ganache and caramel insert) and today, I want to unmold my insert to make the assembly. The concern is that the caramel has not set in the freezer and I do not know how to unmold it properly because it sticks to the walls. I specify that I use the insert mold from the Scrapcooking kit. Do you have any advice?
Thank you
Lilie bakery
Hello Caren, it must be put back in the freezer if it is not solidified enough. Then, you quickly pass the back of the mold under a stream of hot water and it comes out easily. See you soon :)
Brigitte
Hi
I am going to make the log for Christmas. Could you give me the weight of your gelatin sheets, I have large ones and I would like to be sure not to make an error in quantity.
please
Lilie bakery
Hello, these are classic Vahiné leaves, i.e. 1,89 grams per leaf. See you soon ;)
Manon
Hi,
I discovered your blog by chance and I have already made 2 recipes for logs: this one and the chocolate pear. I had more success with this one, but the crunchy Speculoos on the other log also had its effect. I think I will try to replace the caramelized pecans on the vanilla caramel log, with the crunchy Speculoos. What do you think ? What advice do you have for me? Watch out for sugar, I guess?
Thank you again for your recipes, they are easy to understand and the tastes always make you want to! I'm a fan of it, my family and friends too! See you soon !
Lilie bakery
Thank you Manon for your return, I am very happy to see that my logs please your loved ones :)
For your question, you have to be careful not to add more sugar to this log, which is already sweetened with the white chocolate and the caramel insert. However, if you want to personalize your desserts, you are free to mix the crunchies / bases of other logs if you think that your loved ones will prefer this way, see you soon;)
Laura
Hello,
I would like to make your Yule log recipe for Christmas, however my mold is bigger than yours, it is 33 × 11,5 × 6 and the insert mold 33x16x3, how do I have the right quantities?
Thank you in advance for your answer.
Lilie bakery
Hello Laura, you should calculate the volume between my mold (I give the dimension in the recipe) and your mold. Then add the ingredients proportionately. If you don't want to do a precise calculation, you can already double. See you soon :)
Stephanie
Hello,
I just realized the recipe. When we mount the mounted ganache, before beating it is very compact (normal due to the gelatin) but when we beat the cream and mount the log will the effect of the gelatin strengthen the cream again afterwards? I'm afraid that the cut is not firm enough. In addition, I made my caramel yesterday and when I took it out of the freezer earlier it was not completely frozen, the creamy effect was indeed…. Weird weird… .thank you for this recipe
Lilie bakery
Hello Stéphanie, don't worry, given the number of people who have made it, trust the recipe;) The gelatin keeps the log just like the fat contained in white chocolate. The log will be tender when tasting like a mousse. For the insert, it must be able to be removed from the mold to be put in the foam during assembly, not necessarily very hard. See you soon :)
Navy
Hello I made the log for Christmas it is in the freezer little question how you do to unmold it I'm a little afraid of breaking everything when unmolding. And can I put the velor spray when I unmold it even if it is still frozen?
Thank you
Lilie bakery
Hello Marine, to unmold it if you have the same mold as me (Silkomart) it is done by itself - you unclip the top and remove the golden band, the release is perfect. If you don't have this mold, but rather a transparent plastic mold, you quickly pass the reverse side of the mold under a stream of hot water, it will help release the log. Be careful with the velvet spray, I say it well in my recipe: it is on frozen log only! See you soon :)
Liliana
Hello
for gelatin, how many grams?
please
Lilie bakery
Hello, these are Vahiné leaves as specified in the recipe (1,89 grams)
Frédérique
Hi,
I just made your log but I will have a question on conservation. This log is for a friend who intends to eat it on the 25th at noon. I intend to give her the log Thursday noon, how can she keep it (in the refrigerator or freezer) knowing that the flocking and decoration will already be done?
Goods.
Lilie bakery
Hello Frederique, she can keep it in the refrigerator afterwards as the decor will be on it. For 24 hours it is not disturbing. See you soon :)
Boris
Lily,
Your log is magnificent. I will try to reproduce it for this Christmas. I'll tell you what it turned out to be. Thank you for this recipe.
Navy
Hello,
I would like to make this log for the evening of the 24th but I'm running out of time, is it possible to make the insert on the 23rd and finish the log on the 24th in the morning / early afternoon?
Thank you
Lilie bakery
Hello Marine, I advise you to do everything on the 23rd: insert + freezer + log assembly + freezer. The steps are explained in my recipe. On the 24th at noon you take it out of the freezer and place it in the refrigerator until the evening. See you soon :)
Stephanie
Hi
First of all, I love your log, it is excellent.
I just have a problem unmolding the caramel insert which remains stuck to the mold despite 2 days in the freezer do you know why? This is the 3rd time that I have made this recipe and I have no problem apart from the insert.
Thank you very much
Lilie bakery
Hello Stéphanie, it comes from the insert mold if it is plastic, you have to place it upside down quickly under a stream of hot water, it comes out easily. See you soon :)
Christelle
Hello,
I am in the process of making it. I used some kind of vegan white chocolate (☹️ found nothing else), verdict tomorrow.
On the other hand, we are not fond of sprays and other chemicals, we prefer something more natural, what do you recommend to cover and decorate the log?
Anyway, I'll make chocolate decorations like snowflakes and trees.
Thank you, I will put a photo as soon as it is taken
Lilie bakery
Hello Christelle, for decoration, you can sprinkle bitter cocoa on top for example, or make a chocolate mirror glaze (see my pear log recipe) see you soon :)
Julie
Hi
Can we make the vanilla ganache the morning before and whip it the next day to assemble the log?
Thank you
Lilie bakery
Hello Julie, your ganache needs a rest time in the cold before whipping it (as explained in the recipe). The day you whip it, you have to edit it right after. See you soon :)
yuna
Hello,
I am currently in the process of preparing the log which looks great and I thank you for it.
But I wanted to know if it was normal the fact that in the recipe for the preparation of the whipped ganache, there is no mention that it is necessary to whip the cream before? Because it misled me.
thank you in advance
Lilie bakery
Hello, you must follow the recipe indicated, the ganache is whipped after cooling, the day of assembly of the log. See you soon
Stephanie
thank you for your reply
No, I have a silicone insert mold from the silikomart brand. The caramel sticks to the edges and does not freeze completely.
Lilie bakery
In this case, no worries: since we want a crémeux caramel when tasting, it doesn't matter if the caramel is not hard during assembly, happy holidays!
Noémie
Hello I have a question about pecans in the ingredients tell you about brown sugar and in the icing sugar recipe suddenly I do not know what to put ..?
thank you for your reply
Lilie bakery
Hello Noémie, if you look at the ingredients for the caramelized pecans, it's icing sugar that is mentioned, see you soon :)
Helene
Hi
I am doing it.
I just whipped my ganache to fill my 30 cm mold but despite the 30% more on the recipe, I will miss it. So I just redo it but I have to wait 6 hours for it to cool. Do you think that it is necessary to whip the 1st one again before mounting the log?
Merci beaucoup
Lilie bakery
Hello, the problem is that the one that is already whipped if you place it in the fridge in the meantime it will solidify… The whipping is to be done when mounting the log! So either you reduce the size of your mold (by wedging something to reduce it) and you keep your first whipped ganache or you redo a whole ganache from a to z by increasing your quantities (the other will be useless)
Aurélie
Hello. I have just finished assembling the log. I changed the pecans for hazelnuts and I soaked the cookie a little which I found a little dry. On the other hand, I did not find a velvet spray for tomorrow. How can I finish this log? Thank you
Lilie bakery
Hello Aurélie, the biscuit must have been overcooked because it is normally very soft, no need to soak it (the cream from the log keeps it soft). Instead of the velvet spray, you can sprinkle some bitter cocoa, see you soon :)
Emilie
Hello,
I made your recipe. Super thank you again.
However, I have an aluminum log mold (not silicone). But I didn't put any butter around the mold or any cling film during assembly!
I fear the demolding at 18 p.m. tonight ...
What do you think??
thanks again
Emilia
Lilie bakery
Hello Emilie, it's true that it's a shame not to have thought about it before ...
You can pass it quickly under a stream of hot water to release the log or go with a blow of a hair dryer. Happy Holidays :)
Mélanie
The log was much appreciated. Everything was good except the sponge cake I found it a bit dry.
Thanks for this great recipe.
Lilie bakery
Hello Mélanie, happy that the log has pleased your loved ones! The sponge cake should have been a little overcooked, it should remain soft in general, see you soon :)
Talin
Thank you very much for this great recipe, it was good and pretty! Happy Holidays
Lilie bakery
Thanks for your return ! Happy Holidays !
Boris
Lily,
I made your log respecting the proportions, especially since I have the same log mold. Verdict: magnificent, very light, excellent. I don't really like white chocolate but it was really very good. Thanks again for this recipe.
Stephanie
Hello,
Recipe made for Christmas just a killer! I just replaced the velvet spray with a Dulcey chocolate mirror glaze….
I will do this recipe again!
Joyeux Noël
Lilie bakery
Thank you for your feedback Stéphanie! Happy holidays!
Olivier
Good evening, this is the 2nd log that I realize in life (lemon meringue the 1st) and frankly by following the recipes to the letter, the result is just wonderful. I'm just disappointed to have small air bubbles on the outside :(. However, I tamped and then pat the mold before putting the insert. Any idea of the reason for the problem?
Anyway, well done and thank you for the recipes.
Happy New Year
Lilie bakery
Hello Olivier, thank you for your feedback, it's nice to know that my recipes are easy to follow! To avoid small bubbles as much as possible, use a spatula and crush the material well against your log mold when you fill it. It may help, see you soon :)
Aurelie
Hello,
Thank you very much for the recipe, I had spotted it without looking carefully and I found myself the night before, not finding the right white chocolate!
I found at the biocopy of the white chocolate palettes (small lozenges) from the supplier Kaoka with 35% cocoa, apparently 51g of sugar per 100g… is that too much? Thank you, have a good evening and a wonderful end of the year!
Lilie bakery
Hello Aurélie, Kaoka is better than Nestlé, so you can totally use these pistoles! See you soon :)
Camille
Hello I am going into your log but not having found this mold I have a crown from silikomar. I hope the quantities will go too.
For the caramel, the eggs can't hurt to cook too quickly with the heat?
Thank you and I love your recipes thank you!
Lilie bakery
Hello Camille, don't worry if you follow the recipe, everything will go as planned :)
Boris
Lily,
The log was very successful. It was excellent and very light. Thanks again for this recipe.
Lilie bakery
Thank you for your return Boris, with pleasure!
Angelic
Hello, I did not find pecan nuts for the crunchy side so I was thinking of replacing with roasted pistachios. When do you think ? Or what do you recommend?
Lilie bakery
Hello, any kind of dry fruit works: pistachio, almond, hazelnut, walnut… See you soon :)
Julie
Hello, I made your recipe for New Years Eve. I had excellent feedback except that my cookie was soggy. Do you have any idea what I would have done wrong? Thank you again for all your recipes
Lilie bakery
Hello Julie, it may have taken some water in your freezer, and softened as it thawed. You can wrap your log mold next time. See you soon :)
Islay
Hello Lilie,
Is it possible to make the log without vanilla pod? I have liquid vanilla extract… how much would work?
Thank you for your response and this great recipe!
Islay
Lilie bakery
Hello Islay, it's a shame to use vanilla extract for this recipe, because the vanilla taste is the essence of this log... The pods are sold in all supermarkets now, see you soon ;)
Lilie
Hello, can I make a caramel pastry cream instead of the cream?
Thank you for this recipe
Lilie bakery
Hello Lilie, I have never tested with pastry cream, you have to be sure that it holds up in the freezer and then when it is thawed in the fridge. See you soon :)
Emeline
Hello, if we want to make this recipe as a dessert, what size should we take the circle for these quantities? Thank you
Lilie bakery
Hello Emeline, you have to do a volume calculation, between the volume of my mold (its dimensions are given in the recipe) and your circle. You will know by how much to multiply the ingredients to have a sufficient quantity. Goodbye :)
Marie
Hello, I want to make this recipe (which I made at Christmas and which amazed everyone!) but I'm not at home and so I don't have a log mould. (Especially since it's not Christmas anymore) I suppose it will work in a well-filmed round cake pan?
Lilie bakery
Hello Marie, I recommend a pastry ring instead, otherwise it will be very complicated to unmold ;) See you soon