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!

Easy chocolate pear log recipe - Lilie Bakery
Print Pin
4.7 on 165 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 ...
Prep time1 time 30 minutes
Cook time20 minutes
Total1 time 50 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Christmas log
Yield: 8

Equipment:

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 all-purpose 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 heavy whipping cream 30%
  • 4,5 gelatin sheets (vahine)
  • 1 vanilla pod

Cocoa mirror glaze

  • 180 g granulated sugar
  • 65 g bitter cocoa
  • 120 g water
  • 115 g heavy whipping cream 30%
  • 6 gelatin sheets (vahine)

Instructions:

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 brown sugar until light. In another container, beat the egg whites with the pinch of salt then gently incorporate them into the yolks using a spatula.
  • Separately, sift the flour and the cocoa then add in rain, little by little, to the previous mixture, always using the spatula so as not to break the whites.
  • 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 cream with the rest of the sugar. Once the pear puree is at temperature, gently incorporate it into the whipped cream.

Installation

  • 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.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
  1. Calculate the volume of my mold (dimensions given in my recipe)
  2. Calculate the volume of your mold
  3. Divide the volume of your mold by the volume of my mold
= you get the number to multiply by each of your ingredients.
This works for logs, cakes, etc.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
29th November 2021
December 9, 2021

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144 comments

  1. Reply

    LadyMilonguera

    December 3, 2021

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

  2. Reply

    Marine

    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

    Hello
    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
    Hello

    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

    3th January 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

      3th January 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

    7th January 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

      10th January 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

    14th January 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

      19th January 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 ;)

  22. Reply

    Marion

    23th November 2022

    Hello,

    How do you recommend making the yule log in advance?
    The insert one evening?
    The next evening, sponge cake/crispy/mousse/assembly?
    Or otherwise?
    thank you in advance

    • Reply

      Lilie bakery

      24th November 2022

      Hello Marion, you can make the sponge cake, the insert and the crisp in advance. The foam on the other hand on D-Day, that of the assembly. Goodbye :)

  23. Reply

    Eva

    December 1, 2022

    Hello,

    I just made your log with the exact same recipe.
    Everything went well, impeccable icing but the only downside was the juice coming out of the log from below and I don't understand why?
    Can you enlighten me?
    I think it comes from the foam or the insert because the juice is clear and it is sticky.
    When cut, the log is perfect but when tasted, the crispness is softer because it has soaked the juice... and the biscuit too, but ps disturbing.

    • Reply

      Lilie bakery

      December 6, 2022

      Hello Eva, I think it comes from your pear mousse, you must not have heated the pear puree long enough in the pan, it was still too soaked in water before you mixed it with the whipped cream. Or maybe your whipped cream wasn't firm enough. Two avenues to explore for your next attempt! Happy holidays to you

  24. Reply

    Sandrine

    December 3, 2022

    Hello,

    It's decided, it will be my Christmas log 2022! Quick question: are the gelatin sheets 2g sheets? It seems huge to me but I prefer not to miss me!
    Thank you for sharing !

    • Reply

      Lilie bakery

      December 6, 2022

      Hello Sandrine, I always use Vahiné gelatin sheets from the supermarket. They are 1,89 grams each. Goodbye :)

  25. Reply

    Noelle

    December 4, 2022

    Hello,
    I want to make this log (and for it to be as beautiful as yours!!!) and I bought the silkomart molds you are talking about… I just made the insert to get ahead but I have a doubt, I still have a lot of preparation left for the insert, whereas you specified above that you have to choose the smallest one… is it the 190 mL one that you have to fill?
    Thank you for the answer and your other recipes and the beautiful photos that make you want to make them!!
    Noelle

  26. Reply

    Lise

    December 11, 2022

    Hello,
    I made your yule log last year and it was excellent.
    I would like to make it again this year for Christmas Day at my work. However, I cannot make the frosting the same day.
    I'm going to make the log in advance and put it in the freezer but I wanted to know if I could thaw it on Friday the 23rd, make the icing on Friday and leave it in the fridge until Sunday the 25th noon?
    Thank you in advance for your answer.

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Lise, yes it is possible – but I would advise you to do it the day before anyway… In the fridge: imperative to protect it in a well sealed container otherwise it will take on the taste of the fridge (it would be a real shame!). Goodbye :)

  27. Reply

    Liziana

    December 13, 2022

    5 stars
    Hello, I want to make the log for January 1 at noon, how should I do for the preparation? And for the liquid cream How much do you need in cl? Thanks

    • Reply

      Lilie bakery

      December 14, 2022

      Hello Liziana, you can make everything up to 2 weeks in advance (except mirror glaze) and keep in the freezer in an airtight container. The mirror glaze to be made the day before, when you put your log in the fridge to defrost. But it's just advice, it's up to you to organize yourself as you want. For dosages ml = g :) See you soon

  28. Reply

    Mélissa

    December 13, 2022

    Hello, I would like to make this magnificent yule log for Christmas. The problem is that I'm not a fan of pears in cakes, can I replace it with another fruit?
    The apple for example? Even if it's not a fruit in syrup?
    Thanking you,
    And thank you also for this great site!

    • Reply

      Lilie bakery

      December 14, 2022

      Hello Mélissa, thank you for your message :) You can prepare an apple compote to soften them and then pour the compote as an insert. It's up to you to test the dosages :) See you soon

  29. Reply

    Buckskin

    December 13, 2022

    5 stars
    Hello,
    I wanted to know if I can replace the pear mousse with a vanilla mousse? And can we add a few caramelized hazelnuts in the chocolate biscuit to make a stylish brownie biscuit or with the crispy speculoos it might be too much?
    Thank you in advance for your advice .. and all your great recipes I'm also thinking of making the lemon meringue log!!

  30. Reply

    Florence

    December 16, 2022

    Bonjour.
    I'm going to try 2 of your logs for the holidays. So I will prepare them 4 days before New Year's Eve and Christmas Day. if I understood correctly I take them out the day before from the freezer to pour the icing on them and I put them in the fridge immediately to defrost for tasting the next day ☺️

    • Reply

      Lilie bakery

      December 17, 2022

      Hello Florence, yes absolutely, you make the topping on frozen log, then you place in the refrigerator several hours for slow defrosting before the meal. Goodbye :)

  31. Reply

    Manon

    December 20, 2022

    Hello,

    Instead of the cocoa mirror glaze, is it possible to simply use a velvet spray to finish the log?

    • Reply

      Lilie bakery

      December 21, 2022

      Hello Manon, yes absolutely, you can simply apply velvet spray. Since this year, many velvet sprays have been taken off the market because they are potentially carcinogenic due to titanium dioxide, so check carefully before applying. Goodbye :)

  32. Reply

    Anne

    December 20, 2022

    Hi,
    I'm in the middle of preparing this log :)
    I tasted the crispy speculoos chocolate but the lace pancakes got soft.
    I made the speculoos cream myself. With condensed milk speculoos honey etc.
    Do you think it could come from that?
    I'll try again tomorrow...maybe my dough didn't set enough in the fridge I had just made it...

    Thank you very much
    Good night

    • Reply

      Lilie bakery

      December 21, 2022

      Hello Anne, never condensed milk in contact with lace pancakes! They hate humidity and turn into mush, that's why my recipe calls for speculoos paste (the real one, in store). Goodbye

  33. Reply

    josiane

    December 21, 2022

    Good evening Lilie, which cookie can replace lace pancakes? In Belgium it is not easy to find

    Thank you and good evening.

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Josiane, puffed rice if you find?

  34. Reply

    Laure

    December 21, 2022

    Hello,
    Is speculoos paste the same as speculoos spread?
    thank you in advance

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Laure, yes that's it, spread, see you soon

  35. Reply

    Leslie

    December 22, 2022

    Hello
    First of all thank you for sharing your recipes which look excellent.
    I would like to make this log but I have a question; in the detail of the recipe you put “pear purée” but in the ingredients it is pears in syrup – is there another step to do in between?
    Thank you for your return & happy holidays
    Leslie

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Leslie, if you read my ingredients: 300 g drained AND MIXED pears in syrup. Happy Holidays

  36. Reply

    josiane

    December 22, 2022

    Hello Lilie, thank you for the quick response. If I can't find any pancakes or puffed rice, I'll try it with “Crunch” chocolate. What do you think ?
    Bonne journée.

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Josiane, I can't tell you, this is no longer the basic recipe… See you soon

  37. Reply

    gwendoline

    December 22, 2022

    Super yule log. Remake !

    • Reply

      Lilie bakery

      December 22, 2022

      Great ! Thank you Gwendoline for your feedback :)

  38. Reply

    Jodie

    December 22, 2022

    Hello,

    This log recipe looks amazing! And that's also why I'm starting this year to make yule logs for Christmas!
    My insert is in the fridge but I made a mistake… I poured into the larger part of the silikomart mold and then I saw in the comments that I should have used the small one. I wanted to make up for my mistake but the insert is already gelled!
    Is it possible to iron everything in a pan to be able to put in the small one? Where would it be wiser to cut it after demolding but at the risk of a less aesthetic result..?

    Thank you in advance for your return, and thank you for all these beautiful recipes!

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Jodie, you'll cut it when removing it if you want, and it won't change the taste, it will just be wider, don't panic :)

  39. Reply

    Morgane

    December 22, 2022

    Hello, I'm making the log right now, I just have a quick question about the pear mousse. Does it hold well in the end, or to be sure add fixed whipped cream? Thank you for this great recipe. Cordially

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Morgane, I advise you to reproduce the recipe as it is explained and everything will be fine :)

  40. Reply

    Jocelyne

    December 22, 2022

    Hello, I made the chocolate pear log speculoos. pear insert it must measure how thick thank you for your answer I wish you a happy end of the year

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Jocelyne, it's as you want: it depends on the height of your mold and the rendering you want to give it. Goodbye :)

  41. Reply

    Eleonore

    December 22, 2022

    Hello Aurélie, after your vanilla pecan nut log made last year, I am embarking on chocolate pear speculos this year.
    Once the sponge cake is made, what is the best way to keep it until the assembly stage that I will do tomorrow?
    Thanks in advance !

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Eleonore, you can wrap it in cling film, at room temperature.

  42. Reply

    Jocelyne

    December 23, 2022

    Thank you for your answer I bought the silikomart 80 mold by 25cm long and 67mm my insert is about 2cm thick it's in the freezer I'm defrosting hoping that it won't make water thank you for your beautiful recipe if not for the step by step preparation it's great you can prepare it a few days in advance

  43. Reply

    Catherine

    December 24, 2022

    5 stars
    Hello,
    Thank you for this recipe which will delight my eldest son who loves the association pear chocolate. I changed the recipe a bit by making a double insert, namelaka cream with dark chocolate and candied pear. I hope it won't be too big.
    And I made a plain Mona Lisa biscuit. All the elements are in the fridge except for the pear mousse because I'm afraid it will fall if I make it in advance and that by mounting the log once it's set, it will lose its light and airy texture. I have to serve it on Monday the 26th. The insert is not completely frozen yet. The mirror glaze will be a big first for me, so I'm crossing my fingers. Thank you for your detailed explanation. I will come back to pick up ideas from you! Merry Christmas

  44. Reply

    Jess

    December 26, 2022

    5 stars
    Thank you for this recipe which was unanimous for my first Christmas with the beautiful family! Everything was very well explained, it was my first yule log and everyone had a blast!

    • Reply

      Lilie bakery

      December 27, 2022

      Thanks Jess! Goodbye :)

  45. Reply

    Laetitia

    December 29, 2022

    5 stars
    Hello, I made this yule log for the first time for Christmas.
    Recipe easy to make, well explained…prepared in 3 times.
    She was all the rage on D-Day, not too sweet, a treat.
    Thank you for this recipe.

    • Reply

      Lilie bakery

      December 30, 2022

      Thank you Laetitia for your feedback!

  46. Reply

    Carla

    7th January 2023

    5 stars
    A very good Christmas log! Next time, I should take the log out of the freezer earlier. I took it out around 8 a.m. and at 16 p.m. when tasting, the pear insert was still frozen. I preferred the next day when everything was well thawed. The crunchy cookie is amazing

  47. Reply

    Proceedings

    10th January 2023

    Hello,

    I want to make this log but in a round format with the silikomart dot or vorline mold, do you have an idea of ​​the quantities to adapt for the foam and the inserts?

    Thank you :)

    • Reply

      Lilie bakery

      11th January 2023

      Hello Anais, you have to do a volume calculation to adapt to your material (you have the dimensions of my mold in the recipe). Goodbye :)

  48. Reply

    aurélie

    March 23, 2023

    Hello,
    Do you think we can make this log in entremet mode in a circle? thank you for your comeback,

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Aurélie, it's possible but it would be a different recipe because the insert would also be different (I would need time to develop it so), I advise you to keep the log format. See you soon :)

  49. Reply

    Laure

    12th November 2023

    Hello,
    I'm thinking of making the log for Christmas Eve.
    Can I make it the week before and leave it in the freezer?
    Thank you very much

    • Reply

      Lilie bakery

      14th November 2023

      Hello Laure, yes you can freeze it, well wrapped and especially protected from the humidity of the freezer. Thawing is done in the refrigerator for approximately 4-6 hours. See you soon :)

  50. Reply

    Pauline

    17th November 2023

    Hello
    Thank you for this beautiful recipe that makes you want to eat it
    Quick question: do we have to make a mirror glaze? Because a lot of sugars...

    • Reply

      Lilie bakery

      20th November 2023

      Hello Pauline, no you do not have to make the icing: in this case it is no longer a chocolate pear log but just a pear. See you soon :)

  51. Reply

    Sarah

    25th November 2023

    Hello, is there an egg-free option for sponge cake and biscuits? People with allergies are deprived of desserts at Christmas, it's a shame and I'm desperately looking for a solution. THANKS

    • Reply

      Lilie bakery

      27th November 2023

      Hello Sarah, for my part, it's impossible to make a sponge cake without eggs, it's even the main ingredient. I advise you to look for recipes on vegan blogs specifically, that's only where you will have egg-free versions. See you soon :)

  52. Reply

    lorie

    26th November 2023

    5 stars
    hello quick question, for the cocoa sponge cake are we talking about cocoa powder?
    and for the icing are we talking about cocoa powder too or just normal chocolate?

    • Reply

      Lilie bakery

      27th November 2023

      Hello Lorie, it is bitter cocoa powder (unsweetened). It is clearly noted “bitter cocoa” in the ingredients of the sponge cake + icing otherwise I would have put “dark pastry chocolate” if it was a bar. See you soon :)

  53. Reply

    Barbara

    26th November 2023

    5 stars
    Hello, I would like to make this pretty and appetizing Christmas log, my only question is can I make it in advance and store it in the freezer? About 1 to 2 weeks before because I am welcoming 12 people and therefore I will have a lot of other preparation to do☺️
    thank you in advance

    • Reply

      Lilie bakery

      27th November 2023

      Hello Barbara, yes you can make it in advance, freeze it and defrost it in 4-6 hours in the refrigerator. See you soon :)

  54. Reply

    Manon

    27th November 2023

    Hello,

    What can you replace speculoos dough with if you don't like it? Thank you for this recipe which I will surely try at Christmas

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Manon, you can replace with Nutella which will play the same role. See you soon :)

  55. Reply

    Jeanne

    28th November 2023

    Hi,
    I want to make this log for Christmas.
    Can we use another mold from the same brand? Like for example the silikomart meringa mold?
    When you put the chocolate icing, do you do it on a classic dish and then do you move your log to put it on the presentation dish?
    Thanking you in advance
    Good night.

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Jeanne, if you take a different mold, I cannot guarantee the visual result… I prefer a classic mold for this log. For the icing you have to do it above a grid which catches any excess dripping, then you transfer it to your serving dish. See you soon :)

  56. Reply

    Adeline

    December 3, 2023

    Hello,

    I also want to make this log for Christmas. I use the Ohra log mold from Guy Demarle and I would like to put a wooden log decor mat in it. Can I still do the mirror glaze or does the log have to be smooth? Or, can I present my log without icing?

    Merci à vous

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Adeline, mirror glaze is suitable for a smooth finish, it does not work well with decorative carpets. I recommend food-grade velvet spray for a velvety finish like pastry chefs or without anything, but you will still have to find little decorations. See you soon :)

  57. Reply

    Cécilia

    December 4, 2023

    Good morning ! It’s a very beautiful log and a recipe that seems affordable, I’m going to try it for Christmas, thank you very much!
    Quick question for the pear mousse: it is noted that the whipped cream must arrive “at temperature”, is it the 28°C of the puree or another temperature?
    Cecilia.

    • Reply

      Lilie bakery

      December 7, 2023

      Hello Cécilia, in fact it is the 28° of the pear puree that we incorporate into the whipped cream. See you soon :)

  58. Reply

    Alice

    December 9, 2023

    Hello,
    I want to make this recipe for lunch on the 25th.
    Our Christmas is a 2:30 drive from where we live.
    Is it possible to let it defrost outside the refrigerator? If so, when do I make the frosting?
    Thank you very much

    • Reply

      Lilie bakery

      December 11, 2023

      Hello Alice, if you transport your log by car, I strongly advise you to put it in a cooler, because it must be cold given its ingredients. The icing as specified in the recipe is made on a log that is still frozen. See you soon :)

  59. Reply

    Nathalie

    December 10, 2023

    5 stars
    Hello,
    Thank you for this easy to make and delicious recipe. Tried today to test before Christmas. Test approved. On Christmas Day, I will make this one as well as the lemon meringue one.

    • Reply

      Lilie bakery

      December 11, 2023

      Thank you very much Nathalie, I’m delighted that you like my logs! See you soon :)

  60. Reply

    Aurélie

    December 11, 2023

    Hello,
    Is it possible to put less sugar in mirror icing? Or does this influence its consistency? THANKS

    • Reply

      Lilie bakery

      December 12, 2023

      Hello Aurélie, the mirror icing is coated so thinly that the quantity of sugar is not very significant in the entire log. You need sugar to balance with the bitter cocoa which is bitter as its name suggests. So I advise you to keep the recipe as is. See you soon :)

  61. Reply

    Julie

    December 13, 2023

    Hello,
    I'm going to make this recipe for Christmas, it looks delicious. I would just like to know what decoration you put under the pieces of pears, is it whipped cream? THANKS

    • Reply

      Lilie bakery

      December 14, 2023

      Hello Julie, yes I added a mascarpone whipped cream as decoration, but it is completely optional given that there are many steps already in the log itself. See you soon :)

  62. Reply

    Anna

    December 18, 2023

    5 stars
    Hello,
    I just made this log to train for D-day and I don't regret it.
    The balance of flavors is perfect, the proportions ideal.
    By strictly following the recipe and Aurélie’s advice, this log is unfailing.
    Thank you !!!!

    • Reply

      Lilie bakery

      December 18, 2023

      Thank you very much Anna! I'm very happy that you like it anyway! See you soon and happy holidays :)

  63. Reply

    Emilie

    December 18, 2023

    Hello, I did a test. I made this log by following the steps carefully. Everything is good except the pear insert which after 4 hours in the fridge is still frozen and it makes ice cubes. Did I miss something?

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Emilie, no you haven't missed anything: your freezer freezes really well, that's what that means :) You just need to let it thaw longer in the fridge. Happy holidays :)

  64. Reply

    Cindy

    December 20, 2023

    Hello,
    I'm going to try to make your log for Christmas, can you tell me for the liquid cream if you use the fleurette or the classic? Thank you for your comeback.
    Beautiful day

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Cindy, it’s full liquid cream, as indicated, otherwise I would have specified whipping cream. See you soon :)

  65. Reply

    Catherine

    December 20, 2023

    5 stars
    I love this log, it’s easy to make.
    In addition to being good, and hop hop, two logs made
    Thank you for your recipes
    I wish you a happy new year

    • Reply

      Lilie bakery

      December 20, 2023

      Thank you very much Catherine! I wish you happy holidays too :)

  66. Reply

    Solenn

    December 21, 2023

    5 stars
    Hello I made the log which I topped with a red glitter icing and it was super good the recipe is perfect not too sweet and the pear mousse is very light and creamy very very good recipe I have to see if you suggest this type of recipe for a birthday cake

  67. Reply

    Angèle

    December 24, 2023

    Hello,
    I tested this recipe for New Year's Eve tonight. I only have the mirror glaze left to make, can I put red food coloring instead of the bitter cocoa so that the mirror is red or is it better not?
    In any case the explanations are really perfect, everything is said, a pleasure to do!
    Thank you and happy Christmas :)

    • Reply

      Lilie bakery

      December 24, 2023

      Hello Angèle, it is better not because the cocoa plays its opacifying role for the icing. That would be another recipe. Happy holidays ;)

  68. Reply

    Chloe

    December 26, 2023

    5 stars
    Good evening, I made your log for Christmas, a treat! I have to redo it for the New Year and I would like to improve the visuals. I did not have this color difference between the foam and the insert. Any idea why? THANKS

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Chloé, take the best quality pear in syrup and a nice vanilla pod: your insert must be the same color as mine (step-by-step photos). The quality of the ingredients counts for a lot. See you soon :)

  69. Reply

    Cindy

    December 28, 2023

    5 stars
    Hello, thank you very much for all your very well explained recipes!
    I made this recipe but replaced the pear mousse with vanilla ganache (from one of your other recipes).
    I didn't like the pear insert, I found it bland (not sweet)... maybe it doesn't go well with the vanilla.

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Cindy, thank you for your feedback. For your insert, it is not normal at all that it is not sweet: the main ingredient being pears in syrup (= sugar) and vanilla to flavor it. So very weird...

  70. Reply

    Sarah

    December 28, 2023

    5 stars
    Hello Lily!
    Thank you for this very well explained recipe, you would almost feel like a pastry chef when you make it. Quick question, I have to transport my log for the 31st evening. I was thinking of defrosting it at least 6 hours before (because the insert takes quite a long time to defrost) and making the icing beforehand. For transport, in a cooler it’s not a problem?

    Thank you very much and happy holidays :)

    • Reply

      Lilie bakery

      December 30, 2023

      Hello Sarah, if your log stays cool in the cooler no problem, you don't have to break the cold chain, that's all. See you soon :)

  71. Reply

    Emily

    10th January 2024

    5 stars
    Hello,
    Thank you for all your recipes
    I have already made 3 and they are perfect.
    I wanted to make your recipe but without the chocolate icing because I'm afraid I won't get it perfectly. But in order for it to still be a chocolate pear log, would it be a good idea to add a namelaka chocolate insert stuck to the pear insert or would the log risk being disgusting?
    Thank you for your review ☺️

    • Reply

      Lilie bakery

      11th January 2024

      Hello Emily, the icing is not that complicated I assure you. You can place a chocolate insert before the pear insert but I cannot guarantee the result... You have to do tests in the kitchen for this. See you soon :)

  72. Reply

    Laurence

    4th February 2024

    5 stars
    Hello
    This log is killer! It was the first time I made one and everyone was amazed at Christmas, even thinking it came from the pastry chef at first! I then tried the white chocolate raspberry one for New Year and the same, delicious. Your site has become number 1 for me whenever I want to find a well-explained and delicious recipe. We are doing wonders that we would not have imagined we could do thanks to you. Well done and thank you!

    • Reply

      Lilie bakery

      5th February 2024

      Hello Laurence, thank you very much for your message and for your feedback on the logs that you tested! Glad to count you among my loyal readers, see you soon :)

  73. Reply

    Camille

    11th February 2024

    5 stars
    Tested and approved ! This log is a real treat. There's just the crispy part that wasn't crispy, and yet I made the recipe twice, I don't know what's wrong

    • Reply

      Lilie bakery

      14th February 2024

      Hello Camille, glad you liked the log! For your crunch, I think you need to pack it more, like this it creates a real barrier to the humidity of the foam. It shouldn't be crunchy in the end, but you should just feel the lacy crepes in your mouth. See you soon :)

  74. Reply

    Annabelle

    18th February 2024

    5 stars
    Hello,
    I made this Christmas log, everyone loved it. I would like to repeat this recipe but in the form of a round dessert for 8 people. Is this possible and how to calculate the proportions?

    • Reply

      Lilie bakery

      19th February 2024

      Hello Annabelle, to transform a log into a dessert, it is not only a question of proportion, it would be necessary to carry out tests in the kitchen beforehand (especially for the gelatin). You can try on your own :) See you soon

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