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 had some pear mousse left
- 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!
But what a great idea this log !!!
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
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 :)
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 ...
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 :)
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
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 :)
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?
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 :)
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 !!
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 :)
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.
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 :)
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?
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 :)
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!
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 :)
Hello, is the speculos dough lotus spread?
Hello Aurélie, I don't have a specific brand to advise you, but yes this brand is a speculoos paste. See you soon :)
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
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 :)
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 :)
Good evening, you can have a crispy white chocolate like on my pear log or caramelized pecans like my vanilla log, happy holidays!
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?
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
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.
Thank you Alison for your comment which touches me a lot! We look forward to sharing new recipes in 2022! See you soon
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
Hello, yes it is possible, and put your decorations on it tomorrow morning if you add some, happy holidays :)
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.
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 :)
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 !
Nothing is lost, it's perfect :) See you soon
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?
Hello Laura, I recommend the smaller side for the pear insert, see you soon :)
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 :-)
Thank you very much for this message ! It’s really nice! Happy new year, and see you soon for new recipes :)
do you think that with these proportions I can take the mousse in the fridge, without going through the freezing step?
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
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 :)
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 ;)
How do you recommend making the yule log in advance?
The insert one evening?
The next evening, sponge cake/crispy/mousse/assembly?
thank you in advance
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 :)
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.
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
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 !
Hello Sandrine, I always use Vahiné gelatin sheets from the supermarket. They are 1,89 grams each. Goodbye :)
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!!
Hello Noëlle, as specified I used this insert: https://www.amazon.fr/gp/product/B016M8B1KQ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B016M8B1KQ&linkId=a29752087d564c192e8f2576fc9ecc4e
It's bigger than this: https://www.amazon.fr/gp/product/B07Z3YPHQ6/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B07Z3YPHQ6&linkId=97a928c74ec06ac650ff58cb5b30bf7b
So it's completely normal that you have some preparation left.
Generally, my readers test the recipe once to find out if the quantities are suitable for their equipment, then they redo it for the holidays knowing exactly what quantities are necessary for them.
I hope you like it anyway, happy holidays!
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.
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 :)
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
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
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?
And thank you also for this great site!
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
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!!
Hello Isabelle, yes you can completely customize this recipe according to your desires, and also mix with my other logs like this one:
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 ☺️
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 :)
Instead of the cocoa mirror glaze, is it possible to simply use a velvet spray to finish the log?
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 :)
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
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
Good evening Lilie, which cookie can replace lace pancakes? In Belgium it is not easy to find
Thank you and good evening.
Hello Josiane, puffed rice if you find?
Is speculoos paste the same as speculoos spread?
thank you in advance
Hello Laure, yes that's it, spread, see you soon
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
Hello Leslie, if you read my ingredients: 300 g drained AND MIXED pears in syrup. Happy Holidays
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 ?
Hello Josiane, I can't tell you, this is no longer the basic recipe… See you soon
Super yule log. Remake !
Great ! Thank you Gwendoline for your feedback :)
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!
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 :)
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
Hello Morgane, I advise you to reproduce the recipe as it is explained and everything will be fine :)
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
Hello Jocelyne, it's as you want: it depends on the height of your mold and the rendering you want to give it. Goodbye :)
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 !
Hello Eleonore, you can wrap it in cling film, at room temperature.
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
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
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!
Thanks Jess! Goodbye :)
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.
Thank you Laetitia for your feedback!
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
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 :)
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 :)