Vanilla Caramel Pecan Nut Log

Christmas log vanilla mousse white chocolate caramel - Lilie Bakery

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 !

What you will like with this vanilla caramel pecan nut 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.
Christmas log vanilla mousse white chocolate caramel zoom - Lilie Bakery

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.

Christmas log vanilla mousse white chocolate caramel cut part - Lilie Bakery

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. As it is a little longer than my log mould, I just cut off the excess when assembling.

To do the small 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:

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 white chocolate and caramel yule log recipe - Lilie Bakery
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4.7 on 503 votes

Vanilla Caramel Pecan Nut Log

An easy and delicious Yule log recipe for the holidays. With its creamy vanilla, its heart of caramel, its crunchy pecans and its chocolate base… It will please all your guests!
Prep time1 time
Cook time15 minutes
Total1 time 15 minutes
Recipe type: Dessert
Cuisine: French
Yield: 8

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 Vahine (1,90 grams per leaf, 200 blooms)

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 Vahine (1,90 grams per leaf, 200 blooms)

Cocoa sponge cake

  • 2 eggs
  • 50 g light brown sugar
  • 35 g all-purpose flour
  • 15 g unsweetened 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

Instructions:

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 egg yolks then pour the caramel over them while continuing to whisk. Return to heat until it reaches 82° (using a small kitchen thermometer). Off the heat, add the drained gelatin then pour into an insert mould. Do not pour more than 2cm or 2,5cm high. Freeze at least 6 hours.
    NB: it is a caramel fondant insert, it will remain slightly sticky when unmolded, go around with the tip of a knife to easily remove it from the mould.

Cocoa sponge cake

  • Preheat the oven to 180° traditional heat. Beat the egg yolks and brown sugar until the mixture whitens. In another container, beat the egg whites with the pinch of salt then gently fold them into the egg 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 the batter onto a sponge cake or baking sheet (lined or silicone), forming a wide band. Bake for about 10 minutes, cool on a wire rack then cut a strip of sponge cake to the exact size of your log mould.

Caramelized pecans

  • In a small pan, heat the crushed pecans, icing sugar and water until lightly caramelized (this hardens as it cools).

Installation

  • Whisk the cold vanilla ganache at medium speed to obtain a smooth, light and airy texture. Pour half into the log mold (mine is 25x8x6,7cm, see materials above). Go up the edges with a spatula. Then add the unmolded caramel insert to the center. Cover with the rest of the ganache. Sprinkle with caramelized pecans then place and lightly press the strip of cocoa sponge so that it does not protrude from the mold. Freeze for at least 4 hours (overnight 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.
  • Allow to thaw gently in the refrigerator for about 2 or 3 hours (or more depending on your needs), before serving.

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 :)

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336 comments

  1. Reply

    Céline

    December 18, 2020

    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 :)

    • Reply

      Lilie bakery

      December 19, 2020

      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;)

  2. Reply

    LadyMilonguera

    December 19, 2020

    5 stars
    Your log is absolutely beautiful !!!

    • Reply

      Lilie bakery

      December 21, 2020

      Thanks to you :))

  3. Reply

    Pauline

    December 20, 2020

    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!

    • Reply

      Lilie bakery

      December 21, 2020

      Hello, yes it holds up very well in the fridge, I ate it over 3 days personally, always kept in the fridge between each.

  4. Reply

    AUDREY

    December 21, 2020

    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!

    • Reply

      Lilie bakery

      December 23, 2020

      Hello :) can you try a pear purée or some other fruit? To see on your side for the dose of gelatin.

  5. Reply

    Stroge

    December 21, 2020

    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?

    • Reply

      Lilie bakery

      December 23, 2020

      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

  6. Reply

    Aki

    December 21, 2020

    5 stars
    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?

    • Reply

      Lilie bakery

      December 23, 2020

      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 :)

  7. Reply

    Sandrine

    8th January 2021

    Hello
    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?

    • Reply

      Lilie bakery

      11th January 2021

      Hello, the ideal consistency is that of a firm whipped cream. Did you put the gelatin?

  8. Reply

    Elodie

    17th October, 2021

    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.

  9. Reply

    Remy

    11th November 2021

    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

    • Reply

      Lilie bakery

      11th November 2021

      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 :)

  10. Reply

    Marion

    12th November 2021

    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.

    • Reply

      Lilie bakery

      13th November 2021

      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 :)

  11. Reply

    Laura

    15th November 2021

    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 !

    • Reply

      Lilie bakery

      16th November 2021

      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 ...

  12. Reply

    Claire

    24th November 2021

    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

    • Reply

      Lilie bakery

      25th November 2021

      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 :)

  13. Reply

    Aurore

    26th November 2021

    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

    • Reply

      Lilie bakery

      December 1, 2021

      Hello, yes it is quite possible :)

  14. Reply

    Corinne

    28th November 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 1, 2021

      Hello, it must be thawed in the refrigerator at least 2-3 hours before serving, see you soon

  15. Reply

    Audrey

    December 1, 2021

    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

    • Reply

      Lilie bakery

      December 1, 2021

      Hello, yes it is quite possible, see you soon :)

  16. Reply

    Gaëlle

    December 2, 2021

    Hello

    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

    • Reply

      Lilie bakery

      December 2, 2021

      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 :)

  17. Reply

    Ophelie

    December 4, 2021

    4 stars
    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

    • Reply

      Lilie bakery

      December 4, 2021

      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.

  18. Reply

    Céline

    December 6, 2021

    Hello,

    Is it possible to use large surface white chocolate (Nestlé type) to make this log?

    Merci :)

  19. Reply

    Ophelie

    December 6, 2021

    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,
    Sincerely,

  20. Reply

    Amandine

    December 6, 2021

    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.

    • Reply

      Lilie bakery

      December 7, 2021

      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 :)

  21. Reply

    th

    December 6, 2021

    5 stars
    Hello,
    I have a 30cm log mold, by how much should I multiply the ingredients?
    can I mirror glaze over it?
    merci beaucoup

    • Reply

      Lilie bakery

      December 7, 2021

      Hello Léa, you can add 30% to the ingredients. You can perfectly make a mirror glaze, on a still frozen log (imperative). Goodbye

  22. Reply

    Sandra

    December 8, 2021

    5 stars
    Hello
    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:)

    • Reply

      Lilie bakery

      December 10, 2021

      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 :)

  23. Reply

    Emmeline

    December 9, 2021

    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?

    • Reply

      Lilie bakery

      December 10, 2021

      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 :)

  24. Reply

    Floriane

    December 10, 2021

    5 stars
    Hello, my log has melted once out of the freezer, how is it?

    • Reply

      Lilie bakery

      December 12, 2021

      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 :)

  25. Reply

    Marine

    December 11, 2021

    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 !

    • Reply

      Lilie bakery

      December 12, 2021

      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 :)

  26. Reply

    Manon

    December 11, 2021

    Hello
    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

    • Reply

      Lilie bakery

      December 12, 2021

      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 :)

  27. Reply

    Marion

    December 14, 2021

    5 stars
    Hello,
    Can I make a mirror glaze on this log? When to do it?
    Thank you in advance for your answer

    • Reply

      Lilie bakery

      December 15, 2021

      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 :)

  28. Reply

    Liana

    December 14, 2021

    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!

    • Reply

      Lilie bakery

      December 15, 2021

      Hello Liane, yes you can keep it a little longer in the refrigerator for 2 days, see you soon :)

  29. Reply

    Julie

    December 14, 2021

    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

    • Reply

      Lilie bakery

      December 15, 2021

      Hello, it's a fair trade brand of chocolate I think, yes it looks pretty good in terms of sugar, see you soon :)

  30. Reply

    Delphine

    December 15, 2021

    Hello
    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 ☺️

    • Reply

      Lilie bakery

      December 15, 2021

      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 :)

  31. Reply

    Valentine

    December 15, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 15, 2021

      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 :)

  32. Reply

    Freda

    December 16, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 16, 2021

      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 :)

  33. Reply

    Eleonore

    December 16, 2021

    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!

  34. Reply

    Caren

    December 17, 2021

    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

    • Reply

      Lilie bakery

      December 17, 2021

      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 :)

  35. Reply

    Brigitte

    December 17, 2021

    Hello
    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

    • Reply

      Lilie bakery

      December 18, 2021

      Hello, these are classic Vahiné leaves, i.e. 1,89 grams per leaf. See you soon ;)

  36. Reply

    Manon

    December 18, 2021

    5 stars
    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 !

    • Reply

      Lilie bakery

      December 18, 2021

      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;)

  37. Reply

    Laura

    December 18, 2021

    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.

    • Reply

      Lilie bakery

      December 20, 2021

      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 :)

  38. Reply

    Stephanie

    December 19, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 20, 2021

      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 :)

  39. Reply

    Marine

    December 19, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 20, 2021

      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 :)

  40. Reply

    Liliana

    December 20, 2021

    Hello

    for gelatin, how many grams?

    please

    • Reply

      Lilie bakery

      December 20, 2021

      Hello, these are Vahiné leaves as specified in the recipe (1,89 grams)

  41. Reply

    Frédérique

    December 21, 2021

    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.

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  42. Reply

    Boris

    December 22, 2021

    5 stars
    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.

  43. Reply

    Marine

    December 22, 2021

    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

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  44. Reply

    Stephanie

    December 22, 2021

    Hello

    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

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  45. Reply

    Christelle

    December 22, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  46. Reply

    Julie

    December 22, 2021

    Hello
    Can we make the vanilla ganache the morning before and whip it the next day to assemble the log?
    Thank you

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  47. Reply

    yuna

    December 22, 2021

    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

    • Reply

      Lilie bakery

      December 22, 2021

      Hello, you must follow the recipe indicated, the ganache is whipped after cooling, the day of assembly of the log. See you soon

  48. Reply

    Stephanie

    December 22, 2021

    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.

    • Reply

      Lilie bakery

      December 22, 2021

      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!

  49. Reply

    Noémie

    December 23, 2021

    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

    • Reply

      Lilie bakery

      December 23, 2021

      Hello Noémie, if you look at the ingredients for the caramelized pecans, it's icing sugar that is mentioned, see you soon :)

  50. Reply

    Helene

    December 23, 2021

    Hello
    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

    • Reply

      Lilie bakery

      December 23, 2021

      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)

  51. Reply

    Aurélie

    December 23, 2021

    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

    • Reply

      Lilie bakery

      December 24, 2021

      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 :)

  52. Reply

    Emilie

    December 24, 2021

    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

    • Reply

      Lilie bakery

      December 24, 2021

      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 :)

  53. Reply

    Mélanie

    December 25, 2021

    5 stars
    The log was much appreciated. Everything was good except the sponge cake I found it a bit dry.
    Thanks for this great recipe.

    • Reply

      Lilie bakery

      December 30, 2021

      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 :)

  54. Reply

    Talin

    December 25, 2021

    Thank you very much for this great recipe, it was good and pretty! Happy Holidays

    • Reply

      Lilie bakery

      December 30, 2021

      Thanks for your return ! Happy Holidays !

  55. Reply

    Boris

    December 25, 2021

    5 stars
    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.

  56. Reply

    Stephanie

    December 25, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 30, 2021

      Thank you for your feedback Stéphanie! Happy holidays!

  57. Reply

    Olivier

    December 26, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 30, 2021

      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 :)

  58. Reply

    Aurelie

    December 27, 2021

    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!

    • Reply

      Lilie bakery

      December 30, 2021

      Hello Aurélie, Kaoka is better than Nestlé, so you can totally use these pistoles! See you soon :)

  59. Reply

    Camille

    December 28, 2021

    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!

    • Reply

      Lilie bakery

      December 30, 2021

      Hello Camille, don't worry if you follow the recipe, everything will go as planned :)

  60. Reply

    Boris

    December 29, 2021

    5 stars
    Lily,
    The log was very successful. It was excellent and very light. Thanks again for this recipe.

    • Reply

      Lilie bakery

      December 30, 2021

      Thank you for your return Boris, with pleasure!

  61. Reply

    Angelic

    December 31, 2021

    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?

    • Reply

      Lilie bakery

      3th January 2022

      Hello, any kind of dry fruit works: pistachio, almond, hazelnut, walnut… See you soon :)

  62. Reply

    Julie

    2th January 2022

    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

    • Reply

      Lilie bakery

      3th January 2022

      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 :)

  63. Reply

    Islay

    14th January 2022

    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

    • Reply

      Lilie bakery

      19th January 2022

      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 ;)

  64. Reply

    Lilie

    8th February 2022

    Hello, can I make a caramel pastry cream instead of the cream?
    Thank you for this recipe

    • Reply

      Lilie bakery

      11th February 2022

      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 :)

  65. Reply

    Emeline

    March 7, 2022

    Hello, if we want to make this recipe as a dessert, what size should we take the circle for these quantities? Thank you

    • Reply

      Lilie bakery

      March 10, 2022

      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 :)

  66. Reply

    Marie

    April 24th

    5 stars
    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?

    • Reply

      Lilie bakery

      April 25th

      Hello Marie, I recommend a pastry ring instead, otherwise it will be very complicated to unmold ;) See you soon

  67. Reply

    Tatjana

    22th October, 2022

    Hello,
    Will whipping cream be suitable for making the ganache?
    Thank you!

    • Reply

      Lilie bakery

      26th October, 2022

      Hello Tatjana, yes it will be fine, it must be whole at 30% mg. Goodbye :)

  68. Reply

    Amélie

    26th October, 2022

    Hello,

    I would like to make this yule log recipe for Christmas it looks great but I have a yule log mold a little bigger 30 cm and I wanted to know if I could keep the same grammages or if I had to modify them

    • Reply

      Lilie bakery

      26th October, 2022

      Hello Amélie, if you take a larger mold than the one in my recipe, you must necessarily increase the quantities. You have to divide the volume of your mold by the volume of my mold to have the number by which to multiply all the ingredients. As a reminder, the calculation of a volume is length x width x height. Goodbye :)

  69. Reply

    Brigitte

    2th November 2022

    Hello,
    Is it possible to prepare logs before finishing more than 3 weeks before, which is often recommended as the maximum time?
    I'm afraid I'll be a bit overwhelmed this year.
    Thank you for your reply.
    Kind regards.
    Brigitte

    • Reply

      Lilie bakery

      5th November 2022

      Hello Brigitte, it is not recommended more than 3 weeks before tasting because the log would lose its flavor, and that would be a shame. In any case, it must be well wrapped in cling film + aluminum foil to protect it from the humidity of the freezer. Goodbye :)

  70. Reply

    Philippine

    24th November 2022

    5 stars
    I made the recipe 3 times in the last year and always a big hit! If you follow all the steps of the recipe it is impossible to miss! I plan to do it again this year! Thanks :)

    • Reply

      Lilie bakery

      24th November 2022

      A big thank you Philippine for your feedback on this caramel vanilla log! Goodbye :)

  71. Reply

    Laetitia

    28th November 2022

    5 stars
    Hello, I wanted to try your log recipe but I don't have a kitchen thermometer, how do I know if I've heated the caramel to 82° enough for the cream, thank you

    • Reply

      Lilie bakery

      28th November 2022

      Hello Laetitia, there is no solution other than having a thermometer. You know there are some in supermarkets in the kitchen accessories section for a few euros, it's good to start. Goodbye :)

  72. Reply

    Laurine

    28th November 2022

    Hi,
    I came across your recipe by chance and am trying to make it. I started with the caramel insert that I put in the freezer for 24 hours, but it didn't freeze completely and I don't understand why. It sticks to the walls of the mold which is made of silicone:/. Do you think this may have an impact on the behavior of the log?
    I also have another question about the vanilla ganache, is it relevant to put the vanilla pods in the cream an hour before heating it? Will the ganache taste more like vanilla?
    Thank you for your advice and your recipe, your log is magnificent
    Sincerely
    Laurine

    • Reply

      Lilie bakery

      December 1, 2022

      Hello Laurine, if you followed all my instructions, there is no reason for the caramel insert to be a problem. It remains creamy when tasted, you know. Yes, to intensify the vanilla even more, you can let the pods infuse. Goodbye ;)

  73. Reply

    Marion

    December 1, 2022

    Hello,

    I really like your recipe but I have a problem. Is there a solution to replace the pecans with something other than peanuts?
    Around the table there is a person allergic to it. Thank you ☺️

  74. Reply

    Jennifer

    December 2, 2022

    Hello, I would like to make this log as well as the crispy chocolate speculoos pear log, can you tell me the dimensions of the sponge cake tray, please. Thanking you.

    • Reply

      Lilie bakery

      December 6, 2022

      Hello Jennifer, it's a sponge cake plate that is the size of a baking sheet: but you can do it simply with a baking sheet with a parchment sheet placed on it. You will then have to cut into it again so that the sponge cake matches your log mould. Goodbye :)

  75. Reply

    ISILDA

    December 7, 2022

    Hello
    I would like to try this recipe.
    In the recipe for the ganache it is noted 435 g of liquid cream. In the recipe you only mention 120g and the rest does not appear anywhere!
    Can you enlighten me ?
    Thank you
    Nice end of the day

    • Reply

      Lilie bakery

      December 7, 2022

      Hello Isilda, if it is well written in my recipe "Pour the rest of the unheated cream". So don't worry!

  76. Reply

    ISILDA

    December 7, 2022

    Ah yes !!!
    Sorry, I read too fast!!!
    Thank you very much

  77. Reply

    Morgane

    December 7, 2022

    Hello Lilie,
    I'm about to buy all the equipment to make your superb yule log.
    By clicking on your links, I notice that:
    – the log mold is 25cm
    – the insert mold is 31cm
    It is not an error ? Do you cut part of the insert when unmolding?
    Beautiful evening.

    • Reply

      Lilie bakery

      December 8, 2022

      Hello Morgane, yes that is correct, because I cut the frozen insert so that it is exactly the right length for my mould. Goodbye :)

  78. Reply

    Marine

    December 7, 2022

    Good evening!
    Your log looks excellent! I'm thinking of making it for Christmas!
    Since I have 3 to make, how long can I leave them in the freezer for, please?
    Thank you very much
    Marine

    • Reply

      Lilie bakery

      December 8, 2022

      Hello Marine, the logs can be kept in the freezer for up to 2 weeks, beyond which it loses its flavor. I advise you to make the last decoration (icing if there is) the day before D-Day and then let it thaw slowly in the refrigerator for about 4 hours.

  79. Reply

    Annabelle

    December 9, 2022

    Hello,
    I have a question regarding the velvet spray. Once it is applied to the log and it is finished can it be left in the freezer for several days? (if it hasn't thawed while decorating) Or should it be left in the fridge once the velvet spray is on?
    Thank you!

    • Reply

      Lilie bakery

      December 10, 2022

      Hello Annabelle, yes you can put your log back in the freezer afterwards, if it hasn't started to thaw. Goodbye :)

  80. Reply

    Angelic

    December 12, 2022

    Hello,

    I'm busy making the log but I have a problem with the caramel insert it's been in the freezer since Saturday and it still hasn't set it's still sticky and not completely hard is that normal? Yet I did everything as indicated I absolutely have to unmold my mold I need it for another log

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Angélique, this is not a problem because it is a creamy insert: it must remain melting when cut (otherwise it would be impossible to cut hard caramel). Goodbye :)

  81. Reply

    Maëva

    December 12, 2022

    Hello,
    I am very tempted by this yule log which looks delicious!
    I was wondering, would adding a pecan praline (or swapping it with the caramelized pecans) be a good idea?
    Good day to you :)

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Maëva, yes, you can use my recipe to create your own according to your wishes! Goodbye :)

  82. Reply

    Edith

    December 14, 2022

    5 stars
    Hello, can this log be eaten frozen?
    Thank you

    • Reply

      Lilie bakery

      December 14, 2022

      Hello Edith, you can thaw it less than necessary, but the slices may be a little harder to cut. Goodbye :)

  83. Reply

    Elsa

    December 15, 2022

    5 stars
    Hello,
    I'm realizing your log right now :) I'm missing the velvet spray and the Amazon link you gave doesn't work... do you have another place to find it?
    Thank you very much and good day !

    • Reply

      Lilie bakery

      December 15, 2022

      Hello Elsa, I have just learned that velvet sprays are now prohibited for sale because they contain titanium dioxide (E171). It is better to find another way to decorate the log (better for our health anyway!) See you soon :)

  84. Reply

    Koyo

    December 15, 2022

    5 stars
    Hello, thank you for this recipe! This is the first yule log I've made and it's a success. The log is soft, light. Just a small miss on the sponge cake which was a little dry, probably overcooked. I used 100% Cocoa Butter Titanium Dioxide Free Velvet Spray. Thank you so much for these accessible recipes.

    • Reply

      Lilie bakery

      December 17, 2022

      Thanks for your feedback Koyo! I didn't know that velvet sprays also existed without titanium dioxide, that's a good thing. Goodbye :)

  85. Reply

    Guylaine

    December 15, 2022

    5 stars
    Hello, I just tried to make your log, the ganache is cool and the caramel is frozen. Tomorrow I attack the sponge cake and the assembly, I cross my fingers that it takes. ☺️ Can we thaw it 6 hours before on D-Day? I bought gold bomb and gold leaf because I couldn't find the velvet bomb. I hope it will be nice

    • Reply

      Lilie bakery

      December 17, 2022

      Hello Guylaine, yes it is possible to thaw it in the fridge 6 hours before tasting. Very good idea the gold leaves! Goodbye :)

  86. Reply

    Marcela

    December 15, 2022

    5 stars
    Hello
    Thank you again for your easy and fun recipes. After the raspberry log last week, I just finished this one, white chocolate ganache.
    I made it with a Sikomart decorative rug.
    It makes it super pretty and no need for spray, I put a strawberry insert in it, it goes very well.
    Little problem, I can't make the chips!!

    • Reply

      Lilie bakery

      December 17, 2022

      Hello Marcela and thank you for your feedback! It must be very nice with your strawberry insert too. Goodbye :)

  87. Reply

    Aurélie

    December 16, 2022

    Hello
    I'm going to try this recipe but I wanted to know if instead of the velvet spray I can coat the log once frozen with a mirror glaze.
    I'm afraid it will make it too sweet.
    And once coated if I can keep it in the fridge for several hours.
    Thank you in advance for your answer and happy holidays!
    Aurélie

    • Reply

      Lilie bakery

      December 17, 2022

      Hello Aurélie, yes you can possibly add a cocoa mirror glaze if you want, it's not very sweet, you can take the recipe here on another of my logs: https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
      The topping is done on a frozen log, then you place on your serving dish and thaw for about 4 hours in the refrigerator.
      See you soon :) happy holidays!

  88. Reply

    Anne-Lise

    December 16, 2022

    5 stars
    Hello, I really want to make your yule log for Christmas. Could you give me any advice for the organization please? I was thinking of preparing the vanilla ganache and the insect on the 20th and the assembly on the 21st. I will then leave it in the freezer until the evening of the 24th so that it is well thawed for lunch on the 25th. What do you think ?
    Also, I would have liked to replace the sponge cake with a Crispy Biscuit but I don't know if that would be ok with the flavor mix?
    When I take the log out of the freezer, do I have to unmold it immediately or is it better to wait a bit?
    Thank you in advance for your answers !

  89. Reply

    Manon

    December 17, 2022

    Hello,

    Thank you for this great recipe. I wanted to try it for this year's Eve, however I am pregnant and I have just realized that the caramel insert contains two raw egg yolks (it seems to me that this is the only contraindication to the recipe). Do you have a tip or another insert recipe that might work? Thanks very much !

    • Reply

      Lilie bakery

      December 19, 2022

      Hello Manon, if you read the recipe, you see that the yolks are cooked at 82 degrees. Goodbye :)

  90. Reply

    Solange

    December 18, 2022

    Bonsoir
    For the first, I prepared the log myself and I chose your recipe
    Everything is going well, she is waiting nicely in the freezer until New Year's Eve, for me it will be powder in golden spray, but what am I afraid that the demolding will go wrong

    Can't wait to taste it and let my loved ones taste it

    I will come back to you for the impressions of the relatives
    Happy Birthday

    • Reply

      Lilie bakery

      December 19, 2022

      Hello Solange, glad you like the log! Goodbye

  91. Reply

    Pauline

    December 18, 2022

    Hello

    How the insert expands once thaw mine is flat..:
    Once thawed, will it look like your picture? much bigger

    • Reply

      Lilie bakery

      December 19, 2022

      Hello, this is not a cake = it does not swell. If it's not like mine, it's because you took a larger mold and your cream will therefore be smaller. Either way, it won't change the taste. Goodbye :)

  92. Reply

    jessallynn

    December 18, 2022

    Hello. Thank you for this recipe which looks excellent.. I am testing it, my caramel insert has been in the freezer for more than 24 hours but it is still soft.. Is it normal that it does not harden completely despite freezing? ?
    cordially

    • Reply

      Lilie bakery

      December 19, 2022

      Hello, as specified in my recipe, it is a creamy insert, if it were too hard, the log would be impossible to slice. It should come off the mold with a quick stab around the edge. If it's really impossible this way, it's because the cream was badly made (problem with the temperature). Goodbye

  93. Reply

    Noelle

    December 18, 2022

    5 stars
    Thank you for this delicious recipe ! My very first log and success on the first try! I'm going to make it again for Christmas! Matter of taste, I made the caramel insert with salted butter + a pinch of Noirmoutier salt, yum!
    For the next test, in order to have a little crispiness, if I simply add crushed lace crepes between the sponge cake and the pecans, will they soften or remain crispy?

  94. Reply

    Lea

    December 19, 2022

    5 stars
    Hello,
    I have an insert and log mould, but in aluminium. Do I have to put a film at the bottom of the mold to be able to unmold or without anything it will still be unmolded? I'm afraid that the film will make creases that don't make the log smooth.
    Thank you in advance.

    • Reply

      Lilie bakery

      December 19, 2022

      Hello Léa, I do not recommend this type of mold as much as possible… So yes you have to put a film on, and yes it will create lots of folds… You will have to hide with a decoration above (bitter cocoa for example). Goodbye

  95. Reply

    Nathalie

    December 19, 2022

    5 stars
    Hello,

    Thank you for this mouth watering recipe!
    Being a big afficionada of salted butter caramel, can we replace the sweet butter with salty or it would be too disgusting?

    We look forward to seeing you!

    • Reply

      Lilie bakery

      December 20, 2022

      Hello Nathalie, I too am a fan of salted butter caramel (Breton obliges), but here I prefer a simple caramel. It's up to you to test whether you like it or not, it's a matter of taste! Goodbye :)

  96. Reply

    Anne-Lise

    December 20, 2022

    5 stars
    Hello, I am making the vanilla ganache. Is it normal for it to be liquid before refrigerating?

    • Reply

      Lilie bakery

      December 20, 2022

      Hello Anne-Lise, yes completely normal, it's a whipped ganache, which will become like whipped cream when you whip it :)

  97. Reply

    Celine

    December 20, 2022

    Hello
    I will test your recipe I have the silikomart mold
    Do we have to put the golden carpet in it to make the log?
    Thank you dsl may be a stupid question
    The instruction delivered with they say yes

    • Reply

      Lilie bakery

      December 20, 2022

      Hello Céline, yes you have to! Otherwise it won't come off. Goodbye :)

  98. Reply

    Sidonie

    December 20, 2022

    4 stars
    Hello, I'm making your recipe for Christmas, I've already made the caramel insert and put it in the freezer. Friday I will complete the recipe put my insert. Can I refreeze it?

    • Reply

      Lilie bakery

      December 21, 2022

      Hello, the insert must not have time to thaw: you unmold it and put it directly in your mousse, then direct freezer. The freezing chain must not break. Goodbye :)

  99. Reply

    Angelic

    December 21, 2022

    5 stars
    I just finished the log it is in the freezer to be unmolded Saturday morning, however I had a hard time unmolding the caramel insert, it was very sticky, I unmolded with a knife. Do you have a link to a video where you make this recipe? If I attempt to unmold before Saturday, how long can the log be stored in the refrigerator? Thank you

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Angélique, it's already specified in my recipe: it's a creamy insert, so it's normal that it sticks a little, you have to run a knife over the sides to simply unmold it. If it were hard, it would be impossible to slice it at the tasting.
      For your second question, the best option is to take it out a few hours before, to prevent it from taking on the smell of the fridge.

  100. Reply

    Megane

    December 21, 2022

    5 stars
    Hello Lilie,
    I'm about to start tomorrow to make this recipe but with a lot of apprehension I must say! I just had a small question, would semi-thick whole cream (30% mg) also work, or does it have to be really fluid?
    Thank you in advance !
    And wishing you very happy holidays ✨

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Megane, full fluid cream 30% mg necessarily, happy holidays

  101. Reply

    Anaïs

    December 22, 2022

    Hello, I would like to make your log for Christmas except that here I was a little late for the purchase of the ingredients too late in any case to order white chocolate couverture online… I only found nestlé or villars brand white chocolate but I'm not sure of the result with these chocolates... I think the Villars would be better because it's a little less sweet and it says on it that it contains at least 29% cocoa butter . Do you think it will be ok for the foam to hold? If not, by adding a little more white chocolate or a little more gelatin, can the result be more conclusive? In advance, thank you for your answer!!

    • Reply

      Lilie bakery

      December 22, 2022

      Hello Anaïs, if you have no other choice: Nestlé dessert. Goodbye

  102. Reply

    Jennifer

    December 22, 2022

    Hello,

    I would like to start making this log for Saturday but I work tomorrow and Saturday until 14 p.m. What do you recommend as an organization? Already make the cream today and tomorrow make the log after noon or prepare everything tomorrow?

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Jennifer, finish it well in advance and put it in the freezer + refrigerator to defrost 3-4 hours before.

  103. Reply

    Elodie

    December 23, 2022

    Hello!

    It's my turn to test your log! We agree that the first step of creating vanilla ganache is very runny when it goes in the fridge filmed?! :) it will harden with the cold and the gelatin but you shouldn't whip the cream at this stage of the recipe, huh? To reassure me… or not!!! Hihi Thanks!

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Elodie, don't panic, everything is normal, follow the instructions for the rest of the recipe :)

  104. Reply

    Laura

    December 23, 2022

    3 stars
    Hello,
    I started the realization of your buche; but my ganache never rose… it rested well for 1 night in the fridge and I added the indicated quantities of gelatin.
    I'm going to try to catch up with the rest of the ingredients by making a ganache again but with proportions from another recipe….

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Laura, the problem does not come from my recipe (if you really followed it to the letter), you simply did not whip your ganache enough…

  105. Reply

    Coralie

    December 23, 2022

    5 stars
    Hello Aurelie,
    Thank you for your yule log recipe, I love it, I've made it several times and it's always a success.
    I have a question even though I doubt the answer. I made your yule log yesterday for Christmas except that I'm sick (and obviously it fried some of my neurons), and I forgot my yule log in the fridge at the end of the assembly... I put it in the freezer only 4 hours later so the insert has certainly had time to thaw.
    Do you think I should throw it all away?
    Thank you,
    Happy Holidays

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Coralie, if we respect the cold chain rule, we don't refreeze something thawed, so I can't advise you… Maybe just keeping it in the fridge (without freezing it) would have been better? Happy Holidays

  106. Reply

    Anne

    December 23, 2022

    Hello, I have just made the sponge cake which is really flat, is this normal? I did add a pinch of salt for the egg whites which is not specified in the instructions. Thanks in advance.

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Anne, it's normal it's a log sponge cake, it must not exceed 1cm in height (we don't want to make a cake). And no need for salt to whisk egg whites… See you soon :)

  107. Reply

    Sabine

    December 23, 2022

    Hello :)

    I have a problem with the sponge cake, when I add the flour and cocoa to the egg yolk brown sugar mixture I get something compact that becomes impossible to mix with the egg whites.

    I can not understand.

    If you ever manage to enlighten me :)

    Thank you and happy holidays.

    Sabine

    • Reply

      Lilie bakery

      December 27, 2022

      Hello Sabine, what I can advise you if your egg whites are difficult to incorporate is to add them to the sugar-beaten yolks, then finish by adding the dry ingredients, raining down on the dough. Happy holidays to you :)

  108. Reply

    Sylvie

    December 25, 2022

    5 stars
    Hello
    very good yule log…validated!!!
    I would have liked to add one more flavor with maple syrup, but in what form? I have to think about it…., unless you have an idea to suggest to me….
    Thank you

    • Reply

      Lilie bakery

      December 26, 2022

      Hello Sylvie, you can add a touch of maple syrup to the pecan nuts when caramelizing them. Goodbye :)

  109. Reply

    Anne Laure

    December 25, 2022

    5 stars
    Hello – I made this log for Christmas and the result was great!
    Only small downside being on the sponge cake which I think did not succeed well – I mixed the egg yolks with the sugar, flour and cocoa at first and it formed a dough that was really very difficult to handle.
    Once the egg whites had whipped, I didn't know how to delicately incorporate them into this very hard mixture. As a result, my sponge cake was relatively flat and quite dense.
    But never mind the overall result was really great! Thank you for this recipe! I will try the others in the future!

    • Reply

      Lilie bakery

      December 27, 2022

      Hello Anne-Laure, thank you for your message, I'm glad you liked it! To make it easier to incorporate your egg whites into the sponge cake, you can do it just after beating your yolks, then add your dry ingredients in rain, always with a spatula so as not to break them. Goodbye :)

  110. Reply

    Celioste

    December 25, 2022

    5 stars
    Thank you very much for this excellent recipe! My level in pastry did not exceed pancakes and chocolate cake… I started this Christmas and made three yule logs including this one. Great success! As beautiful as they are good! I can't believe I managed to make these logs with my 10 fingers! For this one I made a caramel mirror glaze, it obviously went very well with the log!

    • Reply

      Lilie bakery

      December 26, 2022

      Thank you Celioste and congratulations on your achievement! Goodbye :)

  111. Reply

    Catherine

    December 25, 2022

    5 stars
    A killer Thank you very much for this beautiful and good recipe.
    A beautiful yule log for a family Christmas, very easy and very low in sugar.
    A great success that will inevitably call others. I dive into your recipes.
    Very nice and happy end of year celebrations.
    PS sorry I didn't have time to take pictures, everything went too fast.

    • Reply

      Lilie bakery

      December 26, 2022

      Thank you Katherine! I wish you very happy holidays too :)

  112. Reply

    Delphine

    December 25, 2022

    Hello, I tested your log. It is super easy to do. What a delight. It is a delight to make and eat. This insert is to die for. This is not the first recipe I have tried. It's a success once again.

    • Reply

      Lilie bakery

      December 26, 2022

      Thank you Delphine! I'm glad you had fun! Goodbye :)

  113. Reply

    Amélie

    December 27, 2022

    5 stars
    Hello
    I made this yule log for Christmas and it was a hit!! Everyone enjoyed the tastes and textures. Thank you for this recipe !!

    • Reply

      Lilie bakery

      December 27, 2022

      Thank you very much Amelie!

  114. Reply

    Françoise

    December 27, 2022

    5 stars
    Hello, I made your yule log recipe for this Christmas 2022, my guests were delighted, I only got compliments, it's really a killer, not too sweet, really excellent, thank you for this exceptional recipe.

    • Reply

      Lilie bakery

      December 27, 2022

      Thank you very much Françoise, I am really delighted that you liked it!

  115. Reply

    Mylene

    December 27, 2022

    5 stars
    Hello,
    I made your recipe for Christmas and it was a success.. so excellent and light. My brother asked me to redo it for December 31 ☺️ I keep it in favorites! And 1st time I made a caramel and I succeeded so too proud. Thank you for sharing this recipe. I put you the link of the photo of my log https://www.instagram.com/p/CmmZMygsBSL/?igshid=YmMyMTA2M2Y=

    • Reply

      Lilie bakery

      December 27, 2022

      You have reason to be proud! Well done

  116. Reply

    Marlyse

    December 28, 2022

    Hello,
    Thanks for this great recipe!
    It rained a lot!
    I did not find white chocolate recommended. So I used a white pastry chocolate and the result was great without being too sweet!
    How long can the log be kept after defrosting?

    • Reply

      Lilie bakery

      December 29, 2022

      Hello Marlyse, you can keep it 3-4 days in the fridge, see you soon :)

  117. Reply

    Thierry

    December 29, 2022

    5 stars
    Hello, I have just tested this yule log by replacing the velvet spray with chocolate icing, having no spray and chocolate lovers. It's a shame that when cutting, the icing soils the ganache. Another great recipe quite easy to make, my guests loved it

  118. Reply

    Delphine

    December 30, 2022

    5 stars
    Big big crush on this log. Made for Christmas…a success!!! The flavors go together wonderfully, delicious and not too sweet: just how I like it. The guests scraped their plates down to the last trace of cream…full box.
    I'm doing it again for the 31st for other guests because I couldn't have a second hand over Christmas, but the dessert version this time. By multiplying the recipe by 1.5 to get more.
    Thank you for this treasure.
    dolphins.

    • Reply

      Lilie bakery

      2th January 2023

      Thank you very much Delphine!

  119. Reply

    Jimmy

    1th January 2023

    5 stars
    Hello,

    Thank you for this recipe and all the details, it was a killer! Bravo to you and thank you again!

    • Reply

      Lilie bakery

      2th January 2023

      Thank you very much Jimmy!

  120. Reply

    Valérie

    1th January 2023

    5 stars
    Many thanks for this recipe. Followed to the letter, twice. Everyone loved it.

    • Reply

      Lilie bakery

      2th January 2023

      Thank you Valerie for your feedback!

  121. Reply

    Sophie

    1th January 2023

    5 stars
    Hello,
    I made the recipe the same day and it worked great.
    The ganache was very cold and firm while I prepare the rest (30-40min in the fridge)
    The caramel hardens well after not even 30min in the freezer.
    I left the sponge cake to cool and immediately went to assembly, with the hot walnuts because once cold they are too hard for assembly. I let it rest for 2 hours in the freezer and put it back in the fridge for 1 hour before serving. It didn't have time to freeze well so it thawed quickly but everything was firm, dense and it held up really well on the plate. Thank you so much for sharing this recipe. I will add it to my notebook. To do again! I will definitely try other recipes from your page. I am very pleasantly surprised by this result.

  122. Reply

    marianne

    14th January 2023

    5 stars
    Bonjour,
    Thanks for the awesome recipe!
    do you think we could make a caramel with maple syrup? I thought that a maple syrup caramel insert would be great, but I haven't dared to try it yet!
    anyway thank you

    • Reply

      Lilie bakery

      18th January 2023

      Hello Marianne, I would not modify the caramel, it is the most technical part of this recipe. However, you can coat the pecans in maple syrup in your pan if you wish. Goodbye :)

  123. Reply

    Magali

    15th January 2023

    Bonsoir.
    Having made this recipe for Christmas, she was a great success. So I want to do it again.
    Do you think it is possible to make this recipe as a dessert, in a round mould?
    Thank you in advance for your return and thank you for your treasure recipes

    • Reply

      Lilie bakery

      18th January 2023

      Hello Magali, thank you for your feedback! You can possibly do it in a circle (I never tried). On the other hand, you will have to find a mold for your cream, and calculate the overall quantities needed :) See you soon

  124. Reply

    GWENDOLIN

    29th January 2023

    5 stars
    Hi,
    I made this recipe this weekend for a family meal. It was unanimous! Too good !!
    All the textures were appreciated (the pecans are great). The ganache is so light, creamy! One might think that the log is too sweet but not at all, just what it should. I can't wait to do it again.
    Thank you Aurelie!

    • Reply

      Lilie bakery

      30th January 2023

      With pleasure ! Thank you Gwendoline :)

  125. Reply

    Manon

    17th February 2023

    5 stars
    Recipe made at Christmas, and redone 3 times in 15 days! It was perfect thank you so much for the recipe!! :)

    • Reply

      Lilie bakery

      18th February 2023

      My pleasure ! Thanks Manon :)

  126. Reply

    KARINE

    10th November 2023

    Hello

    I discovered your site and am thinking of testing this log for the holidays, despite great apprehension because caramel and I are fierce enemies... Especially when you have to add butter or cream...
    I'll start with the creamy one and if I really can't do it I'll change the log ☺️

    • Reply

      Lilie bakery

      20th November 2023

      Hello Karine, I sincerely hope that you like my recipe! It is very appreciated by my readers ;) See you soon

  127. Reply

    pamela

    26th November 2023

    Hello
    I would like to know if I can put the caramelized pecans on the sponge cake then put it in the freezer to make ahead
    please

    • Reply

      Lilie bakery

      27th November 2023

      Hello Pamela, I advise you to follow the instructions of the recipe, because that is how I succeed in the log, and other readers too. Once you have made it once, you can adapt it to your liking :) See you soon!

  128. Reply

    Alexia

    29th November 2023

    Hello,
    I would like to make this recipe for December 25 but I would like to start it in the first week of December to get ahead because it is a very busy month. Isn't that too much freezing for the log? Won't it lose flavor or texture?
    (I made the one with the pear insert last year which was a great success :))
    Merci de votre réponse

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Alexia, you can make it 3 weeks in advance and freeze it, but it must be well protected from humidity in the freezer: cling film + aluminum foil. See you soon :)

  129. Reply

    Angelic

    29th November 2023

    Hello
    And you have to make a glaze or apply a velvet spray or can we leave it as is? Is it pretty too?
    Thank you

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Angélique, you can absolutely leave the log bare! You can also add bitter cocoa, or grated coconut, it's simple as decoration. See you soon :)

  130. Reply

    Manon

    December 7, 2023

    Hello,
    Is it a frozen log or not?
    The recipe looks superb.

    Thank you

    • Reply

      Lilie bakery

      December 7, 2023

      Hello Manon, this is a dessert type mousse, it can be stored in the refrigerator. See you soon :)

  131. Reply

    Lilie bakery

    December 7, 2023

    Hello Aurélie, thank you for your message. I don’t have any other vanilla mousses than this one to offer you. You can very slightly reduce the white chocolate but be careful it plays the role of sweetener in the mousse and contributes to its general hold. See you soon :)

  132. Reply

    Emilie

    December 7, 2023

    5 stars
    Hello and thank you for the recipe. I made my Insert but barely put it back without the pan my caramel was over 100 degrees...is it better to do it again? THANKS !

    • Reply

      Lilie bakery

      December 11, 2023

      Hello Emilie, if your caramel insert is not blackened or with pieces of egg, it is good, you can use it. Otherwise, you have to do it again. See you soon :)

  133. Reply

    Emmanuelle

    December 10, 2023

    Hello, I would like to know what flavor I can replace the vanilla with? I was thinking maybe I would make a chocolate ganache? But what proportion?
    Good Sunday

    • Reply

      Lilie bakery

      December 11, 2023

      Hello Emmanuelle, if you remove the vanilla you change the entire recipe for this vanilla log :) I advise you to take a look at my other logs to find other mousses that might suit you: https://liliebakery.fr/category/buches/

  134. Reply

    Anne-Pierre

    December 11, 2023

    3 stars
    Hello,
    First of all thank you for your superb recipes. I have just tested this recipe but I find that there is not enough white chocolate flavor (although I used Valrhona chocolate). Can I add more white chocolate (I'm a little afraid that it will make the ganache heavier)?

    • Reply

      Lilie bakery

      December 12, 2023

      Hello Anne-Pierre, it’s funny because I was previously told in comments that we smelled too much white chocolate… The tastes and the colors! Here as a reminder it is a vanilla log as its title indicates, and not a white chocolate log. If you want the taste of white chocolate, decrease the vanilla, increase the chocolate and lower the gelatin a little. See you soon :)

  135. Reply

    Buckskin

    December 12, 2023

    5 stars
    Hello, thank you for this lovely recipe that I tested before making it again for Christmas by correcting my faults. My caramel insert did not have enough caramel taste and wanting to save my vanilla pods I used vanilla. extract, result: no taste.
    So I start again using 2 pods, and for the caramel do I make more or do I cook it a little dark?

    • Reply

      Lilie bakery

      December 12, 2023

      Hello Isabelle, you are right, the quality of the ingredients has a lot to do with the final taste of the dessert. If you want a stronger caramel taste, make your caramel darker (without it being black). See you soon :)

  136. Reply

    Amber

    December 15, 2023

    5 stars
    Hello
    I don't know if you saw my first comment... But I'll do it again because my proofreader made lots of mistakes

    The recipe looks very, very good, I'm making it for the 24th but I have two little questions….
    Is it normal for my ganache to gel in the fridge?
    And my mold will be too big for the quantity. Do you have any tips for reducing my mold or adding more ingredients?
    thank you in advance
    Have a good day

    • Reply

      Lilie bakery

      December 15, 2023

      Hello Ambre, yes it’s completely normal, it’s a ganache. When you whip it you will see it will take on a whipped cream type consistency. For the size of your mold, you can reduce it by putting a small piece of cardboard at the end, wrapped in cling film (it's DIY eh...). Otherwise you do a volume calculation to increase your ingredients proportionally to the size of your mold… See you soon :)

  137. Reply

    Anaïs

    December 16, 2023

    Thank you for your detailed recipes, I have a chocolate pear log in the freezer and I'm getting ready to prepare this one this weekend. I use the silikomart mold, do you advise me to use the smooth or patterned side knowing that I will apply a velvet spray?

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Anaïs, it’s as you wish for the decorative carpet because the velvet spray highlights the smoothness and the patterns well. See you soon :)

  138. Reply

    Clem

    December 16, 2023

    5 stars
    Hi,
    I finished my doe today after doing the first two steps yesterday. Thank you very much for your very clear instructions, no pitfalls during the creation! The proportions are perfect. The log is in the freezer, verdict on December 24!

    • Reply

      Lilie bakery

      December 18, 2023

      Thank you very much Clem! I try to be as precise as possible so that everyone succeeds in their desserts :) See you soon and happy holidays

  139. Reply

    Sandrine

    December 17, 2023

    5 stars
    Hello

    For the preparation of the caramel, in the ingredients there are twice the gelatin sheets. Do you need 2 or 2 and 2/3?
    Thank you

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Sandrine, I don’t quite understand your message… In the ingredients of the insert it is written “3/4 of a sheet of Vahiné gelatin”. See you soon :)

  140. Reply

    Melanie

    December 17, 2023

    5 stars
    Hello, I did a test today. Very good log. Can we make a chocolate frosting on it? If yes, what do you recommend?

  141. Reply

    Aurélie D

    December 18, 2023

    5 stars
    Hello,

    I tried the recipe and honestly it was excellent! I was afraid of smelling too much white chocolate to the detriment of vanilla and not at all, the creamy caramel is extremely sweet! In short, a big success, thank you!
    Just a few quick questions:
    > When making my caramel all the sugar suddenly crystallized, I continued to heat and it re-liquified (phew) do you have an explanation? like one of the comments above, my caramel was directly over 100° too, should I wait a little before adding the yolks?
    > As this recipe is a great success I have to prepare 2 logs of 30 cm, I am extremely bad at calculations…. How much should I multiply by?

    Thank you so much!

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Aurélie, for the size of your log, if you increase the size you must increase the quantities. You need to do a volume calculation: first calculate the volume of my mold then yours, then you divide your volume by my volume to see the number by which to multiply your ingredients.
      The caramel already cools with the added butter, and then with the yolks. In any case it should not exceed 82 degrees by reheating as indicated in my recipe.
      Goodbye :)

  142. Reply

    Aude

    December 18, 2023

    5 stars
    Hello, I have a silicone mold in the shape of a log but it is in an individual format. Can I keep the same quantities? Should I use less gelatin? Thank you for your reply.

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Aude, it all depends on the size of your molds, their number etc. You need to calculate the volume (I explain everything in the notes just at the bottom of the recipe). See you soon :)

  143. Reply

    Sarah

    December 18, 2023

    5 stars
    Hello Lily!
    I started preparing the log and I realized that I read the recipe a little too quickly... I used semi-thick 30% whole cream and not liquid... is that okay? problematic ? If so, how can I make my ganache more liquid?
    I thank you and I cross my fingers for the success of this recipe which looks divine!
    Happy end of year celebrations ☺️

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Sarah, you really need liquid cream to make the white chocolate ganache: it's already quite a delicate preparation, if you modify the ingredients, hello disaster :)))) Happy holidays :)

  144. Reply

    Anthony

    December 18, 2023

    Hello congratulations on your bus it looks very appetizing you put to whisk with vanilla ganache can you tell me how long to whisk cordially.

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Anthony, the whipped ganache must be whipped at medium speed until it becomes whipped cream (several minutes in a pastry mixer for me). Happy holidays :)

  145. Reply

    Jannick

    December 18, 2023

    5 stars
    Hello :)
    Thank you for your great recipes! We tried the raspberry white chocolate log last year and I’m making it again this year because it’s so good! As there are more of us, this one appealed to me too, but we have a guest who is allergic to nuts… Is it possible to replace the dried fruit with something else? I was thinking roughly chopped speculoos?

    Thanks in advance ;) And happy holidays

  146. Reply

    Tia

    December 19, 2023

    Hello,
    I'm going to try this recipe for Christmas. I have already made your crispy white chocolate raspberry bavarian and I wowed the gallery.
    For this one, I wonder if the whipped ganache is not too heavy and sweeter with the white chocolate. Having never done it, I don't know the difference in consistency/texture with a mousse for example.
    Would a vanilla mousse also work or it may not hold up when defrosting? Will the freezing time stay the same?
    Thank you very much for your original and very well explained recipes.

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Tia, I advise you to trust the hundreds of people who have done it before you :) Read the comments if you wish, see you soon :)

  147. Reply

    Alexia

    December 20, 2023

    5 stars
    Hello!
    I've been impressing the whole family with your logs for 3 years so thank you!!! I'm testing this one this week!

    • Reply

      Lilie bakery

      December 20, 2023

      Thank you very much for your feedback Alexia! Happy holidays :)

  148. Reply

    Fanny

    December 20, 2023

    5 stars
    Hello Lilie
    I'm going to start the log this afternoon and can't wait to taste it because it looks excellent, I have two questions:
    – I haven’t found vahiné gelatin and the ones I have don’t make 200 bloom. So I bought powdered gelatin, could you tell me how many grams I should put and if you know how much water I should put to hydrate it?
    – I use the Silikomart Intreccio mold to make it. I saw that it was 1,6L. Could you give me the liter of your log so that I can calculate the ingredients?
    Many thanks for your feedback and I wish you happy holidays.
    Fanny

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Fanny, if you don't have Vahiné gelatin, you probably need to adjust the dose (I always use the same one, the easiest to find in the supermarket). For the size of your mold you need to calculate the volume (everything is explained in the notes at the bottom of the recipe card). See you soon :)

  149. Reply

    Marie

    December 20, 2023

    Hello, I would like to ask myself a quick question before getting started: if you use a stainless steel insert mold and not a silicone one, do you think it should be lined with cling film or parchment paper to make it easier to remove the insert from the mold? caramel?
    Thanks for your feedback !

    • Reply

      Lilie bakery

      December 21, 2023

      Hello Marie, yes 100% for the cling film: the stainless steel mold is really not a cakewalk! This is why I work the logs only with silicone. Happy holidays :)

  150. Reply

    PATRICK

    December 21, 2023

    4 stars
    Hello, such a beautiful Christmas log, it's really tempting, but I'm a Dacquoise lover and I was wondering if we could replace the sponge cake with a dacquoise?
    Thank you and happy Christmas and I say CHRISTMAS to everyone.

    • Reply

      Lilie bakery

      December 22, 2023

      Hello Patrick, yes you can replace sponge cake with dacquoise, too bad to have taken away a rating star from me without even having tested it… Happy holidays all the same :)

  151. Reply

    Rachel

    December 22, 2023

    Hello,
    I started to make your recipe however when re-reading the recipe I realized that I had forgotten to add the rest of the unheated cream to the vanilla ganache, is it possible to make up for it or should I start from scratch, namely that the “ganache” has been in the fridge since last Sunday?

    • Reply

      Lilie bakery

      December 22, 2023

      Hello Rachel, indeed there is missing cream in your ganache = not the weight necessary for it to create a beautiful foam = you have to start again. On the other hand, leaving a ganache for so long in the fridge is absolutely not what I recommend... Happy holidays :)

  152. Reply

    Cécilia

    December 23, 2023

    5 stars
    Hello,
    Thank you for this great recipe.
    For me, something isn't working. I've made the ganache twice now, it's impossible to make it rise, it remains liquid.
    However, I followed the instructions carefully, all my utensils are cold, I left it in the fridge overnight, I don’t understand

    • Reply

      Lilie bakery

      December 23, 2023

      Hello Cécilia, a whipped ganache can be assembled in 8-10 minutes of whipping in a robot, medium speed. At worst with an electric mixer but it requires arm strength to hold. I just think you didn't whisk long enough - if you had the right ingredients anyway. Happy holidays :)

  153. Reply

    Esther

    December 23, 2023

    5 stars
    Hello, thank you for the recipe, I would like to know if I can use a silicone relief mat for this recipe?
    Thank you in advance for your response and happy holidays.
    Esther

    • Reply

      Lilie bakery

      December 24, 2023

      Hello Esther, yes it’s as you want, happy holidays ;)

  154. Reply

    Carole

    December 23, 2023

    4 stars
    Hello, your recipe is great. I made it for the second time, however I have the impression that my ganache is more compact than the last time.... Maybe I didn't whip it enough?
    Will this affect the texture when tasting?
    Thank you
    Carole

    • Reply

      Lilie bakery

      December 24, 2023

      Hello Carole, if you succeeded once and succeeded less well a second time, it is on your side that we must find the answer: I am not in your kitchen so it is difficult to say... Probably too whipped... Happy holidays ;)

  155. Reply

    Clelia

    December 23, 2023

    Hello, I made the first steps of this log today to eat it tomorrow evening.... I forgot to add the gelatin directly to the cream before adding it to the white chocolate, so I added it directly to the chocolate/cream mixture (immediately after adding the cream) will the ganache go? still hold on or should I start again even if it means editing tomorrow morning? I will have time to leave it in the freezer for 6-7 hours tomorrow and then let it defrost for around 3 hours if I do the assembly in the morning...

    Thank you for your reply :)

    • Reply

      Lilie bakery

      December 24, 2023

      Hello Clélia, if gelatin has melted in your chocolate mixture: no problem. On the other hand, if there are pieces left then it cannot play its role, you have to start again. Happy holidays ;)

  156. Reply

    Jean-Guillaume

    December 24, 2023

    5 stars
    Recipe (followed to the letter) absolutely delicious and perfectly balanced, both in the dosages and in the combinations of flavors and textures. No failure: an airy, gently cocoa sponge cake, a crunch that makes that little difference, a creamy ganache whose vanilla dominates a white chocolate with subtle notes and an insert that is neither too compact nor too liquid; neither too sweet nor too bitter: a treat. I don't think I've ever been so complimented on a pastry creation and wanted to thank you for sharing this recipe, more than validated, which I intend to make again but also revisit! :)

    • Reply

      Lilie bakery

      December 24, 2023

      Thank you Jean-Guillaume, I’m delighted that you like my log! Happy holidays :)

  157. Reply

    Stella

    December 25, 2023

    5 stars
    I just made this log for New Year's Eve, it was a great success! It’s not too sweet, it’s just excellent… thank you for this recipe!

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you very much Stella! See you soon

  158. Reply

    Beatrice

    December 25, 2023

    5 stars
    Thank you for this perfectly balanced recipe. not too sweet, The lightness of the ganache, the flow of the caramel, the softness of the sponge cake and the crunch of the pecans. Thank you, I can't wait to try a new one next year.
    Many thanks

    • Reply

      Lilie bakery

      December 28, 2023

      Oh thank you very much Beatrice! With pleasure for next year ;) See you soon

  159. Reply

    Gaetane

    December 25, 2023

    5 stars
    I tested this recipe for Christmas.
    A real success. Thank you very much!!!
    I also made the tiramisu version of the frozen log which we also really liked!
    I think I'll try some more next year.

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you very much Gaëtane for your feedback! See you soon :)

  160. Reply

    Valérie

    December 26, 2023

    Thank you very much for this recipe which is excellent, all the guests were won over.

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you very much Valérie!

  161. Reply

    Jessie

    December 26, 2023

    Hello,
    Should we crush the caramelized pecans before putting them in the assembly please?
    Thank you in advance.

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Jessie, it’s written in the recipe “heat crushed pecans” See you soon :)

  162. Reply

    Carole

    December 27, 2023

    5 stars
    Hello, ultimately the log was very good. The recipe is great, thank you
    Carole

    • Reply

      Lilie bakery

      December 28, 2023

      Perfect then :) See you soon

  163. Reply

    Stephanie

    December 27, 2023

    5 stars
    Thank you for this recipe. Everyone loved it. I'm thinking of making it again with a pecan dacquoise rather than the sponge cake: it will add a little more pecan flavor.

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you Stéphanie for your feedback! See you soon :)

  164. Reply

    Stephanie

    December 28, 2023

    5 stars
    Hello,
    Thank you for your excellent recipes!
    Last year I tested this log which was just perfect.
    This year for the Christmas meal, I made the same but with the pear insert of the chocolate speculoos pear log. Not having bought pears in syrup, I cooked fresh pears with grated tonka bean, cinnamon and vanilla which I then mixed. It was perfect and super good!
    Happy holidays to you

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Stéphanie, thank you for your feedback! I'm glad you liked it, happy holidays :)

  165. Reply

    Melissa

    December 30, 2023

    Hello, I'm trying this log which looks delicious. I'm just wondering if we don't decorate the log, is the total freezing step obligatory? Or a good catch in the fridge and sufficient?

    • Reply

      Lilie bakery

      December 30, 2023

      Hello Mélissa, yes I really recommend it because freezing allows the different layers to solidify together. See you soon :)

  166. Reply

    Frederic

    December 30, 2023

    5 stars
    Thank you for this recipe. I made it for Christmas, it is simply delicious. Light, tasty, it was even better than the one we bought for New Year's Eve.
    The caramelized pecans tasted like popcorn, I don't know if that's normal but it was delicious.
    Bravo and thank you

    • Reply

      Lilie bakery

      8th January 2024

      Thank you Frédéric for your feedback! I'm glad you like it :) See you soon

  167. Reply

    Nola

    1th January 2024

    5 stars
    Hello and very happy new year 2024!
    I made the log for the first time yesterday and thank you, everyone enjoyed it. I made caramel decorations which were very successful.

    • Reply

      Lilie bakery

      8th January 2024

      Thank you Nola and happy new year to you too! See you soon

  168. Reply

    Hervéline

    3th January 2024

    5 stars
    I tried this recipe for my very first log and it was a great success. Very easy to make by following all the explanations step by step and the result was great: presentation and taste, everything was there. I'm looking forward to new recipes to try. Thank you so much

    • Reply

      Lilie bakery

      8th January 2024

      Thank you very much Herveline, see you soon for other recipes :)

  169. Reply

    Vanessa

    11th January 2024

    Hello,

    I made the log today for tasting tomorrow. It's in the freezer for the night ☺️ everything went very well apart from unmolding the caramel in the insert mold having to take it out with a spoon I probably did something wrong. But the caramel taste is great! I'm thinking of using cling film next time to make it easier to remove. What do you think? This is a reusable plastic insert mold.

    • Reply

      Lilie bakery

      15th January 2024

      Hello Vanessa, thank you for your feedback! The easiest insert mold to handle is the silicone one because nothing sticks to the silicone. You can in fact put a film in your plastic insert for simplified unmolding. See you soon :)

  170. Reply

    Laura

    14th January 2024

    5 stars
    This log is delicious! Thanks for the recipe!

    • Reply

      Lilie bakery

      15th January 2024

      Thank you Laura for your feedback! See you soon :)

  171. Reply

    Anne-Pierre

    11th February 2024

    Hello,
    Do you think it is possible to adapt this recipe into Bavarian as you did with the white chocolate raspberry log? I will of course do my tests but I would like your expert opinion if possible before I start.
    Thank you very much

    • Reply

      Lilie bakery

      11th February 2024

      Hello Anne-Pierre, yes it is entirely possible, you just need to do some tests in the kitchen first for the proportions :) See you soon

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