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