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!
Quantity: 8 parts
Material:
- Log mold size: 25 x 8 x 6,7 cm
Ingredients:
Vanilla whipped ganache
- 100 g quality white pastry chocolate type Callebaut, Valrhona ...
- 435 g whole liquid cream 30% mg
- 2 vanilla beans or vanilla bean powder
- 2 Gelatin sheets Vahiné type
Creamy caramel insert
- 60 g Granulated sugar
- 10 g water
- 150 g whole liquid cream 30% mg
- Pinch of salt
- 30 g diced soft butter
- 2 egg yolks
- 3/4 an gelatin sheet Vahiné type
Cocoa sponge cake
- 2 eggs
- 50 g Light brown sugar
- 35 g flour
- 15 g bitter cocoa powder
- Pinch of salt
Caramelized pecans
- 50 g coarsely crushed pecans
- 1 cs icing sugar
- 1 cc water (or more)
Décor
- White velvet dessert spray
- 50 g White chocolate
- a little bitter cocoa
Preparation:
Vanilla whipped ganache
- Soften the gelatin in cold water. In a saucepan, heat 120g of cream and the contents of the vanilla pods until boiling. Off the heat, add the drained gelatin.
- Melt the chocolate (pistoles) in the microwave and pour the hot cream in several batches, mixing with a spatula. Pour in the rest of the unheated cream, mix again then film on contact and refrigerate overnight (at least 1 hours).
Creamy caramel insert
- Soften the gelatin in cold water. In a saucepan, make a caramel by heating the sugar and water. Separately, heat the cream then pour it over the caramel when it has a nice color. Add salt and diced butter and mix.
- In a container, whisk the yolks then pour the caramel over them while continuing to whisk. Return to heat until it reaches 82 ° (using a small kitchen thermometer). Remove from the heat, add the drained gelatin then pour into an insert mold. Do not pour more than 2cm or 2,5cm high. Freeze for the rest.
Cocoa sponge cake
- Preheat the oven to 180 ° traditional heat. Beat egg yolks and brown sugar. Sift the flour and cocoa then incorporate into the yolks. Beat the egg whites until stiff, then incorporate them. Pour into a sponge cake mold or baking sheet, lined or silicone mold (form a strip). Bake 10/13 min, cool on a grid then cut a strip of sponge cake to the size of your log mold.
Caramelized pecans
- In a small pan, heat the crushed pecans, icing sugar and water until lightly caramelized (this hardens as it cools).
Assembly
- Whisk the very cold vanilla ganache at medium speed to obtain a smooth, light and airy texture. Pour half into the log mold (mine is 25cm, see material below). Raise the edges with a spatula. Then add the unmoulded caramel insert in the center. Cover with the rest of the ganache. Sprinkle with caramelized pecans then place and lightly press the strip of cocoa sponge cake so that it does not protrude from the mold. Freeze at least 4 hours (one night is better).
- On the big day, unmold the log then spray the velvet with entremets (I do it in a cardboard box to protect my kitchen :). Make the white chocolate chips: on a strip of rhodoid, place circles of melted white chocoalt, press on another strip of rhodoid then remove the top strip. Place the two strips on bottles or rolling pins to make them take a rounded shape. Refrigerate, peel off then sprinkle with a little bitter cocoa. Arrange them on top of the log.
Notes:
Allow to thaw gently in the refrigerator for about 2 or 3 hours (or more depending on your needs), before serving.
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 decorate it, then you let it thaw gently in the refrigerator until tasting for 2 or 3 hours.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)