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!
100gquality white pastry chocolatetype Callebaut, Valrhona ...
435gwhole liquid cream 30% mg
2vanilla beansor vanilla bean powder
2gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
Creamy caramel insert
60ggranulated sugar
10gwater
150gwhole liquid cream 30% mg
Pinch of salt
30gdiced soft butter
2egg yolks
3/4angelatin sheet Vahine (1,90 grams per leaf, 200 blooms)
Cocoa sponge cake
2eggs
50glight brown sugar
35gall-purpose flour
15gunsweetened cocoa powder
Pinch of salt
Caramelized pecans
50gcoarsely crushed pecans
1csicing sugar
1ccwater (or more)
Décor
White velvet dessert spray
50gWhite 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 decorate it, 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...
Calculate the volume of my mold (dimensions given in my recipe)
Calculate the volume of your mold
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.
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