I was very pleased with this challenge, especially considering I have only made one of the six components prior to this project. This is why I am a member of this group, to be challenged to bake outside of my comfort zone. This task however, did seem to be quiet large. So I enlisted my husband’s help in the process. Unfortunately, he ended up with the largest part of the challenge: the DISHES! This was a 6-step process that needed to be mapped out in advance. I did not fully read the entire instructions and planned a few things in reverse order. One would think I should have learned my lesson by now. However I am just a skimmer, plain and simple. I can’t read and absorb the entire thing until I am doing it step by step.
A few tips I will always use when making this yule log again.
Make these first in this order:
1. Creme Brulee (freeze then cut)
I had a very difficult time with this portion of the log and will omit it completely next time. First, the parchment paper rose up into the Creme Brulee. Second, it took almost 3 hours to cook. I have a VERY UNRELIABLE oven. Even with a thermometer, it is impossible to keep it at a low temperature. Thirdly, once cooked and removed from the paper that had settled in the center of my Brulee, it was very gummy and eggy. Not only that, but all of the vanilla bean seeds sunk to the bottom of the Brulee. Possibly my fault, the taste was not desirable. Lastly, it became icy in the freezer and never really thawed enough to be soft and smooth like the mousse.
Step #3 for the Creme Brulee: Beat the eggs whites, gradually adding the granulated sugar until stiff….. if you do this with such a small amount in a large mixer like mine, this is what you get, spun sugar.
2. Mousse (refrigerate at least 1 hour)
My chocolate for the mousse seized 3 times before I said to hell with it and used it anyway. Oddly enough, once added to the gelatin, it came right back to the perfect smooth-shiny consistency it should have been all along. The mousse was divine. It melted in your mouth and was so velvety it quickly became my second favorite component in the dish.
3. Praline insert (freeze then cut)
Very tasty with rice crispy treats. However, next time I will smash them before mixing and omit the praline all together; you can’t taste it. The layer was too hard to cut through and hurt your teeth to bite it even 30 minutes out of the freezer. A thinner piece may help with this in the future.
Then assemble these 3 items and freeze for 2-3 hours until set.
Now make these:
1. Dacquoise Biscuit (allow to cool and cut)
Was amazing; In fact my favorite part of the whole log. I had no problem with the recipe as it was. I ground my own almond meal due to the fact that I could find none locally.
2. Ganache Insert (pipe on previous frozen Yule log)
Again, a divine part of the log. You can really taste the caramel in this and it is both smooth as well as rich and creamy in the mouth. I made a second batch of this and rolled them into truffles and latter dipped into the leftover almond meal.
Finish assembly and FREEZE UNTIL NEXT DAY.
Lastly make Icing, remove log from mold and coat.
I used the white icing as a way to tone down all of the rich chocolate elements. This was my least favorite thing and came out feeling like jello. It did not melt in your mouth; you had to chew it. Not to mention that it was not spreadable once it hit the frozen log. I raced to make a dark chocolate version and topped my log with it. Smooth and shinny and delicious.
We were, overall, very happy with the final product. My husband and I ate the whole thing with-in a week. We will be making this again! Thank you to our hosts and writer of this fine recipe!
Click on “Continue Reading” for the Recipes…..
FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand
Element #1 Dacquoise Biscuit (Almond Cake)
Preparation time: 10 mn + 15 mn for baking
Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10″x15″ jelly-roll pan, parchment paper
Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.
Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar
1. Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc…) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.
Variations on the Almond Dacquoise listed above:
Hazelnut Dacquoise
Substitute the same amount of hazelnut meal for the almond meal.
Chocolate Dacquoise
Add 3 tablespoons of sifted unsweetened cocoa powder into the almond meal/caster sugar mix in Step #1 of the Almond Dacquoise.
Lemon Dacquoise
Add the zest of 1 Lemon after the flour in Step #2 of the Almond Dacquoise.
Coconut Dacquoise
Substitute ¼ cup of almond meal and add 2/3 cup shredded coconut in Step #1 of the Almond Dacquoise.
Element #2 Dark Chocolate Mousse
Preparation time: 20mn
Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.
In the Vanilla Mousse variation, pastry cream is made to the same effect.
In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.
The Whipped Cream option contains no gelatin, so beware of how fast it may melt.
Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.
1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)
1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.
Variations on the Dark Chocolate Mousse listed above:
White Chocolate Mousse
Substitute the same quantity of white chocolate for the dark chocolate in the mousse recipe listed above.
Milk Chocolate Whipped Cream (Chantilly):
(Can be made the day before and kept in the fridge overnight)
2/3 cup (160g) heavy cream 35% fat
7.8 oz (220g) milk chocolate
2 1/3 tsp (15g) glucose or thick corn syrup
1 1/3 cup (320g) heavy cream 35% fat
1. Chop the chocolate coarsely.
2. Heat the 160g of cream to boiling and pour over the chocolate and glucose syrup.
3. Wait 30 seconds then stir the mix until smooth. Add the remaining cream.
4. Refrigerate to cool, then whip up.
Vanilla Mousse
2/3 cup (160g) heavy cream (35% fat content)
2/3 cup (160g) whole milk
1 vanilla bean
4 medium-sized egg yolks
3 oz (6 Tbsp / 80g) granulated sugar
3 Tbsp (25g) cornstarch, sifted
4g / 2 tsp powdered gelatin or 2 sheets gelatin
1 cup (240g) whipping cream (35% fat content)
Make a pastry cream:
1. Pour the milk and 2/3 cup cream into a saucepan. Split the vanilla bean in half, scrape the seeds from the vanilla bean halves into milk and put the vanilla bean in as well.
2. Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean.
3. Beat the egg yolks with the sugar until white, thick and fluffy.
4. Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it.
5. Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.
6. As soon as the mixture starts to boil, leave on for only 2 more minutes. (The recipe says you should remove the vanilla bean at this time but in the interest of no one getting burned, that can be done after you take the pastry cream off the stove.)
7. Once removed from the heat, cover the pastry cream by putting plastic film directly on the surface of the cream (this prevents it from forming a thick and unappetizing skin as it cools). Let cool at room temperature.
8. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil). Whisking vigorously, pour the cooled pastry cream over it.
9. Whip the 1 cup whipping cream until stiff and add gradually to the pastry cream (DO NOT WHISK). Blend delicately with a spatula (DO NOT WHISK).
Mango Mousse
2 medium-sized egg yolks
2 Tbsp (17g) cornstarch
1/3 cup (80g) whipping cream
7 oz (200g) mango puree
3.5 oz (1/2 cup / 100g) granulated sugar
1.3 oz (36g) water
2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz (100g / ~100ml) about 3 medium-sized egg whites
1. Beat the egg yolks with the cornstarch until thick, white and fluffy.
2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.
3. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the mango puree and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature.
4. Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244°F (118°C) when measured with a candy thermometer. If you don’t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you’ve reached the proper temperature.
4a. Beat the egg whites until foamy. Pour the sugar syrup into the whites in a thin stream while continuing to whisk vigorously (preferably with a mixer for sufficient speed). Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.
5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm mango cream over the gelatin.
7. Carefully blend the Italian meringue into the mango mixture.
Element #3 Dark Chocolate Ganache Insert
Preparation time: 10mn
Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.
Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.
Variations on the Dark Chocolate Ganache Insert listed above:
White Chocolate Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
5 oz (135g) white chocolate, finely chopped
4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
Dark-Milk Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
2.7 oz (75g) milk chocolate
3.2 oz (90g) dark chocolate
3Tbsp + 1/2tsp (45g) unsalted butter softened
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.
Cinammon-Milk Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream
A pinch of cinnamon
2.7 oz (75g) milk chocolate, finely chopped
3.2 oz (90g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.
Element #4 Praline Feuillete (Crisp) Insert
Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).
Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.
To make 2.1oz / 60g of gavottes (lace crepes – recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.
Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K
1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
Variations on the Praline Feuillete (Crisp) Insert listed above:
Chocolate Crisp Insert
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) unsalted butter
2 Tbsp (1 oz / 30g) praline
1 oz. (25g) lace crepes or rice krispies or corn flakes or Special K
1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
Coconut Crisp Insert
3.5 oz (100g) white chocolate
1 oz (1/3 cup/25g) shredded coconut
1 2/3 Tbsp (25g) unsalted butter
2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K
1. Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven).
2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.
3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
Element #5 Vanilla Crème Brulée Insert
Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc…
Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean
1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won’t matter as much since it will be covered with other things)….BUT I would recommend a water bath for the following reasons:
– you will get a much nicer mouth feel when it is done
– you will be able to control its baking point and desired consistency much better
– it bakes for such a long time that I fear it will get overdone without a water bath
Now…since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.
Variations on the Vanilla Crème Brulée insert listed above:
Chocolate Creme Brulée Insert
½ cup + 1 2/3 Tbsp (140g) whole milk
2/3 cup + 1tsp (140g) heavy cream (35% fat content)
1/3 cup (25g) unsweetened cocoa powder
4 medium-sized (72g) egg yolks
1.4 oz (3 Tbsp / 40g) granulated sugar
1. Heat the milk and cream to just boiling. Add the cocoa powder.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the cocoa milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won’t matter as much since it will be covered with other things)….BUT I would recommend a water bath for the following reasons:
– you will get a much nicer mouth feel when it is done
– you will be able to control its baking point and desired consistency much better
– it bakes for such a long time that I fear it will get overdone without a water bath
Now…since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.
Element #6 Dark Chocolate Icing
Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)
Equipment: Small bowl, small saucepan
Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.
Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder
1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.
Variations on the Dark Chocolate Icing listed above:
Milk Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
4.2 oz (120g) milk chocolate
2 Tbsp (30g) butter
¼ cup (60g) heavy cream (35 % fat content)
1 2/3 Tbsp (30g) glucose or thick corn syrup
1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the cream and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.
White Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
3.5 oz (100g) white chocolate
2 Tbsp (30g) unsalted butter
1/3 cup (90 g) whole milk
1 2/3 Tbsp (30g) glucose or thick corn syrup
1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the milk and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.
How To Assemble your French Yule Log
Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.
1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.
You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:
2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.
OR
2B) Pipe one third of the Mousse component into the mold.
3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B) Pipe the last third of the Mousse component on top of the Praline Insert.
7B) Freeze for a few hours to set. Take out of the freezer.
8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9B) Close with the Dacquoise.
Freeze until the next day.
If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise
If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise
If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:
1) Dacquoise
2) Ganache Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Creme Brulee Insert
7) Mousse
8 OPTIONAL) Dacquoise
THE NEXT DAY…
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc…
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.
43 comments
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December 28, 2008 at 9:06 am
Rosa
Beautiful! You did a great job!
Cheers,
Rosa
December 28, 2008 at 9:45 am
amelia
Nicely done! So nice and pretty =)
December 28, 2008 at 10:10 am
squeaky mouse
woweee, looks delicious!
December 28, 2008 at 10:19 am
JZ @ Tasty treats
Your log, nevertheless, looks awesome BonoboCakes!! Thanks to you, I had no trouble planning my challenge.
After reading that many people had trouble with a thick praline crisp layer, I crushed my falkes somewhat fine and rolled it out real thin. It was my favorite element, not to mention that I had no trouble cutting through it. I am thinking, it was perhaps a lil too thin! 😉
Wishing you a Happy New Year!!
December 28, 2008 at 10:37 am
Hilda
It looks great! It is impossible to see any of the mishaps you talk about and I’m really glad you learned a number of things on this recipe as that was a big part of what Marion and I were trying to achieve. Happy New Year!
December 28, 2008 at 11:36 am
isabelle
très réussi 🙂 c’est superbe !
December 28, 2008 at 11:37 am
Kelly
Your log looks wonderful. I also found the creme brulee layer to be icy and not as flavourful as I would have expected. The chocolate mousse made up for it though, it was so decadent and chocolately. Happy holidays!!
December 28, 2008 at 12:02 pm
Gretchen Noelle
Great job! I agree that the gelatin elements turned out a bit chewy instead of felt in your mouth. Skimming can often be my downfall, I always try to chew over the recipe quite a bit with these challenges!
December 28, 2008 at 1:15 pm
Candice
I am going to have to bookmark all of these posts… so many DBers have great tips on how to not screw up the recipe! Even though you say yours didn’t turn out perfectly, it certainly looks awesome!
Happy holidays!
December 28, 2008 at 1:28 pm
Chris
Looks beautiful! I would love some!
December 28, 2008 at 1:53 pm
Suzana
Your Yule Log looks great despite the little issue you had. Well done!
December 28, 2008 at 3:22 pm
claire
Looks great! I love how the icing lends that little contrast in color. I’m with you on the creme brulee…didn’t cook in the time it said it would (even in a new oven!) and didn’t add anything to the taste of the dish, though it looks cool. And the rice krispies, too…I think we should have crushed them. I guess it’s okay that I ended up not having praline! Wonderful job!
December 28, 2008 at 8:02 pm
Kristine
Great looking buche! I’m can relate to your troubles with your oven. Many ovens (especially cheap ovens in rentals, like mine) perform poorly and inconsistently under 300 F. Knowing that, I baked mine at 300F and it set up nicely. However, I didn’t like it’s texture in the buche. It doesn’t thaw at the same rate as the mousse and other elements so it remained icy.
I made a second one last week and omitted the brulee altogether, making 1 1/2 times the mousse (we loved the mousse) so there’d be enough. Perfect! Five components is plenty. This makes it much faster to put this buche together.
December 28, 2008 at 11:06 pm
Laurie
It looks so good! And great tips too.
December 28, 2008 at 11:09 pm
Amy Jaye
And I thought I was the only one who had problems with the parchment and the brulee! You did a great job of saving it though… mine ended up in the trash. Great job and Happy New Year!
December 29, 2008 at 12:00 am
Tartelette
You did a fantastic job!
The icy consistency of the creme brulee is due to the milk, if you use all cream that will go away. The vanilla bean do sink at the bottom no matter what so you did nothing wrong.
Why am I saying all that? Because you did say you would make this again…right?!! Right?!! 🙂
The whole log looks incredible! Bravo!
December 29, 2008 at 12:01 am
Deeba
What a fab buche…gorgeous. Sorry you had th hiccups alnong the way…but MAN, doesn’t it look GOOD!! I loved every element of it; especially the ganache insert & the crisp. BTW, I didnt have time to do the praline so I just skipped it. My brulee was thankfully well behaved (otherwise i would have wept copius tears, I know!), & tasted great since I steeped it with ginger etc. Yes, I think I’ll make it again, possibly without the brulee, but wha a wonderful celebration of being a DB!!
December 29, 2008 at 12:32 am
Jessica
I too am a skimmer and I really appreciated your tips about the order in which to prepare the elements. You saved me! Your log looks delicious!
December 29, 2008 at 1:05 am
Elra
Beautiful, and perfect layer!
I did too, promise myself will omit the crème brulée. I just didn’t like the taste mix with other elements.
Cheers,
Elra
December 29, 2008 at 1:08 am
Aparna
One wouldn’t believe the problems you had looking at your log. Such perfect layers!
I had the same problem with crisp insert, it was too hard even after an hour! So I’ll probably do something else next time because the crunch adds to the texture of the cake.
Best wishes for the festive season and a Happy New Year.
December 29, 2008 at 8:53 am
bonobocakes
Thank you. Perhaps I am too hard on myself. I do agree the crisp is essential for the texture also. I have been brainstorming for a week on what to do next time. I think I may try a cheese cake crust type. Perhaps crushed Oreo’s and rice crispys with some melted butter, pressed into a mold and baked for 20minutes. Cool and then use as the crisp layer.
Stay posted, I will re-make this for my Birthday cake in February with Raspberry’s… the red for Valentines Day!
Happy Holidays!
December 29, 2008 at 1:38 am
Mrs Ergül
Nice one you have there! Classic!
December 29, 2008 at 5:27 am
Dharm
Your blog looks just great! Blessed Christmas to you and yours!
December 29, 2008 at 10:40 am
Olga
It looks very pretty! I’m a bit jealous you had help with the dishes 😉
December 29, 2008 at 11:39 am
Renee
Your log looks wonderful! Awesome job!
December 29, 2008 at 12:24 pm
Joanna
Wow! That is one beautiful looking Yule-log. Great job on this month’s challenge and keep up the amazing bakes!
December 29, 2008 at 2:21 pm
Nichole
Love your buche……
I read your comments for next time and I totally agree!
Amazing and beautiful!
December 29, 2008 at 4:55 pm
pinkstripes
Your yule log looks great. I’m glad you liked it!
December 29, 2008 at 7:34 pm
BitterSweet
Now I wish I had such a large piping tip for the mousse, that makes it look so easy (and even!).
Fantastic work!
December 29, 2008 at 9:19 pm
madcap cupcake
Gorgeous job on the log – it looks perfect!! And your methodology is fantastic!
December 29, 2008 at 11:16 pm
Lorraine E
Love your steps by step pics-I wish I’d seen them before I attempted mine as they make everything very clear 🙂 Lovely cake too, I love the closeup of the layers although it makes me want to bite into my computer monitor.
Bonobos are so cute and funny-I’m another monkey/ape lover too 😀
December 30, 2008 at 12:41 am
Alpineberry Mary
I made a mess in the kitchen with this month’s recipe and, just like you, my husband does the clean up. 🙂 Aren’t we lucky? Have a great new year!
December 30, 2008 at 12:12 pm
Christi
I love how clean your log is inside! Looks good!
December 30, 2008 at 7:22 pm
clumbsycookie
Would you look at your perfect layers?! I’m with you on the dishes part, lol! Happy new year!
December 30, 2008 at 7:58 pm
JennyBakes
I would leave the creme brulee out next time too, maybe just make the amazing mousse with the thin praline layer (yours is much thicker than mine), ganache, and the dacquoise. The end result looks great, and I’m glad you are part of the Daring Bakers!
December 31, 2008 at 8:41 am
Candace
Wonderful job on this challenge! I rolled the heck out of my rice krispie insert, and loved the texture of it. Definitely try that next time, and you’ll love it.
January 1, 2009 at 4:15 pm
Breadchick Mary
Beautiful layers on your log.
January 1, 2009 at 4:21 pm
sara
Yum, this looks gorgeous! I love your piping tip for getting the mousse so smooth!
January 1, 2009 at 8:42 pm
Holly
I had the same trouble with the creme brulee, disappointing to be sure.
Your log came out beautifully smooth. Very well done!
January 2, 2009 at 3:04 pm
Y
Great tips, for anyone wanting to make this recipe for the first time. Your log looks truly yummy, and lucky you, to have someone to do the dishes! 😉
January 2, 2009 at 3:05 pm
Angela
It looks gloriously good! Happy New Year!
January 7, 2009 at 10:15 am
rainbowbrown
Nice work getting the husband to take on the dishes. A rather daunting task if I remember correctly! Looks wonderful.
January 27, 2009 at 6:58 pm
bonobocakes
Thank you all for your kind words and praise! This was a fun challenge and I can’t till January’s reveal!