Immerse yourself in the warm world of Caroline Ingalls with this gourmet and refined Yule log recipe. Between the crunchiness of hazelnuts, the sweetness of a dark chocolate mousse and the brilliant cocoa icing, this festive creation is a true ode to gluttony. Prepared with love, it will make your table shine and delight the taste buds of all your guests.
So, let yourself be inspired by Caroline and discover how to make this log step by step to make a splash at your end of year celebrations!
Difficulty:
Intermediate
Ingredients:
For the hazelnut dacquoise:
- T55 flour: 37 g
- Hazelnut powder: 111 g
- Sugar: 130 g
- Egg whites: 182 g
- Sugar (separately): 65 g
For the crunchy hazelnut feuilletine:
- 50% hazelnut praline: 360 g
- Pure butter glitter: 120 g
- Jivara 40% milk chocolate: 30g
- Crushed hazelnuts: 30 g
For the Caribbean dark chocolate mousse:
- UHT whole milk: 185 g
- 66% Caribbean dark chocolate: 225 g
- Gelatin: 3 g
- Liquid cream 35% fat: 369 g
For the cocoa glaze:
- Water: 73 g
- Sugar: 153 g
- Liquid cream 35% fat: 116 g
- Glucose syrup: 73 g
- Cocoa powder: 36 g
- Gelatin: 8 g
Material used:
- A log pan
- A stovetop
- A whip and a spatula
- A cooking thermometer
- An immersion blender
Steps to make the recipe:
1. Prepare the hazelnut dacquoise:
- Whisk the egg whites until stiff, gradually adding 65 g of sugar to obtain a firm meringue.
- Mix gently with the remaining flour, hazelnut powder and sugar.
- Spread the dough on a baking sheet lined with baking paper.
- Bake in a ventilated oven at 170°C for 17 minutes.
- Cut out two rectangles adapted to the size of your log pan
2. Prepare the crunchy hazelnut feuilletine:
- Melt the chocolate in a water bath.
- Combine praline, feuilletine, melted chocolate and crushed hazelnuts.
- Spread this mixture on one of the dacquoise rectangles and place in the refrigerator.
3. Make the dark chocolate mousse:
- Boil the milk, then add the previously hydrated gelatin.
- Pour this hot mixture three times over the chocolate for a brilliant ganache.
- Once the ganache has cooled to 40°C, gently add the whipped cream.
4. Assemble the log:
- Pour a layer of foam into the pan.
- Add the first dacquoise rectangle, then the second one covered with crisp.
- Finish with a final layer of foam.
- Place in the freezer overnight.
5. Make the cocoa icing:
- Cook the water and sugar to 117°C.
- Add the heated cream and glucose syrup.
- Stir in cocoa and gelatin, then blend to obtain a smooth glaze.
- Let it cool before frosting the log
6. Finalize and decorate:
- Take out the frozen log, unmold it and place it on a wire rack.
- Pour the icing evenly and let it drain.
- Decorate as you wish: hazelnut chips, chocolate ribbons or golden touches.
Caroline's tips
For an impeccable result, let the log thaw gently in the refrigerator for a few hours before eating. Serve with champagne or black tea to enhance its rich and contrasting flavors.
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