Yule Log with 3 Flavors
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Recipe suggested exclusively for you by Pastry Chef Guy Sortais, former head chef of "Le Meurice," my friend.
In today's culinary landscape, it's challenging to find pastry chefs crafting yule logs with buttercream; 95% are Bavarian cream or gelatinous mousse-based logs. However, a yule log with buttercream is not as overwhelming as commonly believed. To achieve this, all you need is to make it with a very soft biscuit and a thin layer of buttercream.
In today's culinary landscape, it's challenging to find pastry chefs crafting yule logs with buttercream; 95% are Bavarian cream or gelatinous mousse-based logs. However, a yule log with buttercream is not as overwhelming as commonly believed. To achieve this, all you need is to make it with a very soft biscuit and a thin layer of buttercream.
Yule Log with 3 Flavors for 6 to 8 people :
Orange Biscuit Recipe :
- 5 egg yolks
- 125 g (100+25) granulated sugar
- 70 g all-purpose flour
- 60 g cornstarch
- 5 egg whites
Buttercream :
- 200g (20 cl) whole milk
- 4 egg yolks
- 60 g granulated sugar
- 300 g softened butter
- 150 g baking chocolate
- 150 g almond praline
Orange Syrup :
- 80 g (8 cl) orange juice
- 40g sugar
Progression
Orange Biscuit :
1- Zest two oranges.
2- Whisk egg yolks with granulated sugar (100g) until pale.
3- Add the zest, sifted flour, and cornstarch.
4- Gently fold in stiffly beaten egg whites with remaining sugar (25g). Mix delicately.
5- Pour onto a lightly buttered and floured parchment paper.
6- Smooth and bake at 180°C (th6) for 8 to 10 minutes.
Buttercream :
1- Bring the milk to a boil.
2- Whisk egg yolks with granulated sugar, then make a custard with a nappe consistency (draw a line on your spatula; it should stay fixed).
3- Strain and let it cool (28 to 30°C).
4- Melt chocolate in a double boiler without adding water.
5- In the cold custard, incorporate softened butter, whip gently, then add praline and melted chocolate.
6- Mix well; the cream should be smooth.
Orange Syrup:
1- Take about 80g (8 cl) of orange juice, add 40g of sugar, and bring to a boil. Let it cool.
Assembly:
On a table, flip the biscuit, delicately peel off the parchment paper, place it back on the biscuit, and flip the entire thing.
Soak the biscuit with the orange syrup without making it too wet.
Then spread a thin layer of chocolate praline cream on the biscuit.
Roll the biscuit tightly with the cream, seal the ends with a bit of cream, wrap it in parchment paper, and refrigerate for approximately two hours.
When the biscuit is thoroughly chilled, unroll it, cut the ends diagonally, and attach them to the top of the log. Place it on a plate or a cardboard base, cover it with the remaining cream, score it with a fork, and decorate according to your imagination; toasted almonds, chocolate shavings, holly leaves, cocoa powder, powdered sugar, etc.
1- Zest two oranges.
2- Whisk egg yolks with granulated sugar (100g) until pale.
3- Add the zest, sifted flour, and cornstarch.
4- Gently fold in stiffly beaten egg whites with remaining sugar (25g). Mix delicately.
5- Pour onto a lightly buttered and floured parchment paper.
6- Smooth and bake at 180°C (th6) for 8 to 10 minutes.
Buttercream :
1- Bring the milk to a boil.
2- Whisk egg yolks with granulated sugar, then make a custard with a nappe consistency (draw a line on your spatula; it should stay fixed).
3- Strain and let it cool (28 to 30°C).
4- Melt chocolate in a double boiler without adding water.
5- In the cold custard, incorporate softened butter, whip gently, then add praline and melted chocolate.
6- Mix well; the cream should be smooth.
Orange Syrup:
1- Take about 80g (8 cl) of orange juice, add 40g of sugar, and bring to a boil. Let it cool.
Assembly:
On a table, flip the biscuit, delicately peel off the parchment paper, place it back on the biscuit, and flip the entire thing.
Soak the biscuit with the orange syrup without making it too wet.
Then spread a thin layer of chocolate praline cream on the biscuit.
Roll the biscuit tightly with the cream, seal the ends with a bit of cream, wrap it in parchment paper, and refrigerate for approximately two hours.
When the biscuit is thoroughly chilled, unroll it, cut the ends diagonally, and attach them to the top of the log. Place it on a plate or a cardboard base, cover it with the remaining cream, score it with a fork, and decorate according to your imagination; toasted almonds, chocolate shavings, holly leaves, cocoa powder, powdered sugar, etc.
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