Choco-caramel yule log
Hey foodies!
This year, I'm sharing a third Christmas yule log! I was feeling inspired this year! ;o)
Here is my chocolate-caramel yule log.
A dark chocolate shell, a Dulcey chocolate mousse, a dark chocolate cremeux, a salted butter caramel and a chocolate biscuit.
This yule log serves 6 to 8 people.
Here is the list of ingredients:
- 0.8g powdered gelatin
- 4g water
- 35g dark chocolate
- 35g milk
- 35g cream
- 18g egg yolk (1 egg yolk)
- 13g sugar
For this recipe, one jar of salted butter caramel will be enough. :o)
Follow the blog recipe HERE
- 30g butter
- 1 egg
- 25g milk
- 100g salted butter caramel
- 100g almond flour
- 50g flour
- 1/2 tsp baking soda
- 50g dark chocolate chips
- 100g hazelnuts
- 250g + 80g dark chocolate
- 205g Dulcey chocolate
- 4g powdered gelatin
- 20g water
- 110g milk
- 210g heavy cream
- Snow sugar
Chocolate cremeux
Start by softening 0.8g of fish gelatin in 4g of cold water.
Use your precision spoon scale to be accurate with small quantities.
Stir lightly with a spoon.
Then pour 35g of dark chocolate into a glass bowl and melt the chocolate in the microwave at 600W for about 1 minute.
Mix with a spatula and let the chocolate melt fully. If needed, put the chocolate back in the microwave for 30 seconds. Set the melted chocolate aside.
Pour 35g of heavy cream and 35g of milk into a saucepan. Heat the mixture. It doesn't need to boil — steaming is enough.
Meanwhile, whisk 18g of egg yolk with 13g of sugar.
Then pour 1/3 of the heated milk/cream mixture into the eggs/sugar and mix well with a whisk.
This prevents the egg from cooking in the saucepan afterwards.
Pour everything back into the saucepan.
Heat the mixture to 82°C while gently whisking.
Once the mixture reaches 82°C, remove the saucepan from the heat.
Add the gelatin. Mix well so it melts into the mixture.
Finish by adding the melted chocolate and mix one last time so the chocolate is evenly distributed throughout the mixture.
Once the preparation is smooth and homogeneous, pour the cremeux into your insert.
For this yule log, I used the small 190 ml insert, so the small side.
Place the insert in the freezer for a minimum of 1h-2h, until the cremeux is completely frozen on top and you can add the salted butter caramel.
Salted butter caramel
Meanwhile, make the salted butter caramel.
The recipe is illustrated and explained HERE.
You can easily make 1x the recipe. You'll have too much but I guarantee the jar will disappear very quickly on pancakes, toast or simply eaten with a spoon! ;-)
And it's hard to make caramel in tiny quantities, so it's better to make more and have some in the fridge for other things :o)
Let your caramel cool slightly. When it's at 35°C, you can pour it into your insert on top of your frozen chocolate cremeux. If you pour the caramel when it's too hot, it will melt the cremeux...
I poured 95g of caramel into my insert. I have 200g of caramel left to use, 100g for the biscuit and 100g for whatever you like. Pancakes perhaps. ;o)
Place your insert in the freezer for a minimum of 4 hours.
Store the remaining caramel in a glass jar and keep it in the fridge.
Now let's get started on the biscuit!
Caramel-chocolate biscuit
Preheat your oven to 180°C, fan-assisted.
In a large bowl, whisk 30g of butter.
Then add 1 egg, 25g of milk and 100g of salted butter caramel and whisk the mixture again.
Add 100g of almond flour, 50g of flour and 1/2 tsp of baking soda and whisk again for 1 to 2 minutes.
Finally, add 50g of dark chocolate chips and fold in with a spatula.
Get yourself a perforated baking sheet and an insert mat.
I love this bordered mat for making my entremet biscuits. ;o) It's so practical and you can easily control the thickness.
Spray the mat with release spray so nothing sticks when unmoulding.
Pour your biscuit batter into the mould and smooth it out with an offset spatula.
Pour 100g of hazelnuts into a bag and crush them with a small rolling pin. The goal is to break the hazelnuts into 2 or 3 pieces.
Sprinkle the hazelnuts over your biscuit and bake in your preheated oven at 180°C, fan-assisted for 15 minutes.
Once baked, it should be nicely golden.
Leave it to cool on a cooling rack.
When it is completely cold, cut a rectangle of 19 x 6 cm.
We only need a small piece, but don't worry — your children, husband, friends or yourself can eat the rest of the biscuit like brownies ;o)
Set aside while you continue with the rest.
It's time to make the chocolate shell.
Chocolate shell
I first tried making this entremet without a chocolate shell, but the unmoulding was a disaster, despite my 4 attempts! ;o(
In fact, this mould is made up of 3 parts and unmoulding is quite physical as the mould is more rigid than usual... So when I tried to unmould my mousse without a shell, it would crack at the edges and the result wasn't there.
So I tested it with a chocolate shell and the magic happened! ;o) All the wood details were there and the result is great!
I therefore strongly recommend following my technique for a clean and neat result.
Pour 250g of dark chocolate into a glass bowl (glass distributes heat evenly).
Heat the mixture in the microwave at 600W for 1 minute.
Take out the bowl, mix with a spatula so the already melted chocolate blends with the not-yet-melted chocolate, then put the bowl back in the microwave (still at 600W) for 1 additional minute.
This time, take out the bowl and gently mix to let the chocolate finish melting. Do not overheat the chocolate! Give it time to melt gently.
If you're not sure whether to reheat it or not, check the temperature with your thermometer.
Your chocolate should be at 45°C. If it's still too cold, add 10 to 20 seconds. However, be careful not to let the chocolate go above 48°C because at 50°C it burns and crystallises, and at that point it's unrecoverable!
Once your chocolate is fully melted and at 45°C, add 80g of unmelted dark chocolate.
Be patient… We're going to let the chocolate melt gently. It's normal that not everything melts instantly. Give it time. Adding unmelted chocolate pistoles will add cocoa crystals and allow the chocolate to shine when unmoulded. It is therefore very important not to reheat your chocolate during this step.
The chocolate will drop back down to 31°C-32°C. This is the perfect temperature to use it. If you use it warmer, your shell won't be thick enough, and if you use it below 29°C, your shell will be too thick... So 31-32°C for dark chocolate is perfect! :o)
The "Forest" yule log mould is in 3 parts — assemble the two silicone parts then place them in the plastic part.
Pour all of the chocolate into your "Forest" mould.
Tap your mould firmly on your work surface so the chocolate gets into all the corners.
Let the chocolate flow down all four sides. Be thorough so the chocolate fills every cavity.
Turn your mould upside down over a rack. Remember to place a sheet of baking paper under the rack or a tray to catch the excess chocolate.
You can help the chocolate flow by gently tapping your rack on your work surface.
Leave your mould like this for about 10 minutes.
After 10 minutes, turn your mould back over and clean the edges of the mould for easier unmoulding later.
Then place your mould in the freezer for a minimum of 30-40 minutes. The shell needs to set before we do our assembly.
You will have chocolate left over, about 160g. No stress! We're not going to throw it away. ;o)
Spread it on a sheet of baking paper. Let it set, then break it into small pieces.
You can reuse it without any problem for a future recipe. It can be remelted, re-tempered. Anything is possible.
Last step!
Dulcey mousse
Start by weighing 4g of powdered gelatin using your precision spoon scale, then add 20g of cold water to the gelatin.
Stir with a spoon and set aside.
Here is our famous Dulcey chocolate... Just seeing it in a photo makes my mouth water! :o)
Melt 205g of Dulcey chocolate in the microwave at 600W for about 1-2 minutes. Mix well with a spatula and let your chocolate melt. Above all, do not overheat your chocolate because if it exceeds 50°C it will seize up and you won't be able to do anything with it.
Once the chocolate is melted, set it aside.
Get a saucepan and bring 110g of whole milk to a boil.
Add the gelatin off the heat and whisk so the gelatin melts well into the hot milk.
Then pour the milk over the melted Dulcey chocolate and mix with a spatula until you get a smooth, homogeneous mixture.
Set the mixture aside at room temperature. It should cool down to 25-30°C.
Check the temperature of the chocolate/milk mixture — it should be between 25-30°C maximum. To do this, use an infrared thermometer. It's ideal for this type of preparation.
Then whip 210g of heavy cream. Your cream should be just whipped, not too firm... but not liquid either!
Fold your whipped cream into the chocolate/milk mixture in 3 additions. Attention! Whatever you do, don't add the cream all at once... Your cream could become liquid if it gets too warm, so take it easy! A little cream, mix, then add a little more cream... etc...
Time to assemble!
Get your "Forest" mould, your biscuit, your insert and your Dulcey mousse.
Unmould your caramel cremeux insert and cut 0.5 cm from each side. The insert is just a tiny bit too long... So I cut both ends to get a rectangle 18 cm long. ;o)
Pour 3/4 of the Dulcey mousse into your mould, then place the insert right in the centre of your mould.
Cover your insert with the remaining Dulcey mousse.
Place the biscuit (hazelnuts facing down) and press lightly so the mousse rises to the top and the biscuit integrates into the mousse.
Clean the edges of the mould with a small offset spatula, then place your mould in the freezer for a minimum of 6-8 hours.
6 to 8 hours before serving, take your mould out of the freezer and unmould your yule log.
Be careful during unmoulding so as not to break the edges of the yule log.
You'll see that you'll still need to be quite firm as the mould is fairly rigid.
Place your yule log on a yule log board.
You'll notice that at first, the yule log frosts slightly. This is normal.
Using a sieve, dust the yule log with snow sugar. This sugar looks like icing sugar, except it resists moisture and stays white on the surface of cakes. It's the perfect trick for powdery, snow-white decorations!
Place your yule log in the fridge for about 6 hours. That's how long it will take to defrost.
Ideally, place your yule log in a yule log box so it defrosts gently and doesn't absorb the smells of the fridge.
After 6-8 hours, your yule log is ready to eat. ;o)
There you go! I hope this last 2020 yule log makes your mouth water and that you'll give it a try.
In the end, having a dark chocolate shell slightly reduces the sweetness and it's quite nice.
Have a lovely day.
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Christelle
By: Christelle M. On 2024-11-26Bonjour, par quel sorte de chocolat est-il possible de remplacer le chocolat Dulcey ? Du chocolat blanc ? Du chocolat praliné ? Merci d'avance.
Replied by: Karin On 2024-11-27
Question de Ghislaine
By: Ghislaine S. On 2024-11-26Bonjour
Est-ce possible de la faire dans le moule winter village et sans coque en chocolat avec un spray velours merci
Replied by: Karin On 2024-11-27
Réponse
By: Laura On 2021-11-30Le grammage est le même pour les feuilles de gélatine. Les feuilles de gélatine des commerces Suisses pèse 1,66 gr, vous pouvez donc mettre 2,5 feuilles.
Belle journée! :)
Replied by: Bernadette Z. On 2021-11-30
Question de Bernadette
By: Bernadette Z. On 2021-11-29bonjour, j'ai commencé à faire cette buche. Il me reste la mousse au dulcey. Je n'ai plus de gélatine en poudre et j'ai vu qu'il n'y en a plus en stock chez vous. PUis-je mettre des feuilles de gélatine? et si oui, combien? Merci pour votre réponse
Question de Noémie
By: Noémie T. On 2021-11-14Bonjour, merci pour la recette qui à l'air super, j'ai 2 questions, comment on peut faire si on n'a pas de tapis à insert ? et peut-on faire cette buche en avance, si oui maximum combien de temps? Bon dimanche
Replied by: Karin On 2021-11-14
Replied by: Noémie T. On 2021-11-14
Question de Jacqueline
By: Jacqueline S. On 2020-12-26Bonjour
J'ai fait cette bûche, avec un intérieur différent...apres démoulage,je l'ai laisser 10h au frigo...mais la coque en chocolat était impossible à couper...j'ai utilisé du chocolat de couverture à 52%...que changer...amicales salutations..
Replied by: Karin On 2020-12-27
Question de Sylvie
By: Sylvie G. On 2020-12-21Bonjour!
Si j'ai de la gélatine bovine à la place de celle de poisson, est-ce que j'utilise les mêmes grammages? Je n'ai pas tout compris aux Bloom et j'ai peur de faire le calcul à l'envers?!
Merci d'avance pour votre réponse!
Bonnes fêtes!
Replied by: Karin On 2020-12-21
Replied by: Sylvie G. On 2020-12-21
Question de Jessica
By: Jessica B. On 2020-12-20Bonjour,
Cette buche me fait de l'oeil! J aimerais savoir si je peux fondre le chocolat au bain marie si je n ai pas de micro onde? Et a peut pres de temps il faut compter pour faire la buche. Merci beaucoup!
Replied by: Karin On 2020-12-20
Replied by: Jessica B. On 2020-12-21
Question de Magalie
By: Magalie O. On 2020-12-19Bonjour pour le crémeux chocolat est ce que l’on peut utiliser du chocolat au lait ? Merci et belle journée
Replied by: Karin On 2020-12-19
Replied by: Magalie O. On 2020-12-19
Replied by: Karin On 2020-12-20
Question de Nadine
By: Nadine B. On 2020-12-17Je l ai démoulée ce matin et elle est parfaite! Merci beaucoup pour la recette et les étapes si bien détaillées
Replied by: Karin On 2020-12-17
Question de Mélanie
By: Mélanie M. On 2020-12-17Bonjour ! Pour la coque en chocolat, dans les ingrédients il est noté 330gr de chocolat noir mais dans la recette vous dites 375gr et ensuite encore 85gr de plus. Pouvez-vous me dire quelles sont les quantités exactes ? Merci beaucoup et bonne journée ! :)
Replied by: Karin On 2020-12-17
Question de Emilie
By: Emilie M. On 2020-12-14Bonjour merci infiniment pour votre recette ;)
J’ai le moule bois et noeud silikomart, je voulais faire aussi une coque en chocolat comment faire pour qu elle soi bien ? Avant de mettre la mousse ( si oui comment faire ? ou après le coulez dessus ?
Merci beaucoup
Replied by: Karin On 2020-12-16
Replied by: Karin On 2020-12-16
Replied by: Emilie M. On 2020-12-16
Question de Nadine
By: Nadine D. On 2020-12-07Bonjour! Cette bûche a l'air délicieuse, merci pour la recette! Je désire la faire pour Noël mais je dois faire quelques changements pour contenter chacun. Puis-je remplacer la gélatine en poudre, par de l'agar agar? Et si je ne met pas les amandes et les noisettes dans le biscuit dois-je les remplacer par quelque chose? Merci pour votre aide !
Replied by: Karin On 2020-12-07
Réponse à Cloé
By: Karin On 2020-11-16Oui si vous prenez un moule différent comme le Lana ou le moule traditionnel la coque se démoulera également.
Vous n'êtes pas obligée de faire une coque en chocolat pour les autres moules. ;o)
Belle journée.
Karin
Question de A
By: A K. On 2020-11-15Bonjour !
Est-ce « posssible » le démoulage de la coque en chocolat avec le moule Lana?
Merci
Replied by: Karin On 2020-11-16
Replied by: A K. On 2020-11-20