Choco, orange and spice Yule log
Hey there, food lovers!
It's already time to think about your Christmas Yule log!
This year, I fell in love with the "Lana" Yule log mould by Silikomart, which I find absolutely incredible.
I wanted winter flavours. So I prepared a chocolate-orange-gingerbread Yule log for you.
A spiced chocolate mousse, an orange cremeux and a spiced madeleine sponge.
This Yule log holds 1200 ml and is suitable for 6 to 8 people.
Allow 3h setting time for the insert, one night for the finished log and 2h for preparation and baking. I strongly recommend making this Yule log over several days.
For this recipe, you will need the following ingredients:
- 1/2 sheet of gelatine
- 1 egg
- 50gr sugar
- Zest of one orange
- 40gr orange juice (1 orange)
- 1 tsp mandarin flavouring
- 60gr butter
- 20gr brown sugar
- 45gr butter
- 1.5gr baking soda
- 25gr hazelnut praline
- 1 egg
- 10gr honey
- 50gr flour
- 2 tsp gingerbread spices
- 3.5 sheets of gelatine
- 228gr milk chocolate
- 158gr milk
- 298gr heavy cream
- 2 tsp gingerbread spices
Orange cremeux
To start, soften 1/2 sheet of gelatine in very cold water.
In a small saucepan, pour 1 egg, 50gr sugar and the zest of one orange.
A microplane grater will be perfect for zesting your orange.
Add 40gr orange juice (I squeezed one orange here) and lightly whisk the mixture.
Heat over medium heat, whisking continuously so the egg doesn't cook.
The mixture will foam up, that's normal.
At the first PLOP, immediately remove the saucepan from the heat while continuing to stir for 1 minute. In theory, your mixture should reach 82°C... But the quantity prepared is so small that your thermometer won't be able to give you an accurate temperature reading and you'll end up overcooking your egg.
That's why the 1st PLOP trick works like a charm. ;o)
Add the softened and squeezed gelatine and mix well.
Add 1 tsp of mandarin flavouring and mix with a whisk.
When the mixture is at 60°C or below, add 60gr of very cold butter.
Mix well with your whisk so the butter melts into the mixture.
Fill your insert and place it in the freezer for at least 3h.
For this Yule log, I used the multiple insert and filled the small insert side with 190 ml.
The insert can be prepared several days in advance and kept in the freezer. ;o)
Madeleine sponge
Start by weighing 1.5gr of baking soda. For such small quantities, I use a precision spoon scale.
In a large bowl, pour the baking soda, 20gr brown sugar and 45gr butter, then whisk everything together until creamy.
Add 25gr hazelnut praline, 1 egg and 10gr honey to the mixture.
I used acacia honey, but you can use whichever honey you like.
For the praline, since it's a small quantity, I didn't feel like making it from scratch... So I went with the one we sell and honestly it works perfectly. :o)
Whisk the mixture again until smooth and homogeneous.
Finally, add 50gr flour and 2 tsp gingerbread spices.
Whisk the mixture again, this time for 2 minutes.
Preheat your oven to 200°C, fan setting.
Take a perforated baking tray and place the sponge mat on it.
This mat is perfect for getting a uniform thickness. I use it to make my jellies and sponges for my entremet cakes.
Spread your batter evenly in the mould, then bake your sponge in the preheated oven at 200°C for 6 minutes.
Once the sponge is baked, turn it out onto a wire rack to cool.
Once your sponge has cooled, cut it to the following dimensions:
- 23.5 x 6 cm (for the bottom of the log)
- 20 x 4 cm (for the insert)
Set the sponges aside while we prepare the chocolate mousse.
Milk chocolate mousse
Last step before assembly!
In a bowl of cold water, soak 3.5 sheets of gelatine.
Melt 228gr milk chocolate in the microwave for 2 minutes at 600W.
I used Callebaut chocolate, my favourite. :o)
Once the chocolate is completely melted, add 2 tsp of gingerbread spice mix.
Mix well with a spatula.
Pour 158gr milk into a saucepan. Bring the milk to the boil and remove the saucepan from the heat.
Squeeze the gelatine sheets and add them to the hot milk. Let them melt for a few seconds then mix well with a whisk.
Pour the milk/gelatine mixture in 3 additions into your chocolate.
It is very important to pour the milk in 3 additions over the chocolate to create a beautiful emulsion.
This way, your ganache will be nice and shiny and won't split. :o)
Once the milk is well incorporated into the chocolate, let it cool for a few minutes at room temperature.
The ganache must cool down to between 26°C and 30°C maximum before folding in the whipped cream.
Then pour 298gr heavy cream into a bowl and whip your cream until lightly whipped.
The whipped cream should be just whipped. If you over-whip it, your mousse will be a bit too dense afterwards. So just lightly whipped. :o) As soon as it holds marks when you move the whisk, it's ready.
Check the temperature of your ganache. If it is between 26 and 30°C then you can continue. Otherwise, place your whipped cream in the fridge.
Once the ganache is at the right temperature (between 26 and 30°C), pour it into your whipped cream in 3-4 additions.
This way, your cream won't collapse from the heat.
Pour a little chocolate, fold gently with a spatula, then add a little more chocolate... and so on...
Once everything is well combined, you'll get a creamy and airy mixture. :o)
Set your mousse aside in the fridge for a few minutes.
Assembly
It's time to assemble!
Prepare your "Lana" Yule log mould, the orange insert, the chocolate mousse and the sponges.
Place the small sponge, the one measuring 20 x 4 cm, under the insert.
Pour 3/4 of the chocolate mousse into your Yule log mould.
Tap the mould on the work surface so that air bubbles rise and your mousse fills all the cavities of the mould.
Insert your orange cremeux/sponge into your log. Push the insert well into the mousse.
Cover your insert with mousse using an offset spatula.
Place the large sponge, the one measuring 23.5 x 6 cm.
Press down on the sponge so the mousse rises up along the sides.
Smooth off the excess mousse for a clean finish.
Now place your Yule log in the freezer for at least 8h.
This is very important! If you unmould your log too quickly, it will break when unmoulding and you will see lots of small imperfections.
If by any chance you have a -24° function or a quick-freeze boost on your freezer, don't hesitate to use it before unmoulding your log. ;o)
Once your log is well frozen, it's time to unmould it. To do this, I release all around the edges of the log for easier unmoulding.
I opted for a white velvet spray decoration.
Get yourself a turntable covered with baking paper, a tall box, two offset spatulas and a velvet spray.
Place the velvet spray bottle for 10 minutes in a jug of hot tap water to allow the cocoa butter inside the bottle to warm up and reach the optimal consistency for use.
I always use this tall box to protect my kitchen, as velvet spray is ultra fine and very difficult to clean up. I reuse my box several times of course. ;o)
The baking paper is used to protect our turntable.
Spray your log from a distance of approximately 15-20 cm. If you go too close, you'll get a thicker velvet which looks less attractive.
Once the log has been sprayed, it can be refrozen if you wish. Very handy if you want to prepare desserts in advance! :o) You'll need to wrap it well in a log box so it doesn't absorb freezer odours.
Use one or two offset spatulas to move your log and be gentle. ;-)
Place your log on a tray or a beautiful plate.
Add some gold leaf for an extra classy finish! :-)
And here's the result!
A seasonal Yule log, utterly indulgent, that will delight children and adults alike.
You can prepare this log up to 3 weeks in advance and keep it in the freezer.
Allow 6-8h in the fridge to fully defrost.
I hope you'll try this log for the festive season.
Have a wonderful day!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Aline
By: Aline J. On 2024-12-18Bonjour,
J'ai fait la recette avec le biscuit brownies en fond (celui de la buche 3 chocolats). A chaque entremet que je fais, j'ai le même souci: Je la sors vers 8h-8h30, je la floque, je la mets au frigo et à 16h lorsqu'on veut la manger, l'insert est encore gelé. Cette année, j'aimerais la mettre à la cave après l'avoir floquée (espace non chauffé). Est-ce une bonne idée?
Merci beaucoup pour vos recette et le matériel
Replied by: Karin On 2024-12-19
Question de Amandine
By: Amandine C. On 2024-12-14Bonjour !
Je vais tester cette recette pour ce Noël ! Je n'ai pas d'arôme mandarine et je vois que vous êtes en rupture de stock !!! Avec quoi pourrais-je le remplacer ? Je ne sais pas où en trouver d'autre (j'en ai trouvé sur un autre site de pâtisserie mais également en rupture ... ) merci !
Replied by: Karin On 2024-12-16
Question de Aurélie
By: Aurélie V. On 2023-12-21Bonjour,
Je me demandais si on pouvait démouler la bûche sans la sprayer, la laisser au congélateur et la sprayer quelques jours plus tard?
En effet j aimerai faire 2 bûches mais je n ai qu un moule et je trouve plus facile de les sprayer en même temps...
Merci pour votre aide ?
Replied by: Karin On 2023-12-21
Question de Jenifer
By: Jenifer G. On 2023-12-15Bonjour !
Après de nombreuses recherches, je ne suis toujours pas sûre de bien comprendre la différence entre une mousse au chocolat et une ganache montée pour entremets.
J'essaie de composer une buche en y associant des composants de différentes recettes, mais je ne sais pas si pour ma bûche ce serait une ganache montée au chocolat (mascarpone) qui correspondrait le mieux ou une mousse au chocolat comme décrit ci-dessus, par exemple...
Merci d'avance pour votre réponse !
Replied by: Jenifer G. On 2023-12-15
Replied by: Cakelicious-Team On 2023-12-15
Réponse
By: Karin On 2022-12-23On peut bien mélanger la préparation mais il n'y a pas d'astuce cela va dépendre également de la préparation. Si celle-ci est plus épaisse, le zeste se mélangera plus.
Belles fêtes de fin d'année.
Question de Anne-Christine
By: Anne-Christine G. On 2022-12-23Bonjour, merci pour la recette ! En sortant l'insert du congel pour le montage j'ai remarqué que tout le zeste d'orange est resté au fond. Comment faire pour qu'il se disperse dans la masse et qu'il ne retombe pas lors de la congélation ?
Replied by: Karin On 2022-12-23
Replied by: Anne-Christine G. On 2022-12-23
Question de Karin
By: Karin D. On 2022-12-04Hello, pour ma toute première tentative en pâtisserie viens de faire cette recette .. je me suis régalé en la préparant tellement tout est délicieux !! Etant coeliaque, j'ai fait le biscuit avec de la farine sans gluten et il était parfait ! Merci pour vos conseils, pour une première suis trop fière de moi ?
Replied by: Laura On 2022-12-04
Question de Natacha
By: Natacha V. On 2021-12-18Bonjour, je souhaite faire cette recette en avance, la mousse ne risque pas de grainer ou être trop compacte à décongelation ? J'ai toujours peur de ça avec la gélatine. Merci d'avance pour votre réponse. Et j'en profite pour dire à Caroline Rion, que je la fais sans lactose, avec du chocolat noir étant moi même intolérante :)
Replied by: Karin On 2021-12-18
Replied by: Natacha V. On 2021-12-18
Question de Severine
By: Severine A. On 2021-12-11Bonjour ! Que pensez vous d'employer du chocolat dulcey au lieu du blanc? Les proportions de crème restent elles le mêmes? C'est la première fois que je vais employer du spray velours... Est-ce qu'on peut congeler la bûche une fois sprayée? Ou faut il sprayer au dernier moment. D'avance je vous remercie
Replied by: Karin On 2021-12-12
Question de Carole
By: Carole R. On 2021-11-24Bonjour, elle m’a l’air délicieuse cette bûche. Je suis tentée de la faire pour Noël mais j’ai deux personnes intolérantes au lactose. Est-il possible de faire ce genre de dessert sans lactose ?
Replied by: Laura On 2021-11-25
Question de Chantal
By: Chantal G. On 2020-12-20Bonjour,
Je n’ai pas d’arôme de mandarine pour mettre dans le crémeux orange, puis-je le remplacer par l’arôme de fleur d’oranger ou simplement ne pas mettre d’arôme?
Replied by: Karin On 2020-12-20
Question de Nadine
By: Nadine D. On 2020-12-07Bonjour, génial vos recettes! Je vais faire cette bûche également ce Noël, malheureusement je ne peux utiliser le pralin (allergie aux noisettes). Peut-on juste l'enlever ou faut-il le remplacer par autre chose? Par exemple le caramel au beurre salé de l'autre recette de bûche?
Replied by: Karin On 2020-12-07
Replied by: Nadine D. On 2020-12-09