Toblerone Yule Log
Hello food lovers,
Discover our last yule log of 2024! :-) Inspired by the famous Toblerone chocolate, it's a true explosion of flavours.
It features a milk chocolate mousse with nougat pieces, a honey cremeux, a nougat crunch layer and a honey financier sponge.
All beautifully decorated with a nougat rocher glaze and small sugar snowflakes.
Let's get started with the recipe!
Here are the ingredients to make this yule log for 8 to 10 people.
- 40gr butter
- 2 egg whites
- 40gr icing sugar
- 70gr almond flour
- 20gr flour
- 30gr honey
- 1 gelatine sheet
- 70gr honey
- 1 egg yolk
- 80gr full-fat cream
- 80gr milk
- 50gr white chocolate
- 30gr milk chocolate
- 30gr nougat pieces
Milk chocolate and nougat mousse
- 3.5 gelatine sheets
- 230gr milk chocolate
- 160gr milk
- 300gr full-fat cream
- 85gr nougat pieces
- 370gr milk chocolate
- 100gr milk chocolate
- 130gr rapeseed oil
- 130gr nougat pieces
- Yule log end cap mat
- 70gr Déco Melts milk chocolate flavour
- Sugar snowflakes
- Iridescent gold surface colour
- White and gold crispy choco balls
- Gold leaf
We will start by making the honey financier sponge.
Honey financier sponge
Start by preparing a brown butter. For me, this is the essential step for a good financier. :-)
In a saucepan, pour 40gr of butter and heat it until you get a nice hazelnut colour.
Preheat your oven to 180°C fan heat.
Pass the brown butter through a sieve to remove all the small residues and set aside.
In a large bowl, pour 2 egg whites.
Add 40gr of icing sugar then using a whisk, beat everything into a firm meringue.
Once your meringue is firm, add 70gr of almond flour and 20gr of flour. Using a spatula, mix well.
Pour in 30gr of honey and mix again with a spatula. Finish by adding the brown butter made at the beginning of the recipe.
Mix to obtain a smooth and homogeneous financier batter.
Here, we will use a small sponge mat which will be ideal for this preparation.
Place it on a perforated baking tray and spray it with non-stick release spray so nothing sticks.
Pour the batter onto the mat, then using a large offset spatula, spread the mixture evenly.
Bake for 10 minutes in the middle of the preheated oven.
Once the financier is baked, turn it out onto baking paper and carefully remove the mat.
Let the financier cool for 10 minutes at room temperature.
Cut two rectangles: one for the insert measuring 3.5 x 28 cm and one for the yule log measuring 7.5 x 29 cm.
Let them cool completely.
If you are not using them right away, wrap them well in cling film. They will keep for 2 days. You can also freeze them — they will keep for 3 months when well wrapped. :-)
We will now make the insert, which will need to set for at least 3 hours in the freezer.
Honey cremeux insert
Start by softening 1 gelatine sheet in a jug of very cold water.
In a bowl, mix 1 egg yolk with 70gr of honey and set the mixture aside.
Bring 80gr of full-fat cream and 80gr of milk to the boil. Then remove the saucepan from the heat.
Pour the cream/milk mixture in 3 additions onto the egg/honey mixture while stirring. Then pour the preparation back into the saucepan.
Heat everything to 82°C, stirring constantly. Use a thermometer whisk — it's great for this type of preparation.
Once the mixture reaches 82°C, immediately remove the saucepan from the heat and add the squeezed gelatine sheet. Mix well so that it melts completely.
Pour everything in 3 additions over 50gr of white chocolate. Mix well between each addition to obtain a smooth and homogeneous cremeux.
For this recipe, we used the yule log mould and insert kit from Scrapcooking. Perfect for small budgets! :-)
Fill the insert with the honey cremeux then place the sponge (the smaller one) on top of the cremeux.
Place everything in the freezer for at least 3 hours to set.
While the insert is in the freezer, we can make the nougat crunch, which will add a nice crunch to our yule log.
Nougat crunch
Melt 30gr of milk chocolate in the microwave for 1 minute at 600Watt. Mix well; if it is not completely melted, return it to the microwave for a few seconds.
Add 30gr of nougat pieces to the melted chocolate, mix well to coat the nougat with chocolate.
Pour the crunch onto the large sponge and spread it evenly using a small offset spatula.
Place everything in the fridge for 30 minutes to set.
Great, we are now at the last step before moving on to the assembly. :-) It is essential to carry out this step only once all the components of our yule log have set properly.
Milk chocolate and nougat mousse
First, soak 3.5 gelatine sheets in a jug of cold water.
In a saucepan, pour 160gr of milk and bring it to the boil.
Remove from the heat and add the squeezed gelatine sheets.
Mix well so that the gelatine melts completely.
Lightly melt 230gr of milk chocolate in the microwave for 30 seconds at 600Watt. It's fine if it's not completely melted.
Pour the milk in 3 additions over the chocolate, mixing well between each addition to obtain a smooth and homogeneous mixture.
Allow to cool at room temperature to 29-30°C.
Meanwhile, pour 300gr of full-fat cream into a large bowl and whip it into a firm whipped cream (but not too stiff) so that it blends well with the chocolate afterwards.
When the chocolate/milk/gelatine mixture is at the right temperature, add 85gr of nougat pieces and mix.
Add the whipped cream in 3 additions into the chocolate. Start by mixing with a whisk then finish with a spatula to obtain a beautiful mousse.
All our preparations are now ready to move on to assembling the yule log. :-)
Take the yule log mould from the kit. Pour mousse into it up to halfway.
Using a small offset spatula, spread the mousse along the sides of the mould.
Take the insert out of the freezer and warm it slightly with your hands to make unmoulding easier.
Unmould the honey cremeux and place it in the centre of the mousse, pressing lightly so the mousse rises up the sides.
Cover the insert with chocolate mousse and place the sponge topped with the crunch on top. The crunch layer should face the mousse.
Remove the excess mousse using a small offset spatula.
Place the yule log in the freezer for at least 8 hours.
Once the yule log is well frozen, we can make the rocher glaze.
Nougat rocher glaze
To start, I recommend unmoulding the yule log and placing it back in the freezer. This way, it will be ready to be glazed straight away.
It is important to pour the rocher glaze over a frozen piece so that it sets immediately on the yule log.
As with the insert, warm the top of the mould with your hands to make unmoulding easier.
Press on the ends of the yule log to unmould it. Place it on a rack and return it to the freezer while you prepare the glaze.
Start by melting 370gr of milk chocolate in the microwave for 1 minute at 600Watt. Mix well and heat again for 30 seconds, check the temperature with a thermometer. The chocolate should be between 40°C and 42°C.
Once the correct temperature is reached, add 100gr of unmelted milk chocolate and mix.
It will melt on its own, just give it time. Do not heat it again under any circumstances.
Once the chocolate is completely melted, pour in 130gr of rapeseed oil and mix well.
Finally, add 130gr of nougat pieces.
Mix well to obtain a smooth and homogeneous glaze.
Pour the rocher glaze into a jug to simplify the next step.
Take the yule log out of the freezer and place it on a drip tray.
Pour the glaze over the yule log in one go to achieve an even coverage. Make sure not to leave any area without glaze, as this could spoil the final appearance.
Let the glaze drip into the tray for a few moments. It will set almost instantly.
Place the yule log on a nice plate or a yule log board.
Place the yule log in the fridge while you prepare the decoration.
Decorations
To add a beautiful finishing touch to the yule log, make the end caps. In our range, we have a special mat to create end caps.
Place the mat on a perforated baking tray. Melt 70gr of Déco Melts milk chocolate flavour in the microwave for 30 seconds at 600Watt.
Mix well; if not everything has melted, place the Déco Melts back in the microwave.
Once the Déco Melts are completely melted, spread them evenly over the mat. We opted for square end caps.
Smooth the Déco Melts with a large offset spatula and tap your tray on the work surface to remove any air bubbles.
Place everything in the fridge for 15 minutes so the end caps can set.
Meanwhile, we will paint some sugar snowflakes to give them a festive look.
To do this, lightly dampen the snowflakes with water — this will help the surface colour adhere.
Apply iridescent gold surface colour with a brush.
Unmould the yule log end caps, then apply a little colour to give them a golden finish.
As with the snowflakes, lightly dampen the end caps to help the surface colour adhere.
All our decorations are ready. :-)
Attach the end caps using melted Déco Melts.
Arrange the snowflakes beautifully on your yule log. Add some white and gold crispy choco balls and a few gold leaves.
Use precision tweezers to place the gold leaves. Do not try with your fingers — they would stick to them.
I recommend sticking the decorations on with melted Déco Melts so they stay firmly in place on the yule log.
And here is the result!
Once decorated, make sure to let your yule log thaw for 6 to 8 hours in the fridge before enjoying it.
A little tip for slicing: Take your yule log out 15 minutes before serving so the chocolate softens slightly. For an even cleaner cut, heat the blade of your knife with a blowtorch to melt the chocolate as you slice.
The yule log will keep for 2 days in the fridge, wrapped in a yule log box.
I recommend making this recipe over several days like this:
D-2: The financier sponge and the honey cremeux insert
D-1: The nougat crunch and the milk chocolate nougat mousse
Day D: The rocher glaze and the decoration
I hope you will enjoy this ultra indulgent recipe! :-)
I wish you a lovely Sunday, food lovers.
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Christine
By: Christine C. On 2025-01-15Bonjour à toute l'équipe,
Juste un chaleureux merci pour cette recette !!! Succès fou le 1.01.2025 .... et compliments ! Parfaitement réussie, sauf un petit bémol pour le nougat que vous n'aviez plus, j'ai dû mixer du nougat et... le laisser sècher !!! ça a bien joué !
Bravo pour votre site et meilleurs voeux à vous Karin et votre équipe !
Christine Court
Replied by: Karin On 2025-01-15
Question de Carine
By: Carine R. On 2024-12-26Bonjour, je suis en train de faire cette recette de bûche pour samedi. J’ai fait le biscuit et le crémeux ajd. Quelle consistance doit avoir le crémeux? Doit-il être liquide au moment de le couler ou justement assez épais? Il me paraissait relativement épais et je ne sais pas si c’est normal (mon thermomètre a dû buger et je ne sais pas la température finale à laquelle ça a chauffé…) merci d’avance pour votre aide! ?
Replied by: Karin On 2024-12-27
Question de Martine
By: Martine H. On 2024-12-22Bonjour,
Voilà, on s'est enfin décidé pour cette bûche qui a l'air d'être un délice, merci !!!
Est-ce également possible d'employer directement le chocolat Toblérone?
Replied by: Karin On 2024-12-23
Question de Alicia
By: Alicia B. On 2024-12-22Bonjour, merci pour cette super recette. Pour les embouts à bûche, est-il possible d'utiliser du chocolat au lieu du deco melts, sans le tempérer ?
Replied by: Laura On 2024-12-23
Question de Sophie
By: Sophie C. On 2024-12-18Bonjour, est il possible d'utiliser une semelle à buche (effet bois)? Merci d'avance et surtout merci pour ces belles recettes
Replied by: Sophie C. On 2024-12-19
Question de Julie
By: Julie S. On 2024-12-16Bonjour,
Une fois le glaçage rocher coulé sur la buche, cette dernière peut-elle être remise au congélateur?
Replied by: Karin On 2024-12-16
Question de Léa
By: Léa F. On 2024-12-08Bonjour, je vais me lancer pour la première fois dans une bûche de Noël. Merci beaucoup pour vos recette détaillées. J'ai vu que les brisures de nougat étaient en rupture de stock. Par quoi pourrais-je les remplacer?
Replied by: Karin On 2024-12-09
Replied by: Léa F. On 2024-12-09
Question de Charlène
By: Charlène P. On 2024-12-07Bonjour
Est _il possble d'associer le chocolat noir avec le nougat ou conseillez vous une autre association pour le chocolat noir svp ?
Car ,je n'aime pas le chocolat au lait
Replied by: Karin On 2024-12-09
Question de Aline
By: Aline F. On 2024-12-05Bonjour,
Pouvons nous faire la même recette avec du chocolat noir?
Belle journée
Replied by: Karin On 2024-12-05
Question de Tamara
By: Tamara P. On 2024-11-25Bonjour, est-il possible de préparer la bûche dans son intégralité le jour avant la dégustation ?
Replied by: Karin On 2024-11-25