Vanilla Pecan Caramel Yule log
Vanilla mousse, creamy caramel and pecan praline under a white velvet coat
Hello foodies,
remember our little Vanilla Pecan Caramel desserts? So many of you have asked for a Yule log version, and here it is at last! The same flavours, this time as a festive Yule log for 6 to 8 people.
Inside hides a filling of creamy caramel and pecan praline, surrounded by an airy Bavarian vanilla mousse, and at the very bottom sits a joconde sponge with crunchy pecan brittle. Everything is poured into the beautiful "Snowfall" Yule log mould from Silikomart, and finally the Yule log receives a velvety white coat of Velvet spray.
Don't be put off by the many components: you can comfortably spread them over three days. We'll reveal how in the tips!
Ingredients
Creamy caramel
Joconde sponge
Pecan praline
Vanilla mousse
Decoration
Step by step
Creamy caramel (insert)
Let the gelatine bloom
Weigh out 2.3 g gelatine powder, stir it into 11 g cold water and leave it to bloom at room temperature for about 10 minutes. For such small amounts, a spoon scale is worth its weight in gold!
Gelatine powder 150 Blooms
Whisk egg yolks and sugar
Whisk 40 g egg yolk (2 eggs) with 20 g sugar in a bowl until frothy and set the mixture aside. Please keep the egg whites, as you will need them shortly for the Joconde sponge.
Cook the dry caramel
Bring 165 g double cream to the boil and set it aside. Now put just a little of the 20 g sugar into a pan and heat it. As soon as it melts, add the next small portion, and so on, until all the sugar has melted. This way it caramelises evenly without burning.
Once the caramel has a nice golden brown colour, switch off the hob and stir in the warm cream.
Make the custard base
Pour the caramel cream over the egg yolk mixture while stirring constantly, so the yolks do not scramble. Return everything to the pan and heat it to 82 °C while stirring. A thermometer whisk is very handy here: you stir and measure at the same time.
Remove the pan from the heat and stir in the bloomed gelatine until it has completely melted.
Pour into the insert mould
Place the insert mould on a perforated tray, pour in the creamy caramel and put it in the freezer for at least 2 hours.
Bûche insert 22cm
Aluminium perforated tray 40 x 30 cm
Joconde sponge
Whisk eggs and icing sugar
Whisk 2 eggs with 80 g icing sugar on the highest setting for about 10 minutes, until the mixture is light and thick. In the meantime, finely grind 80 g pecan nuts in a blender, preheat the oven to 180 °C fan-assisted and melt 20 g butter.
Whisk egg whites and fold in
Whisk 2 egg whites with 20 g sugar into a firm, glossy meringue. Sift 30 g flour over the egg mixture, add the ground pecan nuts and mix everything with the dough scraper.
Then gently fold the meringue in several portions and finally stir in the melted butter.
Swiss white flour, 1 kg
Baking
Place a silicone mat on a perforated baking sheet and spray it with non-stick spray. Spread the sponge batter evenly over it with a large angled spatula and bake for 12 minutes in the middle of the oven.
Silicone mat - 40 x 30 cm
Perforated aluminium baking sheet 40 x 30 cm
250 ml non-stick spray
Cut the sponge
Turn the sponge out onto baking paper, carefully peel off the mat and let it cool briefly. Cut two rectangles: 20 × 4.5 cm for the filling and 24 × 5.5 cm for the base of the bûche. Wrap them in cling film until assembly so they stay nice and soft. And the offcuts? Feel free to snack on those right away!
Finish the filling
Pipe the praline
Prepare the pecan praline following our praline recipe. Roast the pecans for 15 to 20 minutes at 170 °C. You'll end up with more than you need, but trust us: the rest disappears quickly!
Fill 50 g of praline into a piping bag and pipe it onto the frozen caramel. Please don't use more: praline barely freezes, and the more you use, the harder it is to release the filling.
Place the small sponge on top
Place the smaller sponge (20 × 4.5 cm) on the praline and put the filling in the freezer for at least 3 hours.
Pecan brittle
Prepare the brittle
Put 25 g of pecans into a freezer bag and crush them roughly with the rolling pin. A few larger pieces can stay, as they add bite. Melt 25 g of white chocolate in the microwave, then stir in 25 g of praline and the nuts.
White couverture drops 500 g
Spread onto the large sponge
Spread the brittle evenly over the large sponge (24 × 5.5 cm) using a small angled spatula, then let it set in the freezer.
Vanilla mousse
Soak the gelatine and whisk the egg yolks
Make the mousse only once the filling is properly frozen through. Soak 3.5 sheets of Gelatine in cold water. Whisk 60 g egg yolk (3 eggs) with 75 g sugar until the mixture turns pale.
RUF Gelatine sheets, 12 pieces
Bring the vanilla cream to the boil
Pour 375 g double cream into a saucepan. Slit 3 Vanilla pods lengthways, scrape out the seeds and add both the seeds and the pods to the cream. Let it come to the boil once, then pour it over the egg yolk mixture while stirring.
Madagascar Bourbon vanilla pods
Strain into the cream
Return everything to the saucepan and heat it over medium heat, stirring, to 82 °C. Take the pan off the heat, fish out the Vanilla pods and stir in the squeezed Gelatine. Let the cream cool to 27 to 29 °C, stirring now and then.
Fold in the whipped cream
Whip 225 g double cream to soft peaks, not too firm, so that it combines well with the cream. Once the cream is at 27 to 29 °C, fold the whipped cream in three portions with the whisk and finish by smoothing with the dough scraper.
Assembly
Pour the mousse into the mould
Pour the vanilla mousse halfway into the «Snowfall» Bûche mould and spread it up the edges with a small Angled spatula. This prevents air bubbles from forming when you unmould it. If your mousse is a little runny, put the mould in the freezer for 5 minutes.
Snowfall silicone bûche mould, Silikomart
Insert the filling
Carefully remove the filling from the mould. Don't worry if the praline isn't completely frozen through, that's normal! Place it in the centre of the mousse and press it in lightly until the mousse rises up the edges.
Place the base on top and freeze
Cover the filling with the remaining mousse and place the large sponge with the brittle facing down on top. Scrape off the excess mousse and freeze the Bûche for at least 8 hours.
Decoration
Prepare the velvet spray
The mould is so beautiful that the decoration can stay simple: a white velvet coat. Place the Velvet spray can in a Mug of warm tap water for about 10 minutes so that the cocoa butter inside becomes liquid.
Silikomart velvet spray, colour of your choice: white
Spray the bûche
Remove the frozen Bûche from the mould and place it on baking paper on a Turntable. Very important: only spray a frozen Bûche, otherwise the surface won't turn out velvety! Hold the can 20 to 25 cm away and slowly turn the Bûche as you spray. It's best to spray inside a tall box, as cocoa butter goes everywhere.
Serve and thaw
Lift the Bûche onto a Bûche base with an Angled spatula and let it thaw in the fridge for 8 hours before serving. Your Christmas Bûche is ready!
Vanilla Pecan Caramel Bûche
Ingredients
Creamy caramel
Joconde sponge
Pecan praline
Pecan brittle
Vanilla mousse
Decoration
Preparation
- Caramel: Deglaze dry caramel with cream, pour over egg yolk and sugar, heat to 82 °C, add gelatine, pour into the filling mould, freeze for 2 hrs.
- Sponge: Whisk eggs with icing sugar for 10 min., fold in flour and pecan nuts, egg whites and butter, bake for 12 min. at 180 °C fan-assisted, cut to 20 × 4.5 and 24 × 5.5 cm.
- Filling: Pipe 50 g pecan praline onto the caramel, place the small sponge on top, freeze for 3 hrs.
- Brittle: Mix white chocolate, praline and chopped pecan nuts, spread onto the large sponge.
- Mousse: Vanilla cream over egg yolk and sugar, to 82 °C, gelatine, cool to 27 to 29 °C, fold in whipped cream.
- Assembly: Mousse, filling, mousse, sponge with brittle facing down, freeze for 8 hrs.
- Decoration: Spray the frozen bûche with white Velvet spray, thaw in the fridge for 8 hrs.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery: exactly the sizes with which the recipe has been tested.
Ingredients
Gelatine powder 150 Blooms
RUF gelatine sheets, 12 pieces
Madagascar Bourbon vanilla pods
250ml Non-stick spray
White couverture drops 500 g
Swiss White flour, 1 kg
Silikomart Velvet spray, choose colour: White
Accessories
Snowfall silicone bûche mould - Silikomart
Bûche insert 22 cm
Silicone mat 40 x 30 cm
Perforated aluminium sheet 40 x 30 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
3 days ahead: creamy caramel filling, pecan praline and joconde sponge. 2 days ahead: brittle and vanilla mousse, then assembly. On the day itself: only the decoration and thawing.
It is tempting to add more praline to the filling. However, praline hardly freezes: the more you use, the harder it is to release the filling and the less stable your Bûche becomes.
You will find everything about moulds, fillings and Velvet spray in our Christmas Bûche tips & tricks.
Frequently asked questions
The cocoa butter in the Velvet spray solidifies immediately into fine droplets on the ice-cold surface. That is what gives the velvety look. On a soft Bûche it would simply run.
Not necessarily, an ordinary kitchen Thermometer will also do. You should hit the 82 °C exactly, though: below that the cream will not thicken enough, above it the egg yolks will set.
Yes, undecorated and well wrapped, it keeps for several weeks in the freezer. The Velvet spray is only applied to the frozen Bûche on the day itself, then let it thaw in the fridge for 8 hours.
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Comments
Question de Marie
By: Marie M. On 2024-12-22Bonjour,
Cette bûche est une dinguerie…… c’était tellement bon!!!
Merci pour vos recettes et belles fêtes à toute l’équipe!
Marie
Replied by: Karin On 2024-12-23
Question de Coralie
By: Coralie R. On 2024-12-20Bonjour! Tout d’abord merci pour vos recettes, j’en ai fait plusieurs sans jamais de ratés… je rencontre cependant un petit soucis cette fois…
J’ai fais le crémeux en respectant scrupuleusement la recette… mais je me retrouve avec vraiment beaucoup beaucoup de crémeux caramel, genre je pourrait presque en faire 2 inserts… (peut être ai-je trop fais monter en mousse les jaunes et le sucre???) mais du coup j’ai peur que cela ne fige pas vraiment… j’en ai garder un peu dehors et effectivement, une fois froid c’est plus une crème caramel qu’un flan si on veut… ai-je tord de m’inquiéter???
Merci d’avance pour votre réponse…
Replied by: Karin On 2024-12-23
Question de Sarah
By: Sarah G. On 2024-12-16Bonjour,
Petite question, je veux en faire deux est ce qu'avec un pot de praliné ça joue ou est ce qu'il en faut plus ?
Replied by: Karin On 2024-12-16
Replied by: Sarah G. On 2024-12-18
Question de Carole
By: Carole R. On 2024-12-15Bonjour, j’ai fait cette recette mais le praliné pécan pour mon insert n’a pas complètement durci. J’ai pourtant suivi la recette à la lettre ? Est -ce normal ?
Replied by: Karin On 2024-12-16
Question de Maude
By: Maude Q. On 2024-12-12Bonjour!
Auriez-vous une suggestion d'alternative à la gélatine en poudre d'origine animale, pour que la bûche puisse aussi être dégustée par les personnes végétariennes? Merci!
Replied by: Karin On 2024-12-12
Question de Anik
By: Anik R. On 2024-12-11Bonjour,
Déjà merci pour toutes les délicieuses recette je vais faire cette bûche et la bûche glacée tropical pour le 22 mais je vais les finir milieu de semaine prochaine
Pour le démoulage faut il les laisser dans le moule à bûche et les démouler I dernier moment ou les démouler et les remettre au congel dans une boîte
D avance merci pour votre réponse
Replied by: Anik R. On 2024-12-17
Replied by: Anik R. On 2024-12-19
Question de Anouk
By: Anouk G. On 2024-12-10Bonjour j ai le moule sapin
Les quantités sont ok?
Merci beaucoup
Replied by: Karin On 2024-12-11
Replied by: Anouk G. On 2024-12-11
Replied by: Anouk G. On 2024-12-11
Question de Véronique
By: Véronique L. On 2024-12-03Bonjour, dans votre merveilleuse recette, lorsque vous mettez la température du four c'est pour un four conventionnel ? et si j'ai la fonction chaleur tournante, est-ce judicieux de l'utiliser pour ce genre de recette ? merci d'avance de votre réponse. Belle journée, Véronique
Replied by: Karin On 2024-12-03
Replied by: Véronique L. On 2024-12-03
Replied by: Véronique L. On 2024-12-03
Question de Muriel
By: Muriel B. On 2024-12-01Bonjour, merci pour la recette. Bûche testée et dégustée ce week-end afin de préparer les fêtes… Elle est très bonne mais le crémeux est trop figée ce qui gâche son goût… je l’ai refait une 2ème fois avec 2x moins de gélatine/eau et là le crémeux est vraiment très onctueux, ça change tout!
Merci pour toutes vos recettes, belles fêtes!
Replied by: Karin On 2024-12-02
Replied by: Elodie V. On 2024-12-06
Replied by: Muriel B. On 2024-12-07
Replied by: Carole R. On 2024-12-15
Replied by: Muriel B. On 2024-12-15
Question de Marine
By: Marine L. On 2024-11-28Bonsoir, merci pour la recette qui sera celle de cette année :) Malheureusement le moule est en rupture. Je pensais la faire dans le moule à bûche silikomart avec tapis flocons 1200ml. Est-ce que les quantités sont identiques ?
Merci d'avance pour votre retour et belle fête à vous.
Replied by: Laura On 2024-11-29
Question de Chrisna
By: Chrisna M. On 2024-11-28bonjour, je réalise que je n ai pas de cuillere a pesée et je fais ma recette samedi apres midi. je vais essayer de la commander ce soir mais j imagine qu elle n arrivera pas samedi. auriez vous un conseil pour mesurer 2,3 gr de gelatine en poudre. merci d avance! chrisna
Replied by: Laura On 2024-11-29
Question de Anne-Christine
By: Anne-Christine G. On 2024-11-20Bonsoir, est-ce que la bûche se floconne juste avant la décongélation ou je peux la congeler totalement finie?
Replied by: Karin On 2024-11-21
Question de Nicole
By: Nicole D. On 2024-11-15Bonjour, j’aimerais faire cette bûche d’ici la fin du mois de novembre car après je suis opérée d’une épaule et ne pourrai pas le faire pour Noël. Puis-je la garder au congélateur 1 mois? Qu’en pensez-vous?
Replied by: Karin On 2024-11-18
Réponse
By: Sandra R. On 2024-11-15Bonjour.par quoi on peut remplacer les noix de pecan?merci
Replied by: Karin On 2024-11-15
Question de Muriel
By: Muriel B. On 2024-11-15Bonjour,
Je me réjouis de tester cette recette. Est-ce que les quantités de la recette sont suffisantes pour réaliser cette bûche dans le moule corallo?
Merci d'avance pour votre réponse, belle journée à vous!
Replied by: Laura On 2024-11-15
Question de Sabine
By: Sabine S. On 2024-11-10Miam, ça fait vraiment envie.... Est ce que si je fais dans le Moule à bûche et insert" en plastique, les quantités seront les mêmes???? MERCI pour votre réponse"