Power yule log

Created by

  • Mathieu Dierinck - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 2

This excellent Yule log recipe (or bûche de Noël if you will) yields a delicious, mildly sweet dessert roulade with a powerful dark chocolate taste and a crunchy twist – a perfect pièce de résistance for the Xmas dinner table or any other festive occasion. Decorated with a crispy mix made with milk chocolate, hazelnut praline and pailleté feuilletine, the sponge roulade in this recipe has a delicious bite to it, while the dark chocolate Chantilly in the centre brings out a powerful cocoa taste in it. The caramel and milk chocolate Chantilly on top adds the perfect finishing touch to this luscious Yule log and gives it precisely the right amount of sweetness.

Recipe components

Chantilly of caramel and milk power chocolate

IngredientsPreparation

Mix and heat up to 60°C.

Pour the previous mixture over the chocolate to melt. Emulsify.

  • 500g
    cream

Mix in. Strain through a fine sieve. Cover and leave to rest in the fridge for 12 hours.

Whip the chantilly the day after into the desired texture.

Chantilly of dark power chocolate

IngredientsPreparation
  • 345g
    whole milk
  • 15g
    glucose syrup DE 60

Mix and heat to 60°C.

Pour the previous mixture over the chocolate to melt. Emulsify.

  • 500g
    cream

Mix in. Strain through a fine sieve. Cover and leave to rest in the fridge for 12 hours.

Whip the chantilly the day after into the desired texture.

Crispy mix

IngredientsPreparation

Melt at 40°C.

Add and mix in.

Add and mix in.

Sponge

IngredientsPreparation
  • 125g
    whole milk
  • 85g
    butter

Mix and bring to the boil together.

Mix in. Stir well and dry out for 2 minutes. Then pour the dough into a mixing bowl with a paddle.

  • 150g
    egg yolks
  • 85g
    whole egg(s)

Mix in the egg-egg yolks mixture bit by bit until it’s completely incorporated into the dough.

  • 220g
    egg white
  • 105g
    granulated sugar

Beat the egg whites and sugar until foamy. Add 1/3 of the foam to the dough to soften the texture. Then mix in the rest of the egg whites to obtain a light, fluffy mass.

Weigh 850 g of this dough to spread out onto a tray (40x60) lined with silicone paper. Bake for 12 minutes at 180°C (ventilated oven).

Weigh off 350 g of the crispy mix. Turn over the sponge and spread out the mix over the entire surface of the sponge. Do the same with 500 g of the Chantilly of Dark Power Chocolate. Starting from the top, gently roll the sponge towards you trying to avoid big air bubbles. Then tighten the roll before storing it into the freezer for at least one hour. Meanwhile whip the milk/caramel Chantilly and pipe on top with a teardrop-shaped nozzle. Finish with Callebaut® Crispearls™, dusted with gold powder IBC F006691.