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Cappuccino Yule Log
An original Yule log with coffee, chocolate and vanilla aromas, made of a moist sponge, a vanilla and coffee bavarois, a vanilla syrup and small dark chocolate discs. Ideal for the holidays, it serves about 10 people.
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Critical Success Points
- • Melt the chocolate and butter without burning.
- • Cook the custard to 83‑84 °C to avoid coagulation.
- • Fully dissolve the gelatin in the hot custard.
- • Temper the chocolate to 31‑32 °C for the discs.
- • Properly freeze each step for a clean unmolding.
Safety Warnings
- • Handle melted chocolate at high temperature with care to avoid burns.
- • Use the kitchen torch away from flammable materials.
- • Be careful with the hot knife when cutting the ends.
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