Chocolate Caramel Yule Log

Ingredients

• 150 g White sugar (For the caramel)
• 50 g Liquid glucose (For the caramel, adds shine)
• 50 ml Water (For the caramel)
• 8 pieces Egg yolks (4 for the caramel, 4 for the mousse)
• 500 ml Heavy cream (200 ml for the caramel, 200 ml for the mousse, an additional 100 ml for the caramel (added in two portions))
• 18 sheets Gelatin sheets (6 for the caramel, 6 for the mousse, 6 for the mirror glaze)
• 100 g Almond powder (Moist biscuit)
• 80 g Powdered sugar (Biscuit)
• 30 g All-purpose flour (Biscuit)
• 30 g Unsweetened cocoa powder (Biscuit)
• 2 g Baking powder (About ½ teaspoon)
• 3 pieces Whole eggs (Biscuit)
• 60 g Melted butter (Biscuit)
• 250 g Milk chocolate (150 g for the crunchy layer, 100 g for decoration)
• 100 g Praline (almond‑hazelnut) (Chocolate praline crunchy)
• 30 g Feuilletine sprinkles (Praline crunchy)
• 1 pinch Fleur de sel (Crunchy)
• 200 g 70% dark chocolate (Chocolate mousse)
• 200 ml Whole milk (Mousse (custard))
• 80 g Granulated sugar (Mousse (custard))
• 200 g 64% dark chocolate (Mirror glaze)
• 100 g Unsweetened condensed milk (Mirror glaze)
• 30 g Liquid glucose (for the glaze) (Mirror glaze)
• 1 piece Baking paper sheet (Crumpled decor)
• 5 g Edible gold powder (Final decor)

Instructions

1. Gelatin hydration (caramel)

   Place 6 gelatin sheets in a large bowl of cold water and let soak for 15 minutes.

   Time: PT15M

2. Caramel preparation

   In a saucepan, combine 150 g white sugar, 50 g glucose, and 50 ml water. Heat over medium heat without stirring until an amber color is achieved.

   Time: PT7M

   Temperature: Medium heat

3. Deglaze the caramel

   Slowly pour 100 ml very hot cream into the caramel (watch for splatters). Stir quickly to homogenize.

   Time: PT2M

4. Cooking the caramel custard

   In a bowl, whisk 4 egg yolks with the remaining 200 ml cream. Pour this mixture into the caramel and cook over low heat, stirring constantly until 82 °C (coats the back of a spoon).

   Time: PT5M

   Temperature: 82°C

5. Incorporating the gelatin

   Remove the saucepan from heat, add the hydrated gelatin (drained) and mix until fully dissolved. Use an immersion blender for an ultra‑smooth texture.

   Time: PT3M

6. Cooling the caramel custard

   Allow the custard to come to room temperature, then refrigerate for 30 minutes before pouring into the insert mold.

   Time: PT30M

7. Gelatin hydration (mousse)

   Place 6 gelatin sheets in a bowl of cold water for 15 minutes.

   Time: PT15M

8. Biscuit preparation

   In a large bowl, whisk 3 eggs, 100 g almond powder and 80 g powdered sugar until a fluffy mixture forms. Sift the flour, cocoa and baking powder, then gently fold into the batter.

   Time: PT10M

9. Biscuit baking

   Spread the batter into a 21 cm frame placed on a tray lined with parchment paper. Spread evenly and bake at 190 °C for 15‑20 minutes until the biscuit is golden and cooked through the center.

   Time: PT20M

   Temperature: 190°C

10. Cooling the biscuit

    Allow the biscuit to cool completely on a rack before unmolding (about 15 minutes).

    Time: PT15M

11. Biscuit cutting

    Using a ruler and a sharp knife, cut two strips: one 25 cm x 7 cm (base) and one 25 cm x 5.5 cm (insert). Reserve the scraps for snacking or decorating.

    Time: PT5M

12. Assembling the insert

    Place the 5.5 cm strip in the insert mold, pour the caramel custard over it, then cover with the 7 cm strip (butter side up). Freeze for at least 4 hours (ideally overnight).

    Time: PT4H

13. Preparing the praline crunchy layer

    Melt 150 g milk chocolate and 100 g praline over very low heat (or bain‑marie). Off the heat, stir in 30 g Feuilletine sprinkles and a pinch of fleur de sel. Mix until a homogeneous paste forms.

    Time: PT5M

    Temperature: Low heat

14. Applying the crunchy layer

    Spread the crunchy layer over the 7 cm biscuit strip (base) using an offset spatula. Freeze for 10‑15 minutes to set.

    Time: PT15M

15. Preparing the chocolate mousse

    Hydrate 6 gelatin sheets (15 min). Heat 200 ml milk. Meanwhile, whisk 4 egg yolks with 80 g sugar. Pour the hot milk over the yolks, return everything to the saucepan and cook at 82 °C while stirring. Add the drained gelatin, mix, then incorporate 200 g melted dark chocolate. Let cool to 30‑32 °C.

    Time: PT15M

    Temperature: 82°C

16. Incorporating the whipped cream

    Whip 200 ml very cold heavy cream into a firm whipped cream. Fold the whipped cream into the chocolate ganache in two stages: first quickly, then gently to avoid deflating the mousse.

    Time: PT10M

17. Mousse resting

    Let the mousse rest at room temperature until it thickens slightly (about 20 minutes).

    Time: PT20M

18. Assembling the Yule log

    In the twisted Yule log mold, place half of the chocolate mousse up to the middle height. Center the frozen caramel insert (butter side up) in the middle, then cover with mousse up to the edge. Add the base biscuit strip covered with the crunchy layer, press lightly. Smooth the surface with an offset spatula and freeze for 6‑8 hours (or overnight).

    Time: PT15M

19. Gelatin hydration (mirror glaze)

    Place 6 gelatin sheets in cold water for 15‑20 minutes.

    Time: PT15M

20. Preparing the glaze syrup

    In a saucepan, bring to a boil 100 ml water, 80 g sugar and 30 g glucose. Cook until 105 °C then remove from heat.

    Time: PT5M

    Temperature: 105°C

21. Assembling the mirror glaze

    Pour the hot syrup over 200 g 64% dark chocolate and 100 g unsweetened condensed milk in a bowl. Immediately add the drained gelatin, blend with an immersion blender until smooth. Let cool to 30‑32 °C.

    Time: PT12M

    Temperature: 30-32°C

22. Glazing the Yule log

    Unmold the frozen Yule log, place it on a rack. Pour the mirror glaze evenly over the surface, letting it flow over the sides. Let set for a few minutes.

    Time: PT5M

    Temperature: 30-32°C

23. Golden chocolate decoration

    Temper 100 g milk chocolate. Spread a thin layer on a crumpled parchment sheet, let crystallize at room temperature, then remove the paper. Break the sheet into shards, dust with edible gold powder using a brush.

    Time: PT15M

24. Finishing

    Arrange the golden chocolate shards in an arc over the glaze, following the mold’s curve. Refrigerate the Yule log for 30 minutes before serving to set the glaze.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g