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Chocolate rolled Yule log without genoise
A moist and indulgent Christmas log, made with a light egg‑based biscuit, a dark and milk chocolate ganache, an almond rocher glaze, and a whipped ganache for decoration. No cooking butter or complicated genoise, perfect for the holidays.
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Cost Breakdown
Critical Success Points
- • Whip egg whites to stiff peaks
- • Incorporate the flour without deflating the batter
- • Precise biscuit baking (8 min at 210 °C)
- • Achieve a ganache that is neither too liquid nor too firm before rolling
- • Roll the biscuit while it is still pliable
- • Freeze the log before glazing to avoid cracks
Safety Warnings
- • Boil the cream with care: it can overflow quickly.
- • Handle the hot oven (210 °C) with kitchen gloves.
- • Use a sharp knife for cuts to avoid slipping.
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