Chocolate rolled Yule log without genoise

Ingredients

• 2 units Whole eggs (Used with the yolks for the biscuit batter)
• 2 units Egg yolks (Added to the whole eggs for the biscuit batter)
• 2 units Egg whites (Beaten to stiff peaks with sugar)
• 70 g Sugar (for yolks) (Added to the whole eggs and yolks before whisking)
• 30 g Sugar (for whites) (Added in two portions while beating the whites)
• 80 g All‑purpose flour (Sift before incorporating to avoid lumps)
• 20 g Melted butter (To grease the silicone baking mat (optional, oil can be used))
• 200 g Good quality milk chocolate (For the ganache and rocher glaze)
• 100 g Dark chocolate (70% cocoa) (For the ganache, provides a pronounced chocolate flavor)
• 300 g Heavy cream (For the ganache (heated) and 100 g for the whipped ganache)
• 20 g Butter (Adds creaminess to the ganache (optional))
• 50 g Sliced or chopped almonds (For the rocher glaze and decoration)
• 15 ml Grape seed oil (Neutral oil to fluidify the rocher glaze)
• 30 g White chocolate (For the small decorative beads)

Instructions

1. Separate the eggs

   Crack 4 eggs. Reserve 2 whole eggs (whites + yolks). Separate the whites of the other two eggs and place the whites in a bowl, the yolks in the same bowl as the whole eggs.

   Time: PT3M

2. Whisk the yolks with sugar

   In the mixer bowl, whisk the 2 whole eggs + the 2 yolks with 70 g sugar on medium speed until the mixture lightens and gains volume.

   Time: PT5M

3. Whip the egg whites

   With a hand mixer, beat the 2 egg whites. Add 15 g sugar in two portions, continue until stiff peaks form (bird’s beak test).

   Time: PT5M

4. Fold the whites into the batter

   Pour the whipped whites into the yolk‑egg mixture in one go and gently fold with a spatula, lifting the mixture to keep it from falling.

   Time: PT2M

5. Add the flour

   Sift 80 g flour over the batter and gently incorporate, still folding, until no flour traces remain.

   Time: PT3M

6. Prepare the sheet and bake the biscuit

   Preheat the oven to 210 °C. Lightly grease the silicone sheet with melted butter (or oil). Spread the batter in an even layer (about 5 mm thick). Bake for 8 minutes.

   Time: PT8M

   Temperature: 210°C

7. Cool and unmold the biscuit

   Remove the biscuit, place a sheet of parchment paper on top and flip it in one motion. Remove the silicone sheet. Let cool for 10 minutes on a rack.

   Time: PT10M

8. Prepare the chocolate ganache

   In a saucepan, bring 300 g heavy cream to a boil (5 min). Off the heat, pour the hot cream in two portions over 200 g milk chocolate and 100 g dark chocolate previously chopped. Stir with a rubber spatula until a smooth emulsion forms. Add 20 g butter and blend with an immersion blender. Cool for 30 minutes in the refrigerator.

   Time: PT8M

9. Prepare the whipped ganache

   Weigh 100 g cooled ganache, add 100 g very cold heavy cream. Mix quickly, then refrigerate for 30 minutes. Whisk on medium speed for 5 minutes until a soft whipped‑cream texture is achieved.

   Time: PT5M

10. Prepare the rocher glaze

    Melt 200 g milk chocolate in a bain‑marie (5 min). Off the heat, stir in 15 ml grape seed oil then 50 g chopped almonds. Mix until homogeneous.

    Time: PT7M

11. Roll the biscuit

    On the parchment paper, lightly trim the biscuit edges (≈1 cm). Spread the ganache (keeping a quarter of the piping bag) over the entire surface, sprinkle chopped almonds, leave a 2 cm uncovered strip at one end. Gently roll the biscuit onto itself using the ganache strip as a guide.

    Time: PT15M

12. Freeze the rolled log

    Place the rolled log on a rack, freeze for 45 minutes to 1 hour until firm.

    Time: PT45M

13. Apply the rocher glaze

    Remove the log from the freezer. Pour the rocher glaze (34 °C) over the log covering the entire surface, leaving the ends free. Return to the refrigerator for 30 minutes to set the glaze.

    Time: PT5M

    Temperature: 34°C

14. Trim the ends

    After the glaze has set, cut about 0.5 cm off each end with a thin‑blade knife to reveal the biscuit.

    Time: PT5M

15. Decorate with the whipped ganache

    Fill a pastry bag fitted with a 16 mm plain tip with the whipped ganache. Pipe small staggered dots on the top of the log. Sprinkle with small white chocolate beads for a “snowflake” effect.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sugar (for yolks): Cane sugar
• Instead of Sugar (for whites): Powdered sugar
• Instead of All‑purpose flour: Wheat flour
• Instead of Melted butter: Vegetable oil
• Instead of Good quality milk chocolate: 70% milk chocolate
• Instead of Dark chocolate (70% cocoa): 60% dark chocolate
• Instead of Heavy cream: Pour cream
• Instead of Butter: Margarine
• Instead of Sliced or chopped almonds: Chopped hazelnuts, Pecans
• Instead of Grape seed oil: Sunflower oil
• Instead of White chocolate: 30% cocoa white chocolate

Equipment Needed

• Mixer (electric hand‑beaters)
• Stainless steel bowl
• Whisk
• Silicone spatula
• Sieve
• Silicone baking sheet
• Parchment paper
• Oven
• Bain‑marie saucepan
• Rubber spatula (Maryse)
• Pastry bag with 16 mm plain tip
• 16 mm star tip (optional)
• Freezer
• Thin‑blade knife
• Cutting board

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For a more intense flavor, replace 30 % of the milk chocolate with 70 % dark chocolate.
• Lightly dust cocoa powder on top before the glaze for an elegant matte effect.
• Use non‑stick parchment paper to ease unmolding of the biscuit.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap in cling film and freeze for up to 1 month.

Room temperature: Avoid at room temperature; the glaze may melt.

Make-Ahead Tips

• Prepare the ganache and rocher glaze the day before and keep them refrigerated.
• The biscuit can be baked ahead and stored for 24 h in the fridge, covered with plastic wrap.