Christmas Yule Log 3 Chocolates

Ingredients

• non indiqué Dark chocolate (for the sponge and the ganaches)
• non indiqué Butter (melted, for the sponge)
• non indiqué Eggs (for the sponge)
• non indiqué Sugar (for the sponge)
• non indiqué Honey (for the sponge)
• non indiqué Almond powder (for the sponge)
• non indiqué All-purpose flour (for the sponge)
• non indiqué Baking powder (for the sponge)
• non indiqué Salt (for the sponge)
• non indiqué Cocoa powder (for the sponge and the dark mousse)
• 320 g Whole liquid cream (for the custard and the mousses)
• non indiqué Ladyfingers (sponge biscuits) (for the crunchy layer)
• non indiqué Milk chocolate (for the crunchy layer and the milk mousse)
• non indiqué Almond‑hazelnut praline (for the crunchy layer)
• non indiqué Gelatin sheets (for the mousses)
• non indiqué White chocolate (for the white mousse)
• non indiqué Cocoa velvet spray (velvet finishing)

Instructions

1. Melt the dark chocolate and butter

   Place the dark chocolate in pieces in a bowl, heat in the microwave in 30‑second intervals, stirring between each, then add the cooled melted butter and mix until a homogeneous paste is obtained.

   Time: PT5M

2. Prepare the egg‑sugar‑honey mixture

   Break the eggs into a bowl, add the sugar and honey, whisk briefly until the mixture whitens and becomes slightly frothy.

   Time: PT3M

3. Incorporate the dry ingredients and the cream

   Add the almond powder, sift the flour, baking powder, salt and cocoa, whisk together. Then incorporate the liquid cream and the chocolate‑butter mixture, whisk until a smooth batter is obtained.

   Time: PT5M

4. Baking the sponge

   Spread the batter on a baking sheet lined with parchment paper, smooth into a rectangle. Preheat the oven to 170°C fan‑assisted and bake for 12 minutes.

   Time: PT12M

   Temperature: 170°C

5. Cool the sponge

   Allow the sponge to cool completely on the sheet before handling.

   Time: PT20M

6. Trim the sponge to the size of the mold

   Trim the sponge leaving about 5 mm margin on each side of the Yule log mold.

   Time: PT5M

7. Prepare the crunchy layer – crumble the ladyfingers

   Hand‑crumble the ladyfingers in a bowl until small pieces are obtained.

   Time: PT2M

8. Melt the milk chocolate and add the praline

   Melt the milk chocolate in the microwave in 30‑second intervals, add the almond‑hazelnut praline and mix until smooth. Coat the ladyfinger pieces with this mixture.

   Time: PT5M

9. Refrigerate the crunchy layer

   Spread the crunchy layer over the sponge, smooth, then place in the refrigerator for 10 minutes to set.

   Time: PT10M

10. Melt the three chocolates for the ganaches

    Melt the dark chocolate, milk chocolate and white chocolate separately in the microwave (30‑second intervals, stirring between each).

    Time: PT15M

11. Rehydrate the gelatin

    Soak the gelatin sheets in a large bowl of cold water for 10 minutes, then drain.

    Time: PT10M

12. Prepare the custard

    Bring the whole milk to a boil, then gradually pour it over the egg yolks whisked with the sugar. Return everything to the saucepan and cook over low heat, stirring constantly until 83‑85°C (temperature measured with a thermometer).

    Time: PT15M

    Temperature: 85°C

13. Incorporate the gelatin and divide the custard

    Remove the saucepan from the heat, add the squeezed gelatin, stir until fully dissolved. Weigh 106 g of the hot custard three times and set each portion aside separately.

    Time: PT5M

14. Mix each portion with its corresponding chocolate

    Add each custard portion to its melted chocolate (dark, milk, white) and mix to obtain three smooth ganaches.

    Time: PT15M

15. Whip the liquid cream into whipped cream

    Weigh 100 g of liquid cream for each mousse (white, milk) and 120 g for the dark mousse. Whisk each portion with an electric mixer until a firm whipped cream forms.

    Time: PT9M

16. Fold the ganaches into the whipped cream to form the mousses

    For each color, gently fold the chocolate ganache into the whipped cream using a spatula, lifting the mixture until a homogeneous mousse is obtained.

    Time: PT9M

17. Assembly – first layer (white mousse)

    Pour the white mousse into the bottom of the mold, smooth, then place in the freezer for 10 minutes to set slightly.

    Time: PT10M

18. Assembly – second layer (milk mousse)

    Pour the milk mousse over the white mousse, smooth, then freeze for 10 minutes.

    Time: PT10M

19. Assembly – third layer (dark mousse)

    Pour the dark mousse, smooth, then freeze for 10 minutes.

    Time: PT10M

20. Add the sponge and the crunchy layer

    Place the sponge covered with the crunchy layer on the mousse, press lightly, then smooth the sides of the sponge with a spatula. Refrigerate to let everything set.

    Time: PT10M

21. Finishing with the velvet spray

    Wrap the log in cling film and place in the freezer for at least one night. Unmold carefully onto a rack, spray the cocoa velvet spray on the sides and the white spray on the top from about 20 cm distance.

    Time: PT5M

22. Defrost before serving

    Transfer the log to the refrigerator 6 hours before serving so it regains a silky texture.

    Time: PT6H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g