Christmas Yule Log Chocolate-Orange (Yule Log with Chocolate Choux Biscuit, Orange, and Buttercream)

Ingredients

• 100 ml Whole milk (For choux biscuit)
• 100 ml Water (For choux biscuit)
• 80 g Butter (Unsalted, for biscuit and buttercream)
• 250 g Sugar (Divided: for biscuit, meringue, syrup, and creams)
• 1 orange Orange zest (Zest only, for biscuit and syrup)
• 100 g All-purpose flour (For choux biscuit)
• 20 g Cocoa powder (Unsweetened, for biscuit)
• 5 large Eggs (3 whole for biscuit, 2 separated for buttercream (whites for buttercream, yolks not used))
• 30 ml Neutral oil (Grape seed or peanut oil, for biscuit)
• 2 large Egg whites (For buttercream (can use from separated eggs above))
• 1 whole Vanilla bean (Split and scraped, for syrup and buttercream)
• 40 ml Grand Marnier (For syrup and buttercream, optional)
• 3 whole Oranges (For zest, syrup, and supremes)
• 250 g Mascarpone (For alternative filling (optional))
• 400 ml Heavy cream (For alternative filling (optional))
• 2 sheets Gelatin sheets (For alternative filling (optional))

Instructions

1. Prepare Choux Biscuit Base

   In a medium saucepan, combine milk, water, 40g sugar, 80g butter, and the zest of 1 orange. Bring to a boil over medium heat. Once boiling, add 100g flour and 20g cocoa powder all at once. Stir vigorously to form a dough, then cook over low heat, stirring constantly, to dry out the dough for about 3-4 minutes until it pulls away from the sides and leaves a thin film on the pan.

   Time: PT10M

2. Cool and Add Eggs

   Transfer the dough to a mixing bowl. Let it cool for 5 minutes. Add 3 eggs one at a time, mixing well after each addition until the dough is smooth and shiny. Add 30ml neutral oil and mix until incorporated.

   Time: PT10M

3. Preheat Oven

   Preheat your oven to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

4. Prepare Meringue

   In a clean bowl, beat 2 egg whites until foamy. Gradually add 60g sugar in two additions, beating until stiff, glossy peaks form.

   Time: PT8M

5. Incorporate Meringue into Batter

   Stir a third of the meringue into the choux mixture to lighten it, then gently fold in the rest using a spatula, taking care not to deflate.

   Time: PT5M

6. Spread and Bake Biscuit

   Line a baking sheet with parchment. Lightly oil the edges. Spread the batter evenly to about 1cm thickness. Bake for 20 minutes at 180°C.

   Time: PT20M

   Temperature: 180°C

7. Cool and Unmold Biscuit

   Remove biscuit from oven. Invert onto a clean kitchen towel. Carefully peel off parchment. Cover with towel to prevent drying.

   Time: PT5M

8. Prepare Orange Syrup

   In a saucepan, combine 100ml water, 60g sugar, zest of 1 orange, juice of 1 orange, 20ml Grand Marnier (optional), and half a vanilla bean (split and scraped). Bring to a boil, stir to dissolve sugar, then simmer 2 minutes. Remove from heat and let infuse.

   Time: PT8M

9. Make Italian Meringue Buttercream

   In a saucepan, combine 130g sugar and 40ml water. Heat to 118-121°C (soft ball stage). Meanwhile, beat 2 egg whites to soft peaks. When syrup reaches temperature, pour in a thin stream into the whites while beating. Continue beating until bowl is cool to the touch. Gradually add 200g room-temperature butter, cubed, beating until smooth. Add remaining vanilla seeds and 20ml Grand Marnier (optional).

   Time: PT20M

   Temperature: 118-121°C

10. Prepare Orange Supremes

    Using a sharp knife, cut peel and pith from 2 oranges. Segment the oranges by cutting between membranes. Collect segments and squeeze juice from remaining membranes.

    Time: PT10M

11. Trim and Soak Biscuit

    Trim biscuit edges for neatness. Brush surface evenly with orange syrup using a pastry brush. Do not oversoak.

    Time: PT5M

12. Fill and Roll Yule Log

    Spread a thin, even layer of buttercream over the biscuit, leaving a 2cm border. Distribute orange segments evenly. Using the towel, gently roll the biscuit into a log without pressing too hard.

    Time: PT8M

13. Decorate Yule Log

    Place yule log seam-side down on serving platter. Cover with remaining buttercream using an offset spatula. Use a fork or spatula to create bark-like texture. Optionally, dust with cocoa powder and garnish with reserved orange segments.

    Time: PT10M

14. Chill and Serve

    Refrigerate yule log for at least 2 hours to set. Before serving, let sit at room temperature for 30 minutes for best texture.

    Time: PT2H30M

    Temperature: 4°C

15. Alternative: Mascarpone Cream Filling

    Soak 2 gelatin sheets in cold water. Heat 100ml cream with 30g sugar and 20ml Grand Marnier until hot but not boiling. Add squeezed gelatin to dissolve. Mix with 250g mascarpone. Whip 300ml cold cream to soft peaks, fold into mascarpone mixture. Chill until set, then use as filling instead of buttercream.

    Time: PT25M

16. Cleanup

    Wash all bowls, pans, utensils, and wipe down work surfaces. Expect extra time for sticky buttercream and chocolate residue.

    Time: PT45M

Nutrition Facts

Calories

420

Protein

6g

Carbohydrates

45g

Fat

24g

Fiber

2g