Equinox Yule Log in the style of Cyril Lignac and Benoît Couvrant
Recipe by Ludo's Workshops
Yule log inspired by Cyril Lignac's Equinox entremet, composed of a caramel‑vanilla cream, a vanilla ganache, an almond sponge, a speculoos‑praline crunch, and an anthracite gray coating. Ideal for celebrations, it combines crunchy and silky textures with nostalgic flavors of caramel, vanilla and hazelnut.
IntermediateFrenchServes 12
Printable version with shopping checklist
Source Video
24h 17m
Prep
25m
Cook
2h 58m
Cleanup
27h 40m
Total
Cost Breakdown
Total cost:$33.70
Per serving:$2.81
Critical Success Points
- • Hydrating gelatin sheets (ganache)
- • Preparing the caramel
- • Tempering the caramel and cooking the custard
- • First layer of ganache in the mold
- • Applying the anthracite gray coating
Safety Warnings
- • The caramel reaches over 150 °C: handle with care to avoid burns.
- • Boiling cream can splash hot droplets; wear oven mitts.
- • The spray gun uses very hot chocolate; work in a ventilated space.
- • Gelatin must stay hydrated and not be contaminated by dirty surfaces.
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