Individual mini Yule logs with Japanese biscuit base, white coconut ganache and Nutella

Ingredients

• 200 g White chocolate (good quality, broken into pieces)
• 100 ml Heavy cream (35% fat)
• 100 g Mascarpone (at room temperature)
• 50 g Grated coconut (toasted)
• 2 c. à soupe Honey (mild)
• 1 c. à café Vanilla extract (pure)
• 50 g Nutella (for decorative lines)
• 2 Whole eggs (fresh)
• 4 Egg yolks (separated)
• 4 Egg whites (at room temperature)
• 120 g All-purpose flour (sifted)
• 80 g Granulated sugar (divided into two equal parts)
• 60 g Butter (unsalted, melted)
• 60 ml Milk (whole)
• 1 c. à soupe Unsweetened cocoa powder (optional)

Instructions

1. Prepare the white ganache

   Break the white chocolate into a bowl, add the honey and vanilla extract. Heat the heavy cream until it simmers, then pour it over the chocolate. Stir until a smooth paste forms. Add the butter, milk and grated coconut, mix. Off the heat, incorporate the flour all at once and stir until a homogeneous batter is achieved.

   Time: PT10M

2. Incorporate the mascarpone and aerate the ganache

   Add the mascarpone to the still‑warm ganache, mix on low speed then increase speed to aerate the mixture until a light texture is obtained.

   Time: PT5M

3. Prepare the Japanese biscuit batter

   Separate the eggs. Beat the 2 whole eggs with the 4 yolks and 40 g of sugar until the mixture becomes fluffy. Incorporate the sifted flour, melted butter, milk, coconut and, if desired, the cocoa. Mix until a homogeneous batter is obtained.

   Time: PT10M

4. Whip the egg whites

   In a clean bowl, beat the 4 egg whites with the remaining 40 g of sugar until stiff, glossy peaks form. Keep chilled until incorporation.

   Time: PT5M

5. Fold the whites into the batter

   Add the whipped egg whites to the batter in three additions, gently lifting with a spatula so as not to deflate them. The batter should remain airy.

   Time: PT5M

6. Bake the biscuit

   Preheat the oven to 180°C. Spread the batter on a baking sheet lined with parchment paper, sprinkle with grated coconut. Bake for 12 minutes until the biscuit is lightly golden.

   Time: PT12M

   Temperature: 180°C

7. Cool the biscuit

   Remove the sheet, let the biscuit cool for 10 minutes on a rack, then gently unmold it.

   Time: PT10M

8. Assemble the mini logs

   Flip the biscuit onto a fresh sheet of parchment paper. Spread a thin layer of ganache, pipe Nutella lines with a pastry bag, then roll gently. Cut the roll into 4 equal sections. Brush each mini log with a thin layer of ganache, sprinkle with grated coconut and decorate with the remaining ganache and Nutella using the pastry bag.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of White chocolate: milk chocolate, dark chocolate
• Instead of Heavy cream: whipping cream, whole milk (for a lighter version)
• Instead of Mascarpone: cream cheese, ricotta
• Instead of Grated coconut: sliced almonds, macadamia nuts
• Instead of Honey: maple syrup, agave syrup
• Instead of Vanilla extract: vanilla bean, vanilla flavoring
• Instead of Nutella: chocolate spread, cocoa butter
• Instead of Whole eggs: organic chicken eggs
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Egg whites: rehydrated powdered egg whites
• Instead of All-purpose flour: rice flour (gluten‑free)
• Instead of Granulated sugar: cane sugar, coconut sugar
• Instead of Butter: margarine, coconut oil
• Instead of Milk: almond milk, soy milk
• Instead of Unsweetened cocoa powder: decaffeinated cocoa powder

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk
• Stand mixer (optional)
• Silicone spatula
• Baking sheet
• Parchment paper
• Oven
• Pastry bag with plain tip (optional)
• Cooling rack
• Clean damp cloth

Critical Steps — Do Not Skip

• Melt the chocolate with the hot cream
• Whip the egg whites to stiff peaks
• Fold the whites in gently without breaking them
• Precise baking of the biscuit (12 min at 180°C)
• Roll the biscuit before it cools completely

Chef Tips from the Video

• Lightly toast the coconut before adding for more flavor.
• Use couverture white chocolate for a shinier ganache.
• For a surprise twist, add a pinch of sea salt to the ganache.
• If you don’t have a stand mixer, an electric whisk is enough to aerate the ganache.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days in the refrigerator.

Freezer: Can be frozen for up to 1 month, well wrapped in cling film.

Room temperature: Consume within 2 hours after removal from the refrigerator.

Make-Ahead Tips

• Prepare the ganache the day before and keep it chilled.
• Bake the biscuit ahead of time and keep it under plastic wrap.
• The mini logs can be assembled 2 hours before serving.