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