Milk Chocolate Yule Log with Coconut and Honey Whipped Cream
Recipe by Chef Sylvain - Long live pastry!
A festive Yule log made of a chocolate‑almond crunchy layer, a coconut dacquoise, a silky milk chocolate mousse, and a honey whipped cream, all covered with a white veil made from cocoa butter and decorated with chocolate ribbons.
HardFrenchServes 9
Printable version with shopping checklist
Source Video
3h 25m
Prep
25m
Cook
28m
Cleanup
4h 18m
Total
Cost Breakdown
Total cost:$19.55
Per serving:$2.17
Critical Success Points
- • Soften the butter without melting it completely
- • Whip the egg whites to stiff peaks
- • Gently fold the dry ingredients into the meringue
- • Temper the chocolate to 30‑31 °C for the ribbons
- • Freeze each step to ensure structural stability
Safety Warnings
- • Handle the hot oven (170‑180 °C).
- • Melt the chocolate carefully to avoid burns.
- • Use a very sharp knife to cut the dacquoise strips.
- • Wear gloves or a cloth when handling the fragile crunchy layer.
- • Do not leave children unsupervised near the freezer.
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