Milk Chocolate Yule Log with Coconut and Honey Whipped Cream

Ingredients

• 35 g Unsalted butter (softened, ideally in the microwave on low power)
• 35 g Brown sugar (brown sugar)
• 80 g Sliced almonds (uns toasted)
• 10 g Unsweetened cocoa powder (about 2 teaspoons)
• 5 g All‑purpose flour (to bind the crunchy layer)
• 90 g Egg whites (3 whites, at room temperature)
• 80 g Granulated sugar (divided into two additions)
• 30 g Almond flour (fine)
• 50 g Toasted grated coconut (toasted 5 min at 180°C)
• 80 g Powdered sugar (for the dacquoise)
• 30 g All‑purpose flour (for the dacquoise) (for lightness)
• 210 g Covering milk chocolate (pastry quality, 45 % cocoa)
• 400 g Whole milk cream 30 % fat (very cold)
• 300 g Cream 35 % fat (for whipped cream, very cold)
• 150 g Mascarpone (cold temperature)
• 60 g Liquid honey (prefer mild honey)
• 200 g White coating based on cocoa butter (optional, available in specialty store)
• 100 g Milk chocolate for decorative ribbons (for ribbons, use temperature 30‑31°C)

Instructions

1. Soften the butter

   Melt the butter in the microwave on low power until it reaches a paste-like consistency (about 2 min).

   Time: PT2M

2. Prepare the chocolate crunchy layer

   In a bowl, mix the softened butter, brown sugar, cocoa powder, flour, then incorporate the sliced almonds, coating them well with butter.

   Time: PT8M

3. Spread the crunchy layer

   Spread the dough on a tray lined with a silicone baking sheet, forming a rectangle of 30 cm x 9 cm.

   Time: PT3M

4. Bake the crunchy layer

   Place the tray in a preheated oven at 170 °C for 12 minutes. Watch the colour.

   Time: PT12M

   Temperature: 170°C

5. Cool the crunchy layer

   Remove the tray, let the crunchy layer cool completely on the tray before detaching it.

   Time: PT15M

6. Toast the coconut

   Spread the grated coconut on a tray and toast for 5 minutes at 180 °C, stirring halfway through.

   Time: PT5M

   Temperature: 180°C

7. Mix the dry ingredients for the dacquoise

   In a bowl, sift the powdered sugar, flour, almond flour and incorporate the toasted coconut.

   Time: PT3M

8. Whip the egg whites

   Pour the egg whites into the mixer bowl, start on low speed, add 40 g of granulated sugar, then increase to maximum speed until ¾ firm. Add the remaining sugar gradually until stiff peaks form.

   Time: PT8M

9. Fold in the dry ingredients

   Add half of the dry mixture to the whites, gently fold with a spatula lifting from the bottom up. Repeat with the remaining dry mixture.

   Time: PT4M

10. Spread the dacquoise

    Pour the batter onto a tray lined with parchment paper, spread using a palette covering two‑thirds of the tray.

    Time: PT3M

11. Bake the dacquoise

    Bake at 180 °C for 13 minutes. The dacquoise should be lightly golden and lift easily from the paper.

    Time: PT13M

    Temperature: 180°C

12. Cool and cut the dacquoise

    Let cool, remove the paper, then cut three strips 5.5 cm wide using a sharp knife.

    Time: PT20M

13. Whip the cream for the mousse

    In a very cold bowl, whisk 400 g of 30 % whole milk cream until stiff peaks form.

    Time: PT5M

14. Melt the milk chocolate

    Melt the milk chocolate in a bain‑marie or microwave until 40 °C.

    Time: PT5M

    Temperature: 40°C

15. Combine chocolate and cream

    Incorporate one third of the whipped cream into the melted chocolate, mix vigorously, then add the remaining cream, folding gently to preserve volume.

    Time: PT4M

16. Assemble the dacquoise strips

    On a tray, place the first strip, pipe chocolate mousse onto it, then layer the second and third strips without pressing.

    Time: PT10M

17. Freeze the assembly

    Place the whole thing in the freezer until completely set (about 30 minutes).

    Time: PT30M

18. Cover the crunchy layer with mousse

    Spread a thin layer of chocolate mousse over the cooled crunchy layer, then place it on the frozen assembly.

    Time: PT5M

19. Cool again

    Return everything to the freezer for 15 minutes to solidify the whole.

    Time: PT15M

20. Prepare the honey whipped cream

    In a cold bowl, whisk 300 g of 35 % cream with 150 g of mascarpone until stiff peaks form, add 60 g of honey and mix for a few seconds.

    Time: PT5M

21. Cover the log with whipped cream

    Trim the excess of the log, then fully coat it with honey whipped cream using a small palette. Smooth the sides and top.

    Time: PT10M

22. Slightly freeze

    Return the log to the freezer for 15 minutes so the whipped cream stabilizes.

    Time: PT15M

23. Apply the white velvet (optional)

    Brush the surface of the log with the cocoa‑butter based white coating using a brush. Let set for a few minutes.

    Time: PT5M

24. Prepare the chocolate ribbons

    Temper 100 g of milk chocolate to 30‑31 °C, dip the 18 cm x 2.5 cm rhodoïd strips, let set at room temperature then in the refrigerator to firm up.

    Time: PT20M

    Temperature: 30-31°C

25. Decorate the log

    Lightly dust with cocoa powder, arrange the chocolate ribbons around the log and gently remove the rhodoïd supports.

    Time: PT5M

Nutrition Facts

Calories

510

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Brown sugar: cane sugar
• Instead of Sliced almonds: sliced hazelnuts
• Instead of Unsweetened cocoa powder: Dutch cocoa
• Instead of All‑purpose flour: rice flour
• Instead of Egg whites: aquafaba (hard)
• Instead of Granulated sugar: powdered sugar
• Instead of Almond flour: hazelnut flour
• Instead of Toasted grated coconut: dried coconut
• Instead of Powdered sugar: very fine powdered sugar
• Instead of All‑purpose flour (for the dacquoise): wheat flour
• Instead of Covering milk chocolate: premium milk chocolate
• Instead of Whole milk cream 30 % fat: 35 % fat cream
• Instead of Cream 35 % fat: 30 % fat cream
• Instead of Mascarpone: cream cheese
• Instead of Liquid honey: agave syrup
• Instead of White coating based on cocoa butter: melted white chocolate
• Instead of Milk chocolate for decorative ribbons: white chocolate

Equipment Needed

• Microwave (optional)
• Kitchen scale
• Mixing bowl
• Silicone spatula
• Baking tray
• Silicone baking sheet
• Oven
• Kitchen ruler (optional)
• Electric mixer with whisk
• Sieve (optional)
• Parchment paper
• Chef's knife
• Cutting board
• Pastry bag + medium tip
• Palette knife
• Chocolate thermometer (optional)
• Freezer
• Small spatula
• Cold bowl for whipped cream
• Coconut grater (optional)
• Presentation platter

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use couverture chocolate for optimal shine.
• Chill the bowl and whisk in the freezer before whipping the cream.
• Lightly dampen your hands to spread the crunchy layer without it sticking.
• Use a graduated ruler to obtain perfectly equal dacquoise strips.
• For a professional finish, leave the log in the freezer 10 minutes before cutting into portions.

Troubleshooting

Storage

Refrigerator: Store the log in the refrigerator, covered with plastic wrap, for 2‑3 days.

Freezer: Wrap tightly and keep in the freezer for up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours; the chocolate and whipped cream may melt.

Make-Ahead Tips

• Prepare the crunchy layer and the dacquoise the day before and keep them in an airtight box.
• The chocolate mousse can be made 12 hours ahead and kept chilled.
• The honey whipped cream keeps for 24 hours in the refrigerator; give it a light whisk before use.