Nougat Ice Yule Log (Bûche de Noël Glacée)

Ingredients

• 100 g Raisins (golden) (seedless, rinsed and drained)
• 80 g Candied orange peel (cut into small dice)
• 80 g Dried apricots (pitted and cut into bite‑size pieces)
• 80 g Candied melon (cut into small dice)
• 30 ml Grand Marnier (for macerating the candied fruits (optional – omit for non‑alcoholic version))
• 100 g Almonds (whole, skin on) (to be toasted)
• 100 g Pistachios (unshelled) (to be toasted)
• 200 g Honey (creamy flower honey) (heat to 117 °C)
• 4 large Egg whites (room temperature)
• 20 g Granulated sugar (added gradually to the egg whites)
• 4 large Egg yolks (beaten with a fork)
• 300 ml Heavy cream (cold) (whip to firm peaks)
• 1 clementine Clementine zest (finely grated)
• 1 bean Vanilla bean seeds (scraped from the pod)
• 100 g Almond puree (crushed almond paste) (smooth, no added sugar)
• 80 g Praline (nut praline, crushed) (adds crunch and caramel flavor)

Instructions

1. Macerate candied fruits

   In a small bowl combine the raisins, diced candied orange peel, chopped dried apricots and diced candied melon. Add the Grand Marnier and stir gently. Set aside to macerate while you prepare the rest of the recipe.

   Time: PT5M

2. Toast almonds and pistachios

   Pre‑heat the oven to 160 °C. Spread the almonds and pistachios in a single layer on a baking sheet. Bake for 12 minutes, stirring once halfway through, until lightly golden and fragrant. Remove and let cool completely.

   Time: PT14M

   Temperature: 160°C

3. Heat honey to 117 °C

   Place the honey in a medium saucepan and heat over medium heat. Using the thermometer, bring it to exactly 117 °C (the honey will rise quickly). Remove from heat immediately.

   Time: PT5M

   Temperature: 117°C

4. Whip egg whites and sugar

   While the honey is heating, pour the egg whites into the large mixing bowl. Using the hand mixer on high speed, whisk until soft peaks form. Gradually add the 20 g of sugar, continuing to whisk until the whites are glossy and hold stiff, firm peaks.

   Time: PT5M

5. Incorporate hot honey into the meringue

   With the mixer running on high, slowly drizzle the hot honey into the whipped egg whites in a thin, steady stream. Continue beating until the mixture has cooled to room temperature and the meringue is thick, glossy, and forms a “bird’s beak” when the whisk is lifted.

   Time: PT5M

6. Add egg yolks

   Beat the egg yolks with a fork until smooth, then gently fold them into the honey‑sweetened meringue using a silicone spatula. Mix just until incorporated.

   Time: PT2M

7. Whip the heavy cream

   In a clean, chilled bowl, pour the cold heavy cream. Add the grated clementine zest and the vanilla bean seeds. Whip on medium‑high speed until firm peaks form.

   Time: PT5M

8. Combine cream with meringue

   Gently fold the whipped cream into the meringue‑honey mixture, using a spatula and a lifting motion, until the mixture is uniform and still airy.

   Time: PT2M

9. Add almond puree

   Add the almond puree to the bowl and fold gently until fully incorporated.

   Time: PT1M

10. Add praline

    Stir in the crushed praline, distributing it evenly throughout the mixture.

    Time: PT1M

11. Fold in toasted nuts and macerated fruits

    Roughly chop the cooled toasted almonds and pistachios with a large chef’s knife. Add the chopped nuts, the macerated candied fruits (including any remaining Grand Marnier), and fold gently until evenly distributed.

    Time: PT3M

12. Transfer to mold and smooth

    Line the Yule‑log mold (or loaf pan) with a sheet of plastic wrap, allowing excess to hang over the edges. Spoon the mixture into the mold, spreading it evenly with the spatula. Tap the mold lightly on the counter to release any air bubbles.

    Time: PT2M

13. Freeze overnight

    Place the filled mold in the freezer and freeze for at least 12 hours (overnight) until completely solid.

    Time: PT12H

14. Unmold and decorate

    Remove the log from the freezer. Peel away the plastic wrap and place the log on a serving platter. Decorate with thin slices of candied melon, halved pecan halves, sliced almonds, hazelnuts, and whole pistachios. Return to the freezer if not serving immediately.

    Time: PT5M

Nutrition Facts

Calories

722

Protein

10 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Raisins (golden): sultanas, currants
• Instead of Candied orange peel: orange zest + sugar, candied lemon peel
• Instead of Dried apricots: dried figs, dried peaches
• Instead of Candied melon: candied pineapple, candied mango
• Instead of Grand Marnier: orange liqueur, orange juice + rum extract
• Instead of Almonds (whole, skin on): hazelnuts, walnuts
• Instead of Pistachios (unshelled): shelled pistachios, almonds
• Instead of Honey (creamy flower honey): light corn syrup, agave nectar
• Instead of Egg whites: pasteurized egg whites, aquafaba (for vegan)
• Instead of Granulated sugar: powdered sugar
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Heavy cream (cold): whipping cream, coconut cream (for dairy‑free)
• Instead of Clementine zest: orange zest, lemon zest
• Instead of Vanilla bean seeds: 1 tsp vanilla extract
• Instead of Almond puree (crushed almond paste): cashew puree, hazelnut paste
• Instead of Praline (nut praline, crushed): toasted hazelnuts, caramelized nuts

Equipment Needed

• Large mixing bowl
• Small bowl for macerating fruit
• Baking sheet
• Oven
• Instant‑read thermometer
• Saucepan (medium)
• Electric hand mixer (or stand mixer)
• Whisk attachment
• Silicone spatula
• Large chef’s knife
• Cutting board
• Yule‑log mold (or loaf pan)
• Plastic wrap (film) (optional)
• Freezer

Critical Steps — Do Not Skip

• Whipping egg whites to stiff, glossy peaks
• Slowly incorporating hot honey into the meringue without cooking the egg whites
• Folding whipped cream gently to retain air
• Freezing the log for a full night to set properly

Chef Tips from the Video

• Ensure all bowls, whisk, and spatula are completely dry before whipping egg whites; any moisture prevents proper volume.
• Chill the mixing bowl and whisk for at least 10 minutes before whipping the cream for a more stable peak.
• Use a hot, wet knife to slice the frozen log for clean, even pieces.
• For extra aroma, add a splash of orange blossom water to the macerated fruit.

Troubleshooting

Storage

Refrigerator: Not recommended; the log will become soggy. Keep frozen.

Freezer: Store tightly wrapped for up to 1 month.

Room temperature: Do not store at room temperature; the dessert will melt.

Make-Ahead Tips

• Macerate the candied fruits a day ahead for deeper flavor.
• The meringue can be prepared up to 2 hours in advance and kept at room temperature.
• Freeze the log in a silicone individual mold for portion‑size servings.