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Pear, Vanilla and Caramel Yule Log
A festive log with pear, vanilla and caramel flavors, made with a pear insert, a caramel insert and a light vanilla bavarois, all surrounded by a homemade sweet pastry. Ideal for Christmas meals or any special occasion.
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Cost Breakdown
Critical Success Points
- • Incorporate gelatin off the heat
- • Reach 82°C during the caramel
- • Reach 75°C for the bavaroise
- • Do not overheat the caramel
- • Unmold the pear insert correctly (flat side up)
- • Freeze the caramel long enough for it to set
Safety Warnings
- • The caramel reaches very high temperatures; handle with fire‑resistant gloves.
- • Hot gelatin can cause burns; let it cool slightly before handling.
- • Use a thermometer to avoid overcooking the eggs and caramel coagulation.
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