Printed Vanilla Yule Log

Ingredients

• 1 Vanilla bean (Split in half, seeds scraped)
• 500 ml Whole liquid cream (minimum 30% fat) (Divided into two equal parts: 250 ml for infusion, 250 ml for ganache)
• 300 g High-quality white chocolate (Cut into pieces)
• 200 g Unsalted butter (Very soft, at room temperature)
• 150 g Powdered sugar
• 50 g All‑purpose flour
• 1 Egg white (At room temperature)
• 4 Eggs (Fresh, at room temperature)
• 120 g Granulated sugar
• 1 c. à café Liquid vanilla extract
• few drops Red food coloring (Optional, for biscuit color)
• 1 roll Baking paper

Instructions

1. Vanilla infusion

   Split the vanilla bean, scrape the seeds and place them in a saucepan with 250 ml of cream. Heat gently without bringing to a boil, then remove from heat and let infuse for 1 h.

   Time: PT5M

2. Infusion resting

   Let the infused cream rest for 1 h off the heat.

   Time: PT1H

3. Prepare the ganache

   Remove the bean, warm the infused cream for 5 min, then pour it over the white chocolate pieces. Stir until the chocolate is completely melted, add the remaining 250 ml of cream and mix again.

   Time: PT5M

4. Whipping the ganache

   Pour the ganache into the stand mixer bowl and whisk on low speed until it thickens and becomes firm.

   Time: PT5M

5. Chilling the ganache

   Transfer the whipped ganache to a container, cover and refrigerate for at least 4 h (or overnight).

   Time: PT4H

6. Prepare the cigarette dough

   In a bowl, mix the very soft butter, powdered sugar, flour and egg white until a smooth, homogeneous dough forms.

   Time: PT10M

7. Draw the patterns

   Place the printed pattern under the baking paper on a tray. Fill a piping bag fitted with a 1 mm tip with the cigarette dough and trace the outlines of the pattern.

   Time: PT15M

8. Drying the patterns

   Let the patterns dry at room temperature for 1 h.

   Time: PT1H

9. Prepare the genoise batter

   In the stand mixer, whisk the 4 eggs and granulated sugar for 5 min on high speed until the mixture turns pale and doubles in volume.

   Time: PT5M

10. Add vanilla and coloring

    Add the liquid vanilla extract and red coloring, then whisk for 15 min on low speed until a thick ribbon forms when the whisk is lifted.

    Time: PT15M

11. Fold in the flour

    Sift the flour directly over the mixture and gently fold it in using a spatula, taking care not to deflate the batter.

    Time: PT5M

12. Bake the genoise

    Pour the batter over the cigarette dough patterns, spread evenly with a spatula, then bake.

    Time: PT12M

    Temperature: 180°C

13. Unmolding and cooling

    Immediately after removing from the oven, flip the sponge onto a clean, damp kitchen towel, cover it and let it cool rolled up in the towel.

    Time: PT10M

14. Assemble the log

    Carefully roll out the sponge, remove the baking paper and towel, spread the whipped ganache over the entire surface leaving slightly less ganache at the edges.

    Time: PT10M

15. Rolling and final rest

    Roll the filled genoise starting from one side, press lightly, then refrigerate for 1 h to set the log.

    Time: PT5M

16. Finishing

    After resting, trim the uneven ends, place the log on a serving platter and enjoy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Vanilla bean: Liquid vanilla extract (1 tsp)
• Instead of Whole liquid cream (minimum 30% fat): Fresh cream, Double cream (adjust with milk)
• Instead of High-quality white chocolate: White chocolate with 30% cocoa
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Powdered sugar: Granulated sugar blended in a mixer
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Egg white: Powdered egg white (reconstituted)
• Instead of Eggs: Organic chicken eggs, Duck eggs (for richer flavor)
• Instead of Granulated sugar: Caster sugar
• Instead of Liquid vanilla extract: Vanilla seeds (1 bean)
• Instead of Red food coloring: Natural beet‑based coloring
• Instead of Baking paper: Silicone mat

Equipment Needed

• Saucepan
• Mixing bowl (ganache)
• Whisk
• Stand mixer (bowl and whisk)
• Piping bag with 1 mm tip
• Baking sheet
• Baking paper (over the pattern)
• Silicone spatula
• Sieve
• Rubber spatula (Maryse)
• Clean, damp kitchen towel
• Oven
• Kitchen knife

Critical Steps — Do Not Skip

• Vanilla infusion
• Whipping the ganache
• Drawing the patterns with the cigarette dough
• Baking the genoise (do not over‑bake)
• Unmolding the sponge on the damp towel
• Assembling and rolling the log

Chef Tips from the Video

• Use very soft (almost melted) butter to achieve a smooth cigarette dough.
• Sift the flour twice to avoid lumps in the genoise.
• For an even more elegant effect, lightly dust with powdered sugar before serving.

Troubleshooting

Storage

Refrigerator: Store the log in an airtight container for 2–3 days in the refrigerator.

Freezer: Wrap the log in cling film then in a freezer bag, keep for up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the whipped ganache the day before and keep it refrigerated.
• The cigarette dough patterns can be made 24 h ahead and stored away from moisture.
• The sponge can be baked ahead, cooled, then wrapped in the towel until assembly day.