Red Chocolate Yule Log with Vanilla

Ingredients

• 200 g Dark chocolate (break into pieces)
• 50 ml Whole milk
• 30 ml Neutral oil (sunflower or rapeseed)
• 4 Egg yolks
• 20 g Granulated sugar (for the yolks)
• 5 ml Vanilla extract (about 1 teaspoon)
• 100 g All‑purpose flour
• 5 g Baking powder
• few drops Red food coloring (gel or liquid type)
• 4 Egg whites
• 50 g Granulated sugar (for the whites)
• 100 ml Water
• 50 g Granulated sugar (syrup)
• 350 g Heavy cream (100 g for the jelly, 250 g for the whipped cream)
• 5 g Sheet gelatin (about 1 sheet)
• 200 g Cream cheese (type Philadelphia)
• 50 g Granulated sugar (for the cream cheese)
• 1 Vanilla bean (seeds only)
• 20 g Red biscuit powder (dry biscuit blended and colored)
• 50 g Red chocolate for decoration (melted then molded into stars)

Instructions

1. Melt the chocolate

   Place the chocolate, milk and oil in the bowl of a bain‑marie. Heat gently until the mixture is smooth, then remove from the heat and let it cool to room temperature.

   Time: PT5M

2. Whisk the egg yolks

   In a large bowl, whisk the egg yolks with 20 g of sugar until the mixture becomes pale and fluffy.

   Time: PT3M

3. Incorporate the melted chocolate

   Pour the warmed chocolate over the egg yolks and mix gently until homogeneous.

   Time: PT1M

4. Add the aromatics and dry ingredients

   Stir in the vanilla extract, then add the sifted flour and baking powder. Mix gently until the batter is smooth.

   Time: PT2M

5. Color the batter

   Add a few drops of red food coloring and mix until you obtain a uniform color.

   Time: PT0.5M

6. Whip the egg whites

   In a clean bowl, beat the egg whites to stiff peaks. Add the 50 g of sugar in two batches, continuing to whisk until very firm peaks form.

   Time: PT5M

7. Fold in a third of the whites

   Take a third of the beaten whites and fold them into the chocolate batter using a spatula, lifting the mixture.

   Time: PT1M

8. Fold in the remaining whites

   Pour the remaining whites in two batches, folding gently so as not to break them.

   Time: PT1M

9. Spread the batter and bake

   Pour the batter onto a baking sheet lined with parchment paper (38 × 30 cm) and spread evenly. Bake in a pre‑heated oven at 170 °C for 14 minutes.

   Time: PT14M

   Temperature: 170°C

10. Cool and prepare the sponge

    Let the sponge cool on the sheet, then unmold it and remove the parchment paper. Trim the four ends and bevel one of the ends.

    Time: PT10M

11. Prepare the vanilla syrup

    In a small saucepan, heat 100 ml of water with 50 g of sugar until fully dissolved, then add 5 ml of vanilla extract.

    Time: PT5M

12. Make the cream jelly

    Heat 100 g of heavy cream, remove from heat, add the pre‑hydrated gelatin (1 sheet) and stir until dissolved.

    Time: PT3M

13. Prepare the cream cheese mixture

    In a mixing bowl, combine the cream cheese with 50 g of sugar until smooth. Add the seeds of the vanilla bean and whisk lightly.

    Time: PT3M

14. Whip the heavy cream

    In a second bowl, whisk 250 g of very cold heavy cream until a firm whipped cream forms.

    Time: PT3M

15. Combine the jelly with the cream cheese base

    Fold the cream‑gelatin mixture (at room temperature) into the cream cheese, mixing until homogeneous.

    Time: PT2M

16. Fold in the whipped cream

    Gently add the whipped cream to the previous mixture, lifting the mass until fully incorporated.

    Time: PT2M

17. Moisten the sponge

    Brush the sponge with the vanilla syrup using a pastry brush, ensuring it is evenly moistened but not soggy.

    Time: PT2M

18. Apply the first layer of cream

    Using a piping bag, pipe four parallel strips of vanilla cream onto the sponge, then spread them into a uniform layer with a spatula.

    Time: PT5M

19. Apply the second layer

    Pipe a final strip of cream on the opposite end of the bevel.

    Time: PT2M

20. Roll the log

    Carefully roll the sponge onto itself around the cream strip, tightening it with the baking sheet to obtain a regular shape.

    Time: PT3M

21. Chill

    Wrap the log in parchment paper and place it in the refrigerator for 1 hour so the cream sets.

    Time: PT1H

22. Prepare the biscuit crumbs

    Blend the leftover sponge into a fine powder.

    Time: PT2M

23. Finish the surface

    After the resting time, remove the parchment paper. Pipe a little vanilla cream on the top, spread thinly over the whole surface, then smooth with a sheet of parchment paper.

    Time: PT5M

24. Trim and decorate

    Cut the ends of the log, dust with red biscuit powder, then pipe the remaining cream on top using a PF16 star tip. Place three small red chocolate stars on top.

    Time: PT7M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate: milk chocolate, white chocolate (for a different taste)
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Neutral oil (sunflower or rapeseed): melted butter
• Instead of Egg yolks: banana puree (for egg‑free version)
• Instead of Granulated sugar (for the yolks): cane sugar
• Instead of Vanilla extract: vanilla bean
• Instead of All‑purpose flour: rice flour (gluten‑free)
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Red food coloring: beet powder
• Instead of Egg whites: aquafaba (for vegan version)
• Instead of Granulated sugar (for the whites): powdered sugar
• Instead of Granulated sugar (syrup): cane sugar
• Instead of Heavy cream: plant‑based whipped cream
• Instead of Sheet gelatin: agar‑agar (vegan)
• Instead of Cream cheese (type Philadelphia): quark
• Instead of Granulated sugar (for the cream cheese): powdered sugar
• Instead of Vanilla bean: vanilla extract
• Instead of Red biscuit powder: cocoa powder + coloring
• Instead of Red chocolate for decoration: white chocolate + coloring

Equipment Needed

• Bain‑marie (pot + heat‑proof bowl)
• Hand whisk
• Electric mixer (or hand whisk) for the whites
• Silicone spatula
• Sieve
• Baking sheet 38 × 30 cm
• Parchment paper
• Saucepan for the syrup
• Mixing bowl (coup‑de‑poule)
• Piping bag with PF16 star tip
• Rolling pin or work surface
• Plastic film or extra parchment paper

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Whisk the egg whites to stiff peaks with the sugar
• Fold the whites gently to retain volume
• Precise baking at 170 °C for 14 minutes
• Roll the sponge before the cream sets

Chef Tips from the Video

• Use couverture chocolate (70 % cocoa) for an intense flavor.
• For a brighter red, add a little beet powder to the batter.
• Let the log rest in the fridge for at least 30 minutes before slicing for clean portions.

Troubleshooting

Storage

Refrigerator: Store the log in an airtight container 2 to 3 days.

Freezer: Not recommended, the cream texture degrades.

Room temperature: Consume within 2 hours of serving.

Make-Ahead Tips

• Bake the sponge the day before and keep it under cling film.
• Prepare the cream cheese filling and keep it chilled until D‑day.
• The syrup can be made ahead and stored in the refrigerator.