Snickers-style Yule Log with vanilla, peanut, caramel and chocolate

Ingredients

• 150 g Unsalted peanuts (roasted)
• 100 g Granulated sugar
• 50 g Liquid glucose
• 30 g Half-salted butter
• 200 ml Whole milk cream (for the caramel cream)
• 2 Egg yolks
• 6 g Sheet gelatin (2 sheets, pre-softened)
• 1 pinch Fleur de sel
• 200 g Milk chocolate (for the ganache)
• 200 ml Whole milk cream (ganache)
• 100 g Brown sugar
• 80 g All-purpose flour
• 80 g Soft butter
• 100 g Ladyfingers (crunchy, crumbled)
• 100 g Milk chocolate (for the base)
• 500 ml Whole milk
• 1 Vanilla bean (scraped, seeds reserved)
• 100 g Granulated sugar (bavarois)
• 4 Egg yolks (bavarois)
• 6 g Sheet gelatin (bavarois) (2 sheets, softened)
• 300 ml Whole milk cream (bavarois) (minimum 30% fat)
• as desired Velvet spray (or cocoa powder) (for finishing)
• 50 g Salted butter caramel (decoration) (optional)
• 30 g Crushed hazelnuts (for decoration)

Instructions

1. Toast the peanuts

   Spread the peanuts on a baking sheet and toast for 10 minutes at 180°C, then let cool.

   Time: PT10M

   Temperature: 180°C

2. Prepare the caramel cream (quick version)

   Melt the sugar and glucose in a saucepan until a caramel color is reached. Off the heat, add the hot cream, the fleur de sel, bring to a boil, incorporate the egg yolks then the additional cream. Return to the heat and heat to 82°C.

   Time: PT15M

   Temperature: 82°C

3. Incorporate the gelatin and peanuts

   Soften the gelatin in cold water, squeeze and add off the heat to the caramel cream. Mix the toasted peanuts, then pour everything into the insert mold.

   Time: PT5M

4. Freeze the insert

   Place the insert mold in the freezer for 2 hours (or 2 days if using salted butter caramel).

   Time: PT2H

5. Prepare the chocolate ganache

   Heat 200 ml of whole milk cream, pour over chopped milk chocolate, stir until a smooth ganache forms, add 50 ml of cold cream to cool slightly.

   Time: PT5M

   Temperature: ~80°C

6. Let the ganache set

   Allow the ganache to solidify at room temperature or in the refrigerator until firm enough to spread over the insert.

   Time: PT15M

7. Prepare the crunchy crumble

   Mix the brown sugar, flour and soft butter with fingertips until a sandy texture is achieved. Spread on a perforated baking sheet lined with parchment and bake 10 minutes at 180°C.

   Time: PT15M

   Temperature: 180°C

8. Add the ladyfingers and melted chocolate

   Crumble the ladyfingers, incorporate into the warm crumble, then add the melted milk chocolate and mix until homogeneous.

   Time: PT5M

9. Form the crunchy base

   Pour the mixture onto a sheet, shape it to the base of the Yule log mold, then place in the freezer for 1 hour to firm.

   Time: PT1H

10. Infuse the vanilla in the milk

    Split the vanilla bean, scrape the seeds and put them in the milk. Let infuse for 1 hour, then remove the bean.

    Time: PT1H

11. Prepare the bavarois (pre‑mix)

    Soften the gelatin in cold water. Whisk the 4 egg yolks with 100 g of sugar until pale. Heat the vanilla milk, incorporate gradually into the yolks while whisking constantly.

    Time: PT5M

12. Cook the bavarois

    Return the mixture to the heat and heat to 75°C while stirring. Off the heat, add the squeezed gelatin, then let cool to room temperature.

    Time: PT10M

    Temperature: 75°C

13. Whip the cream and fold it in

    Whisk 300 ml of very cold whole milk cream until thickened, then gently fold into the preparation using a spatula until a homogeneous texture is obtained.

    Time: PT5M

14. Pour the first layer of bavarois

    Pour three‑quarters of the bavarois into the Yule log mold, smooth the surface and place in the freezer for 20 minutes so the layer begins to set.

    Time: PT20M

15. Add the insert and the rest of the bavarois

    Remove the mold, place the frozen insert in the centre, pour the remaining bavarois, smooth again.

    Time: PT5M

16. Place the crunchy base

    Place the crunchy base on top, press lightly to adhere, then put everything in the freezer overnight (or at least 8 hours).

    Time: PT8H

17. Thaw and finish

    On the day, spray the Yule log with the velvet spray, let thaw in the refrigerator for at least 5 hours. Decorate with salted butter caramel and crushed hazelnuts.

    Time: PT5H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted peanuts: roasted almonds
• Instead of Liquid glucose: corn syrup
• Instead of Whole milk cream: heavy cream
• Instead of Sheet gelatin: agar-agar (adjusted amount)
• Instead of Milk chocolate: high-quality milk chocolate
• Instead of Whole milk cream (ganache): heavy cream
• Instead of Ladyfingers: savoiardi biscuits
• Instead of Whole milk: semi-skimmed milk
• Instead of Vanilla bean: vanilla extract
• Instead of Sheet gelatin (bavarois): agar-agar
• Instead of Whole milk cream (bavarois): heavy cream
• Instead of Crushed hazelnuts: almonds

Equipment Needed

• Silicone insert mold
• Silicone Yule log mold
• Mixing bowls
• Saucepan
• Cooking thermometer
• Hand or electric whisk
• Silicone spatula
• Perforated sheet or baking sheet
• Parchment paper or silicone mat
• Velvet spray (optional)
• Freezer and refrigerator

Critical Steps — Do Not Skip

• Toast the peanuts without burning
• Reach exactly 82°C for the caramel cream
• Incorporate the gelatin off the heat to avoid lumps
• Set the insert before pouring the bavarois
• Cook the bavarois at 75°C without exceeding
• Whip the cream properly for a smooth texture

Chef Tips from the Video

• Use high-quality milk chocolate for a smoother ganache.
• Lightly dust the insert mold with cocoa powder to facilitate unmolding.
• For a 'Snickers' effect, add a few pieces of salted butter caramel between the bavarois and the crunchy base.

Troubleshooting

Storage

Refrigerator: Store the Yule log in its mold, covered, for up to 3 days.

Freezer: Can be kept frozen for up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the insert and freeze 2 hours in advance.
• Make the bavarois the day before and keep it frozen until assembly.
• The crunchy base can be prepared 2 days ahead and kept frozen.