Vanilla Caramel and Pecan Yule Log

Ingredients

• 500 ml Whole milk (Whole, not skimmed)
• 2 Vanilla beans (Scraped, pod saved for infusion)
• 6 feuilles Gelatin sheets (Soak in cold water)
• 300 g High‑quality white chocolate (Less sweet, ideal for ganache)
• 300 ml Whole liquid cream (35% fat)
• 150 g Granulated sugar
• 6 Egg yolks
• 200 g Mascarpone (At room temperature)
• 150 g Shelled pecan nuts (To be dry‑roasted)
• 200 g Petit beurre cookies (Coarsely crushed)
• 100 g Unsalted butter (Melted)
• 100 g Caramel pearls (Small beads, to incorporate into the insert)
• 150 g White chocolate for glazing (Melt in a bain‑marie or microwave)
• 30 g White sprinkles (powdered sugar or pearls) (Optional, for snow effect)

Instructions

1. Vanilla milk infusion (ganache)

   Split the two vanilla beans, scrape the seeds and place them in the milk. Bring to a boil, remove from heat, cover and let infuse for 1 hour.

   Time: PT1H5M

   Temperature: 100°C

2. Gelatin hydration

   Place the gelatin sheets in a bowl of cold water for 5 minutes to soften.

   Time: PT5M

3. Ganache mixing

   Warm the infused milk, remove the bean pod, add the squeezed gelatin and stir until fully dissolved. Pour the hot milk over the white chocolate cut into pieces and stir until a smooth ganache forms.

   Time: PT5M

   Temperature: 45°C

4. Incorporating the cream

   Add the cold whole liquid cream to the ganache, whisk gently until homogeneous, then cover and place in the refrigerator for at least 4 hours (ideally overnight).

   Time: PT5M

5. Vanilla milk infusion (insert)

   Repeat the milk infusion with the two vanilla beans, bring to a boil then let infuse for 1 hour.

   Time: PT1H5M

   Temperature: 100°C

6. Hydration of the second gelatin

   Soften a new portion of gelatin sheets in cold water for 5 minutes.

   Time: PT5M

7. Preparation of vanilla‑mascarpone crème

   Whisk the egg yolks with the sugar until pale. Gradually pour the hot milk (without the bean) while whisking. Return everything to the saucepan and heat to 82°C, monitoring with a thermometer. Off the heat, incorporate the squeezed gelatin then the mascarpone, mixing until smooth.

   Time: PT10M

   Temperature: 82°C

8. Molding the insert

   Pour the crème into the insert mold lined with RODOIDE film, smooth the surface and place in the freezer for 1 hour to set.

   Time: PT1H

9. Adding the caramel pearls

   After 1 hour, distribute the caramel pearls over the still slightly soft crème, then refreeze for at least 2 more hours.

   Time: PT5M

10. Roasting the pecan nuts

    Heat a pan over medium heat, add the pecan nuts and dry‑toast for 5 minutes, stirring constantly until golden. Let cool to room temperature.

    Time: PT5M

    Temperature: 180°C

11. Whipping the ganache

    Remove the ganache from the refrigerator and whisk on low speed until thickened (about 5 minutes).

    Time: PT5M

12. Assembling the Yule log – first layer

    Pour a first layer of ganache into the silicone log mold, gently place the insert in the center, then cover completely with the remaining ganache. Smooth the surface.

    Time: PT5M

13. Preparing the base biscuit

    Blend the toasted pecan nuts, the petit beurre cookies and the melted butter until a homogeneous paste forms. Spread this mixture over the set ganache and press firmly with the back of a spoon.

    Time: PT10M

14. Final freezing

    Place the assembled log in the freezer overnight (minimum 12 hours) so the layers hold firmly.

    Time: PT12H

15. White chocolate glaze

    Melt the white chocolate in a bain‑marie or microwave (5 minutes), then spread it onto a sheet of parchment paper to form a smooth slab. Let set for a few minutes then cut into long strips.

    Time: PT5M

    Temperature: 45°C

16. Coating the log

    Place the white chocolate strips on the cooled log, lightly adhere them with a drizzle of melted chocolate and smooth the edges. Let set at room temperature or in the refrigerator for 5 minutes.

    Time: PT5M

17. Decorative finishing

    Cut the remaining white chocolate into pieces, melt them slightly and attach to the log to create decorations. Sprinkle with white sprinkles for a “snow” effect if desired.

    Time: PT10M

    Temperature: 45°C

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Semi‑skimmed milk
• Instead of Vanilla beans: Vanilla extract
• Instead of Gelatin sheets: Powdered gelatin (1 g)
• Instead of High‑quality white chocolate: Pastry white chocolate
• Instead of Whole liquid cream: Whipping cream
• Instead of Granulated sugar: Powdered sugar
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Mascarpone: 45% fat cream cheese
• Instead of Shelled pecan nuts: Hazelnuts
• Instead of Petit beurre cookies: Shortbread cookies
• Instead of Unsalted butter: Margarine
• Instead of Caramel pearls: Ground caramel
• Instead of White chocolate for glazing: Pastry white chocolate
• Instead of White sprinkles (powdered sugar or pearls): Powdered sugar

Equipment Needed

• Medium saucepan
• Small saucepan for chocolate
• Glass or stainless‑steel bowl
• Hand or electric whisk
• Cooking thermometer
• Insert mold (polyethylene film)
• 30 cm silicone log mold
• Blender or stand mixer
• Silicone spatula
• Baking sheet
• Parchment paper
• Microwave (optional) (optional)
• Freezer
• Refrigerator
• Plastic film (type RODOIDE)

Critical Steps — Do Not Skip

• Vanilla milk infusion (ganache)
• Mixing the ganache with white chocolate
• Cooking the crème at 82°C
• Incorporating gelatin without overheating
• Final freezing for at least 12 hours

Chef Tips from the Video

• Use white chocolate with 30% cocoa for a creamier texture
• The RODOIDE film makes demoulding the insert easier
• Dry‑roast the pecan nuts in a pan to intensify the flavor
• For an even snow effect, sift the sprinkles through a small sieve

Troubleshooting

Storage

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

Freezer: Can be kept in the freezer for up to 1 month, well wrapped.

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

Make-Ahead Tips

• Prepare the ganache and the crème the day before and store in the refrigerator/freezer
• The base biscuit can be made 2 days ahead
• Prepare the white chocolate glaze on the day of serving to avoid cracking