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Vanilla Caramel and Pecan Yule Log
An elegant and indulgent Christmas Yule log, made of a vanilla ganache, a creamy vanilla‑mascarpone insert, caramel pearls, toasted pecan nuts and a shortbread biscuit with chocolate chips, all covered with a white chocolate glaze and decorated with a “snow” effect using white powder.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Be careful of splatters when boiling the milk
- • Handle hot gelatin with care
- • Use the thermometer to not exceed 82°C
- • Use sharp knives for cutting the chocolate
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