Vanilla Chocolate Rolled Yule Log

Ingredients

• unspecified White chocolate (baking grade) (Melted in microwave, divided for ganache)
• unspecified Heavy cream (140 g for hot infusion + 140 g cold for white‑chocolate ganache; 150 g hot + 50 g cold for milk‑dark chocolate ganache)
• unspecified Honey (flower honey) (Adds subtle sweetness to white‑chocolate ganache)
• 1 pod Vanilla bean (Seeds scraped for both ganaches and syrup; pod split lengthwise for infusion)
• 1 tsp Vanilla powder (Mixed with yolks and sugar for sponge batter)
• unspecified Milk chocolate (Combined with dark chocolate for coating ganache)
• unspecified Dark chocolate (Combined with milk chocolate for coating ganache)
• unspecified Unsalted butter (Melted for sponge batter; buttered pan for baking)
• 4 Eggs (Separated; yolks with sugar, whites beaten to stiff peaks)
• unspecified Granulated sugar (Divided between sponge batter and vanilla syrup)
• unspecified All‑purpose flour (Sifted into batter)
• unspecified Cornstarch (maïzena) (Adds tenderness to sponge)
• unspecified Baking powder (Leavening for sponge)
• unspecified Brown rum (Flavor for vanilla syrup; can substitute kirsch or orange blossom water)
• unspecified Praline crumbs (Sprinkled on top for decoration)

Instructions

1. Melt white chocolate

   Place the white chocolate in a microwave‑safe bowl and melt in 30‑second bursts, stirring between each burst until smooth.

   Time: PT2M

2. Infuse cream with vanilla

   In a saucepan combine 140 g heavy cream, honey, the seeds from the split vanilla bean and the pod. Bring to a gentle boil, then remove from heat.

   Time: PT5M

3. Make white‑chocolate ganache

   Remove the vanilla pod. Pour the hot cream over the melted white chocolate in three streams, stirring from the centre outward. Add the remaining 140 g cold cream and blend with the immersion blender until glossy and homogeneous.

   Time: PT5M

4. Melt milk and dark chocolate

   Combine the milk chocolate and dark chocolate in a microwave‑safe bowl. Heat in 30‑second intervals, stirring each time, until fully melted.

   Time: PT2M

5. Infuse cream for chocolate ganache

   In a second saucepan heat 150 g heavy cream to a boil, then remove from heat.

   Time: PT5M

6. Make milk‑dark chocolate ganache

   Pour the hot cream over the melted chocolates in three streams, stirring from centre outward. Add the remaining 50 g cold cream and blend with the immersion blender until smooth.

   Time: PT5M

7. Melt butter for sponge

   Microwave the butter until fully melted, about 1 minute. Set aside to cool slightly.

   Time: PT1M

8. Prepare yolk mixture

   Separate the eggs. In a bowl whisk the yolks with the granulated sugar and vanilla powder until the mixture becomes pale, thick and mousse‑like.

   Time: PT5M

9. Add dry ingredients

   Sift the flour, cornstarch and baking powder over the yolk mixture and fold gently with a spatula until just combined.

   Time: PT2M

10. Incorporate melted butter

    Add the cooled melted butter to the batter and fold until the batter is uniform.

    Time: PT2M

11. Whip egg whites

    Using a hand mixer, beat the egg whites until stiff peaks form.

    Time: PT5M

12. Loosen the batter

    Fold a few spoonfuls of the beaten whites into the batter to loosen it.

    Time: PT3M

13. Fold in remaining whites

    Gently fold the rest of the egg whites into the batter using a lifting motion, preserving as much air as possible.

    Time: PT3M

14. Bake the sponge

    Spread the batter evenly on a buttered, parchment‑lined baking sheet. Bake in a pre‑heated oven at 195°C (convection) for about 10 minutes, or until lightly golden and springy to the touch.

    Time: PT10M

    Temperature: 195°C

15. Prepare vanilla syrup

    While the sponge bakes, combine water, sugar, vanilla seeds and the split pod in a saucepan. Bring to a boil, then remove from heat, discard the pod, and stir in the brown rum (or kirsch/orange blossom water).

    Time: PT10M

16. Brush and roll the sponge

    Remove the baked sponge, place it on a clean work surface still on its parchment. Brush generously with the hot vanilla syrup, then, using the parchment to help, roll the sponge tightly into a log. Let it cool completely at room temperature.

    Time: PT10M

17. Whip white‑chocolate ganache

    Take the chilled white‑chocolate ganache from the fridge and beat with a hand mixer until light, airy and slightly firm. Do not over‑beat or it will grain.

    Time: PT5M

18. Fill and re‑roll the sponge

    Carefully unfold the cooled sponge, spread the whipped white‑chocolate ganache evenly, leaving about 1 cm margin at the edge. Re‑roll the sponge tightly, then wrap it in parchment and press gently with a baking sheet to set its shape.

    Time: PT10M

19. Whip chocolate coating ganache

    Remove the chilled milk‑dark chocolate ganache from the fridge and beat with a hand mixer until fluffy and holding soft peaks.

    Time: PT5M

20. Cover the log with chocolate ganache

    Spread the whipped chocolate ganache over the entire surface of the log, smoothing with a spatula. Use a fork to create wood‑grain striations, trim any uneven edges, sprinkle praline crumbs on top, and pipe any remaining white‑chocolate ganache for decorative accents.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of White chocolate (baking grade): Couverture white chocolate, Good quality white chocolate chips
• Instead of Heavy cream: Half‑and‑half (will be less rich)
• Instead of Honey (flower honey): Light corn syrup, Agave nectar
• Instead of Vanilla bean: Vanilla paste, Vanilla extract (1 tsp)
• Instead of Vanilla powder: Additional vanilla bean seeds
• Instead of Milk chocolate: Semi‑sweet chocolate
• Instead of Dark chocolate: 70 % cocoa chocolate
• Instead of Unsalted butter: Margarine (will change flavor)
• Instead of Eggs: Egg replacer (will affect texture)
• Instead of Granulated sugar: Caster sugar, Coconut sugar
• Instead of All‑purpose flour: Cake flour (will make lighter texture)
• Instead of Cornstarch (maïzena): Potato starch
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Brown rum: Kirsch, Orange blossom water
• Instead of Praline crumbs: Toasted chopped almonds, Caramelized hazelnuts

Equipment Needed

• Microwave
• Saucepan (2)
• Mixing bowls (minimum 3)
• Hand mixer or whisk
• Immersion blender (hand‑blender)
• Spatula (silicone)
• Baking sheet
• Parchment paper
• Pastry brush
• Rolling pin
• Oven
• Kitchen scale
• Piping bag with tip (optional)
• Sharp knife
• Plate or cake board

Critical Steps — Do Not Skip

• Melt white chocolate
• Infuse cream with vanilla
• Make white‑chocolate ganache
• Melt milk and dark chocolate
• Infuse cream for chocolate ganache
• Make milk‑dark chocolate ganache
• Bake the sponge
• Brush and roll the sponge
• Whip white‑chocolate ganache
• Whip chocolate coating ganache
• Cover the log with chocolate ganache

Chef Tips from the Video

• Sift all dry ingredients twice for extra lightness.
• Use a kitchen scale for precise measurements, especially for chocolate and cream.
• For a shinier finish, brush the final chocolate coating with a thin layer of warmed chocolate before setting.

Troubleshooting

Storage

Refrigerator: Store the finished Yule log in an airtight container for up to 2 days.

Freezer: Not recommended; texture of ganache may change.

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

Make-Ahead Tips

• Both ganaches can be prepared up to 24 hours in advance and kept chilled.
• The sponge can be baked a day ahead; wrap tightly in plastic wrap.
• Assemble the log up to the final chocolate coating, then refrigerate until ready to serve.