White Chocolate Yule Log without Sponge

Ingredients

• 150 g Pastry white chocolate (cut into pieces)
• 200 g Liquid cream 30% fat (150 g cold + 50 g for heating, weigh in grams)
• 5 ml Liquid vanilla extract (about 1 teaspoon)
• 200 g Ladyfingers (boudoirs or ladyfinger biscuits) (about 12‑14 biscuits)
• 200 ml Strong cold coffee (prepared in advance, cooled)
• 100 g Frozen raspberries (thawed and drained)
• 100 g Pastry dark chocolate (minimum 60% cocoa)
• 100 g Liquid cream (for the glaze) (30% fat)
• 20 g Toasted sliced almonds (optional, for decoration)
• 1 pinch Vanilla sugar (optional, if no vanilla extract)

Instructions

1. Prepare the white chocolate ganache

   Melt the white chocolate in a bain‑marie. Meanwhile, heat 50 g of liquid cream (30% fat) to 45°C, then add it to the melted chocolate in two portions, mixing well.

   Time: PT5M

   Temperature: 45°C

2. Incorporate the cold cream and vanilla

   Pour the 150 g of very cold liquid cream into the chocolate‑cream mixture, add the vanilla extract, then mix gently until a homogeneous texture is achieved.

   Time: PT3M

3. Rest and set in the fridge

   Cover the surface of the ganache with cling film (touching it directly) to prevent a crust forming. Place in the refrigerator for at least 3 hours (ideally overnight).

   Time: PT0M

4. Whip the ganache

   Remove the ganache from the refrigerator, place it in the mixer bowl (preferably very cold) and whisk on medium speed until it becomes light and airy.

   Time: PT5M

5. Prepare the biscuits

   Lay a sheet of parchment paper on the cling film. Quickly dip each ladyfinger in the cold coffee (1‑2 s) and place them side by side on the paper.

   Time: PT5M

6. Assemble the yule log

   Spread an even layer of whipped ganache over the biscuits, add a few scattered frozen raspberries, then gently roll the sheet starting from one edge. Wrap the roll in cling film and place it in the fridge for 1 hour.

   Time: PT7M

7. Prepare the dark chocolate glaze

   Melt the dark chocolate with 100 g of liquid cream in the microwave (30 s, stir, repeat until smooth). Let it warm slightly for a few minutes.

   Time: PT3M

8. Glaze the yule log

   Remove the cling film, place the yule log on a rack, coat with the dark chocolate glaze using a spatula, smooth the surface.

   Time: PT5M

9. Final decoration

   Scatter additional raspberries and toasted sliced almonds on top. Refrigerate for 30 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

330

Protein

4 g

Carbohydrates

38 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pastry white chocolate: white couverture chocolate
• Instead of Liquid cream 30% fat: Whole cream 35% fat
• Instead of Liquid vanilla extract: Vanilla bean, Vanilla sugar
• Instead of Ladyfingers (boudoirs or ladyfinger biscuits): Savoiardi, Ladyfingers
• Instead of Strong cold coffee: Milk, Decaffeinated coffee
• Instead of Frozen raspberries: Fresh raspberries
• Instead of Pastry dark chocolate: dark couverture chocolate
• Instead of Liquid cream (for the glaze): Whole cream
• Instead of Toasted sliced almonds: Crushed hazelnuts
• Instead of Vanilla sugar: Vanilla extract

Equipment Needed

• Bain‑marie or saucepan
• Whisk or spatula
• Electric mixer
• Cling film
• Baking sheet
• Parchment paper
• Pastry bag (optional)
• Kitchen scale
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Melt the white chocolate without burning it.
• Observe the refrigeration rest time (minimum 3 h) before whipping the ganache.
• Do not over‑soak the biscuits in the coffee.
• Whip the ganache with a very cold bowl to obtain an airy texture.
• Wrap the yule log in cling film before the final rest.

Chef Tips from the Video

• Cool the mixer bowl in the freezer for 10 minutes before whipping the ganache for better volume.
• Use parchment paper under the cling film to facilitate unmolding.
• Lightly dust with powdered sugar before glazing for a smoother finish.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, well covered, for up to 3 days.

Freezer: Can be frozen for 1 month, but the glaze texture may change.

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

Make-Ahead Tips

• Prepare the white chocolate ganache the day before and keep it chilled.
• The biscuits can be dipped and arranged the day before, then covered with cling film.