Yule log with Japanese biscuit, dark chocolate and passion fruit

Ingredients

• 30 ml Whole milk (At room temperature)
• 30 g Unsalted butter (Melted)
• 20 g Unsweetened cocoa powder (Sifted)
• 30 g All‑purpose flour (Sifted)
• 3 pcs Eggs (1 whole egg + 2 separated eggs (whites and yolks))
• 40 g Granulated sugar (Added to the egg whites)
• 200 g 70% dark chocolate (Chopped)
• 100 ml Heavy cream (At room temperature)
• 2 pcs Passion fruits (Juice and seeds collected)
• 20 g Grated coconut (For final decoration)
• 1 c. à soupe Neutral oil or release spray (To grease the baking paper)
• 1 feuille Baking paper (20 × 30 cm)

Instructions

1. Prepare the milk‑butter‑cocoa mixture

   In a small saucepan, melt the butter over very low heat, add the milk then the unsweetened cocoa powder. Stir until a homogeneous liquid is obtained.

   Time: PT5M

   Temperature: 180°C

2. Incorporate the flour

   Remove the saucepan from the heat and add the flour all at once, as for choux pastry. Stir quickly until a smooth batter without lumps is obtained.

   Time: PT4M

3. Add the egg yolks

   Add the whole egg and the two separated egg yolks to the batter, mix until fully incorporated.

   Time: PT2M

4. Whisk the egg whites with sugar

   Separate the two egg whites, whisk them to stiff peaks while gradually adding the 40 g of sugar. The peaks should be glossy and firm.

   Time: PT6M

5. Fold the whites into the batter

   Pour the whipped whites in one go into the chocolate batter and fold them gently with the spatula, lifting the mixture to retain aeration.

   Time: PT2M

6. Spread the batter on the sheet

   Lightly grease the 20 × 30 cm tray with a drizzle of oil or release spray, place the baking paper, then pour the batter. Distribute evenly by tilting the tray to cover the edges.

   Time: PT3M

7. Bake the Japanese biscuit

   Place the tray in the preheated 180°C oven for 10 to 12 minutes. The biscuit should be lightly golden and still pliable to the touch.

   Time: PT12M

   Temperature: 180°C

8. Prepare the ganache – chop the chocolate

   Chop the dark chocolate into small pieces and place in a microwave‑safe bowl.

   Time: PT2M

9. Melt chocolate and cream

   Pour the heavy cream over the chocolate, heat in the microwave in 30 s intervals, stirring between each, until a smooth and glossy mixture is obtained.

   Time: PT3M

10. Add the passion fruit

    Squeeze the passion fruits, collect juice and seeds. Incorporate everything into the ganache, mix. Optional: strain the juice if you do not want the seeds.

    Time: PT2M

11. Cool the ganache

    Place the ganache in the refrigerator for 10 to 15 minutes until it is well chilled and slightly set.

    Time: PT15M

12. Whisk the ganache into a whipped cream

    Remove the ganache from the fridge and whisk on medium speed until a light, airy consistency similar to whipped cream is achieved.

    Time: PT3M

13. Assemble the Yule log

    On the still‑warm biscuit, spread an even layer of ganache, sprinkle grated coconut, and roll gently starting from one side. Decorate the top with the remaining ganache, a few drizzles of melted chocolate, and some passion fruit seeds.

    Time: PT8M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: semi‑skimmed milk, almond milk
• Instead of Unsalted butter: margarine
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of All‑purpose flour: rice flour (gluten‑free)
• Instead of Eggs: organic chicken eggs
• Instead of Granulated sugar: cane sugar
• Instead of 70% dark chocolate: 60% dark chocolate
• Instead of Heavy cream: whipping cream
• Instead of Passion fruits: passion fruit puree
• Instead of Grated coconut: coconut flakes
• Instead of Neutral oil or release spray: melted butter
• Instead of Baking paper: silicone mat

Equipment Needed

• Saucepan
• Hand whisk or electric mixer
• Bowl (large)
• Rubber spatula (silicone spatula)
• Baking tray 20 × 30 cm
• Baking paper
• Oven
• Microwave
• Refrigerator
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Achieve a lump‑free, glossy batter
• Whisk the egg whites to stiff peaks and fold them gently
• Do not overbake the biscuit (10‑12 min at 180°C)
• Cool the ganache sufficiently before whipping
• Roll the biscuit while it is still pliable

Chef Tips from the Video

• Use high‑quality cocoa powder for an intense flavor
• For an elegant decoration, draw lines of melted chocolate using a pastry bag before placing the passion fruit seeds
• Lightly dust the surface of the Yule log with powdered sugar just before serving for a snowy effect

Troubleshooting

Storage

Refrigerator: Keep the Yule log refrigerated, covered with plastic wrap, 2‑3 days.

Freezer: Wrap tightly and freeze up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Consume the same day, otherwise the ganache may melt.

Make-Ahead Tips

• The ganache can be prepared 24 h ahead and kept in the refrigerator
• The biscuit can be baked the day before, left at room temperature, then assembled on the day