{"id":24950,"date":"2024-11-19T20:15:15","date_gmt":"2024-11-19T19:15:15","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=24950"},"modified":"2026-03-03T02:16:02","modified_gmt":"2026-03-03T01:16:02","slug":"easy-chocolate-yule-log-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-chocolate-yule-log-cake\/","title":{"rendered":"Easy chocolate Yule-Log cake"},"content":{"rendered":"<div id=\"attachment_5691\" style=\"width: 860px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-5691\" class=\"wp-image-5691 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/recette-buche-au-chocolat.jpg\" alt=\"chocolate Yule Log Cake recipe.\" width=\"850\" height=\"478\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/recette-buche-au-chocolat.jpg 850w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/recette-buche-au-chocolat-300x169.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/recette-buche-au-chocolat-768x432.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/recette-buche-au-chocolat-480x270.jpg 480w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/recette-buche-au-chocolat-585x329.jpg 585w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><p id=\"caption-attachment-5691\" class=\"wp-caption-text\">Christmas chocolate vanilla log<\/p><\/div>\n<p>If you&#8217;re looking for a<strong> chocolate Yule log<\/strong> that&#8217;s indulgent, elegant, and relatively easy to make, this recipe is a sure bet that delights both kids and adults. Perfect for ending a festive meal on a chocolaty note, it combines textures and flavors with finesse.<\/p>\n<p>I always like to add some crunch to my entremets and Yule logs, and this dessert is no exception! The b\u00fbche sits on a soft chocolate sponge, topped with a <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/soft-chocolate-sponge-cake-with-praline-crunch\/\">praline crunch<\/a> that adds a nice bite. It is then enhanced with an <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/very-shiny-chocolate-mirror-glaze\/\">ultra-shiny chocolate mirror glaze<\/a>, for a finish worthy of a pastry shop display.<\/p>\n<p>Inside, you&#8217;ll find a light and airy chocolate mousse paired with a silky vanilla cream (cr\u00e9meux) subtly infused with tonka bean. The latter, with its warm, spicy notes, gently enhances the vanilla aroma, but it&#8217;s optional if you prefer to stick with a pure vanilla flavor.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-5692 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/buche-de-noe%CC%88l-au-chocolat.jpg\" alt=\"easy recipe for chocolate Yule Log cake\" width=\"850\" height=\"1133\"><\/p>\n<h2>Tips and tricks<\/h2>\n<p><strong>This log can be prepared several days in advance<\/strong>. Keep it in the freezer until Christmas Eve. You&#8217;ll just need to glaze it, decorate it, then let it thaw slowly in the refrigerator for several hours.<\/p>\n<p><strong>As an alternative to the mirror glaze<\/strong>, you can opt for a <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/chocolate-velvet-texture-recipe-for-glazing-cake\/\">velvet spray<\/a> or use a textured mold. The <a href=\"https:\/\/amzn.to\/3GF1tb1\" target=\"_blank\" rel=\"noopener nofollow\">silicone log molds<\/a> from the Silikomart brand are very good, with a wide variety of choices, including models with integrated relief mats. If you choose a textured mold, keep in mind that the mirror glaze isn&#8217;t suitable: it won&#8217;t flow properly and will get stuck in the grooves. The velvet spray, on the other hand, will perfectly follow the shapes.<\/p>\n<p><strong>To make the vanilla custard insert<\/strong>, I used a DIY mold made by rolling an acetate sheet into a tube. This allows for a rounded and elegant insert. You can also, more simply, use the bottom of your mold to pour the cream directly.<\/p>\n<h2><strong>Video recipe<\/strong><\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/-qOa05HUn5Y\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients:<\/h2>\n<p><span style=\"background-color: #f7e7d7;\">see the printable recipe-card at the end of the article.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">For a log that is 11-inch long, 4-inch wide, and 3-inch high ( 29x10x8 cm) .<\/span><\/p>\n<h3>Soft chocolate sponge<\/h3>\n<p>You can see the recipe in video: <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/soft-chocolate-sponge-cake-with-praline-crunch\/\">Soft chocolate sponge and crunchy praline<\/a><\/p>\n<ul>\n<li>2 eggs<\/li>\n<li>60 g granulated sugar<\/li>\n<li>40 g honey<\/li>\n<li>40 g&nbsp; unsalted butter<\/li>\n<li>70 ml heavy cream<\/li>\n<li>35 g almond flour<\/li>\n<li>70 g all-purpose flour<\/li>\n<li>4 g baking powder<\/li>\n<li>30 g dark chocolate with 61% to 72% cocoa content<\/li>\n<li>10 g unsweetened cocoa powder<\/li>\n<\/ul>\n<h3>Praline crunch<\/h3>\n<ul>\n<li>100 g praline paste<\/li>\n<li>47 g&nbsp; paillete feuilletine ( crispy cr\u00eape flakes)<\/li>\n<li>34 g milk chocolate<\/li>\n<\/ul>\n<h3>Vanilla and tonka custard<\/h3>\n<ul>\n<li>200 ml heavy cream<\/li>\n<li>150 ml milk<\/li>\n<li>1 vanilla pod<\/li>\n<li>1\/2 tonka bean pod (optional)<\/li>\n<li>2 egg yolks<\/li>\n<li>170 g white chocolate<\/li>\n<li>2 sheets and a half&nbsp; gelatin (5 g )<\/li>\n<\/ul>\n<h3>Chocolate mousse made with p\u00e2te \u00e0 bombe (cooked egg yolk base)<\/h3>\n<ul>\n<li>90 g egg yolks<\/li>\n<li>38 g of whole egg (mix one egg and take the desired amount)<\/li>\n<li>68 g granulated sugar<\/li>\n<li>45 ml water<\/li>\n<li>225 g dark chocolate with 70% cocoa content<\/li>\n<li>350 ml chilled heavy cream 30% fat content<\/li>\n<li>1 leaf and a half gelatin ( 3 g )<\/li>\n<\/ul>\n<h3>Chocolate and cocoa glaze<\/h3>\n<p>You can see the <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/chocolate-and-cocoa-mirror-glaze-without-glucose-and-condensed-milk\/\">chocolate and cocoa glaze<\/a><\/p>\n<ul>\n<li>225 g granulated sugar<\/li>\n<li>125 ml water<\/li>\n<li>150 g dark chocolate (72% cocoa content)<\/li>\n<li>30 g unsweetened cocoa powder<\/li>\n<li>65 ml heavy cream (32% ,35% fat)<\/li>\n<li>5 gelatin sheets (10 g) or 10 g of powdered gelatin (200 blooms) rehydrated in 60 ml of water<\/li>\n<\/ul>\n<p>For a very black glaze, add a bit of black food coloring, or use darker cocoa.<\/p>\n<h2>Preparation steps<\/h2>\n<h3>Soft chocolate sponge<\/h3>\n<p>Preheat the oven to 180\u00b0C (350\u00b0F).<\/p>\n<p>Melt the chocolate and butter together in a double boiler.<\/p>\n<p>In a separate bowl, whisk the eggs with the sugar and honey. Add the sifted dry ingredients and mix well. Gradually incorporate the cream, the warm melted butter, and the melted chocolate, mixing thoroughly after each addition.<\/p>\n<p>Spread the batter onto a buttered baking sheet lined with parchment paper.<\/p>\n<p>Bake for about 15 minutes.<\/p>\n<p>Once cooled, cut out a base to match the dimensions of your log mold. Spread the praline crunch layer on top and let it set in the refrigerator.<\/p>\n<h3>Praline crunch<\/h3>\n<p>Melt the chocolate in a double boiler, then add the praline paste. Mix well until you get a homogeneous preparation.<\/p>\n<p>Off the heat, gently fold in the feuilletine. Mix well, then spread it all over the cooled sponge.<\/p>\n<h3>Vanilla and tonka custard (cr\u00e9meux)<\/h3>\n<p>If you don\u2019t have an insert mold smaller than your yule log mold, you can make one as I did using a DIY method with an acetate sheet.<\/p>\n<p>Roll the sheet into a tube about 5 cm (2 inches) in diameter and secure it with tape. Seal one end with a piece of double-layered plastic wrap so you can pour the cr\u00e9meux inside.<\/p>\n<p><strong>Make the custard base :<\/strong><\/p>\n<p>Pour the cream and milk into a saucepan.<\/p>\n<p>Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan. Grate in half a tonka bean as well.<\/p>\n<p>Heat gently without boiling, cover with plastic wrap, and let infuse for 30 minutes.<\/p>\n<p>Meanwhile, bloom the gelatin in a large bowl of cold water for 10 minutes.<\/p>\n<p>Melt the white chocolate in a double boiler or in the microwave at low power.<\/p>\n<p>Bring the infused milk-cream mixture to a boil.<\/p>\n<p>Lightly whisk the egg yolks to break them up, then slowly pour in some of the hot milk through a fine sieve while whisking. Mix well, then pour everything back into the saucepan.<\/p>\n<p>Cook over medium heat, stirring constantly with a spatula. Do not allow it to boil.<\/p>\n<p>Once the custard coats the spatula (you should be able to run a finger across it and leave a clean line), remove from the heat.<\/p>\n<p>Immediately stir in the squeezed gelatin.<\/p>\n<p>Pour the hot custard over the melted white chocolate through a fine mesh strainer and stir until smooth and glossy to create a perfect emulsion.<\/p>\n<p>Place the DIY tube insert (made with the acetate sheet) upright in a glass to hold it steady. You can also use a smaller log mold if you have one.<\/p>\n<p>Pour the custard into the tube or mold. Freeze until fully set, keeping it in an upright position.<\/p>\n<h3>Chocolate mousse with p\u00e2te \u00e0 bombe base<\/h3>\n<p>Whip the cream to soft peaks (light and mousse-like, not stiff) and keep it in the refrigerator.<\/p>\n<p>Bloom the gelatin in a large bowl of cold water for 10 minutes.<\/p>\n<p><strong>Prepare the p\u00e2te \u00e0 bombe:<\/strong><\/p>\n<p>Melt the chocolate in a double boiler and set it aside.<\/p>\n<p>Whisk the eggs in a bowl placed over a hot water bath (off the heat) until they become foamy.<\/p>\n<p>If you&#8217;re using a stand mixer like a KitchenAid, heat the mixture in the bowl while stirring with a rubber spatula, then place it on the mixer and whisk on low speed once it&#8217;s warm.&nbsp;<\/p>\n<p>In a saucepan, bring the sugar and water to a boil.<\/p>\n<p>When the syrup reaches 83\u00b0C (181\u00b0F), pour it over the eggs while whisking continuously, then add the squeezed gelatin.<\/p>\n<p>Whisk until the mixture becomes foamy, then remove it from the water bath.<\/p>\n<p>Continue whisking until the mixture is pale, smooth, and forms a ribbon when lifted. Stop whisking as soon as it cools down to lukewarm.<\/p>\n<p>Make sure the melted chocolate is at 50\u00b0C (122\u00b0F) before using it. If it has cooled down, gently reheat it over a water bath; otherwise, it may seize and form lumps in the mousse.<\/p>\n<p>Loosen the melted chocolate by stirring in a small amount of whipped cream to achieve a smooth, glossy texture.<\/p>\n<p>Then add a small amount of the p\u00e2te \u00e0 bombe, mix well, and gradually fold in the rest.<\/p>\n<p>Finish by gently folding in the remaining whipped cream in several additions using a spatula.<\/p>\n<p>You\u2019ll get a light, smooth, and glossy chocolate mousse.<\/p>\n<p>Transfer the mousse to a piping bag.<\/p>\n<h3>Assembling the Yule Log<\/h3>\n<p>Line the yule log mold with an acetate sheet if it\u2019s made of metal. Using a silicone mold is very convenient. If your mold is less than 8 cm high, let the sheet extend slightly beyond the edges. Make sure to line all sides of the mold properly.<\/p>\n<p>Pour a little more than half of the chocolate mousse into the mold. Place the frozen insert (cr\u00e9meux) in the center, then cover with the remaining mousse.<\/p>\n<p>Smooth the surface, then close with the sponge base topped with the crunchy praline layer, placing the praline side against the mousse. Press gently to allow some mousse to rise up the sides. Smooth again, then freeze for at least 8 hours.<\/p>\n<p>The Next Day, unmold the fully frozen yule log onto a wire rack and proceed with the glazing.<\/p>\n<p>Prepare the mirror glaze (without glucose or condensed milk) by following the steps and tips. You can make it the day before, once the log is placed in the freezer.<\/p>\n<p>On glazing day, gently reheat the glaze. When it reaches 29\u00b0C (84\u00b0F), immediately pour it over the frozen log.<\/p>\n<p>Decorate as desired, then allow the log to defrost in the refrigerator for 4 to 6 hours, or at room temperature for about 2 hours.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-5693 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/buche-au-chocolat-pour-noe%CC%88l.jpg\" alt=\"chocolate Yule Log cake\" width=\"850\" height=\"478\"><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-27105\" class=\"wprm-recipe-container\" data-recipe-id=\"27105\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-recipe-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/buche-de-noe\u0308l-au-chocolat-500x500.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"chocolate christmas log\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/buche-de-noe\u0308l-au-chocolat-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/buche-de-noe\u0308l-au-chocolat-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/buche-de-noe\u0308l-au-chocolat-585x585.jpg 585w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recipe-new-container\">\n\t<div class=\"wprm-recipe-template-recipe-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Easy chocolate Yule-Log cake<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); 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onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.64<\/span> de <span class=\"wprm-recipe-rating-count\">38<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">An easy-to-make chocolate and vanilla yule log, featuring a light chocolate mousse, a vanilla tonka bean custard, and a beautifully shiny mirror glaze.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">TOTAL TIME<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> LEAVE A COMMENT<\/a>\n<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/wprm_print\/easy-chocolate-yule-log-cake\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27105\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> PRINT<\/a>\n\t\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fgateauetcuisinerachida.com%2Fen%2Feasy-chocolate-yule-log-cake%2F&amp;media=https%3A%2F%2Fgateauetcuisinerachida.com%2Fwp-content%2Fuploads%2F2018%2F01%2Fbuche-de-noe%CC%88l-au-chocolat.jpg&amp;description=Easy+chocolate+Yule-Log+cake&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"27105\" data-url=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-chocolate-yule-log-cake\/\" data-media=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2018\/01\/buche-de-noe\u0308l-au-chocolat.jpg\" data-description=\"Easy chocolate Yule-Log cake\" data-repin=\"\" role=\"button\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#ffffff\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> PIN<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27105\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> SAVE<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27105\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Christmas log, Christmas recipe, Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t<div id=\"recipe-27105-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"27105\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">EQUIPEMENTS<\/h3><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">log-cake molds<\/div><\/li><\/ul><\/div>\n\t<div id=\"recipe-27105-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-27105-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"27105\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGREDIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-27105-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"27105\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"27105\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"27105\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For a log that is 11-inch long, 4-inch wide, and 3-inch high ( 29x10x8 cm) .<\/h4><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Soft chocolate sponge<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">40<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">honey<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">40<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">70<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">35<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">almond flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">70<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dark chocolate<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"> 61% to 72% cocoa content<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsweetened cocoa powder<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Praline crunch<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">praline paste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">47<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">paillete feuilletine<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">crispy cr\u00eape flakes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">34<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">milk chocolate<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Vanilla and tonka custard<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"19\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">milk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"20\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vanilla pod<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"21\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tonka bean pod<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"22\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg yolks<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"23\"><span class=\"wprm-recipe-ingredient-amount\">170<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">white chocolate<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"24\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sheets and a half  gelatin<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">5 g<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Chocolate mousse made with p\u00e2te \u00e0 bombe (cooked egg yolk base)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"26\"><span class=\"wprm-recipe-ingredient-amount\">90<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg yolks<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"27\"><span class=\"wprm-recipe-ingredient-amount\">38<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> whole egg<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">mix one egg and take the desired amount<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"28\"><span class=\"wprm-recipe-ingredient-amount\">68<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"29\"><span class=\"wprm-recipe-ingredient-amount\">45<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"30\"><span class=\"wprm-recipe-ingredient-amount\">225<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> dark chocolate <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">70% cocoa content<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"31\"><span class=\"wprm-recipe-ingredient-amount\">350<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream 30% fat content<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">chilled <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"32\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">leaf and a half gelatin<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">3 g<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Chocolate and cocoa glaze<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"35\"><span class=\"wprm-recipe-ingredient-amount\">225<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"36\"><span class=\"wprm-recipe-ingredient-amount\">125<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"37\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dark chocolate<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">72% cocoa content<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"38\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsweetened cocoa powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"39\"><span class=\"wprm-recipe-ingredient-amount\">65<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">32% ,35% fat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"40\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">gelatin sheets<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">10 g or 10 g of powdered gelatin (200 blooms) rehydrated in 60 ml of water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"41\"><span class=\"wprm-recipe-ingredient-name\">For a very black glaze<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">add a bit of black food coloring, or use darker cocoa.<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-27105-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-27105-instructions-container wprm-block-text-normal\" data-recipe=\"27105\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PREPARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Soft chocolate sponge<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27105-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Preheat the oven to 180\u00b0C (350\u00b0F).<\/div><\/li><li id=\"wprm-recipe-27105-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the chocolate and butter together in a double boiler.<\/div><\/li><li id=\"wprm-recipe-27105-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a separate bowl, whisk the eggs with the sugar and honey. Add the sifted dry ingredients and mix well. Gradually incorporate the cream, the warm melted butter, and the melted chocolate, mixing thoroughly after each addition.<\/div><\/li><li id=\"wprm-recipe-27105-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Spread the batter onto a buttered baking sheet lined with parchment paper.<\/div><\/li><li id=\"wprm-recipe-27105-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bake for about 15 minutes.<\/div><\/li><li id=\"wprm-recipe-27105-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once cooled, cut out a base to match the dimensions of your log mold. Spread the praline crunch layer on top and let it set in the refrigerator.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Praline crunch<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27105-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the chocolate in a double boiler, then add the praline paste. Mix well until you get a homogeneous preparation.<\/div><\/li><li id=\"wprm-recipe-27105-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Off the heat, gently fold in the feuilletine. Mix well, then spread it all over the cooled sponge.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Vanilla and tonka custard (cr\u00e9meux)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27105-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you don\u2019t have an insert mold smaller than your yule log mold, you can make one as I did using a DIY method with an acetate sheet.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Roll the sheet into a tube about 5 cm (2 inches) in diameter and secure it with tape. Seal one end with a piece of double-layered plastic wrap so you can pour the cr\u00e9meux inside.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Make the custard base :<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-27105-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the cream and milk into a saucepan.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan. Grate in half a tonka bean as well.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Heat gently without boiling, cover with plastic wrap, and let infuse for 30 minutes.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Meanwhile, bloom the gelatin in a large bowl of cold water for 10 minutes.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the white chocolate in a double boiler or in the microwave at low power.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bring the infused milk-cream mixture to a boil.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Lightly whisk the egg yolks to break them up, then slowly pour in some of the hot milk through a fine sieve while whisking. Mix well, then pour everything back into the saucepan.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cook over medium heat, stirring constantly with a spatula. Do not allow it to boil.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once the custard coats the spatula (you should be able to run a finger across it and leave a clean line), remove from the heat.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Immediately stir in the squeezed gelatin.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the hot custard over the melted white chocolate through a fine mesh strainer and stir until smooth and glossy to create a perfect emulsion.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the DIY tube insert (made with the acetate sheet) upright in a glass to hold it steady. You can also use a smaller log mold if you have one.<\/div><\/li><li id=\"wprm-recipe-27105-step-2-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the custard into the tube or mold. Freeze until fully set, keeping it in an upright position.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Chocolate Mousse with P\u00e2te \u00e0 Bombe Base<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27105-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whip the cream to soft peaks (light and mousse-like, not stiff) and keep it in the refrigerator.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bloom the gelatin in a large bowl of cold water for 10 minutes.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Prepare the p\u00e2te \u00e0 bombe:<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-27105-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the chocolate in a double boiler and set it aside.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whisk the eggs in a bowl placed over a hot water bath (off the heat) until they become foamy.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you're using a stand mixer like a KitchenAid, heat the mixture in the bowl while stirring with a rubber spatula, then place it on the mixer and whisk on low speed once it's warm.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a saucepan, bring the sugar and water to a boil.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">When the syrup reaches 83\u00b0C (181\u00b0F), pour it over the eggs while whisking continuously, then add the squeezed gelatin.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whisk until the mixture becomes foamy, then remove it from the water bath.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Continue whisking until the mixture is pale, smooth, and forms a ribbon when lifted. Stop whisking as soon as it cools down to lukewarm.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Make sure the melted chocolate is at 50\u00b0C (122\u00b0F) before using it. If it has cooled down, gently reheat it over a water bath; otherwise, it may seize and form lumps in the mousse.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Loosen the melted chocolate by stirring in a small amount of whipped cream to achieve a smooth, glossy texture.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Then add a small amount of the p\u00e2te \u00e0 bombe, mix well, and gradually fold in the rest.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Finish by gently folding in the remaining whipped cream in several additions using a spatula.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You\u2019ll get a light, smooth, and glossy chocolate mousse.<\/div><\/li><li id=\"wprm-recipe-27105-step-3-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the mousse to a piping bag.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Assembling the Yule Log<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27105-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Line the yule log mold with an acetate sheet if it\u2019s made of metal. Using a silicone mold is very convenient. If your mold is less than 8 cm high, let the sheet extend slightly beyond the edges. Make sure to line all sides of the mold properly.<\/div><\/li><li id=\"wprm-recipe-27105-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour a little more than half of the chocolate mousse into the mold. Place the frozen insert (cr\u00e9meux) in the center, then cover with the remaining mousse.<\/div><\/li><li id=\"wprm-recipe-27105-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Smooth the surface, then close with the sponge base topped with the crunchy praline layer, placing the praline side against the mousse. Press gently to allow some mousse to rise up the sides. Smooth again, then freeze for at least 8 hours.<\/div><\/li><li id=\"wprm-recipe-27105-step-4-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">The next day, unmold the fully frozen yule log onto a wire rack and proceed with the glazing.<\/span><\/div><\/li><li id=\"wprm-recipe-27105-step-4-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Prepare the mirror glaze (without glucose or condensed milk) by following the steps and tips. You can make it the day before, once the log is placed in the freezer.<\/div><\/li><li id=\"wprm-recipe-27105-step-4-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">On glazing day, gently reheat the glaze. When it reaches 29\u00b0C (84\u00b0F), immediately pour it over the frozen log.<\/div><\/li><li id=\"wprm-recipe-27105-step-4-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Decorate as desired, then allow the log to defrost in the refrigerator for 4 to 6 hours, or at room temperature for about 2 hours.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>Thank you for your visit and your comments!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re looking for a chocolate Yule log that&#8217;s indulgent, elegant, and relatively easy to make, this recipe is a sure bet that delights both kids and adults. Perfect for&hellip;<\/p>\n","protected":false},"author":3,"featured_media":21551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[8345,4407,8301],"tags":[10611],"class_list":["post-24950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-log-cakes","category-christmas-recipe","category-entremets-et-gateaux","tag-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chocolate Yule Log Cake<\/title>\n<meta name=\"description\" content=\"An easy-to-make chocolate and vanilla yule log, featuring a light chocolate mousse, a vanilla tonka bean custard, and a beautifully shiny mirror glaze.\" \/>\n<meta name=\"robots\" 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