Pastry Agency offers you a Yule log recipe that is sure to make a lasting impression on your holiday table.
Easy and Light Yule Log Recipe
This versatile recipe suits various contexts:
- For baking enthusiasts, it can be prepared at home to delight your guests.
- For professionals, it will captivate your clients with its elegance and refinement.
A Modern Take on Tradition
This Yule log reimagines the classic rolled version with a modern and elegant presentation. It combines diverse textures to create an unforgettable tasting experience.
Yule Log Recipe: Proportions
- For a standard 56 cm mold, you’ll get two logs serving 8 portions each.
- At home, consider halving the recipe proportions to suit your needs.
- For professionals, the standard mold size of approximately 60 cm works perfectly for larger-scale production.
- There are also smaller molds designed for home bakers, making them ideal for family-sized servings.
How to Make a Yule Log
The Yule log is traditionally a cake meant to be shared with family and friends. Its distinctive shape allows for endless creative possibilities.
Typically, it consists of several components and textures:
- A crunchy layer,
- A biscuit,
- An insert,
- A mousse or whipped ganache,
- And a glaze for a polished, elegant finish.
Achieving a harmonious balance of textures and flavors is key to a successful Yule log.
Pastry Agency’s Perfect Yule Log Recipe
VIENNESE SPONGE
| 100 g | Pastry wheat flour T65 |
| 200 g | Whole eggs |
| 75 g | Egg yolks |
| 155 g | Caster sugar |
| 125 g | Egg whites |
| 50 g | Caster sugar |
- Whip the eggs, the yolks and the 155G of sugar to the ribbon.
- Whip the egg whites with the 50G sugar.
- Gently mix the 2 previous mixtures.
- Gently add the sifted flour gradually.
- Smooth the batter on a 40x60cm silicone mat.
- Bake 10 minutes at 180°C.
The richness and blending of the Viennese sponge cake (rolled sponge cake) are used to create the insert.
Visual of the sponge cake: once baked, the praline mousseline is spread over the cake, and it is rolled up.
The insert is ready.
VANILLA SYRUP
| 70 g | Water |
| 40 g | Caster sugar |
| 2 g | Vanilla powder |
- Make a syrup with water, sugar and vanilla powder.
- Keep warm.
HAZELNUT WHIPPED GANACHE
| 4.5 g | Gelatin powder |
| 27 g | Water |
| 75 g | Whole hazelnuts |
| 233 g | Whole milk |
| 150 g | Hazelnut paste |
| 405 g | Cream liquid 35% |
| 98 g | Ivoire 35% |
- Heat the milk, add the roasted hazelnuts, blend with a hand blender and leave to infuse for 20 minutes.
- Strain and re-weigh the milk.
- Bring the infused milk to a simmer.
- Remove from the heat and add the rehydrated gelatin.
- Pour over the chopped white chocolate and blend to emulsify.
- Add the hazelnut paste and the cream, blend with a hand blender.
- Let set in the fridge for at least 12 hours.
Visual of the ganache texture: whipped hazelnut ganache, followed by the assembly process.
Place the whipped hazelnut ganache into the yule log mold, then position the insert firmly in the center, pressing it down.
HAZELNUT MOUSSELINE
| 210 g | Whole milk |
| 40 g | Cream liquid 35% |
| 45 g | Caster sugar |
| 24 g | Custard powder |
| 50 g | Egg yolks |
| 0.5 g | Vanilla pods |
| 120 g | Hazelnut praliné |
| 17 g | Hazelnut paste |
| 118 g | Butter |
- Cook the milk, cream, scraped vanilla bean, yolks, sugar and custard powder like a pastry cream.
- Cool quickly then smooth with a whisk and temper.
- Mix the softened butter, praliné and hazelnut paste until homogeneous.
- Add the smoothed pastry cream in 2 times and whip until light.
- Use immediately.
CRUNCH
| 35 g | Lactée supérieure 38% |
| 210 g | Hazelnut praliné |
| 40 g | Feuilletine |
| 40 g | Skinned hazelnuts |
- Mix the chocolate melted at 45°C, the hazelnut praliné, the feuilletine and the chopped roasted hazelnuts
- Spread out in a 53.5x6cm rectangle.
- Freeze.
GLAZE
| 625 g | Lactée supérieure 38% |
| 125 g | Cocoa Butter |
| 125 g | Grapeseed oil |
| 125 g | Chopped almonds |
- Mix the chocolate and cocoa butter melted at 45°C, the grapeseed oil and the roasted chopped almonds.
- Use at 35°C
CARAMELIZED HAZELNUTS
| 100 g | Caster sugar |
| 30 g | Water |
| 200 g | Skinned hazelnuts |
- Cook the water and sugar at 115°C.
- Add the hazelnuts and cook them in the sugar while mixing, until crystallization and then caramelization of the sugar (and roasting of the hazelnuts).
- Pour on baking paper and separate the hazelnuts.
FINISHING
| 300 g | Extra Bitter Guayakil 64% |
- Cut the Viennese sponge to 53,5x32cm and soak it with the hot vanilla syrup.
- Spread the praliné mousseline over the Viennese sponge, roll and tighten.
- Freeze.
- Whip the hazelnut ganache with a whisk and fill the gutter halfway up.
- Place the sponge / mousseline roll, add a thin layer of whipped ganache, and place the crunch. Smooth the edges.
- Freeze.
- Glaze the log with the glaze at 35°C.
- Decorate with dark chocolate tips and decorations, as well as caramelized hazelnuts.
Once the yule log is in the freezer, it’s time to prepare the chocolate decorative elements.
This includes making end pieces to place at each end of the log, as well as a decorative element to be placed on top.
Once the yule log is thoroughly chilled, proceed with glazing, cutting, and placing it on a cake board.
The next step is decoration, which can be quite variable.
Final tips for an ideal tasting
The Yule log is an essential part of any successful Christmas menu. Highly anticipated by your guests, it should be light, delicately sweetened, elegant, and refined.
A critical detail to remember is the serving temperature.
- For optimal taste and a clean slice, take the log out of the fridge 15 to 20 minutes before serving.
To complete the experience, pay attention to the presentation. Every detail matters when offering your guests a memorable holiday treat.
Why Not Make Your Own Yule Log This Year?
Whether you’re a beginner or a seasoned baker, this year is the perfect opportunity to take on the challenge and elevate your skills. Impress your guests with a homemade creation far beyond anything you’ll find in stores.
