Cookwares

• Oven

Method

1. 1Step : The log is made up of 3 chocolate mousses: white, milk, and dark. Each mousse uses the same ingredients and is made the exact same way.
2. 2Step : Start with the white chocolate mousse, which will be the insert of the cake. Then the milk chocolate mousse, and finally the dark chocolate mousse.
3. 3Step : Bloom the gelatin for at least 10 min in a large bowl of very cold water.
4. 4Step : Melt the chocolate in a double boiler or in the microwave in 20-second bursts, stirring well between each heating.
5. 5Step : Bring the milk to a boil.
6. 6Step : Add the well-squeezed gelatin and mix thoroughly.
7. 7Step : Pour the hot milk over the chocolate in 3 additions, emulsifying properly between each addition.
8. 8Step : Let it cool down to 25°.
9. 9Step : Whip the cream, then fold it into the chocolate ganache in 3 additions using a rubber spatula.
10. 10Step : Pour the white chocolate mousse into your fir tree log mold and freeze for at least 4h.

Cookwares

• Oven

Method

1. 1Step : Start by preparing the soft chocolate sponge.
2. 2Step : Melt the baking chocolate and butter together. Set aside.
3. 3Step : Whisk the eggs with the sugar and honey.
4. 4Step : Add the flour, almond flour, baking powder, and cocoa powder. Mix well.
5. 5Step : Add the cream, milk, and the melted chocolate/butter mixture. Mix until you get a smooth batter.
6. 6Step : Pour into a rectangular or square mold about 20cm wide to get a 2cm thick cake. Bake for 12 min at 180°. Let it cool slightly, unmold, and set aside.
7. 7Step : Prepare the crunch: Melt the milk chocolate. Add the praline paste and the crushed crêpes dentelles. Set aside.

Cookwares

• Oven

Method

1. 1Step : Once your white chocolate mousse insert is completely frozen, unmold it and put it back in the freezer.
2. 2Step : Clean your mold. Pour in the milk chocolate mousse and place in the freezer for 10 min.
3. 3Step : After these 10 min, take out your mold and the white chocolate insert. Place the insert into the milk chocolate mousse and press down gently so that it is halfway submerged in the milk chocolate. Return to the freezer for 15 min.
4. 4Step : Pour the dark chocolate mousse over your first 2 mousses, making sure it fills the gap between the mold and the insert. Tap your mold gently. The goal is to avoid any air bubbles between the mousses and the mold.
5. 5Step : Trim your cake to the dimensions of your mold. Place it on top of the dark chocolate mousse, pressing down gently so the mousse rises up the sides.
6. 6Step : Finish by spreading the crunch layer on top. Smooth it out well. Cover with plastic wrap and freeze for at least one night.
7. 7Step : The next day, prepare the glaze.
8. 8Step : Bloom your gelatin for at least 15 min.
9. 9Step : Boil the water and sugar until the temperature reaches 103°.
10. 10Step : Pour over your chocolate and stir well until the chocolate is completely melted. Add the sifted cocoa powder and mix to dissolve it completely.
11. 11Step : Add the heavy cream. Let cool to 60°, then add the well-squeezed gelatin. Strain through a fine mesh sieve, then blend with an immersion blender.
12. 12Step : Let cool to 30°.
13. 13Step : Unmold your Yule log, place it on a wire rack, then pour your glaze at 29° over your frozen log. Decorate with small silver, gold, or chocolate pearls, or any other decoration.
14. 14Step : Refrigerate for 5h before serving.