Cookwares

• Whisk
• Kitchen scale
• Stand mixer
• Baking tray
• Disposable piping bag

Method

Cookwares

• Whisk
• Kitchen scale
• Stand mixer
• Baking tray
• Disposable piping bag

Method

1. 1Step : Soak the gelatin in cold water for 20 mn to soften
   
2. 2Step : Heat the fruit purée with the sugar until boiling
3. 3Step : Off the heat, add the squeezed-out gelatin and whisk.
4. 4Step : Let cool and pour into the insert mold.
   
5. 5Step : Place in the freezer for at least 3 hours, or overnight depending on your schedule.

Cookwares

• Whisk
• Kitchen scale
• Stand mixer
• Baking tray
• Disposable piping bag

Method

1. 1Step : Preheat the oven to 170° fan
2. 2Step : Roast the hazelnuts at 170° for 20 mn
3. 3Step : In a stand mixer, cream the softened butter and sugar using the paddle attachment
4. 4Step : Add the egg and mix
5. 5Step : Add the flour, baking soda, and fleur de sel, then mix
6. 6Step : Remove the skins from the roasted hazelnuts, chop them, and add them to the mixture
7. 7Step : Shape your dough to the size of your Yule log mold and bake for 15 mn
8. 8Step : Take out of the oven and let cool completely so the cookie hardens
   

Cookwares

• Whisk
• Kitchen scale
• Stand mixer
• Baking tray
• Disposable piping bag

Method

1. 1Step : Melt the chocolate in a double boiler and let cool
2. 2Step : Add the praline paste to the melted, cooled chocolate, and mix
3. 3Step : Add the crushed crêpes dentelles, then mix until combined
4. 4Step : Spread this crunch over the cooled cookie base. Cover with plastic wrap and freeze for at least 30 mn
   

Cookwares

• Whisk
• Kitchen scale
• Stand mixer
• Baking tray
• Disposable piping bag

Method

1. 1Step : Before starting to prepare the mousse, make sure: - the insert and the cookie/crunch base are frozen - you've chilled the heavy whipping cream, bowl, and whisk to whip the cream
2. 2Step : Soak the gelatin in cold water for at least 20 mn
3. 3Step : Melt the chocolates in a double boiler. You can use only dark chocolate if you prefer. Personally, I add a bit of milk chocolate for extra smoothness!
4. 4Step : Heat the milk, and off the heat, add the squeezed-out gelatin. Whisk well so it melts completely.
5. 5Step : Make a ganache by pouring the milk over the chocolate in 3 additions, mixing well each time.
6. 6Step : Let cool until the ganache reaches 40°.
7. 7Step : Whip the cream to stiff peaks
   
8. 8Step : Gently pour the cooled ganache into the whipped cream little by little, folding well until no streaks remain.
   

Cookwares

• Whisk
• Kitchen scale
• Stand mixer
• Baking tray
• Disposable piping bag

Method

1. 1Step : Transfer the chocolate mousse into a piping bag as soon as it's ready.
2. 2Step : Pipe 3/4 of the mousse into the mold and spread it up the sides with an offset spatula.
   
3. 3Step : Take the insert out of the freezer and place it onto the mousse (rounded side facing the bottom of the mold)
   
4. 4Step : Add the rest of the chocolate mousse and cover the insert.
5. 5Step : Take the cookie / crunch base out of the freezer and place it on top of the mousse (cookie facing up). Press down gently so the base settles well into the mold, and scrape away any overflowing mousse with a spatula.
   
6. 6Step : Cover with plastic wrap and freeze overnight

Cookwares

• Whisk
• Kitchen scale
• Stand mixer
• Baking tray
• Disposable piping bag

Method

1. 1Step : Temper your chocolate. Quick reminder of the temperatures: - bring up to 50/55° - cool down to 28/29° - reheat and bring up to 31/32°
2. 2Step : Immediately pour your tempered chocolate onto an acetate sheet. Cover it with a second acetate sheet, then roll the chocolate out with a rolling pin. The goal is to get a thin chocolate for a nicer bite.
3. 3Step : Place the whole thing into a mold to give it a curved shape. Let set.
   
4. 4Step : Once the chocolate has fully hardened, gently peel off the sheets.
5. 5Step : Break into strips, any size and length will do!
6. 6Step : Take the Yule log out of the freezer. Spread a thin layer of the remaining whipped ganache and place your log onto the serving platter.
7. 7Step : Delicately arrange your chocolate strips starting from the bottom, to cover the log.
8. 8Step : I used the tempered chocolate to make log ends because I think it looks pretty! I cut out the shapes with a small pastry ring and trimmed the bottom so it sits straight.
   
9. 9Step : Let your Yule log thaw in the fridge for at least 5h before serving, and above all, take it out of the fridge at least 30 mn before enjoying it with your guests!