Happy holidays dear colleagues! For many, this is a time where we gather with family and friends and celebrate the joy of the season with cheer and lots of good food to share. A time to indulge in the so many colors and flavors of the holidays and create lasting memories.
We asked the multi awarded celebrity baker, Eric Kayser to share with us his very own recipe of the traditional Yule Log known in French as Bûche de Noël.
When asked why this is such a unique dessert and why this is so popular for the holidays, Eric states that “the Yule Log has this in common with bread: once placed in the center of the table, it opens a moment of sharing and family communion. The table is always a meeting point and can even be a place of reconciliation”. For him, it is the highlight of the holidays when we all get together: “The Yule Log only takes place, in theory, once a year. Religious or not, it doesn’t matter. It is one of the symbols of Christmas and the holiday season. It marks this joy and reunions, this pleasure of testing our senses with those we love. Its ingredients of chocolate, combined with vanilla and praline, is always a promise made to delicacy. The smoothness comes also in several textures: the softness of the chocolate mousse, the creamy heart of a vanilla crème brûlée, the discreet crunch of the feuilletine praline, and the melt-in-the-mouth quality of the icing. It’s a winning combination because all these ingredients respond to each other in a balanced way. And everyone has their own way of tasting it. Some plant the spoon first in the mousse, others in the praline, and the greediest mix all three in one bite.
This exquisite holiday dessert is not difficult to prepare if you follow this step-by-step guide and starts to prepare it two days in advance. And it is worth it as it surely will delight everyone. Happy Christmas!
22 December 2024
Chocolate biscuit
(Make 2 biscuits – one for the inside, the other for the outside)
Ingredients:
66 grams of egg whites (2 eggs)
13 grams of granulated sugar
66 grams of egg yolks (4 eggs)
55 grams of granulated sugar
32 grams of all-purpose flour
16 grams of cocoa powder
32 grams of fresh butter
Preparation:
1. Whip the egg whites and stabilize them with the 13 grams of sugar.
2. Whip the egg yolks with 55 grams of sugar. Add the cooled melted butter.
3. Mix the two mixtures together.
4. Sift the flour with the cocoa powder.
5. Fold in the flour.
6. Spread onto a baking sheet lined with parchment paper and bake in the oven at 160°C for 12 minutes.
Feuilletine
Ingredients:
143 grams of praline
32 grams of milk chocolate
64 grams of feuilletine
Preparation:
1. Melt the milk chocolate in a double boiler.
2. Mix all the ingredients together.
3. Spread the feuilletine mixture on the first chocolate biscuit you just prepared.
4. Place in the freezer overnight.
Crème brulée
Ingredients:
326 grams of cream
66 grams of egg yolks (4 eggs)
36 grams of of granulated sugar
0.5 grams of vanilla powder
2 grams of pectine
Preparation:
1. Bring the cream to a boil and add the powdered vanilla.
2. Pour it over the egg yolks and sugar.
3. Cook to 85°C, then incorporate the gelatin preparation.
4. Blend everything together, then pour into a frame over the second chocolate biscuit.
5. Place in the freezer overnight.
Chocolate mousse
Ingredients:
342 ml of milk
73 grams of trimoline
243 grams of egg yolks (14 eggs)
43 grams of gelatine
350 grams of chocolate
350 grams of cream
Preparation:
– Make a custard (crème anglaise) with the milk, trimoline, and egg yolks.
– Pour over the gelatin preparation and the 61% couverture chocolate.
– Mix with the whipped cream.
– Place in the fridge overnight
23 December 2024
Chocolate glaze
Ingredients:
53 grams of cream
6 ml of water
23 grams of couverture dark chocolate
56 grams of milk hazelnut powder
9 grams of glucose
9 ml of grape seed oil
Preparation:
1. Bring the cream, water, sugar, and glucose to a boil.
2. Pour over the chocolate and milk chocolate powder.
3. Blend and incorporate the grape seed oil.
4. Divide the glaze into two portions: 10 grams and the remainder.
Montage:
1. Place chocolate mousse in the mold (582L x 317 x H.58 mm).
2. Add the crème brûlée insert and the chocolate biscuit.
3. Add more chocolate mousse, then place the biscuit base with the feuilletine on top.
4. Freeze overnight.
24 December 2024
Finishing:
1. Unmold the log and cut it in half to create 2 logs for 8 people each.
2. Heat the glaze to 40°C and coat the log. (The temperature shock between the cold log and the hot glaze will quickly set the glaze.)
Decoration (optional and as creative as you want it to be):
1. Place the 10 grams of cold glaze in a fine piping bag (or a star tip) and make lines on the back of the log.
2. Place some whipped cream in a piping bag and create peaks or drops of water on the log.
3. Add hazelnuts and gold leaf on top of the whipped cream drops. Or Holly if you have some!
6. Arrange on a log-shaped platter and let it thaw for a few hours in the refrigerator.
Enjoy!