Christmas Tree Yule Log

To make this Christmas Tree Yule Log recipe, start by preparing all the ingredients for the Joconde biscuit.

For the Joconde biscuit: Crack the whole eggs into the stand mixer recipient.

Add the almond powder...

... salt...

... and the icing sugar.

Mix all these elements with the whisk attachment for 3 to 4 minutes...

...until the mixture is homogeneous and has a light texture.

You'll achieve this result.

Place the egg whites in a separate bowl...

...and beat them with the whisk attachment...

...until stiff peaks form.

This is what the result should look like.

Sift the flour through a sieve into the first mixture of eggs, almond powder, and powdered sugar.

Mix carefully to fully incorporate the flour.

Then add the beaten egg whites and gently fold them in using a spatula, being careful not to deflate the mixture.

Finally, add the melted butter and gently incorporate it with a spatula.

Pour this Joconde biscuit batter onto the smooth silicone mat that has been placed on a perforated baking sheet.

Spread the batter evenly over the entire surface of the mat using a .cranked spatula.

Bake in a fan-assisted oven preheated to 180°C (gas 4) between 10 and 12 minutes.

When cooked, remove the biscuit from the oven...

... and leave to cool at room temperature.

For the chocolate biscuit: Organise all the necessary ingredients.

Place the dark chocolate beans and the butter in a saucepan.

Melt these two ingredients over low heat.

Pour the white almond paste and the first portion of brown sugar into the mixing bowl. You can soften the almond paste in the microwave to make it more malleable.

Knead these elements using the paddle attachment.

Add the whole egg...

... and the egg yolks...

...and continue mixing with the whisk attachment of the mixer.

Place the egg whites in a separate bowl...

...and start whisking them.

When the egg whites become frothy, add the second portion of brown sugar.

Continue to beat the egg whites to stiff peaks.

The meringue should form stiff peaks.

Add this meringue to the initial mixture...

... and fold gently with a rubber spatula.

Sift the cocoa powder through the sieve over this mixture.

Also sift the flour...

...and gently mix.

Finally, add the melted chocolate and butter...

...and gently fold them in with a spatula...

...until you have a smooth and homogeneous mixture.

Pour this chocolate biscuit batter onto a baking sheet lined with a silicone mat...

...spread it over the entire surface and to a consistent thickness using the angled spatula...

... as shown in the photo.

Place the baking sheet in a preheated convection oven at 180°C (gas 4) and bake for 10 to 12 minutes. This baking time may vary depending on the oven.

While the chocolate biscuit is baking, flip the cooled Joconde biscuit onto a baking sheet lined with parchment paper...

...and gently remove the silicone mat by peeling it off, starting with the corners and then the rest of the mould.

You'll obtain the unmoulded Joconde biscuit. Set aside.

For the mandarin marmalade insert: Prepare the ingredients.

Pour the mandarin juice and the large amount of powdered sugar into a saucepan. Heat them. Place on the stove.

Mix the small amount of powdered sugar with the NH pectin for jam and pour it into the warm juice, stirring with a whisk.

Bring the mixture to a boil and let it boil for 1 minute to activate the properties of the pectin.

Transfer this mandarin marmalade to a food-safe container...

...cover it with cling film so it touches the surface, and let it cool to room temperature.

Place the marmalade in the fridge when it's lukewarm.

For the chocolate biscuit (continued): After baking, remove the chocolate biscuit from the oven.

Then flip it onto a baking sheet lined with parchment paper...

...and gently remove the silicone mat. Set aside to cool.

For the mandarin marmalade insert (continued): Once the marmalade has cooled, remove it from the fridge and remove the cling film.

Pour this gelled mandarin marmalade into a container...

...and vigorously whisk it to make it smooth.

Transfer the mandarin marmalade to a piping bag (without a nozzle). A nozzle isn't required in this case.

Pipe this preparation into the Yule log insert mould...

...and smooth the surface with a mini palette knife. Check our 'Chef's tip' section at the end of the recipe to adjust the insert mould to the correct size.

Cut a strip of Joconde biscuit that's 3.5 to 4cm wide and 24cm long.

Place this biscuit in the mould, directly in contact with the mandarin marmalade.

Cover the entire mould with plastic wrap, ensuring the wrap is in contact with the preparations, and place it in the freezer.

For the milk chocolate mousse: Organise all the necessary ingredients.

Melt the milk chocolate in the microwave in 20 to 30-second increments, stirring between each melting step.

Heat the small amount of cream and milk in a saucepan.

Pour the egg yolks and caster sugar into a container...

...and whisk them until they are pale and thickened.

When the cream and milk come to a boil...

...pour them over the egg mixture while stirring with a whisk.

Then transfer everything back to the saucepan for cooking the cream and milk.

Cook the cream without exceeding 82°C to avoid curdling the eggs. Using an digital thermometer with probe is recommended at this stage.

Strain the cream obtained into the melted chocolate.

Incorporate the cream into the melted chocolate with a spatula until you have a smooth and homogeneous mixture.

Whip the large quantity of liquid cream until it forms soft peaks.

Pour half of the whipped cream into the chocolate mixture. The temperature of this mixture should not exceed 35°C.

Carefully mix to incorporate the whipped cream.

Add the remaining whipped cream...

...and gently fold it in with a spatula...

...until you have a soft and homogeneous mousse.

Transfer the milk chocolate mousse you obtained into a piping bag (without a nozzle).

Place the silicone Yule log mould on a baking sheet.

Pipe the milk chocolate mousse into the silicone mould until it's half full. The soft texture of this mousse allows it to flow to the bottom of the mould.

Remove the mandarin marmalade insert from the freezer and demould it.

Place this insert in the silicone mould by pressing it into the milk chocolate mousse (the marmalade part at the bottom and the Joconde biscuit part at the top). Place in the freezer.

For the hazelnut mousseline: Organise all the necessary ingredients.

Pour the water in a saucepan.

Add the caster sugar and bring to a boil.

Meanwhile, start whipping the egg whites to stiff peaks.

When the sugar reaches 118°C, remove it from heat and wait for the bubbles to subside. Then pour it over the whipped egg whites while continuing to mix with the whisk attachment. It's important to time this step so that the cooked sugar reaches the right temperature at the same time as the egg whites are whipped. This creates an Italian meringue.

In a separate bowl, whisk the butter until smooth.

Add the Trablit liquid coffee extract during the mixing.

Finally, add the hazelnut paste while continuing to mix.

This is what the result should look like.

Pour this hazelnut mixture into the Italian meringue...

... and combine gently with a rubber spatula...

...until you have a smooth and homogeneous mixture.

Transfer this hazelnut mousseline into a piping bag (without a nozzle).

Remove the silicone mould from the freezer and pipe the mousseline to fill it completely.

Smooth the surface of the mousseline with the mini palette knife.

Cut a strip of chocolate biscuit measuring 23 x 5,5cm.

Place this strip of biscuit in the mould, pressing it gently with your fingertips so it comes into contact with the hazelnut mousseline.

Cover the mould and the preparations with cling film, and place them in the freezer. You can prepare this recipe up to this stage several days in advance and store it in the freezer, well protected.

For the finish: On the day, remove the mould from the freezer, remove the film, and release the yule log by peeling back the sides of the mould...

...and turning it out, as shown in the photo. The yule log should be fully frozen for optimal release. Place it on a baking sheet lined with parchment paper. You can put it on a rotating display stand to make flocking the dessert easier.

I will use a brown velvet effect spray colour.

Shake the spray vigorously until the ball inside clicks. Spray the colour over the entire surface of the yule log while rotating the display stand and holding the spray about 20/30cm away.

Lift the yule log with two cranked spatulas...

... and arrange it on a serving plate.

Finish decorating the dessert by sprinkling powdered Codineige sugar (or icing sugar) through a sieve. This is our Christmas tree yule log. It will need to thaw in the fridge for 4 to 5 hours before serving. Enjoy this delicious dessert!