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    Beka saucepans and frying pans, born to last! > Explore

    Black Forest Yule Log

    Black Forest Yule Log
    Black Forest Yule Log
    Black Forest Yule Log
    Black Forest Yule Log
    Serves : 6/8
    Time: 3 hours (+ 1 night in the freezer)
    Difficulty:
    Published on : 5 Nov. 2016
    Author: Chef Philippe
    50 ratings
    4 comments
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    Ingredients for 6/8:

    • For the chocolate biscuit:
    • 200g whole eggs
    • 80g egg yolks
    • 160g sugar
    • 120g egg whites
    • 40g castor sugar
    • 80g flour
    • 40g cocoa powder
    • For the kirsch syrup:
    • 100g sugar syrup 30° baumé
    • 50g water
    • 8cl kirsch
    • For the vanilla Chantilly cream:
    • 300g whipped cream
    • 40g castor sugar
    • 1/2 vanilla pod
    • 35g whipping cream
    • 1.5 gelatine sheets (3g)
    • For the chocolate and cherry mousse:
    • 150g Inaya™dark chocolate couverture
    • 55g whole milk
    • 200g whipped cream
    • 100g small brandied cherries
    • For the crunchy praline base:
    • 55g almond and hazelnut praline paste
    • 25g Alunga milk chocolate couverture
    • 65g pailleté feuilletine flakes
    • 3g flavourless oil (grape seed oil)
    • For the finish:
    • 2 decorated yule log tips
    • 2 chocolate Christmas trees
    • 2 dark chocolate spirals
    • 2 whole brandied cherries (with stem)
    • A few silver pearls
    • Gold flakes
    • 1 dark chocolate pearl velvet spray
    • Codineige decorating sugar
    • 1 3D decorated chocolate balls with a holly leaf pattern
    • Utensils:
    • Kitchenaid K45 stand mixer
    • Flexipan Entremets Non-Stick Baking Mat
    • Comfort Disposable Piping Bags
    • Wood Pattern Silicone Mat
    • Silicone Mould for Yule Log
    • Small Cranked Spatula
    • Cling Film
    • Elveo Rubber Spatula

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    Method for Black Forest Yule Log:

    1

    Before starting this Black Forest Yule Log recipe, organise the necessary ingredients for the chocolate biscuit.

    2

    For the chocolate biscuit: Place the whole eggs and egg yolks in the stand mixer recipient. Add the castor sugar.

    3

    Place the recipient over a bain-marie and whisk the preparation until the temperature reaches 40/45°C.

    4

    Place the recipient in the mixer and beat until cooled down completely.

    5

    The preparation should double in volume and become pale. When the preparation is at room temperature, stop the mixer and set aside.

    6

    In a separate bowl, beat the egg whites with 40 grams of sugar. Beat until you get a smooth meringue.

    7

    Add the meringue to the fluffy preparation. Combine gently.
    Add the flour and cocoa powder, sifted together beforehand. Combine gently with a rubber spatula.

    8

    Pour the preparation into a Flexipan Entremets baking mat 33.5 x 33.5cm and spread the surface...

    9

    ... to create an even layer.

    10

    Bake in a fan-assisted oven, preheated at 180°C (gas 4)...

    11

    ... for 12 to 15 minutes. When cooked, remove from the oven and leave to cool. Don't release the biscuit from the mould before the preparation cools down.

    12

    For the vanilla Chantilly cream: Organise all the necessary ingredients.

    13

    Soak the gelatine sheets in a big bowl filled with cold water.

    14

    Scrape the seeds out of the vanilla pod and place them in the stand mixer recipient, along with 300 grams of whipping cream.

    15

    Add the castor sugar.

    16

    Whisk until you obtain a firm Chantilly cream.

    17

    Heat the whipping cream.

    18

    Squeeze the gelatine sheets to strain...

    19

    ... and add to the hot cream.

    20

    Mix until the gelatine is completely dissolved.

    21

    Add the cream to the whipped cream.

    22

    Combine well with a whisk.

    23

    Place the Chantilly in a piping bag. The use of a nozzle is not necessary.

    24

    Place the wood relief mat inside the Silikomart silicone yule mould, with the printed side facing up.
    Fill the bottom of the mould with Chantilly cream.

    25

    Cover the whole surface of the mat with Chantilly cream.

    26

    Spread the cream over the printed mat with a small cranked spatula to get rid of air bubbles.

    27

    Use a spoon to shape the Chantilly cream into a round cavity.

    28

    Cover with cling film and store in the freezer.

    29

    For the chocolate mousse: Heat the milk and pour it over the chocolate pistoles.

    30

    Combine well with a whisk. If the chocolate is not totally melted, melt for a few seconds in the microwave.

    31

    Beat the whipping cream until you obtain a whipped cream. The whipping cream should contain 35% fat.

    32

    Add 1/3 of the whipped cream to the melted chocolate.

    33

    Combine vigorously with a whisk.

    34

    Add the rest of the whipped cream...

    35

    ... and fold gently with a rubber spatula. Transfer the preparation into a piping bag.

    36

    Assembling the log: Carefully release the chocolate biscuit from the silicone mat onto a sheet of greaseproof paper. Make sure the biscuit has cooled down before this operation. Cut a strip to a length of 25 cm and a width of 4 cm.

    37

    Remove the log from the freezer and fill the cavity with chocolate mousse to a thickness of 2 cm.

    38

    Place the biscuit strip over the mousse and bury it gently.

    39

    Combine the sugar syrup, water and kirsch, then steep the biscuit with a pastry brush.

    40

    Cover with another layer of chocolate mousse and a bury a few brandied cherries (pitted).

    41

    Cut a second strip to a length of 25 cm and a width of 7 cm. Arrange it over the chocolate mousse. Brush the surface of the biscuit with syrup.

    42

    Pipe a thin layer of chocolate mousse...

    43

    ... over the biscuit.

    44

    Even the surface with a spatula. Combine the praline paste, melted milk chocolate, crispy flakes and oil.
    Spread this crunchy praline preparation over the chocolate mousse...

    45

    ... using two tablespoons for an easier operation.

    46

    Cut a last strip of biscuit to a width of 8 cm...

    47

    ... and a length of 25 cm.

    48

    Place the biscuit strip over the crunchy praline preparation, with the cooked side facing up.

    49

    Press on the biscuit to make it stick.

    50

    Brush the surface of the biscuit with syrup.

    51

    Cover the mould with cling film and reserve in the freezer, at least overnight. Up to this stage, this recipe can be prepared in advance and stored in the freezer. Take the log out of the freezer on Christmas Eve and let it defrost in the fridge.

    52

    For the finish: Take the log out of the freezer. Remove the cling film.

    53

    Release the log from the mould onto a yule log cake board.

    54

    Gently remove the silicone relief mat.
    IMPORTANT: Make sure the log is frozen when you detach the silicone mat. I recommend doing this operation straight after you take the log out of the freezer. Let defrost in the fridge between 4 and 6 hours.

    55

    You can decorate the log with any elements of your choice. If you want to reproduce the decorations shown in the photo, you will need to make small chocolate Christmas trees. You make these decorations ahead and store them in a cool place (not in the fridge though).

    56

    Make two decorated yule log tips then coat them with velvet pearl spray.

    57

    When the log has defrosted completely, take it out of the fridge and arrange a couple of Christmas trees on the surface (sprinkle with Codineige decorating sugar beforehand).

    58

    Arrange two small brandied cherries (with the stem still on) on the surface of the log.

    59

    Using small tongs, bury a few silver pearls in the Chantilly cream.

    60

    Apply gold colouring powder with a brush over the dark chocolate spirals.

    61

    Place the decorate yule log tips at both ends of the log...

    62

    ... and finish with the 3D chocolate bowl with holly leaf pattern. Reserve in the fridge until ready to serve. Enjoy!

    Chef's tip:

    To ensure good results, the yule log should be frozen when you remove the printed relief mat.

    User reviews:

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    Delicious!
    Thank you, Chef Philippe for the wonderful recipe!
    I made it last Christmas and will make it again this year.

    Would you give me some advice about the chocolate mousse? I don't know what I did wrong last year but my mousse/ganache split. I tried making it again and it split again. The cream starts blending nicely with the chocolate but all of a sudden it looks like a curd! It was still delicious but it didn't look as smooth as the one on the photo.
    0 out of 0 users found this review helpful.
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    Comment
    BakedbyFernanda 7 December 2019
    yummy yummy
    This is so good and looks good and taste even better.
    0 out of 0 users found this review helpful.
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    Comment
    CazzyMooo 7 January 2018
    Advice please
    Could someone please advise me of the quantities for a vegetarian equivalent for the gelatine. thank you.
    0 out of 0 users found this review helpful.
    Was this review helpful ? Thank you!
    Comment
    barbaraanne 19 November 2016
    Response by ChefPhilippe 22 November 2016
    You can make the Chantilly cream without using any gelatine. Simply beat well until firm. Your gelatine-free Chantilly cream might not hold together as much, but it should be fine after freezing. Make sure the log is thoroughly frozen when you release it from the mould in order not to damage the surface made of Chantilly cream.
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    Available in our boutique
    White Flour T45 - 1kg
    € 1.50
     30 ratings
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    € 45.90
     1 rating
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    € 8.50 € 7.50
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    € 8.40
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    € 18.20 € 16.90
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    € 17.50 € 15.90
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    € 5.20
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    € 20.90 € 18.90
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    € 31.50
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    € 15.90
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    Bain-marie
    A water bath for keeping cooked food or sauces warm. A bain marie is also used for melting ingredients (chocolate) or for cooking delicate dishes very slowly.
    Puncher
    French term meaning to moisten, to steep a biscuit or sponge cake with alcoholized syrup.
    Sift, to
    To pour a substance (flour) through a sieve in order to remove lumps.