Two-Chocolate & Pear Yule Log

Before starting this Two-Chocolate and Pear Yule Log recipe, organise the necessary ingredients the cocoa macaron biscuit.

Sift the almond powder, icing sugar and cocoa powder together.

Beat the egg whites until stiff peaks form...

.... at maximum speed.

Add the castor sugar and beat again for about 30 seconds until stiff.

The meringue is now ready.

Add the sifted ingredients into 2 or 3 batches...

... and combine each time with a rubber spatula.

Make sure you fold the preparation gently, so that the whipped egg whites do not collapse. The biscuit base should have a light, aired consistency.

Preheat the oven to 200°C (gas 6). Scoop the chocolate preparation into a piping bag.

Cut the end of the bag with scissors...

... and pipe the preparation on a baking sheet lined with greaseproof paper, making thick, parallel laces.

Spread with a cranked spatula...

... into a regular layer that covers the surface of the baking sheet. Bake for about 15 minutes.

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

Both ganaches can be prepared simultaneously. Heat 30 cl of whipping cream (15 + 15). The remaining 10 cl will be used later. Set aside in the fridge. Slice the vanilla pod in half, lengthwise...

Add the vanilla seeds...

... to the dark chocolate pistoles.

When the cream starts boiling...

... pour 15 cl over the milk chocolate pistoles and 15 cl over the dark chocolate.

Combine each preparation with a spatula until homogeneous.

Add some orange zest and a soft gelatine sheet (softened in water then strained beforehand) to the milk chocolate preparation. The preparation should still be hot when you add the gelatin. The dark chocolate preparation is already flavoured with the vanilla pod.

Beat the remaining whipping cream until you obtain whipped cream. Divide it in half and add to both preparations.

Fold gently with a rubber spatula.

Reserve both ganaches and leave them to set.

Cut the syrup pears into thin slices...

... and strain them on a paper towel.

Assembling the cake: Line the log mould with a sheet of acetate (or polyethylene), cut to the dimensions of the cavity.

Pipe a layer of milk chocolate ganache (the most liquid).

Spread to a regular thickness. Keep some preparation to decorate the surface later.

Arrange the dry pear slices on top of the milk chocolate.

Using a serrated knife, cut a strip of biscuit. Cut to the dimensions of the log mould.

Arrange the biscuit gently on top of the pears.

Press down so the biscuit sticks to the ganache.

Fill the dark chocolate mousse into a piping bag.

Pipe a layer of dark chocolate ganache over the biscuit. Keep some preparation to the side to decorate the surface later.

Cut a second strip of biscuit to the dimensions of the mould.

Arrange it gently over the dark chocolate ganache.

Press down so the biscuit sticks to the ganache. Cover with cling film and place in the freezer.

For the chocolate icing: Bring the milk to a boil...

... and pour it over the dark chocolate pistoles.
Note: Chocolate chips may develop a white film. This affects their appearance only, but not their quality.

Combine with a spatula. The heat from the milk should be enough to melt the chocolate.

Add the glucose syrup...

... and the softened butter, cut into cubes. Combine with a spatula. Do not use a whisk in order not to incorporate any air.

For the icing: Take the log out of the freezer and release it from the mould.

Gently remove the acetate sheet.

Transfer the log onto a rack, which has been placed on top of a deep baking tray.

Pour the icing in one stroke, starting from one end of the log...

... to the other. Make sure the whole surface of the log is coated with icing. By coming into contact with the frozen log, the icing will set immediately into a thin, regular layer.

Reserve in the fridge.

For the finish: Blend the remaining milk and dark chocolate ganaches.

Fill the small cone from the DUO decorating set with the white chocolate preparation. I recommend using a piping bag for a more precise operation.

Insert the cone into another piping bag. Make sure the cone is placed right down the bottom of the bag.

Fill the piping bag with the two-chocolate preparation. For perfect results, it is essential that both preparations used in the DUO decorating set have a similar consistency.

First decoration idea: Pipe the chocolate ganache on the surface of the log. The use of this decorating set allows you to create two-colour decorations.

Arrange a few meringue drops over the surface of the log.

With the tip of a knife, finish by placing small pieces of gold leaf on the surface.

Second decoration idea: For this alternative idea, we're going to swap the decorating set with a ribbon nozzle.

Pipe a flat lace, working in a waving motion...

... from one end of the log to the other. We only used the dark chocolate ganache for this decoration to obtain a uniform result.

With the tip of a knife, finish by placing small pieces of gold leaf on the surface for a festive look. Prefer an elegant, simple decoration style to an excessive use of props and cake toppers.

Enjoy this delicious dessert and have a sweet Christmas!