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Before starting this White Toblerone® Yule Log recipe, organise the necessary ingredients for the white chocolate mousse.
Beat the whipping cream with the stand mixer until you obtain a whipped cream.
Crack the whole eggs in a mixing bowl.
Beat with a whisk.
Add the icing sugar.
Blanch with a whisk.
Cut the white chocolate Toblerone® into chunks and melt in the microwave by periods of 30 seconds to make sure the it does not burn. The temperature should not exceed 50 or 60°C.
Combine the melted Toblerone® with a rubber spatula and add the blanched eggs and sugar.
Combine well with a whisk until homogeneous.
Add 1/4 of the whipped cream...
... and combine with a whisk.
Pour the chocolate preparation over the remaining whipped cream...
... and fold gently with a rubber spatula.
Finish by whisking the preparation 2 or 3 times to obtain a homogeneous consistency.
Pour the preparation in a piping bag. The use of a nozzle is not necessary.
Cut the tip of the piping bag with scissors.
Fill the bottom of the triangle mould with a thick lace of chocolate mousse.
With a small palette knife, create a volcano shape, so that the cream goes all the way up the rim. This will get rid of air bubbles.
Fill the cavity with chocolate mousse...
... and even the surface. Cover with cling film and store in the freezer overnight.
For the white chocolate icing: Organise all the necessary ingredients.
Melt the white chocolate couverture in the microwave, in periods of 30 seconds. Combine well until melted and homogeneous.
Add the grape seed oil (or any other flavourless oil)...
... and combine well with a rubber spatula.
Add the chopped caramelised hazelnuts. Combine well with a spatula.
Remove the cake from the freezer. It should be completely frozen. Apply a thin layer of icing over the surface of the frozen cavity. Return to the freezer.
When thoroughly frozen, release the log gently from the silicone mould...
... and transfer onto a rack. Place the rack on top of a deep tray.
Stir the white icing one more time.
Pour the icing in one stroke over the log, from one end to the other. The icing should have a temperature that doesn't exceed 30/35°C.
When coming into contact with the frozen log, the icing will set within a few seconds.
Use a cranked metallic spatula to detach the log from the rack.
Cut the Montélimar nougat into small sticks...
... then cut into small, regular cubes.
Gently arrange a few nougat cubes on top of the log...
... using a drop of icing if needed to make them stick easily.
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