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    1. Home
    2. Recipes
    3. Christmas
    4. Christmas Yule Logs
    5. Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log
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    The magic of Christmas begins in the kitchen*ATTR

    Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log

    Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log
    Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log
    Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log
    Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log
    Serves : 6
    Time: 3 hours
    Difficulty:
    Published on : 22 Oct. 2026
    Author: Chef Philippe
    0 ratings
    0 comments

    Ingredients for 6:

    • Soft pecan sponge (steps 1 to 27):
    • 55g butter
    • 45g brown sugar
    • 75g eggs
    • 45g Type 55 flour
    • 55g pecans
    • 2g baking powder
    • 1g Camargue fleur de sel
    • 1/2 vanilla pod
    • Pecan praline crunch (steps 28 to 47):
    • 45g smooth pecan praline
    • 25g Alunga™ milk couverture chocolate 41%
    • 20g feuilletine flakes
    • 15g pecans
    • 0.5g Camargue fleur de sel
    • Vanilla and fleur de sel caramel (steps 48 to 67):
    • 60g caster sugar
    • 18g of glucose syrup
    • 70g whipping cream 35% fat
    • 28g butter
    • 1g Camargue fleur de sel
    • 1/2 vanilla pod
    • Vanilla pear compote (steps 68 to 83):
    • 2 Williams pears (medium)
    • 50g Ravifruit pear puree
    • 20g caster sugar
    • 10g lemon juice
    • 1/2 lemon zest
    • 1/2 vanilla pod
    • 2g 200 bloom powdered gelatin
    • 10g hydration water
    • Light vanilla mousse (steps 92 to 114):
    • 114g whole milk
    • 1 vanilla pod
    • 40g egg yolks
    • 25g caster sugar
    • 4.5g 200 bloom powdered gelatin
    • 27g hydration water
    • 114g Zéphyr white couverture chocolate
    • 220g whipping cream 35% fat
    • Velvet coating (steps 142 to 156):
    • 1 red velvet spray
    • Utensils:
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    • Silicone Baking Mat - + perforated baking sheet - 40 x 30cm
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    • Stainless Steel Rectangular Ring - 12.5 x 4 x ht 3cm
    • Cordless Hand Blender - Smart Pressure
    • Disposable Piping Bags 53 x 26cm - Matfer
    • Electric Turntable - For cake decoration

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    Method for Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log:

    1

    Soft pecan sponge: To make this Pecan, Pear, Caramel & Vanilla Nutcracker Yule Log, start by preparing all the ingredients for the soft pecan sponge.

    2

    Melt the butter in a saucepan over low heat so that it remains lukewarm while being fully melted.

    3

    Pour the pecans into a small blender...

    4

    ...and blend them finely without letting the mixture heat up too much, to prevent the pecans from releasing their oil.

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    Available in our boutique
    Professional Whipping Cream 35% - 1 litre
    € 7.60
    Available in our boutique
    Pecan Nuts - Chef Philippe's Selection - 400g - Meilleur du Chef
    € 14.90
    Available in our boutique
    Glucose Syrup - 1kg - Dawn
    € 6.20 € 4.95
    Special offer
    Available in our boutique
    Serrated Cake Knife - 30cm - Déglon
    € 48.50
    Available in our boutique
    Electric Turntable - For cake decoration - Decora
    € 189.90 € 169.00
    Special offer
    Available in our boutique
    Bourbon Vanilla Pods - 4 pods - Chef Philippe's Selection - Eurovanille
    € 11.50 € 8.90
    Special offer
    Available in our boutique
    Pailleté Feuilletine Crêpe Dentelle Flakes - 250g - Feuilletine France
    € 6.50 € 5.20
    Special offer
    Available in our boutique
    White Flat Tray - 3 litres - 34 x 23 x H 7cm - Gilac
    € 6.00
    Available in our boutique
    Stainless Steel Rectangular Ring - 20 x 10 x H 4.5cm - Gobel
    € 9.90
    Available in our boutique
    Zéphyr White Chocolate Couverture - 34% cocoa - 500g - Cacao Barry
    € 19.50 € 17.90
    Special offer
    Available in our boutique
    Alunga Milk Chocolate - 41% cocoa - 1kg - Cacao Barry
    € 28.90 € 23.50
    Video Special offer
    Available in our boutique
    Shogun Pro Japanese Mandoline Slicer - Width 18cm - Hendi
    € 70.20
    Available in our boutique
    Cordless Hand Blender - Smart Pressure - Hendi
    € 103.90
    Available in our boutique
    Pecan Praline Paste 65% - Smooth - 250g - Meilleur du Chef
    € 21.90
    Available in our boutique
    Baking Powder - 6 bags of 11g - La Patelière
    € 1.10
    Available in our boutique
    Pork Origin Gelatin Powder - 200 Bloom - 150g - Louis François
    € 7.50 € 5.90
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    Digital Probe Thermometer - -50°C to +300°C - Tellier
    € 28.50 € 24.90
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    Fleur de sel de Camargue - 1 kg
    € 22.90
    Available in our boutique
    Cassonade Brown Sugar - Unrefined - 1kg
    € 4.50
    Available in our boutique
    Set of 3 Mixing Bowls
    € 16.20
    Available in our boutique
    Pearl Velvet Spray - Red - 250ml - Via delle Arti
    € 15.50 € 14.40
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    Silicone Baking Mat - + perforated baking sheet - 40 x 30cm - Meilleur du Chef
    € 29.50 € 19.90
    Video Special offer
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    Stainless Steel Rectangular Ring - 12.5 x 4 x ht 3cm - Mallard Ferrière
    € 6.30
    Available in our boutique
    Disposable Piping Bags 53 x 26cm - Matfer - Matfer
    € 23.50 € 19.90
    Special offer
    Available in our boutique
    Baking Oil Spray - Graiss'Vit - 200ml - Malcos
    € 5.80 € 4.70
    Flash sale
    Available in our boutique
    Wheat Flour T55 - 1kg
    € 1.70
    Available in our boutique
    Pear Puree - 1kg - Ravifruit
    € 8.40 € 7.50
    Special offer
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    Yule Log Silicone Mould - Nutcraker - 25,3 x 9cm - Silikomart
    € 41.90 € 37.90
    Special offer
    À la nappe cooking
    Very slow cooking method that allows a cream/custard to thicken when the egg yolks start to coagulate. The resulting consistency is thick enough to 'coat' the back of a spoon.
    Blanching
    Beating egg yolks. Refers to the vigorous beating of a mixture of egg yolks and caster sugar until it becomes light and fluffy.
    Décuire
    French term meaning to lower the cooking temperature of sugar syrup or jam by gradually adding to it, while stirring, cold water or cream to obtain the right consistency.
    Monter (butter)
    French term meaning to stir small amounts of butter, using a whisk or with rotating movements, into a sauce to make it smoother or creamier.
    Sift, to
    To pour a substance (flour) through a sieve in order to remove lumps.
    Torrefy, to
    To roast flour in the oven in order to let the starch cells burst.