Recipes, Desserts

Vanilla-Chocolate Entremet Log

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Vanilla–Chocolate Yule Log Entremets

For 8 people

Difficulty : difficult

Price : affordable

Ingredients

Chocolate insert

  • 3 yolks
  • 40 g sugar
  • 150 g milk
  • 150 g 35% cream
  • 120 g milk chocolate + 50 g dark chocolate

Dacquoise sponge

  • 2 egg whites
  • 30 g sugar
  • 20 g unsweetened cocoa powder
  • 50 g hazelnut powder
  • 25 g powdered sugar

Vanilla mousse

  • 130 g milk
  • 2 egg yolks
  • 30 g sugar
  • 1 vanilla bean
  • 1 tsp vanilla powder
  • 2 sheets gelatin
  • 400 g 35% cream

Cocoa mirror glaze

  • 15 g gelatin (7½ sheets)
  • 110 g unsweetened cocoa
  • 270 g granulated sugar
  • 150 g water
  • 135 g heavy cream

Ustensils

Chocolate insert preparation

Start by chopping your chocolate and set aside.

In a mixing bowl, combine the yolks and sugar.

In a saucepan, bring the milk and cream to a boil.

In a saucepan, bring the milk and cream to a boil.
Pour your mixture into a saucepan, then heat over low heat like a custard, stirring constantly until it thickens and coats the spatula.

Pour your cream over the chocolate, then blend with an immersion blender until smooth.

Pour your chocolate cream into your Yule log mold and place it in the freezer for at least 5 hours.

Dacquoise sponge preparation

In a mixing bowl, combine the cocoa powder, hazelnut powder, and powdered sugar.

In the bowl of your mixer, beat the egg whites until foamy. Once they start to foam, add the granulated sugar and continue whipping until stiff peaks form.

Gently fold in your powdered sugar, hazelnut powder, and cocoa mixture with a spatula, then mix softly until smooth.

Spread your mixture on a baking sheet lined with parchment paper.

Bake for 13 minutes in a preheated oven at 180°C (356°F).

Once out of the oven, turn your sponge sheet over, remove the parchment paper, then cut a rectangle measuring 28 cm × 6 cm, and set aside until assembly.

Vanilla mousse

First, soak your gelatin in a bowl of cold water.

In a saucepan, bring the milk and the scraped vanilla bean to a boil.

Whisk the yolks with the sugar and vanilla powder.

When the milk reaches a boil, remove the vanilla bean and pour over the yolk-sugar mixture.

Then cook again like a custard; the cream is ready when it coats the spatula.

Off the heat, add your drained gelatin, then chill your custard until cooled.

Whip your cream into whipped cream with one teaspoon of vanilla powder.

Fold your custard into the whipped cream in three additions, mixing gently between each addition.

Assembly

Start by pouring a layer of vanilla mousse into your Yule log mold, slightly spreading the cream up the sides with a spatula.

Place the chocolate cream insert, pressing lightly, then pour the remaining mousse on top.

Next, place your dacquoise layer, smooth the edges of your Yule log with a spatula, and ideally freeze the log overnight.

Glaze preparation

Start by softening your gelatin sheets in a large bowl of cold water. In a saucepan, mix the cocoa powder with the water until you get a smooth paste.

Then pour in your cream and mix. Add all the sugar and stir.

Bring everything to a boil, then off the heat, add the gelatin. Strain the glaze to remove any residue and use it at around 33°C. Unmold your Yule log and place it on a rack over a tray.

Pour the glaze over your Yule log in one go, letting it flow completely before placing the log on a serving plate. Refrigerate the log and wait at least 3 hours for it to thaw.

TI¨PS

Equipment tips:

  • To unmold a frozen Yule log without damaging it, gently heat the mold with a blowtorch.

  • If your mixture is liquid or mousse-like, be sure to line the mold carefully with plastic wrap to ensure it sets perfectly.

  • If you want to add a textured effect to your mold, decorative sheets (wave, quilted, pineapple, deconstructed) are available on the website.

Recipe tips:

  • When folding your custard into the whipped cream, make sure it is well chilled. Otherwise, your cream may become too runny and your Yule log will be impossible to assemble.

  • To easily unmold your Yule log, run the mold under warm water, then return your entremet to the freezer for a few minutes.

  • You can prepare your mirror glaze the day before and reheat it in the microwave before pouring at 33°C, or make it fresh on the day of serving.

A recipe by : 

Amel, Ma Vie Caramel
Instagram

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.

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