Easy
1 Hour
7 Min
15 people
Rolled Christmas log with chocolate and vanilla A recipe created by the Valrhona Gourmet School.
Utensils:
- Drummer
- Maryse
- Chicken bowl
- 40x30cm baking tray
Made with the products below :
1. Cocoa Viennese biscuit
Ingredients :
- 40 g Egg yolks (1.41 oz)
- 105 g Whole eggs (3.70 oz)
- 85g Granulated sugar (3.00 oz)
- 65g Egg whites (2.29 oz)
- 25g Granulated sugar (0.88 oz)
- 25g Flour (0.88 oz)
- 25g Cocoa powder (0.88 oz)
Preparation time: 15 min.
Cooking time: 6-7 min.
Steps
- Preheat the oven to 230°C.
- Whisk the egg yolks, eggs and sugar together with a mixer.
- Whisk the 65g of egg whites until stiff peaks form, along with the 25g of sugar.
- Using a spatula, mix the whipped egg whites into the first mixture and finally add the sifted flour and cocoa powder.
- Pour the biscuit batter (360 g/40x30 cm tray) onto a baking tray lined with baking paper.
- Smooth with a palette knife.
- Bake this biscuit at 230°C for 6 to 7 minutes in a fan oven.
- Once out of the oven, turn the biscuit over onto a damp cloth and carefully remove the paper.
- Roll the cloth tightly, and let it cool to room temperature.
2. Vanilla soaking syrup
Preparation time: 5 min
Rest: 10 min
Steps
- In a small saucepan, boil the water, sugar and split and scraped vanilla bean.
- Place in a cool place.
- Each biscuit sheet will be soaked with 30g of syrup.
3. Whipped ganache: Ivory white chocolate 35% vanilla
Ingredients :
- 65g liquid whole cream (2.29 oz)
- 15g Acacia Honey (0.53 oz)
- 85g White Chocolate IVORY 35% (3.00 oz)
- 1 NOROHY vanilla bean
- 160g liquid whole cream (5.64 oz)
Preparation time: 10 min.
Prepare the day before:
- Heat the chocolate in a double boiler.
- Heat the small amount of liquid cream, the split and scraped vanilla pod and the acacia honey.
- Pour in three stages over the melted chocolate and stir vigorously.
- Blend and add the second quantity of cold cream.
- Cover and refrigerate, ideally overnight.
- Whisk until you obtain a light and creamy mousse-like texture.
4. Whipped Guanaja 70% dark chocolate ganache
Ingredients :
- 30g liquid heavy cream (1.06 oz)
- 5 g Acacia Honey (0.18 oz)
- 25g Guanaja 70% Dark Chocolate (0.88 oz)
- 60g liquid whole cream (2.12 oz)
Preparation time: 10 min.
Prepare the day before:
- Heat the chocolate in a double boiler.
- Heat the small amount of cream, the split and scraped vanilla pod and the acacia honey.
- Pour in three stages over the melted chocolate and stir vigorously.
- Blend and add the second quantity of cold cream.
- Cover and refrigerate, ideally overnight.
- Whisk until you obtain a light and creamy mousse-like texture.
5. Assembly
- Soak each biscuit sheet with 30g of vanilla syrup.
- Spread 300g of Ivory whipped ganache, let it set for a few minutes in the freezer then roll this log like a traditional log.
- Use a grid to tighten the log to obtain a regular shape.
- Freeze in a gutter to preserve the shape.
- Decorate and cover the log with the Guanaja whipped ganache.
- Decorate with chocolate chips.
Frequently Asked Questions
Why does my rolled biscuit break?
A rolled sponge cake breaks primarily due to overbaking, which makes it dry and brittle. An overcooked sponge cake loses its natural elasticity. Rolling should be done while the cake is still warm, as it becomes fragile once completely cooled. Gently folding the beaten egg whites into the batter provides the necessary flexibility to prevent cracking during rolling.
How to successfully assemble the yule log?
Carefully unroll the cooled sponge cake and spread the filling evenly, leaving a 2 cm border. Roll it up tightly, using the baking paper to help maintain its shape. Wrap the rolled log tightly in the baking paper and refrigerate for a few hours to help it hold its shape before covering it. For more tips, see the article " How to make a perfect Yule log? ".
What should I use to cover a chocolate Yule log?
Several options are available to decorate your rolled chocolate log. A chocolate ganache remains a classic choice.
For an authentic bark effect, use a fork to create striations in the ganache. You can also opt for a rocky road frosting by adding chopped almonds to your chocolate mixture.
The most creative will make homemade chocolate decorations : shavings , shards, or molded shapes using a piping bag . A simple dusting of icing sugar or cocoa adds an elegant finishing touch, perfect for last-minute preparations.
How to store a homemade rolled yule log?
Place your rolled chocolate yule log in cling film (without decorations) or an airtight container to prevent it from drying out and absorbing refrigerator odors. Keep it refrigerated at a maximum of 48 hours (40°C) and remove it 30 minutes before serving so it's not too cold. The yule log is best enjoyed within 2 to 3 days of preparation to fully appreciate its flavors.
What is the difference between a rolled log and a Swiss roll?
In reality, there's only one simple difference between a rolled yule log and a Swiss roll: the festive aspect. The rolled yule log is primarily a dessert for the holiday season and offers a final presentation that generally resembles a real log of wood adorned with decorations.
The Swiss roll, on the other hand, remains a cylindrical gourmet dessert, without any particular decorative embellishment.
Is it possible to prepare a rolled yule log the day before?
Yes, preparing a rolled yule log the day before is even highly recommended by pastry chefs. A night in the refrigerator allows the ganache to set properly and the sponge to fully absorb the liquid, making it easier to slice cleanly the next day.
The ideal method is to whip the ganache with an electric whisk or the bowl of a food processor, fill the biscuit, roll the log tightly, then wrap it in film without decoration before placing it in the refrigerator.
Save the final masking and decorations for the day itself, just before serving. Chocolate shavings or cocoa dust can be applied in a few minutes and are best added at the last minute to preserve their texture.
What is the best biscuit for making a roulade?
The Viennese sponge cake has become the go-to choice for pastry chefs. Unlike the classic sponge cake, it contains whipped egg whites, giving it remarkable flexibility and making rolling almost foolproof, even without a damp cloth.
Sponge cake remains a popular alternative, but it requires more precautions: rolling the still-warm cake in a damp cloth as soon as it comes out of the oven is imperative to avoid cracking.
