

Intermediate
45 min
10 min
6 to 8 portions
Yule Log with vanilla cream filling recipe
An original recipe by Chef Guillemette Auboyer
Utensils:
Whisk
Spatula
Saucepan
Made with the products below :
1. Yule log sponge cake
Ingredients:
- 120g All-purpose flour
- 1/2 tsp. Baking powder
- 120g Sugar
- 4 Eggs
Prep time: 20 min
Cook time: 10 min
Rest time: until the cake cools down
Steps:
- Preheat the oven to 355°F (180°C).
- Use a whisk to beat the egg whites into stiff peaks, gradually adding in the sugar. Use a spatula to gently fold in the egg yolks, flour, and baking powder.
- Pour the dough onto a tray lined with a sheet of baking paper.
- Spread it out into a rectangle to a depth of 2cm.
- Bake for approx. 10 minutes until the sponge has a slightly golden brown color.
- Take the sponge out of the oven, flip it over onto a damp tea towel and gently peel off the baking paper. Roll up the tea towel, squeezing it tight, and leave the sponge to cool at room temperature.
2. Vanilla cream filling
Ingredients:
- 3 Egg yolks
- 300ml Milk
- 60g Sugar
- 30g Cornstarch
- 2 Gelatin sheets
- 1 Norohy Tahitian vanilla bean
- 100g Mascarpone
- 200g Heavy cream 36%
Prep time: 20 min
Rest time: until the cream cools down
Steps:
- Soften the gelatin in cold water for approx. 10 minutes.
- Heat up the milk and split and scrape the Norohy Tahitian vanilla bean in a saucepan. Quickly beat the yolks and sugar in a bowl. Add the cornstarch.
- Gradually add in the hot milk, stirring all the while.
- Pour the mixture into the saucepan and leave it to thicken, again stirring constantly.
- As soon as it starts to boil, pour the cream into a small bowl and add in the thoroughly drained gelatin sheets. Mix and leave to cool.
- Seal with plastic wrap and set aside.
3. Yule log assembly
As needed: seasonal decorations, fresh fruit
Prep time: 5 min
Steps:
- When you are ready to assemble, make a firm chantilly using the chilled cream and mascarpone.
- Beat the vanilla cream to make it slightly more liquid, then gently fold in the chantilly.
- Spread about half of the vanilla cream onto the sponge.
- Rollup the sponge again, squeezing firmly. Cover it with the remaining cream.
- Decorate with small seasonal decorations and fresh fruit.