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My dark chocolate and crème brûlée yule log is my Christmas treasure. I love how it blends strong dark chocolate with the sweet vanilla taste of crème brûlée, all wrapped in my light ladyfinger sponge. It's definitely my go-to showstopper that wows everyone at holiday gatherings.
My dreamy yule log
I'm always amazed by how well the textures work together in this dessert. The smooth crème brûlée pairs so well with my fluffy chocolate mousse and crispy sponge base. It's my star treat that gets thumbs up from kids and grown-ups alike.
My ingredients list
- For the crème brûlée: 2 egg yolks, my cream-mascarpone mix, sugar, and a plump vanilla pod.
- For the chocolate mousse: 6 eggs, quality 70% dark chocolate, and sugar for the right sweetness.
- For the sponge: 2 eggs, carefully measured sugar, flour and baking powder.
- For the chocolate cage: My favorite 70% dark chocolate.
- For decorating: My little meringue mushrooms, chocolate trees, and cocoa.
My step-by-step approach
- I start with the crème brûlée
- I beat the yolks with sugar, add cream, mascarpone and vanilla. Then into a water bath at 160°C for 45 minutes before freezing overnight.
- I make the sponge
- I whip yolks with sugar, fold in stiff egg whites, then flour and baking powder. I shape it on parchment paper and bake for 15 minutes at 180°C.
- I create the mousse
- I melt chocolate, mix it with sweetened yolks, then gently fold in whipped egg whites.
- I craft the chocolate cage
- On acetate, I draw patterns with melted chocolate, let it set, then fit it to my mold.
My final assembly
I begin with a mousse layer in my mold, add lines of melted chocolate, position my frozen crème brûlée center and cover with more mousse. I finish with the sponge and let it chill overnight. For decoration, I have fun with chocolate trees and tiny meringue mushrooms.
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My helpful tips
I always prep the insert and sponge a day ahead to make things easier. I don't rush the resting times as that's what makes a perfect log. And I switch up my decorations yearly based on what inspires me to keep things fresh.
Frequently Asked Questions
- → Can I make it in stages?
- Definitely! Start with the brûlée the day before, then move on to the chocolate cage and biscuit. Chill the assembled log for at least 12 hours.
- → Any tips for making the chocolate cage?
- The key is temperature! Keep the chocolate at 31-32°C for best results. Work in a cool space, and let everything set completely before handling.
- → Is rhodoid absolutely needed?
- Yes, rhodoid helps achieve a shiny finish and makes unmolding the chocolate cage and decorations much easier.
- → What's the trick to a perfect brûlée insert?
- Use low, even heat, and stop cooking when the center is still a little jiggly. Don't skip the 12-hour resting time—it’s crucial.
- → Can I freeze this dessert?
- Sure, freeze it before adding decorations. Let it thaw in the fridge for 24 hours before decorating and serving.