Yule Log Recipe
Elodie's famous Yule log recipe, a delicious chocolate log that can be adapted to suit your tastes, birthdays or other occasions. Here you'll find all the steps to make it.
- 20g softened butter
- 20g powdered sugar
- 20g egg whites
- 20g flour
- food coloring in desired colors
1. Choose the desired motif in advance and print it out in several copies (on A4 format) if necessary. Tip: the larger the design, the easier it is to make.
2. Provide a silplat-covered plate with the following dimensions
60 x 40 cm.
Cover the silplat with your designs, arranging them as you wish and taping the edges if necessary to hold them in place. Then cover your designs with baking paper.
3. To make your designs, mix all the ingredients until you obtain a smooth paste.
4. Add the colorant in petite quantities, so as not to thin the mixture too much. Repeat the process as many times as you need colors. Here, just two: green for the fir trees and red for the dots.
5. Place the resulting colors in a piping bag (one bag per color) with tip. Tighten the piping bag and poach your designs onto the baking sheet.
6. Once finished, place the motifs in the freezer for 5-10 min.
Mona Lisa cookie
1. Preheat oven to 170/180 degrees.
- 200g eggs
- 40g flour
- 150g powdered sugar
- 150g almond powder
2. Beat at speed 10 or mix until smooth.
- 130g egg whites
- 30g sugar
3. Whisk the egg whites until stiff, then fold in the sugar.
Tighten = Incorporate the sugar while continuing to beat the eggs.
4. Once the egg whites are stiff and sweet, add this mixture in three additions to the batter. Gently fold in the eggs with a paddle so as not to break them.
5. Remove the plate with your motifs from the freezer and carefully remove the tape and paper motifs underneath the baking paper.
6. Then pour the cookie onto the baking sheet, spreading it evenly to cover the prints properly.
6. Bake 8 to 9 min at 170/180 degrees.
7. Once the cookie is baked, cut off the excess on the sides to obtain a nice rectangle. Slowly peel the cookie from the baking sheet, so as not to damage your prints, and place the cookie on your silplat.
Chocolate ganache
- 25g sugar
- 25g butter
- 40cl heavy cream
- 350g dark chocolate
1. Heat cream with butter and sugar until boiling.
2. Blend until smooth.
3. Remove from heat and add chocolate pieces. Leave to stand for 5 minutes, then stir until smooth.
4 Pour and spread the glaze over the joconde cookie. This ganache can be replaced as desired (jam, spread, mousse, etc.).
5. Gently roll up the log.
Using baking paper wrapped around the log, take a baking tray and push to tighten the log.
Here you go! Enjoy!
We'd like to thank Élodie Geoffroy, from Ô Gourmandises d'Ange patisserie, for teaching us this delicious recipe, which we're sharing with you today. Don't hesitate to share your creations with her!