FBA2.0 – #8 Yule LogDecember 21, 2021 2021-12-21 23:08
FBA2.0 – #8 Yule Log
Yule log is a festive favourtie, in this week’s Bake Along I wanted to add a twist in bringing beautiful flavours together. I love exploring different flavours and putting together the perfect match of flavours so each bite is just as enjoyable as any description of a cake. In this yule log, I have made the perfect chocolate sponge, topped with caramelized peanut sauce, with milk chocolate mousse and rolled to make a swiss roll. After which I have cut it to make the yule log and covered the top with chocolate mousse again with added colour and used fork to give it the wooden texture. Fondant cherries are added for the decorations to make it festive. One bite of this, is definitely a 2 way ticket to heaven and back !
This recipe is made as part of Fondbites bakealong 2.0. This is the fourth recipe in the series. To participate in the Fondbites BakeAlong Baking Marathon, an initiative to encourage buding bakers to bake one recipe every week along with me. To join the Facebook group ( https://www.facebook.com/groups/FondbitesBakeAlong/ ) . Also follow the Instagram page ( https://www.instagram.com/fondbites/ ) where you can tag fondbites in your stories as you bake along.
#1 Chocolate sponge :
- Egg white – 4 nos
- Granulated sugar – 3 tbsp + 1 ½ tsp (for egg white)
- Egg yolk – 4 nos
- Granulated Sugar – 3 tbsp + 1 ½ tsp (for egg yolk)
- Vanilla extract – 1/4 tsp
- Flour – 2 tbsp + 2 tsp
- Almond flour – 4tbsp + 4 tsp
- Cocoa powder – 30 grams
- Salt – 1/4 tsp
- Cream of tartar – 1/2 tsp
1.Pre-heat oven to 200-degree Celsius. Line a 13 inch by 9-inch baking tray with butter paper. Liberally brush butter on the butter paper and flour the same.
2. Sift together the flour, almond meal, cocoa powder and salt. Set aside.
3. Beat the egg whites until frothy. Gradually add the sugar in a slow and steady stream as the beater is still running. Add the cream of tartar and beat until the meringue is formed and is stiff yet glossy. Set aside.
4. Add the egg yolks and vanilla extract in another bowl and beat on medium speed until the yolks are broken well. Add the sugar in a slow and steady stream as the beater is still running. Continue to beat on medium speed until the yolk-sugar mixture turns pale yellow with a ribbon consistency.
5. Sift one half of the flour mixture on the yolks mixture and add one part of the egg white meringue into it.
6. Use a silicon spatula and fold using ‘cut and fold’ method until briefly mixed together.
7. Sift the remaining flour mixture into the batter along with the second part of the egg white meringue. Briefly fold everything together using ‘cut and fold’ method. Do not over fold.
8. Gently transfer the batter into the prepared baking tray and level the tap.
9. Tap the tray once to remove any bigger air pockets.
10. Bake in the pre-heated oven at 200 degree C for about 10 minutes or until a toothpick inserted in the sponge comes out clean and the top is springy back to the touch.
11. Cool on wire rack for 10 minutes.
12. Dust icing sugar liberally on top of the sponge. Flip the baking tray upside down over a sheet of baking paper and remove the sponge from the baking tray.
13. Gently peel off the baking paper (which was used to line the baking tray) from the sponge. Liberally dust icing sugar on top of this side of the sponge as well
14. Roll the sponge along with the butter paper at the bottom and allow to rest until completely cooled down. Set it aside until ready to fill.
#2 Sugar syrup:
- Granulated sugar – 50 grams
- Water – 100 ml
1. Add the sugar and water in a saucepan and bring it to a boil. Allow to cool and refrigerate until ready to use.
#3 Milk chocolate mousse :
- Milk chocolate – 100 grams
- Fresh cream – 100 grams
- Whipping cream – 200 grams
1. Add the chopped chocolate and cream in a bowl and double boil until the chocolate and cream melts together. Set aside until cooled to room temperature.
2. Add the whipping cream in the bowl of your stand mixer and beat the cooled ganache until light.
3. Add the whipping cream and continue to beat until stiff.
#4 Peanut Caramel Filling :
- Sugar – 1 cup
- Salt – 1/4 teaspoon
- Water – 1/4 cup
- Honey – 1 tablespoon
- Fresh cream – 1/3 cup
- Unsalted butter – 1 tablespoon
- Toasted peanuts – 1 cup
1. Add the sugar, salt, honey and water in a heavy bottomed saucepan. Keep on medium flame until the sugar completely dissolves.
2. Continue to cook the sugar until it starts to caramelize. Swirl the pan gently to allow the caramelization to happen uniformly.
3. Once the colour of the caramel turns into dark amber colour, switch off the flame. Add the cream and butter and mix it well with spatula.
4. Bring it back on medium flame and add the toasted peanuts and mix everything together for about a minute.
5. Cool the caramel down until ready to use.
#5 Assembly of Yule Log :
1. Gently open out the rolled chocolate sponge.
2. Brush the sponge with the sugar syrup using a pastry brush.
3. Spread peanut caramel sauce over the sponge.
4. Add the milk chocolate mousse on top and spread it out evenly.
5. Gently roll back the sponge, this time leaving out the butter paper behind.
6. Set this in the freezer for 10 minutes until set well.
7. Remove from the freezer and cut out one side of the log at an angle.
8. Place the smaller cut part of the log on the sides of the bigger log.
9. Use the remaining milk chocolate mousse on top and spread it out to cover the yule log.
10. Use a fork to give the wooden bark effect.
11. Place some glazed cherries on top, or use fondant decorations to complete the yule log to make it look festive.