Crispy Chocolate Yule Log

Before starting this Crispy Chocolate Yule Log recipe, organise the necessary ingredients for the chocolate Dacquoise.

For the chocolate Dacquoise: Pour the egg whites in the stand mixer recipient.

In a separate bowl, beat the egg whites...

... until firm peaks form.

Add the sugar into a thin stream.

Continue beating...

... until stiff.

Add the almond powder...

... and combine gently with a rubber spatula.

Melt the chocolate couverture in the microwave, in periods of 30 seconds, stirring every time to make sure the chocolate does not burn.

Add the melted dark chocolate to the preparation.

Combine gently with a rubber spatula...

... until the preparation has a homogeneous consistency.

Pour the preparation into a Flexipan Entremets non-stick baking mat 33.5 x 33.5cm...

... and spread with a small cranked spatula...

... to an even layer.

Preheat the oven to 180°C (gas 4) and bake for about 20 minutes.

Remove from the oven and let cool.

For the Ocoa chocolate mousse: Organise all the necessary ingredients.

In a saucepan, pour the water...

... and the castor sugar.

Cook the sugar until the temperature reaches 121°C.

For this step, I recommend using a digital thermometer with probe.

Pour the egg yolks (at room temperature) in the stand mixer recipient.

Add the cooked sugar to the egg yolks, pouring it gradually the inner side of the bowl. The mixer should be at medium speed for this operation.

Increase to maximum speed and continue beating...

... until the preparation is a pale colour and has doubled in volume.

Melt the chocolate couverture in the microwave, in periods of 30 seconds, stirring every time to make sure the chocolate does not burn.

Pour the melted chocolate over the egg yolk mixture.

Combine gently with a spatula until homogeneous.

Beat the whipping cream until you obtain a whipped cream.

Add 1/4 of the whipped cream.

Combine with a whisk.

Add the whipped cream and fold gently with a rubber spatula.

Transfer the preparation into a piping bag (no nozzle) and refrigerate.

For the crispy praline: Organise all the necessary ingredients.

Place the praline paste in a recipient.

Whisk until smooth.

There should be no lumps.

Add the crêpe dentelle flakes...

... and the Mycryo cocoa butter...

... sifted beforehand.

Combine well.

Add the white chocolate Crispearls...

... and combine well. The preparation should be quite compact.

Assembling the log: Place the yule log mould on your worktop surface.

Line the mould with the baroque silicone mat.

Fill the bottom of the mould with chocolate mousse.

Pipe 3 or 4 thick laces.

With a small palette knife, create a volcano shape, so that the cream goes all the way up the rim...

... as shown in the photo.

Add the crunchy praline preparation with a spoon in the centre of the mould. The crispy praline insert should be quite thick, about 2 cm.

Fill the rest of the mould with chocolate mousse.

The chocolate biscuit should have cooled down by then.

Gently detach the biscuit from the silicone mat. The biscuit is very fragile and will break easily, so I recommend doing this operation when it is cold (or even frozen).

Cut a rectangle of chocolate biscuit to the dimensions of the yule log mould.

Carefully arrange the biscuit over the mousse. Press gently so the biscuit sticks to the mousse...

... and wrap the mould with cling film. Place in the freezer.

For the white mirror icing: Organise all the necessary ingredients.

Hydrate the powder gelatin with 65 grams of water.

Pour the rest of the water in a saucepan.

Add the castor sugar...

... and the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.) Bring to a boil. Cook the syrup until the temperature reaches 103°C.

When the syrup gets to 103°C (2 or 3 minutes after boiling point)...

... add the unsweetened condensed milk. Combine well with a rubber spatula.

Add the rehydrated gelatin mass and combine well until dissolved. Combine with a whisk if necessary.

Pour the hot preparation over the white chocolate pistoles...

... and combine with a whisk.

Mix the icing with a Bamix hand blender until smooth and homogeneous. This operation will ensure there are no air bubbles. Use the Bamix whisk attachment to get rid of air bubbles with incorporating air in the preparation.

Add 2 teaspoons of white colouring powder (titanium dioxyde). The amount of colouring varies according to the colour intensity you like.

Mix until completely dissolved...

... and the colour is homogeneous. The icing is ready for use when the temperature is between 28 and 30°C.

Icing the log: Take the log out of the freezer. It should be completely frozen.

Remove the cling film.

Release the log from the mould onto a rack, placed on top of a deep tray. Gently detach the white silicone mat...

... then lift the black silicone mat.

The baroque pattern should now be printed on the surface of the log.

Pour the icing at 28/30°C over the frozen log. Pour the icing in one stroke, from one end of the log to the other.

By coming into contact with the frozen cake, the icing will set immediately.

Make sure the sides are coated as well.

Use some leftover Gianduja icing (optional) or melted milk chocolate and fill a decorating bag.

Cut the tip of the bag with scissors to create a tiny hole, then pipe thin lines all over the surface of the log in a random pattern.

Transfer the log onto a serving plate.

Arrange milk and dark chocolate discs along both sides of the log...

... and stick decorated yule log tips at both ends (optional). I made chocolate rectangles with curved angles with tempered milk chocolate.

Pipe a few drops of melted chocolate in different sizes over the surface of the log.

Finish with a small piece of gold leaf.