An easy and delicious Yule log recipe to serve for the holidays: the Vanilla caramel pecan nut log. Delicious flavors that everyone likes and a creamy texture. A real moment of pleasure for dessert...
For the holidays, I really like Christmas logs made like desserts. They are light and easy to eat to end a hearty meal... All you need is a log mold and insert mold, and voila !
What you will like with this vanilla caramel pecan nut log recipe
- Flavors: Inside this log we find several flavors like vanilla, caramel, pecans and chocolate. These are flavors that blend wonderfully for a very gourmet result...
- Texture : the vanilla part is smooth, the caramel insert is creamy, the pecans are crunchy and the sponge cake is soft. All these textures are very complementary.
- Difficulty level : It's not a complicated recipe but you have to know how to organize yourself so that each element is ready when you assemble it.
How to organize yourself to make this vanilla log?
This vanilla caramel Yule log recipe can be prepared in advance (which is what I recommend). Its preparation consists of several steps: cocoa sponge, pecan nuts to caramelize, creamy caramel insert and whipped vanilla ganache.
Pay attention to the quality of the white chocolate you are going to use: opt for a quality chocolate, such as Callebaut ou Valrhona but avoid supermarket brands (the log would be too sweet).
Once the yule log is made and assembled, keep it in the freezer until the day of or the day before. Then simply take it out to decorate. I used a white velvet spray for a snowy effect (but feel free not to use it if you don't want to). You can buy it online or in specialty baking shops. It can be replaced with a little unsweetened cocoa powder, for example!
As for the decoration, I wanted to stay simple, so I made little white chocolate chips sprinkled with bitter cocoa. It's super easy to make, I explain everything in the recipe below.
Once decorated, place the vanilla log in the refrigerator for 2 hours or more. It must defrost slowly before serving it to your guests.
What material should be used for a vanilla log like this?
This year I bought a new one Silkomart log mold, I'm really happy with it: unmolding is super easy! Nothing more stressful, you'll agree, than wondering if the log will look good or not when unmolded... With this mold, no problem! It comes with 2 decor mats. The insert mold I used for the caramel is different, it is the Scrapcooking insert mold. As it is a little longer than my log mould, I just cut off the excess when assembling.
To do the small white chocolate chipsI used two pieces of Rhodoid strips, a transparent film ideal for a glossy finish on chocolate.
Other recipes to try
If you like this kind of homemade Yule log, I advise you to take a look at these other recipes from the blog for the holidays:
- 3 chocolate log
- Lemon meringue log
- Crispy chocolate pear speculoos log
- Chocolate mascarpone pastry log
- Crispy chocolate praline log Nutella
- Raspberry white chocolate pistachio log
- Christmas shortbread with jam
- Cinnamon Christmas cookies with icing
- Chocolate Christmas cookies with icing
If you make this vanilla caramel pecan log, don't hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
- 100 g quality white pastry chocolate type Callebaut, Valrhona ...
- 435 g whole liquid cream 30% mg
- 2 vanilla beans or vanilla bean powder
- 2 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
- 60 g granulated sugar
- 10 g water
- 150 g whole liquid cream 30% mg
- Pinch of salt
- 30 g diced soft butter
- 2 egg yolks
- 3/4 an gelatin sheet Vahine (1,90 grams per leaf, 200 blooms)
- 2 eggs
- 50 g light brown sugar
- 35 g all-purpose flour
- 15 g unsweetened cocoa powder
- Pinch of salt
- 50 g coarsely crushed pecans
- 1 cs icing sugar
- 1 cc water (or more)
- White velvet dessert spray
- 50 g White chocolate
- a little bitter cocoa
- Soften the gelatin in cold water. In a saucepan, heat 120g of cream and the contents of the vanilla pods until boiling. Off the heat, add the drained gelatin.
- Melt the chocolate (pistoles) in the microwave and pour the hot cream in several batches, mixing with a spatula. Pour in the rest of the unheated cream, mix again then film on contact and refrigerate overnight (at least 1 hours).
- Soften the gelatin in cold water. In a saucepan, make a caramel by heating the sugar and water. Separately, heat the cream then pour it over the caramel when it has a nice color. Add salt and diced butter and mix.
- In a container, whisk the egg yolks then pour the caramel over them while continuing to whisk. Return to heat until it reaches 82° (using a small kitchen thermometer). Off the heat, add the drained gelatin then pour into an insert mould. Do not pour more than 2cm or 2,5cm high. Freeze at least 6 hours.NB: it is a caramel fondant insert, it will remain slightly sticky when unmolded, go around with the tip of a knife to easily remove it from the mould.
- Preheat the oven to 180° traditional heat. Beat the egg yolks and brown sugar until the mixture whitens. In another container, beat the egg whites with the pinch of salt then gently fold them into the egg yolks using a spatula.
- Separately, sift the flour and the cocoa then add in rain, little by little, to the previous mixture, always using the spatula so as not to break the whites.
- Pour the batter onto a sponge cake or baking sheet (lined or silicone), forming a wide band. Bake for about 10 minutes, cool on a wire rack then cut a strip of sponge cake to the exact size of your log mould.
- In a small pan, heat the crushed pecans, icing sugar and water until lightly caramelized (this hardens as it cools).
- Whisk the cold vanilla ganache at medium speed to obtain a smooth, light and airy texture. Pour half into the log mold (mine is 25x8x6,7cm, see materials above). Go up the edges with a spatula. Then add the unmolded caramel insert to the center. Cover with the rest of the ganache. Sprinkle with caramelized pecans then place and lightly press the strip of cocoa sponge so that it does not protrude from the mold. Freeze for at least 4 hours (overnight is better).
- On the big day, unmold the log then spray the velvet with entremets (I do it in a cardboard box to protect my kitchen :). Make the white chocolate chips: on a strip of rhodoid, place circles of melted white chocoalt, press on another strip of rhodoid then remove the top strip. Place the two strips on bottles or rolling pins to make them take a rounded shape. Refrigerate, peel off then sprinkle with a little bitter cocoa. Arrange them on top of the log.
- Allow to thaw gently in the refrigerator for about 2 or 3 hours (or more depending on your needs), before serving.
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
Thanks for this recipe, it looks super good!
I'll try to achieve it, just quick question: I have Dulcey that I would like to use instead of white chocolate.
Will it give the same consistency?
Merci :)
You can try with Dulcey but it will be sweeter than if you take Ivory of the same brand. As there is already a caramel insert in the center... it's up to you ;)
Hello Lilie,
I would like to make this superb recipe for Christmas, however I can't find bitter chocolate powder. Which one do you use? Will chocolate powder work or if I buy 85% chocolate bars or cocoa beans will it be enough to melt them?
Thank you. :)
Hello Laurie, take the box of the Van Houten brand in the cocoa powder section (in the supermarket, breakfast section). You can find it everywhere! No melted chocolate. See you soon :)
I made this recipe and it is excellent. I have been asked for more.
I did it again this year.
I have never eaten such a good log.
Then there is each person's technique and each person's ingredients.
Thank you Nicole! I'm really glad you like this log so much! See you soon :)
Hello, thank you for this recipe; mine has just gone into the freezer, verdict Tuesday evening, separately everything is already very good!
This is the first time I've used a real log mold (stainless steel). Is it better to unmold it first as you do, or wait until it's defrosted? (To make it easier to transport) Thank you
Hello Florence, I have never used a stainless steel mold because it is harder to unmold than the silicone mold I have. Always unmold and defrost so as not to damage the exterior. See you soon :)
Hello,
This afternoon I'm going to start making this fabulous Yule log!
On the other hand, I was unable to find an insert mold. All that was left were insert molds for mini chocolate bars (from Silikomart My Snack). There are 8 small inserts of 1.5cm in height and 10cm in length, is this good?
Once the log is made, it stays in the freezer and on the day of the event, take it out and put it in the refrigerator for 3 hours?
Thank you in advance for the answers
Happy Holidays!
Hello Sophie, no idea for your mold, I don't know it. I invite you to test it for yourself. It must defrost for about 3-4 hours or more in the refrigerator before tasting. See you soon :)
Hello Florence
I saw someone using a stainless steel mold to make her log and she unmolds it while it is still frozen using a small blowtorch that she passes over the mold. Otherwise a hair dryer should do the trick. You turn your mold over on your plate and pass the hair dryer over the mold to heat it slightly. Your dessert should unmold by itself.
I made this recipe, it's waiting in the freezer for Christmas! The different components I tasted separately are fantastic! However, I don't have any spray for the final decoration; what type of icing would you suggest I use instead? Thank you!
Hello, I invite you to browse my other log decorations here: https://liliebakery.fr/category/buches/
Your log is absolutely beautiful !!!
Thanks to you :))
Hello, my insert is yellow, is that normal?
Hello, no, that's not normal, the caramel wasn't ready. See you soon :)
Hello
I'm going to try this one which looks really excellent.
Is 2 to 3 hours of defrosting enough?
Will it leak if I defrost it for longer?
Hello Emilie, 4 hours of defrosting is better, no risk of leaving it longer, since it keeps for several days in the refrigerator. See you soon :)
She looks delicious!
Do you think we can leave it for more than 2 hours in the fridge? Indeed, I have to transport it and will therefore have to take it out of the freezer at the beginning of the afternoon for a tasting there evening. Thank you!
Hello, yes it keeps very well in the fridge, I ate it over 3 days personally, always kept it in the fridge between each.
Hello,
I would like to make this Yule log for Christmas but I have a 4 hour drive to get to the Christmas Eve location...do you think I can still bring this dessert? If so, when do you recommend I transport it: when it is still frozen (just after decorating it) or after it is defrosted (ready to eat)?
Thank you for your reply !
Hello Axelle, 4 hours of driving seems long to bring the log (in any case I won't do it :). Make sure to respect the cold chain whatever happens, it's ultra important. See you soon :)
Hello Axelle, I think that if you take your frozen log in a cake transport cover wedged and stuck on its presentation tray so that it does not hit the edges of the cover. In a cooler with several frozen blocks around the cover, it will be ready to go in the fridge when it arrives. I already did it this summer and it went well. It was not completely defrosted when it arrived. And it had not moved. Happy Holidays!!
Hello,
your recipe looks delicious, but i'm not a fan of caramel. what other type of insert could i make without changing the rest of the recipe?
Thank you!
Hello :) can you try a pear puree or another fruit? It's up to you to decide on the amount of gelatin.
Good evening I try your recipe for Christmas it is cool I cross my fingers. I have great doubts about the whipped ganache it seems very heavy to me .. maybe the effect of white chocolate?
Hello, yes it is quite normal, to have a "mousse" rendering it was necessary to put gelatin with the whipped ganache, that is what gives the effect of weight. In the mouth it is very light on the other hand
Hello!!! This log is absolutely magnificent!!! I have a question, if I replace the gelatin with agar agar.... do I have to put the agar agar before mounting the ganache or during the setting time in the fridge?
Hello :) I think I answered you via Instagram but yes you can replace with agar agar, to put at the same time as the gelatin. The dosage is to be experimented on your side :)
Hello, it seems to me that agar-agar doesn't freeze very well... to be confirmed... I'm testing this yule log for Christmas 2025, I can't wait! Thank you for the recipe!
Hi Charlotte, I only use gelatin, and I never have any problems with this ingredient. See you soon :)
Hello
I am trying to make your very pretty log. But I find that my ganache is very liquid after having whipped with a mixer. The insert sank in when I put it down. Is this normal?
Hello, the ideal consistency is that of firm whipped cream. Did you add gelatin?
Hello, I'm thinking of making your recipe for Christmas. But I don't know where to find velvet spray... I've been looking for some for a while. Thanks for your reply.
Hello Elodie, I found my velvet spray at Amazon, here is the link: https://www.amazon.fr/gp/product/B07GNLN6DW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B07GNLN6DW&linkId=711ae6d4b1bd9c14ac698a1a9b7b7b5d
Hello, I am thinking of making your recipe, but can we replace white chocolate with milk chocolate and will the quantities be the same? Thank you for your reply
Hello Remy, I do not recommend the milk chocolate here: too cloying with caramel in the middle of the log. The flavors will pair less well than the original recipe. Goodbye :)
Hello,
Regarding pecans, should they be eaten plain?
Hello Guylaine, yes nature, see you soon :)
Hello, last year I tried the recipe several times and my cream never set; it always stayed very runny. Do you have any advice? Should I put my bowl in the freezer beforehand? I don't understand. I'm going to try again this year; I'd really like to succeed. Thank you for your reply.
Hello, to make successful whipped cream, you need cold beaters, a cold bowl, and VERY cold cream. See you soon :)
Hello,
I would like to make this log but I have more than 7 hours of driving to my vacation destination... If I put the frozen log in a cooler, will it work? Thanks.
Hello Marion, you can absolutely keep it frozen if your cooler cools well (equivalent to a freezer). I don't know what you plan on decorating, but if you take a velvet spray like me, the log must be frozen to apply it. See you soon :)
Hello, I would like to make it for Christmas, but first I would like to know if the caramel was not too hard when serving? If it is an ice cream log? And if you did not find it sickening? Doesn't it lack a little fruit or something? Thank you!
Hello Laura, no the caramel softens at the same time as the log (in the fridge), it is creamy. It is not an iced log, it is placed in the fridge after the freezer step. It is a recipe that I imagined, so no I will not put anything else in it: if you want a fruit log, look at my white chocolate raspberry log...
Hello,
This log really looks delicious. Do you think that the caramel insert and the sponge cake can be made the day before (at the same time as the cream) and the assembly done the next day?
Thank you
Hello Claire, yes, the steps can be done in advance. The insert can be kept in the freezer while waiting and the sponge cake wrapped in film at room temperature. Please note: the vanilla mousse must be made on the day of assembly because it contains gelatin which sets quickly. See you soon :)
Hello,
I really want to make this Yule log at Christmas but I'm going to have a series of meals. Is it possible to make it a week in advance and defrost it on the day?
Thank you for all these recipes.
Aurore
Hello, yes it is absolutely possible :)
Hello, I would like to make your log for the Christmas holidays then I prepare it in advance and put it in the freezer and how long to take it out for tasting thank you
Hello, it must be thawed in the refrigerator at least 2-3 hours before serving, see you soon
Hello,
I would like to know if it is possible to make the log a few days in advance while leaving it in the freezer and taking it out on the day?
Thank you for your reply.
Audrey
Hello, yes it is quite possible, see you soon :)
Hello
I think I have THE yule log recipe I want to make this year :)
My question concerns the sponge cake. I have a silicone cake pan. Are the quantities of ingredients for the sponge cake as it should be put in the log? Because if I spread the sponge cake over my whole sponge cake pan, I will only take part of it. I am afraid that it is therefore too thin. Thank you
Hello Gaëlle, my quantities are for the strip of sponge cake to be cut (it will not fill your entire mold). I place the dough on one side to be sure to have a nice straight line on one side, and I then simply cut the other side with a knife, to the size of my log mold. See you soon :)
Hello,
I made this log that we tasted yesterday. It was very good, however the mousse did not hold when cut, which made the pieces not very presentable.
How can I do it for the next time? I have to do it again for Christmas
Thank you in advance
Hello Ophélie, it's very surprising because this mousse is dense thanks to the white chocolate… Which chocolate did you use? Was your cream 30% whole? Have you softened the gelatin well? How long did you leave the log in the freezer and then in the refrigerator?
All this influences the final result, you have to respect my instructions, and you will have the result of my photos.
Hello,
Is it possible to use white chocolate (Nestlé type) from a supermarket to make this log?
Merci :)
Hello Céline, I do not recommend supermarket chocolate for this log for the simple reason that it is too sweet... I use this one from Valrhona, the taste is perfect for pastries: https://www.amazon.fr/gp/product/B00BEVX006/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B00BEVX006&linkId=0f98b1997c420159303160c5a22a2ddd
Hello, I used Nestlé dessert brand white chocolate and 30% whole cream. The log was made on Wednesday and then put in the freezer until Friday noon. It then remained in the fridge until tasting on Friday evening (around 23 p.m.).
Maybe I should use whipping cream? Or unmold and let defrost later?
Thanks for your help,
Sincerely,
Hello Ophélie, I would have had to see you make the recipe live to be able to tell you what was wrong :) Clearly, there was a problem in your preparation, it remains to be seen at what stage... If the gelatin is well softened and drained then added at the right time, if the white chocolate ganache is well made according to the instructions of the recipe, respecting the refrigeration times, everything should work :)
I never use Nestlé dessert for logs, only Valrhona or Callebaut, you can find them here in 1kg, they keep very well: https://www.amazon.fr/gp/product/B01DDG8LDK/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B01DDG8LDK&linkId=970e1b6f568ff0167ead500dd7c85c27
Hello, your recipe looks fantastic so I decided to make it for the holidays. Once the icing is put on the log (frozen) should I put the log back in the freezer? Clearly I plan to finish the log on the 23rd, and possibly make the icing on the 24th in the afternoon when I get home from work, in order to eat the log on 25/12, thank you very much for your response.
Hello Amandine, once you have sprayed the velvet on the outside of the frozen log and then added your decorations, you must place it in the refrigerator so that it defrosts slowly until tasting. I recommend spraying/decorating your frozen log on the evening of the 24th, then refrigerating for tasting on the 25th at noon. See you soon :)
Hello,
I have a 30cm log mold, how much should I multiply the ingredients by?
can I mirror glaze over it?
merci beaucoup
Hello Léa, you can add 30% to the ingredients. You can perfectly make a mirror glaze, on a still frozen log (imperative). Goodbye
Hello
Thank you very much for your lovely recipe, which I have just tried. I have never made caramel before and my caramel insert does not taste like caramel....what do you advise me to make it a success?
I thank you in advance:)
Hello Sandra, I advise you to let the caramel cook in your saucepan for longer in this case: the darker the caramel becomes, the more flavor it has. Be careful not to let it become too dark because it becomes bitter... See you soon :)
Hi,
I wanted to make this log for a Saturday night meal, but I had a delivery problem with my mold... So I would like to make it as a 26cm circular cake with an 18cm circle for the insert. How much should I multiply the quantities by, please?
Hello Emeline, you have to do a volume calculation by comparing the volume of my mold (25 x 8 x 6,7cm) and the volume of your mold according to its size. You then calculate how much you add in ingredients to fill your mold. See you soon :)
Hello, my log has melted once out of the freezer, how is it?
Hello Floriane, I don't have a visual of your log in front of me but I think there is a problem with your whipped ganache. You have to incorporate the gelatin into the cream (1st step) as indicated, that is to say, softened and drained. You must then respect the resting time of the ganache in the fridge too, one night is necessary for the white chocolate and the gelatin to create a certain structure when it is whipped. I hope I was able to help you, see you soon :)
Hello! I'm thinking of making this recipe for New Year's Eve, however one person in my family doesn't like chocolate (yes, it's crazy..). What do you think about replacing the cocoa sponge with a financier biscuit?
Thank you very much for these great recipes
I’ll be in touch again soon!
Hello Marine, yes absolutely, you can change the type of soft biscuit at the base, it just needs to not be too high and it needs to be cut to the size of the log mold. See you soon :)
Hello
I will try your recipe, one question please
When pouring the cold cream, do I first have to wait for the cream/chocolate mixture to cool in three batches?
Merci à vous
Hello Manon, no it is not necessary to wait: the role of the cold cream at this stage is to cool the mixture precisely so that it can be put in the refrigerator quickly. See you soon :)
Hello,
Can I make a mirror glaze on this log? When to do it?
Thank you in advance for your answer
Hello Marion, you can replace my velvet decoration with a mirror glaze: you must do it at the same time as the velvet spray, that is to say on a frozen log. Then you let it defrost in the refrigerator before tasting. See you soon :)
Hello,
I would like to try this recipe which looks just delicious. Is it possible to make the cream / white chocolate / vanilla mixture more than 24 hours in advance (so more than one night)?
Thank you in advance and have a nice day!
Hello Liane, yes you can keep it a little longer in the refrigerator for 2 days, see you soon :)
Hello,
The grocery store near me sells Soldac brand white chocolate pistols.
Is it a good brand (amount of sugar in particular?)
Thank you very much
Hello, it's a fair trade chocolate brand I think, yes it seems pretty good in terms of sugar, see you soon :)
Hello
Is it possible to make the log the day before for the next day? So from making each part to assembly?
Thanks in advance ☺️
Hello Delphine, yes you can definitely spend 1 day making the log. It must be frozen for at least 1 whole night though. See you soon :)
Hello, I had to use galac white chocolate for my whipped ganache. Did you think this one will still be tasteful?
Ps: texture level it is very good
Hello Valentine, the result may be too sweet with this brand... I really recommend, as in my article, Varhona or Callebaut for white chocolate, it's delicious (and less sweet). See you soon :)
Hello,
Your log is magnificent! I will try to do it right away :) I have a question please… can I heat all the cream and add the gelatin? And then pour it over the white chocolate pistoles? I admit that I did not pay attention that it had to be put in 2 stages ...
Thanks for your feedback :)
Freda
Hi Freda, it's better to do it in two steps (the ganache cools faster) but if you heated all the cream, it should work too. See you soon :)
Hello, I would like to make a Yule log for the first time, and in particular your recipe which already makes my mouth water! Unfortunately the insert mold is no longer available on Amazon. Do you have another mold to recommend? Also, do you know of a complete mold kit for the log and the insert in order to avoid buying several molds (log mold + mold kit and insert indicated in your recipe).
Thank you in advance and happy holidays!
Hello Eléonore, thank you for your message. I recommend this set (log mold + insert mold), be careful the log mold is larger so you will have to increase your quantities: https://www.amazon.fr/gp/product/B075GXHSVC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B075GXHSVC&linkId=2d7a10d1fd89d7517be7f47f67afdd56
Hello,
First of all, thank you for this delicious looking recipe!
I made the first steps of this log yesterday (vanilla/white chocolate ganache and caramel insert) and today, I want to unmold my insert to assemble it. The problem is that the caramel did not set in the freezer and I do not know how to unmold it properly because it sticks to the walls. I should point out that I am using the insert mold from the Scrapcooking kit. Do you have any advice?
Thank you
Hello Caren, you have to put it back in the freezer if it is not solidified enough. Then, you quickly pass the back of the mold under a stream of hot water and it comes out easily. See you soon :)
Hello
I am going to make the Yule log for Christmas. Could you give me the weight of your gelatin sheets? I have large ones and I would like to be sure not to make a mistake in the quantity.
please
Hello, these are classic Vahiné leaves, i.e. 1,89 grams per leaf. See you soon ;)
Hi,
I discovered your blog by chance and I have already made 2 log recipes: this one and the chocolate pear. I had more success with this one but the crunchy Speculoos of the other log also had its effect. I think I will try to replace the caramelized pecans of the vanilla caramel log, with the crunchy Speculoos. What do you think? What advice do you have for me? Be careful with the sugar I guess?
Thanks again for your recipes, they are easy to understand and the tastes always make you want more! I am a fan, my family and friends too! See you soon!
Thank you Manon for your return, I am very happy to see that my logs please your loved ones :)
For your question, you have to be careful not to add more sugar to this log, which is already sweetened with the white chocolate and the caramel insert. However, if you want to personalize your desserts, you are free to mix the crunchies / bases of other logs if you think that your loved ones will prefer this way, see you soon;)
Hello,
I would like to make your Christmas log recipe, however my mold is larger than yours, it is 33x11,5x6 and the insert mold 33x16x3, how should I do to get the right quantities?
Thank you in advance for your answer.
Hello Laura, you should calculate the volume between my mold (I give the dimensions in the recipe) and your mold. Then add the ingredients proportionally. If you don't want to do a precise calculation, you can already double it. See you soon :)
Hello,
I just realized the recipe. When we mount the mounted ganache, before beating it is very compact (normal due to the gelatin) but when we beat the cream and mount the log will the effect of the gelatin strengthen the cream again afterwards? I'm afraid that the cut is not firm enough. In addition, I made my caramel yesterday and when I took it out of the freezer earlier it was not completely frozen, the creamy effect was indeed…. Weird weird… .thank you for this recipe
Hello Stephanie, don't worry, given the number of people who have made it, trust the recipe ;) The gelatin holds the log together, just like the fat in the white chocolate. The log will be soft when eaten like a mousse. For the insert, it must be able to be unmolded to be put in the mousse when assembling, not necessarily super hard. See you soon :)
Hello, I made the Yule log for Christmas, it is in the freezer, quick question, how do you unmold it? I am a little afraid of breaking everything when unmolding. And can I put the velvet spray when I unmold it even if it is still frozen?
Thank you
Hello Marine, to unmold it if you have the same mold as me (Silkomart) it is done all by itself - you unclip the top and remove the gold strip, the unmolding is perfect. If you do not have this mold, but rather a transparent plastic mold, you quickly pass the back of the mold under a stream of hot water, it will help to release the log. Be careful for the velvet spray, I say it clearly in my recipe: it is on frozen log only! See you soon :)
Hello
for gelatin how many grams is it?
please
Hello, these are Vahiné leaves as specified in the recipe (1,89 grams)
Hi,
I just made your Yule log but I have a question about storage. This Yule log is for a friend who plans to eat it on the 25th at noon. I plan to give her the Yule log on Thursday at noon, how can she store it (in the refrigerator or freezer) knowing that the flocking and decoration will already be done?
Goods.
Hello Frédérique, she can keep it in the refrigerator afterwards as the decoration will be on it. For 24 hours it is not disturbing. See you soon :)
Lily,
Your log is magnificent. I will try to reproduce it for this Christmas. I'll tell you what it turned out to be. Thank you for this recipe.
Hello,
I would like to make this log for the evening of the 24th but I am short on time. Is it possible to make the insert on the 23rd and finish the log on the 24th in the morning/early afternoon?
Thank you
Hello Marine, I advise you to do everything on the 23rd: insert + freezer + log assembly + freezer. The steps are explained in my recipe. On the 24th at noon, take it out of the freezer and place it in the refrigerator until the evening. See you soon :)
Hello
First of all, I love your log, it is excellent.
I just have a problem unmolding the caramel insert which remains stuck to the mold despite 2 days in the freezer do you know why? This is the 3rd time that I have made this recipe and I have no problem apart from the insert.
Thank you very much
Hello Stephanie, it comes from the insert mold if it is plastic, you have to place it upside down quickly under a stream of hot water, it comes out easily. See you soon :)
Hello,
I'm making it. I used a kind of vegan white chocolate (☹️ couldn't find anything else), verdict tomorrow.
On the other hand, we are not fond of sprays and other chemicals, we prefer something more natural, what do you recommend to cover and decorate the log?
Anyway, I'll make chocolate decorations like snowflakes and trees.
Thank you, I will post a photo as soon as it is done.
Hello Christelle, for decoration, you can sprinkle bitter cocoa on top for example, or make a chocolate mirror glaze (see my pear log recipe) see you soon :)
Hello
Can we make the vanilla ganache the morning before and whip it the next day to assemble the log?
Thank you
Hello Julie, your ganache needs a rest time in the cold before whipping it (as explained in the recipe). The day you whip it, you have to edit it right after. See you soon :)
Hello,
I am currently in the middle of preparing the log which looks great and I thank you for it.
But I wanted to know if it was normal that in the recipe for preparing the whipped ganache, it does not say that you have to whip the cream first? Because that misled me.
Thank you in advance
Hello, you must follow the recipe indicated, the ganache is whipped after cooling, the day of assembly of the log. See you soon
thank you for your reply
No, I have a silicone insert mold from the silikomart brand. The caramel sticks to the edges and does not freeze completely.
In this case, no worries: since we want a crémeux caramel when tasting, it doesn't matter if the caramel is not hard during assembly, happy holidays!
Hello, I have a question about pecans in the ingredients, you talk about brown sugar and in the recipe icing sugar, so I don't know what to put..?
thank you for your reply
Hello Noémie, if you look at the ingredients for the caramelized pecans, it is indeed icing sugar that is mentioned, see you soon :)
Hello
I am doing it.
I just whipped my ganache to fill my 30 cm mold but despite the 30% more on the recipe, I will miss it. So I just redo it but I have to wait 6 hours for it to cool. Do you think that it is necessary to whip the 1st one again before mounting the log?
Merci beaucoup
Hello, the problem is that the one that is already whipped if you place it in the fridge in the meantime it will solidify… The whipping is to be done when mounting the log! So either you reduce the size of your mold (by wedging something to reduce it) and you keep your first whipped ganache or you redo a whole ganache from a to z by increasing your quantities (the other will be useless)
Hello. I just finished assembling the log. I replaced the pecans with hazelnuts and I soaked the biscuit a little, which I found a little dry. However, I couldn't find any velvet spray for tomorrow. How can I finish this log? Thank you
Hello Aurélie, the biscuit must have been overcooked because it is normally very soft, no need to soak it (the cream of the log keeps it soft). Instead of the velvet spray, you can sprinkle some bitter cocoa, see you soon :)
Hello,
Is it possible to use agar instead of gelatin? If so, what amount do you recommend?
Thank you in advance!
Hello Mariam, to answer you, I never use agar agar, gelatin is easier to handle. You have to look at the dosages on the manufacturer's box. See you soon :)
A log made for Christmas, the same one awaits us for New Year.
Verdict from the family, who I have already had taste several other log recipes: one of the best, unanimously! The combination of flavors is perfect. The mousse, which seems a little heavy when assembled, is very airy in the mouth, the creamy caramel insert is perfect, and the crunchy pecan brings an interesting chew.
The explanations are clear and the steps are well detailed.
I'll definitely do it again!
For info made in a 30 cm mold, by multiplying the quantities by 1.25. Metal gutter by putting a sheet of rhodoid, no problem of unmolding!
Thank you very much !!!
Glad you like it so much! Thanks for your feedback. See you soon :)
Hello,
I made your recipe. Super thank you again.
However, I have an aluminum log mold (not silicone). But I didn't put any butter around the mold or any cling film during assembly!
I fear the demolding at 18 p.m. tonight ...
What do you think??
thanks again
Emilia
Hello Emilie, it's true that it's a shame not to have thought of it before...
You can quickly pass it under a stream of hot water to release the log or give it a quick blow with a hair dryer. Happy Holidays :)
The log was very appreciated. Everything was good except the sponge cake, I found it a little dry.
Thanks for this great recipe.
Hello Mélanie, happy that the log has pleased your loved ones! The sponge cake should have been a little overcooked, it should remain soft in general, see you soon :)
Hello, I'm about to make this recipe which looks very tempting. I'd like to use the Pavoni Christmas tree mold. Are the quantities sufficient? And will it hold its shape well when cut with the tree-shaped points? Thank you very much!
Hi Stephanie, I'm not familiar with this mold... You'll have to try it out! See you soon :)
Thank you very much for this great recipe, it was good and pretty! Happy Holidays
Thanks for your return ! Happy Holidays !
Lily,
I made your log respecting the proportions, especially since I have the same log mold. Verdict: magnificent, very light, excellent. I don't really like white chocolate but it was really very good. Thanks again for this recipe.
Hello,
Recipe made for Christmas just killer! I just replaced the velvet spray with a Dulcey chocolate mirror glaze....
I will do this recipe again!
Joyeux Noël
Thank you for your feedback Stéphanie! Happy holidays!
Good evening, this is the 2nd log that I realize in life (lemon meringue the 1st) and frankly by following the recipes to the letter, the result is just wonderful. I'm just disappointed to have small air bubbles on the outside :(. However, I tamped and then pat the mold before putting the insert. Any idea of the reason for the problem?
Anyway, well done and thank you for the recipes.
Happy New Year
Hello Olivier, thank you for your feedback, it's nice to know that my recipes are easy to follow! To avoid small bubbles as much as possible, use a spatula and crush the material well against your log mold when you fill it. It may help, see you soon :)
Hello,
Thank you very much for the recipe, I had spotted it without looking carefully and I found myself the night before, not finding the right white chocolate!
I found at the biocop some white chocolate discs (small pastilles) from the supplier Kaoka with 35% cocoa, apparently 51g of sugar per 100g...is that too much? Thank you, have a good evening and a great end of the year!
Hello Aurélie, Kaoka is better than Nestlé, so you can definitely use these pistoles! See you soon :)
Hello, I'm starting your log but not having found this mold, I have a crown from Silikomar. I hope the quantities will work as well.
For the caramel, the eggs can't hurt to cook too quickly with the heat?
Thank you and I love your recipes thank you!
Hello Camille, don't worry if you follow the recipe well, everything will go as planned :)
Lily,
The log was very successful. It was excellent and very light. Thanks again for this recipe.
Thank you for your return Boris, with pleasure!
Hello, I couldn't find any pecans for the crunchy side so I was thinking of replacing them with roasted pistachios. What do you think? Or what do you recommend?
Hello, any kind of dried fruit works: pistachio, almond, hazelnut, walnut... See you soon :)
Hello, I made your recipe for New Years Eve. I had excellent feedback except that my cookie was soggy. Do you have any idea what I would have done wrong? Thank you again for all your recipes
Hi Julie, it may have taken on water in your freezer and softened when defrosting. You can wrap your log mold next time. See you soon :)
Hello Lilie,
Is it possible to make the log without a vanilla pod? I have liquid vanilla extract... what quantity would be suitable?
Thank you for your response and this great recipe!
Islay
Hello Islay, it's a shame to use vanilla extract for this recipe, because the vanilla flavor is the main thing in this log... The pods are sold in all supermarkets now, see you soon ;)
Hello, can I make a caramel pastry cream instead of the cream?
Thank you for this recipe
Hello Lilie, I have never tried it with pastry cream, you have to be sure that it holds in the freezer and then when it is defrosted in the refrigerator. See you soon :)
Hello, if we want to make this recipe as a dessert, what size should we take the circle for these quantities? Thank you
Hello Emeline, you have to do a volume calculation, between the volume of my mold (its dimensions are given in the recipe) and your circle. You will know by how much to multiply the ingredients to have a sufficient quantity. Goodbye :)
Hello, I want to make this recipe (which I made at Christmas and which impressed everyone!) but I am not at home and so I do not have a log mold. (Especially since it is not Christmas anymore) I suppose it will work in a well-wrapped round cake mold?
Hello Marie, I recommend a pastry ring instead, otherwise it will be very complicated to unmold ;) See you soon
Hello,
Will whipping cream be suitable for making the ganache?
Thank you!
Hello Tatjana, yes that will work, it must be whole at 30% mg. See you soon :)
Hello,
I would like to make this yule log recipe for Christmas it looks great but I have a yule log mold a little bigger 30 cm and I wanted to know if I could keep the same grammages or if I had to modify them
Hello Amélie, if you take a larger mold than the one in my recipe, you will necessarily have to increase the quantities. You have to divide the volume of your mold by the volume of my mold to have the number by which to multiply all the ingredients. As a reminder, the calculation of a volume is length x width x height. See you soon :)
Hello,
Is it possible to prepare logs before finishing more than 3 weeks before, which is often recommended as the maximum time?
I'm afraid I'll be a bit overwhelmed this year.
Thank you for your reply.
Kind regards.
Brigitte
Hello Brigitte, it is not recommended more than 3 weeks before tasting because the log would lose its flavor, and that would be a shame. In any case, it must be well wrapped in cling film + aluminum foil to protect it from the humidity of the freezer. See you soon :)
I made the recipe 3 times last year and it was always a great success! If you follow all the steps of the recipe it is foolproof! I plan to make it again this year! Thank you :)
A big thank you Philippine for your feedback on this caramel vanilla log! Goodbye :)
Hello, I wanted to try your log recipe but I don't have a kitchen thermometer. How can I know if I've heated the caramel enough to 82° for the creamy texture? Thank you.
Hello Laetitia, there is no solution except having a thermometer. You know there are some in supermarkets in the kitchen accessories section for a few euros, to start it's good. See you soon :)
Hi,
I came across your recipe by chance and am trying to make it. I started with the caramel insert that I put in the freezer for 24 hours, but it didn't freeze completely and I don't understand why. It sticks to the walls of the mold which is made of silicone:/. Do you think this may have an impact on the behavior of the log?
I also have another question about the vanilla ganache, is it relevant to put the vanilla pods in the cream an hour before heating it? Will the ganache taste more like vanilla?
Thank you for your advice and your recipe, your log is magnificent
Sincerely
Laurine
Hello Laurine, if you followed all my instructions, there is no reason why the caramel insert should be a problem. It remains creamy when tasted, you know. Yes, to intensify the vanilla even more, you can let the pods infuse. See you soon ;)
Hello,
I really like your recipe but I have a problem. Is there a solution to replace the pecans with something other than peanuts?
Around the table there is a person allergic to it. Thank you ☺️
Hello Marion, you can prepare a speculoos crisp for example. You take the recipe in this log: https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
Hello, I would like to make this log as well as the pear chocolate crispy speculoos log, can you tell me the dimensions of the sponge cake tray, please. Thank you.
Hello Jennifer, it's a sponge cake sheet that is the size of a baking tray: but you can simply make it with a baking tray with a sheet of baking paper placed on top. You will then have to cut into it so that the sponge cake fits exactly into your log mold. See you soon :)
Hello
I would like to try this recipe.
In the ganache recipe it says 435g of liquid cream. In the recipe you only mention 120g and the rest doesn't appear anywhere!
Can you enlighten me?
Thank you
Nice end of the day
Hello Isilda, yes it is written in my recipe "Pour the rest of the unheated cream". So don't worry!
Ah yes !!!
Sorry...I read too quickly!!!
Thank you very much
Hello Lilie,
I'm about to buy all the materials to make your superb log.
By clicking on your links, I notice that:
- the log mold is 25cm
- the insert mold is 31cm
This is not a mistake? You cut part of the insert when unmolding?
Beautiful evening.
Hello Morgane, yes that's correct, because I cut the frozen insert so that it is exactly the right length for my mold. See you soon :)
Good evening!
Your log looks delicious! I think I'll make it for Christmas!
Since I have 3 to prepare, how long can I leave them in the freezer for please?
Thank you very much
Marine
Hello Marine, the logs can be kept in the freezer for about 2 weeks, beyond that they lose their flavor. I advise you to do the last decoration (icing if there is any) the day before the big day and then let them defrost slowly in the refrigerator for about 4 hours.
Hello,
I have a question regarding the velvet spray. Once it is applied to the log and it is finished can it be left in the freezer for several days? (if it hasn't thawed while decorating) Or should it be left in the fridge once the velvet spray is on?
Thank you!
Hello Annabelle, yes you can put your log back in the freezer afterwards, if it has not started to defrost. See you soon :)
Hello,
I'm busy making the log but I have a problem with the caramel insert it's been in the freezer since Saturday and it still hasn't set it's still sticky and not completely hard is that normal? Yet I did everything as indicated I absolutely have to unmold my mold I need it for another log
Hello Angélique, it's not a problem because it's a creamy insert: it must remain soft when cut (otherwise it would be impossible to cut hard caramel). See you soon :)
Hello,
I am very tempted by this yule log which looks delicious!
I was wondering, would adding a pecan praline (or swapping it with the caramelized pecans) be a good idea?
Good day to you :)
Hello Maëva, yes, you can use my recipe to create your own according to your wishes! Goodbye :)
Hello, can this log be eaten frozen?
Thank you
Hello Edith, you can thaw it less than necessary, but the slices may be a little harder to cut. Goodbye :)
Hello,
I'm currently making your log :) I'm missing the velvet spray and the Amazon link you gave doesn't work... do you have another place to find some?
Thank you very much and good day !
Hello Elsa, I just learned that velvet sprays are now banned from sale because they contain Titanium Dioxide (E171). It is better to find another way to decorate the log (better for our health in any case!) See you soon :)
Hello, thank you for this recipe! This is the first log I have made and it is a success. The log is soft and light. Just a small failure on the sponge cake which was a little dry, probably overcooked. I used a velvet spray without titanium dioxide 100% cocoa butter. Really thank you for these accessible recipes.
Thanks for your feedback Koyo! I didn't know that velvet sprays also existed without titanium dioxide, that's a good thing. See you soon :)
Hello, I just tried to make your log, the ganache is in the fridge and the caramel in the freezer. Tomorrow I'll start the sponge cake and the assembly, I'm keeping my fingers crossed that it will take. ☺️ Can we defrost it 6 hours before on the day? I bought some gold spray and gold leaves because I couldn't find the velvet spray. I hope it will be nice
Hello Guylaine, yes it is possible to defrost it in the fridge 6 hours before tasting. Very good idea the gold leaves! See you soon :)
Hello
Thank you again for your easy and fun recipes. After the raspberry log last week, I just finished this one, white chocolate ganache.
I made it with a Sikomart decorative rug.
It makes it super pretty and no need for spray, I put a strawberry insert in it, it goes very well.
Little problem, I can't make the chips!!
Hello Marcela and thank you for your feedback! It must be very nice with your strawberry insert too. Goodbye :)
Hello
I'm going to try this recipe but I wanted to know if instead of the velvet spray I can coat the log once frozen with a mirror glaze.
I'm afraid it will make it too sweet.
And once coated if I can keep it in the fridge for several hours.
Thank you in advance for your answer and happy holidays!
Aurélie
Hello Aurélie, yes you can possibly add a cocoa mirror glaze if you want, it's not very sweet, you can take the recipe here on another of my logs: https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
The topping is done on a frozen log, then you place on your serving dish and thaw for about 4 hours in the refrigerator.
See you soon :) happy holidays!
Hello, I really want to make your Yule log for Christmas. Do you have any advice for the organization please? I was thinking of preparing the vanilla ganache and the insect on the 20th and assembling it on the 21st. I will then leave it in the freezer until the evening of the 24th so that it is well defrosted for lunch on the 25th. What do you think?
Also, I would have liked to replace the sponge cake with a crispy biscuit but I don't know if that would work in terms of flavor mix?
When I take the log out of the freezer, do I have to unmold it immediately or is it better to wait a little?
Thank you in advance for your answers !
Hello Anne-lise, yes for your organization it is very good. The crispy biscuit can be taken from other of my logs:
https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
https://liliebakery.fr/buche-praline-chocolat-croustillant-nutella/
You unmold directly out of the freezer and place on your serving dish before putting in the refrigerator for slow defrosting for about 4 hours or more.
See you soon
Hello,
Thank you for this great recipe. I wanted to try it for this year's Eve, however I am pregnant and I have just realized that the caramel insert contains two raw egg yolks (it seems to me that this is the only contraindication to the recipe). Do you have a tip or another insert recipe that might work? Thanks very much !
Hello Manon, if you read the recipe, you see that the yolks are cooked at 82 degrees. Goodbye :)
Bonsoir
For the first, I prepared the log myself and I chose your recipe
Everything is going well, she is waiting nicely in the freezer until New Year's Eve, for me it will be powder in golden spray, but what am I afraid that the demolding will go wrong
Can't wait to taste it and let my loved ones taste it
I will come back to you for the impressions of the relatives
Happy Birthday
Hello Solange, glad you like the log! Goodbye
Hello
How the insert expands once thaw mine is flat..:
Once thawed, will it look like your picture? much bigger
Hello, it's not a cake = it doesn't rise. If it's not like mine, it's because you took a bigger mold and your creamy will be smaller. In any case it won't change the taste. See you soon :)
Hello. Thank you for this recipe which looks excellent.. I am testing it, my caramel insert has been in the freezer for more than 24 hours but it is still soft.. Is it normal that it does not harden completely despite freezing?
cordially
Hello, as specified in my recipe, it is a creamy insert, if it were too hard, the log would be impossible to slice. It should come off the mold with a quick knife stroke around the edge. If it is really impossible this way, it is because the creamy was not made properly (temperature problem). See you soon
Thank you for this delicious recipe! My very first Yule log and a success the first time! I'm going to make it again for Christmas! A question of taste, I made the caramel insert with salted butter + a pinch of Noirmoutier salt, yum!
For the next try, in order to have a little crunch, if I simply add crushed lace pancakes between the sponge cake and the pecans, will they soften or remain crunchy?
Hello Noëlle and thank you for your feedback! Glad you like this log! Lace pancakes hate humidity so definitely do not put them without a coating around them. Take the recipe for this crispy one here for example: https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
Hello,
I have an insert and log mold but in aluminum. Do I have to put a film at the bottom of the mold to be able to unmold it or will it still unmold without anything? I'm afraid that the film will make folds that won't make the log smooth.
Thank you in advance.
Hello Léa, I advise against this type of mold as much as possible... So yes you have to put a film, and yes it will make lots of folds... You will have to hide with a decoration on top (bitter cocoa for example). See you soon
Hello,
Thanks for this mouth-watering recipe!
Being a big afficionada of salted butter caramel, can we replace the sweet butter with salty or it would be too disgusting?
We look forward to seeing you!
Hello Nathalie, I too am a fan of salted butter caramel (Breton oblige), but here I prefer a simple caramel. It's up to you to test if you like it or not, it's a matter of taste! See you soon :)
Hello, I am making the vanilla ganache. Is it normal for it to be liquid before putting it in the fridge?
Hello Anne-Lise, yes, quite normal, it's a whipped ganache, which will become like chantilly cream when you whip it :)
Hello
I will test your recipe I have the silikomart mold
Do we have to put the golden mat inside to make the log?
Thank you dsl may be a stupid question
The instruction delivered with they say yes
Hello Céline, yes you have to! Otherwise it won't come off. Goodbye :)
Hello, I'm making your recipe for Christmas, I've already made the caramel insert and put it in the freezer. Friday I will complete the recipe put my insert. Can I refreeze it?
Hello, the insert should not have time to defrost: you unmold it and put it directly into your mousse, then directly into the freezer. The freezing chain should not break. See you soon :)
I just finished the log it is in the freezer to be unmolded Saturday morning, however I had a hard time unmolding the caramel insert, it was very sticky, I unmolded with a knife. Do you have a link to a video where you make this recipe? If I attempt to unmold before Saturday, how long can the log be stored in the refrigerator? Thank you
Hello Angélique, it is already clearly stated in my recipe: it is a creamy insert, so it is normal that it sticks a little, you have to run a knife on the sides to simply unmold it. If it were hard, it would be impossible to slice it when tasting.
For your second question, the best option is to take it out a few hours before, to avoid it taking on the smell of the fridge.
Hello Lilie,
I'm about to start tomorrow to make this recipe but with a lot of apprehension I must say! I just had a small question, would semi-thick whole cream (30% mg) also work, or does it have to be really fluid?
Thank you in advance !
And wishing you very happy holidays ✨
Hello Megane, full fluid cream 30% mg necessarily, happy holidays
Hello, I would like to make your log for Christmas except that here I was a little late for the purchase of the ingredients too late in any case to order white chocolate couverture online… I only found nestlé or villars brand white chocolate but I'm not sure of the result with these chocolates... I think the Villars would be better because it's a little less sweet and it says on it that it contains at least 29% cocoa butter . Do you think it will be ok for the foam to hold? If not, by adding a little more white chocolate or a little more gelatin, can the result be more conclusive? In advance, thank you for your answer!!
Hello Anaïs, if you have no other choice: Nestlé dessert. See you soon
Hello,
I would like to start making this log for Saturday but I work tomorrow and Saturday until 14 p.m. What do you recommend as an organization? Already make the cream today and tomorrow make the log after noon or prepare everything tomorrow?
Hello Jennifer, finish it well in advance and put it in the freezer + refrigerator to defrost 3-4 hours before.
Hello!
I'm testing your log in turn! We agree that the first step of creating vanilla ganache is very liquid when it goes into the refrigerator wrapped in film?! :) it will harden with the cold and the gelatin but you shouldn't have whipped the cream at this stage of the recipe, eh? To reassure me... or not!!! Hihi Thanks!
Hello Elodie, don't panic, everything is normal, follow the instructions for the rest of the recipe :)
Hello,
I started making your log; but my ganache never rose... it rested for 1 night in the fridge and I added the indicated quantities of gelatin.
I will try to catch up with the rest of the ingredients by making a ganache again but with proportions from another recipe....
Hello Laura, the problem does not come from my recipe (if you really followed it to the letter), you simply did not whip your ganache enough...
Hello Aurelie,
Thank you for your yule log recipe, I love it, I've made it several times and it's always a success.
I have a question even though I doubt the answer. I made your yule log yesterday for Christmas except that I'm sick (and obviously it fried some of my neurons), and I forgot my yule log in the fridge at the end of the assembly... I put it in the freezer only 4 hours later so the insert has certainly had time to thaw.
Do you think I should throw it all away?
Thank you,
Happy Holidays
Hello Coralie, if we respect the cold chain rule, we do not refreeze something that has defrosted, so I cannot advise you... Maybe just keeping it in the refrigerator (without putting it in the freezer) would have been better? Happy Holidays
Hello, I just made the sponge cake which is really flat, is this normal? I did add a pinch of salt for the egg whites which is not specified in the instructions. Thank you in advance.
Hello Anne, it's normal, it's a log sponge cake, it shouldn't be more than 1cm high (we don't want to make a cake). And no need for salt to beat the egg whites... See you soon :)
Hello :)
I have a problem with the sponge cake, when I add the flour and cocoa to the egg yolk and brown sugar mixture I get something compact which becomes impossible to mix with the egg whites.
I can't understand.
If you ever manage to enlighten me :)
Thank you and happy holidays.
Sabine
Hello Sabine, what I can advise you if your whites are difficult to incorporate is to add them to the yolks beaten with sugar, then finish by adding, in a drizzle on the dough, the dry ingredients. Happy holidays to you :)
Hello
very good yule log…validated!!!
I would have liked to add one more flavor with maple syrup, but in what form? I have to think about it…., unless you have an idea to suggest to me….
Thank you
Hi Sylvie, you can add a touch of maple syrup to the pecans when caramelizing them. See you soon :)
Hello - I made this log for Christmas and the result was great!
The only small downside is the sponge cake which I don't think I did well - I mixed the egg yolks with the sugar, flour and cocoa first and it formed a dough that was really difficult to handle.
Once the egg whites were whipped, I didn't know how to gently incorporate them into this very hard mixture. As a result, my sponge cake was relatively flat and quite dense.
But never mind the overall result was really great! Thank you for this recipe! I will try the others in the future!
Hello Anne-Laure, thank you for your message, I'm glad you liked it! To make it easier to incorporate your whites into the sponge cake, you can do it just after beating your yolks, then, add your dry ingredients in a drizzle, always with a spatula so as not to break them. See you soon :)
Thank you very much for this excellent recipe! My level in pastry did not exceed pancakes and chocolate cake… I started this Christmas and made three yule logs including this one. Great success! As beautiful as they are good! I can't believe I managed to make these logs with my 10 fingers! For this one I made a caramel mirror glaze, it obviously went very well with the log!
Thank you Celioste and congratulations on your achievement! Goodbye :)
A killer Thank you very much for this beautiful and good recipe.
A beautiful yule log for a family Christmas, very easy and very low in sugar.
A great success that will inevitably lead to others. I am diving into your recipes.
Very beautiful and happy end of year celebrations.
PS sorry I didn't have time to take pictures, everything went too quickly.
Thank you Katherine! I wish you very happy holidays too :)
Hello, I tested your log. It is super easy to do. What a delight. It is a delight to make and eat. This insert is to die for. This is not the first recipe I have tried. It's a success once again.
Thank you Delphine! I'm glad you had fun! Goodbye :)
Hello
I made this yule log for Christmas and it was a hit!! Everyone enjoyed the tastes and textures. Thank you for this recipe !!
Thank you very much Amelie!
Hello, I made your log recipe for this Christmas 2022, my guests were delighted, I had nothing but compliments, it's really a killer, not too sweet, really excellent, thank you for this exceptional recipe.
Thank you very much Françoise, I am really delighted that you liked it!
Hello,
I made your recipe for Christmas and it was a success.. so excellent and light. My brother asked me to make it again for December 31st ☺️ I'm keeping it in my favorites! And first time I made a caramel and I succeeded so I'm so proud. Thank you for sharing this recipe. I'll give you the link to the photo of my log https://www.instagram.com/p/CmmZMygsBSL/?igshid=YmMyMTA2M2Y=
You are right to be proud! Well done to you!
Hello,
Thanks for this great recipe!
It rained a lot!
I didn't find the white chocolate recommended. So I used a white baking chocolate and the result was great without being too sweet!
How long can the log be kept after defrosting?
Hello Marlyse, you can keep it 3-4 days in the fridge, see you soon :)
Hello, I have just tested this yule log by replacing the velvet spray with chocolate icing, having no spray and chocolate lovers. It's a shame that when cutting, the icing soils the ganache. Another great recipe quite easy to make, my guests loved it
Big big crush on this log. Made for Christmas...a success!!! The flavors go together wonderfully, delicious and not too sweet: just how I like it. The guests scraped their plates down to the last trace of cream...a full house.
I'm making it again for the 31st for other guests because I couldn't have more at Christmas, but in a dessert version this time. By multiplying the recipe by 1.5 to have more.
Thank you for this treasure.
dolphins.
Thank you very much Delphine!
Hello,
Thank you for this recipe and all the details, it was amazing! Well done and thanks again!
Thank you very much Jimmy!
Many thanks for this recipe. Followed to the letter, twice. Everyone loved it.
Thank you Valerie for your feedback!
Hello,
I made the recipe the same day and it worked really well.
The ganache was very cold and firm while I prepare the rest (30-40min in the fridge)
The caramel hardens well after not even 30min in the freezer.
I let the sponge cake cool and immediately started assembling it, with the warm nuts because once cold they are too hard to assemble. I let it rest for a good 2 hours in the freezer and put it back in the fridge for 1 hour before serving. It didn't have time to freeze properly so it defrosted quickly but everything was firm, dense and it held up really well on the plate. Thank you very much for sharing this recipe. I'm going to add it to my notebook. To be repeated! I'm definitely going to try other recipes from your page. I'm very pleasantly surprised by this result.
Bonjour,
Thanks for the awesome recipe!
Do you think we could make a caramel with maple syrup? I thought a maple syrup caramel insert would be great, but I haven't dared to try it yet!
anyway thank you
Hi Marianne, I wouldn't change the caramel, it's the most technical part of this recipe. However, you can coat the pecans in maple syrup in your pan if you wish. See you soon :)
Bonsoir.
Having made this recipe for Christmas, she was a great success. So I want to do it again.
Do you think it is possible to make this recipe as a dessert, in a round mould?
Thank you in advance for your return and thank you for your treasure recipes
Hello Magali, thank you for your feedback! You can possibly do it in a circle (I have never tried). On the other hand, you will need to find a mold for your creamy, and calculate the overall quantities needed :) See you soon
Hi,
I made this recipe this weekend for a family meal. It was a unanimous success! So good!!
All the textures were appreciated (the pecans are great). The ganache is so light and creamy! You might think that the log is too sweet but not at all, just right. I can't wait to make it again.
Thank you Aurelie!
With pleasure ! Thank you Gwendoline :)
Recipe made at Christmas, and redone 3 times in 15 days! It was perfect thank you so much for the recipe!! :)
My pleasure ! Thanks Manon :)
Hello
I discovered your site and am thinking of trying this log for the holidays, despite a lot of apprehension because caramel and I are fierce enemies... Especially when you have to add butter or cream...
I'll start with the creamy one and if I really can't do it I'll change the log ☺️
Hello Karine, I really hope you like my recipe! It is very popular with my readers ;) See you soon
Hello
I would like to know if I can put the caramelized pecans on the sponge cake then put it in the freezer to make ahead
please
Hello Pamela, I advise you to follow the recipe instructions, because that's how I make the log, and other readers too. Once you've made it once, you can adapt it to your liking :) See you soon!
Hello,
I would like to make this recipe for December 25th but I would like to start it in the first week of December to get ahead because it is a very busy month. Isn't freezing the log too much? Won't it lose flavor or texture?
(I made the one with the pear insert last year which was a huge success :) )
Merci de votre réponse
Hello Alexia, you can make it 3 weeks in advance and freeze it, but it must be well protected from the humidity of the freezer: cling film + aluminum film. See you soon :)
Hello
And do you have to do a glaze or apply a velvet spray or can we leave it as is? Is it pretty too?
Thank you
Hello Angélique, you can absolutely leave the log bare! You can also add bitter cocoa, or grated coconut, it's a simple decoration. See you soon :)
Hello,
Is it a frozen log or not?
The recipe looks great.
Thank you
Hello Manon, this is a dessert type mousse, it can be kept in the refrigerator. See you soon :)
Hello Aurélie, thank you for your message. I don't have any other vanilla mousses to suggest to you than this one. You can very slightly reduce the white chocolate but be careful it plays the role of sweetener in the mousse and it contributes to its general consistency. See you soon :)
Hello and thank you for the recipe. I made my Inser but as soon as I put it back in the saucepan my caramel was over 100 degrees...is it better to do it again? Thank you!
Hello Emilie, if your caramel insert is not blackened or with pieces of egg, it is good, you can use it. Otherwise, you have to redo it indeed. See you soon :)
Hello, I would like to know what flavor I can replace the vanilla with? I was thinking maybe I would make a chocolate ganache? But what proportion?
Good Sunday
Hello Emmanuelle, if you remove the vanilla you change the whole recipe of this vanilla log :) I advise you to take a look at my other logs to find other mousses that might suit you: https://liliebakery.fr/category/buches/
Hello,
First of all thank you for your superb recipes. I have just tested this recipe but I find that there is not enough white chocolate flavor (although I used Valrhona chocolate). Can I add more white chocolate (I'm a little afraid that it will make the ganache heavier)?
Hello Anne-Pierre, it's funny because I was previously told in a comment that we could taste too much white chocolate... Tastes and colors! Here as a reminder it is a vanilla log as its title indicates, and not a white chocolate log. If you want the taste of white chocolate, reduce the vanilla, increase the chocolate and reduce the gelatin a little. See you soon :)
Hello, thank you for this lovely recipe that I tested before making it again for Christmas by correcting my faults. My caramel insert did not have enough caramel taste and wanting to save my vanilla pods I used vanilla. extract, result: no taste.
So I start again using 2 pods, and for the caramel do I make more or do I cook it a little dark?
Hello Isabelle, you are right, the quality of the ingredients is important for the final taste of the dessert. If you want a more pronounced caramel taste, let your caramel become more amber (without making it black). See you soon :)
Hello
I don't know if you saw my first comment... But I'm doing it again because my corrector made a lot of mistakes.
The recipe looks very very good I'm making it for the 24th but I have two little questions....
Is it normal that my ganache is gelled in the fridge?
And my mold will be too big for the quantity. Do you have a tip for reducing my mold or putting in more ingredients?
Thank you in advance
Have a good day
Hello Ambre, yes it's quite normal it's a ganache. When you whip it you'll see it will take on a whipped cream type consistency. For the size of your mold, you can reduce it by putting a small cardboard at the end, wrapped in cling film (it's DIY huh...). Otherwise you do a volume calculation to increase your ingredients proportionally to the size of your mold... See you soon :)
Thank you for your detailed recipes, I have a pear chocolate log in the freezer and I am about to prepare this one this weekend. I use the silikomart mold, do you advise me to use the smooth side or with pattern knowing that I am going to apply a velvet spray?
Hello Anaïs, it's as you wish for the decorative carpet because the velvet spray highlights the smoothness and the patterns well. See you soon :)
Hi,
I finished my doe today after doing the first two steps yesterday. Thank you very much for your very clear instructions, no pitfalls during the making! The proportions are perfect. The log is in the freezer, verdict on December 24!
Thank you very much Clem! I try to be as precise as possible so that everyone succeeds with their desserts :) See you soon and happy holidays
Hello
For the preparation of the caramel, in the ingredients there are twice the gelatin sheets. Do you need 2 or 2 and 2/3?
Thank you
Hello Sandrine, I don't really understand your message... In the ingredients of the insert it is written "3/4 of a Vahiné gelatin sheet". See you soon :)
Hello, I tried it today. Very good log. Can we make a chocolate glaze on it? If so, what do you recommend?
Hello Melanie, thank you for your feedback! I have a cocoa mirror glaze that I made on this log: https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
Goodbye :)
Hello,
I tested the recipe and honestly it was excellent! I was afraid of smelling too much white chocolate to the detriment of vanilla and well not at all, the creamy caramel is extremely sweet! in short a big success thank you!
Just a few quick questions:
> When making my caramel all of a sudden all the sugar crystallized, I continued to heat it and it re-liquidified (phew) do you have an explanation? like one of the comments above, my caramel was directly at more than 100° too, do I have to wait a little before putting it on the yolks?
> As this recipe is a great success, I must therefore prepare 2 logs of 30 cm, I am extremely bad at calculations.... how much should I multiply?
Thank you so much!
Hello Aurélie, for the size of your log, if you increase the size you must increase the quantities. You need to do a volume calculation: first calculate the volume of my mold then yours, then you divide your volume by my volume to see the number by which to multiply your ingredients.
The caramel already cools with the added butter, and then with the yolks. In any case it should not exceed 82 degrees by reheating as indicated in my recipe.
Goodbye :)
Hello, I have a silicone mold in the shape of a log but it is in individual format. Can I keep the same quantities? Should I put less gelatin? Thank you for your answer.
Hello Aude, it all depends on the size of your molds, their number etc. You need to do a volume calculation (I explain everything in the notes just below the recipe). See you soon :)
Hello Lily!
I started preparing the log and I realized that I read the recipe a little too quickly... I used semi-thick 30% whole cream and not liquid... is that okay? problematic ? If so, how can I make my ganache more liquid?
I thank you and I cross my fingers for the success of this recipe which looks divine!
Happy end of year celebrations ☺️
Hello Sarah, you really need liquid cream to make the white chocolate ganache: it's already a rather delicate preparation, if you change the ingredients, hello disaster :)))) Happy Holidays :)
Hello congratulations on your bus it looks very appetizing you put whipped with vanilla ganache can you tell me how long to whip cordially.
Hello Anthony, the whipped ganache must be whipped at medium speed until it becomes chantilly (several minutes in a food processor for me). Happy Holidays :)
Hello :)
Thank you for your great recipes! We tried the raspberry white chocolate log last year and I’m making it again this year because it’s so good! As there are more of us, this one appealed to me too, but we have a guest who is allergic to nuts… Is it possible to replace the dried fruit with something else? I was thinking roughly chopped speculoos?
Thanks in advance ;) And happy holidays
Hello Jannick, you can replace the pecans with a speculoos crisp like my other recipe here: https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
Happy holidays :)
Hello,
I'm going to try this recipe for Christmas. I've already made your raspberry Bavarian with crispy white chocolate and it wowed everyone.
For this one, I wonder if the whipped ganache is not too heavy and sweeter with the white chocolate. Having never done it, I don't know the difference in consistency/texture with a mousse for example.
Would a vanilla mousse work as well or it might not hold up to defrosting. Will the freezing time remain the same?
Thank you very much for your original and very well explained recipes.
Hello Tia, I advise you to trust the hundreds of people who have done it before you :) Read the comments if you wish, see you soon :)
Hello!
I've been impressing the whole family with your logs for 3 years now, so thank you!!! I'm trying this one this week!
Thank you very much for your feedback Alexia! Happy holidays :)
Hello Lilie
I'm going to start the log this afternoon and can't wait to taste it because it looks excellent, I have two questions:
- I haven't found any Vahine gelatin and the ones I have don't make 200 bloom. So I bought powdered gelatin, could you tell me how many grams I should put in and if you know how much water I should put in to hydrate it?
- I use the Silikomart Intreccio mold to make it. I saw that it was 1,6L. Could you give me the volume of your log so that I can calculate the ingredients?
Many thanks for your feedback and I wish you happy holidays.
Fanny
Hello Fanny, if you don't have Vahiné gelatin, you probably need to adjust the dose (I always use the same one, the easiest to find in the supermarket). For the size of your mold, you need to calculate the volume (everything is explained in the notes at the bottom of the recipe card). See you soon :)
Hello, I have a quick question before I start: if we use a stainless steel insert mold and not a silicone one, do you think we should line it with cling film or baking paper to make it easier to remove the caramel insert?
Thanks for your feedback !
Hello Marie, yes 100% for the cling film: the stainless steel mold is really not a pleasure! That's why I work the logs only with silicone. Happy holidays :)
Hello, such a beautiful Christmas log, it's really tempting, but I'm a Dacquoise lover and I was wondering if we could replace the sponge cake with a dacquoise?
Thank you and happy Christmas and I say CHRISTMAS to everyone.
Hello Patrick, yes you can replace sponge cake with dacquoise, it's a shame you took away a star from my rating without even having tested it... Happy holidays anyway :)
Hello,
I started to make your recipe however when re-reading the recipe I realized that I had forgotten to add the rest of the unheated cream to the vanilla ganache, is it possible to make up for it or should I start from scratch, namely that the “ganache” has been in the fridge since last Sunday?
Hello Rachel, indeed there is not enough cream in your ganache = not enough weight for it to create a nice mousse = you have to start again. On the other hand, leaving a ganache in the fridge for so long is absolutely not what I recommend... Happy Holidays :)
Hello,
Thank you for this great recipe.
For me, something isn't working. I've made the ganache twice now, it's impossible to make it rise, it remains liquid.
However, I followed the instructions, all my utensils are cold, I left them in the fridge overnight, I don't understand
Hello Cecilia, a whipped ganache can be whipped in 8-10 minutes with a mixer, at medium speed. At worst with an electric mixer but it requires strength in the arm to hold. I simply think that you did not whip long enough - if you had the right ingredients. Happy Holidays :)
Hello, thank you for the recipe, I would like to know if I can use a silicone relief mat for this recipe?
Thank you in advance for your response and happy holidays.
Esther
Hello Esther, yes it’s as you want, happy holidays ;)
Hello, your recipe is great. I made it for the second time, however I have the impression that my ganache is more compact than the last time.... Maybe I didn't whip it enough?
Will this affect the texture when tasting?
Thank you
Carole
Hello Carole, if you succeeded once and succeeded less well a second time, it is on your side that we must find the answer: I am not in your kitchen so it is difficult to say... Probably too whipped... Happy holidays ;)
Hello, I made the first steps of this log today to eat it tomorrow evening.... I forgot to add the gelatin directly to the cream before adding it to the white chocolate, so I added it directly to the chocolate/cream mixture (immediately after adding the cream) will the ganache go? still hold on or should I start again even if it means editing tomorrow morning? I will have time to leave it in the freezer for 6-7 hours tomorrow and then let it defrost for around 3 hours if I do the assembly in the morning...
Thank you for your reply :)
Hello Clélia, if gelatin has melted in your chocolate mixture: no problem. On the other hand, if there are pieces left then it cannot play its role, you have to start again. Happy holidays ;)
Recipe (followed to the letter) absolutely delicious and perfectly balanced, both in the dosages and in the combinations of flavors and textures. No failures: an airy, gently cocoa-flavored sponge cake, a crunch that makes that little difference, a creamy ganache whose vanilla dominates on a white chocolate with subtle notes and an insert that is neither too compact nor too liquid; neither too sweet nor too bitter: a treat. I don't think I've ever been complimented so much for a pastry creation and wanted to thank you for sharing this recipe, more than validated, which I intend to remake but also revisit! :)
Thank you Jean-Guillaume, I’m delighted that you like my log! Happy holidays :)
I just made this log for New Year's Eve, it was a great success! It’s not too sweet, it’s just excellent… thank you for this recipe!
Thank you very much Stella! See you soon
Thank you for this perfectly balanced recipe. not too sweet, The lightness of the ganache, the flow of the caramel, the softness of the sponge cake and the crunch of the pecans. Thank you, I can't wait to try a new one next year.
Many thanks
Oh thank you very much Beatrice! With pleasure for next year ;) See you soon
I tried this recipe for Christmas.
A real success. Thank you very much!!!
I also made the tiramisu version of the ice cream log which was also very popular!
I think I'll try some more next year.
Thank you very much Gaëtane for your feedback! See you soon :)
Thank you very much for this recipe which is excellent, all the guests were won over.
Thank you very much Valérie!
Hello,
Should we crush the caramelized pecans before putting them in the assembly please?
Thank you in advance.
Hello Jessie it is written in the recipe "heat the crushed pecans" See you soon :)
Hello, ultimately the log was very good. The recipe is great, thank you
Carole
Perfect then :) See you soon
Thank you for this recipe. Everyone loved it. I'm thinking of making it again with a pecan dacquoise rather than the sponge cake: it will add a little more pecan flavor.
Thank you Stéphanie for your feedback! See you soon :)
Hello,
Thank you for your excellent recipes!
Last year I tried this log which was just perfect.
This year for Christmas dinner, I made the same but with the pear insert of the pear speculoos chocolate log. Not having bought pears in syrup, I cooked fresh pears with grated tonka bean, cinnamon and vanilla which I then mixed. It was perfect and super good!
Happy holidays to you
Hello Stephanie, thank you for your feedback! I'm glad you liked it, happy holidays :)
Hello, I'm testing this log which looks delicious. I'm just wondering if we don't make any decoration on the log, is the total freezing step obligatory? Or is a good setting in the fridge sufficient?
Hello Mélissa, yes I really recommend it because freezing allows the different layers to solidify together. See you soon :)
Thank you for this recipe. I made it for Christmas, it is simply delicious. Light, tasty, it was even better than the one we bought for New Year's Eve.
The caramelized pecans tasted like popcorn, I don't know if that's normal but it was delicious.
Bravo and thank you
Thanks Frédéric for your feedback! I'm glad you like it :) See you soon
Hello and very happy new year 2024!
I made the log for the first time yesterday and thank you very much, everyone enjoyed it. I made caramel decorations which were very successful.
Thank you Nola and happy new year to you too! See you soon
I tried this recipe for my very first log and it was a great success. Very easy to make by following all the explanations step by step and the result was great: presentation and taste, everything was there. I'm looking forward to new recipes to try. Thank you so much
Thank you very much Herveline, see you soon for other recipes :)
Hello,
I made the log today for tasting tomorrow. It's in the freezer for the night ☺️ everything went very well apart from unmolding the caramel in the insert mold having to take it out with a spoon I probably did something wrong. But the caramel taste is great! I'm thinking of using cling film next time to make it easier to remove. What do you think? This is a reusable plastic insert mold.
Hello Vanessa, thanks for your feedback! The easiest insert mold to handle is the silicone one because nothing sticks to the silicone. You can indeed put a film in your plastic insert for easier unmolding. See you soon :)
This log is delicious! Thanks for the recipe!
Thank you Laura for your feedback! See you soon :)
Hello,
Do you think it is possible to adapt this recipe into Bavarian as you did with the white chocolate raspberry log? I will of course do my tests but I would like your expert opinion if possible before I start.
Thank you very much
Hello Anne-Pierre, yes it is quite possible, you just have to do some tests in the kitchen beforehand for the proportions :) See you soon
Hello, thank you for this recipe that I have just finished.
I have a question because I used a mold with the same dimensions but I didn't have enough vanilla mousse to fill my entire mold. Is it because I didn't whip the ganache enough? I didn't make much and I'm having trouble seeing what consistency it should have
Thank you in advance
Hello Noëlle, it's hard to answer you because I wasn't with you in the kitchen: I didn't see you make your mousse or fill your mold... Problem with the dosage of your ingredients? Problem with the ganache assembly? I invite you to reexamine the preparation steps. See you soon :)
Hello, I would like to know if we can make this recipe in the form of a dessert, that is to say in a round pastry ring? and what proportions? Thank you, cordially
Hello Catherine, yes it is possible but transforming a log into a round dessert requires volume calculations for each of the preparations inside, and therefore testing time in the kitchen. I invite you to do these tests on your side :) See you soon
Hello,
Is it possible to use caramel bought in the supermarket? I always mess up my caramel...
THANKS! :)
Hello Aurélie, so this is not what I recommend unless you find a great artisanal caramel (without glucose or preservatives). See you soon :)
Hello !
I'm going to make this Yule log and I'm about to buy a white velvet spray but I have the choice between a 100ml can and a 250ml can, in your opinion, would the first one be enough?
Thank you!
Hello Charlotte, I don't know the capacity of my bomb but if it's only for one log, it might be enough? See you soon :)
Your recipe makes me want it very much! Do you think it is possible to make it without a food processor?
thank you for your reply
Hello Charlotte, to answer you, you need an electric mixer if you don't have a food processor. See you soon :)
Hello, I would like to know if it is possible to leave the vanilla cream in the fridge overnight + all day or is that too long?
Hello Lea, no it is not possible since it contains gelatin: as soon as it cools it sets (it will therefore set in your container instead of the log mold). See you soon :)
Hello,
Do you know where to find Callebaut or Valrhona white chocolate? Is it necessarily an online order?
Thank you in advance, have a nice day
Hello Farah, yes for me it's still here: https://amzn.to/3ZwWpgB
Hello, do you have a tip for making caramel properly? I heat sugar and water over low-medium heat, but the sugar always ends up crystallizing.
Merci à vous
Hello Victoire, we hear so many tips and their opposites about caramel... I don't have any tips, some will say that you should definitely not use any utensils and rather move the handle of the pan to melt it well. Others will say that you have to mix with a wooden spoon. Try it! See you soon :)
Can we make this log with a cake mold? Thank you
Hello Anaïs, the log molds are made of silicone, so they are very easy to unmold, which is not the case with a cake mold. See you soon :)
Hello, I made it but haven't tasted it yet.
what can i use for the icing because i can't find any velvet spray? thanks
Hello Hélène, you can use grated coconut or this new product (I haven't tried it yet), it's a velvet powder to sprinkle: https://amzn.to/3BFgB8d
Hello,
Is this really an ice cream log?
Thank you, it looks delicious
Hello Melanie, no it's a log dessert (mousse). See you soon :)
Hello, I made this recipe, it is perfect, excellent and balanced my guests, just classified as "classy" Thank you very much for the recipe!
Oh thank you Stef! Glad your guests liked it! See you soon :)
I finally managed to make the caramel. 1 small tablespoon of water. I didn't stir. And that's it!
Hello, I would like to make the vanilla ganache as ice cream (my parents don't like everything creamy...) do you think it's possible?
Hello Kim, this is not an ice cream log, it is a dessert log (mousse). See you soon :)
Hello
Two or three hours in the fridge are enough for it to defrost.
I don't have any velvet spray, what can I do instead?
Thank you very much
Hello Angelina, the defrosting times are specified in the recipe. For the decoration, take ideas from my other log recipes: https://liliebakery.fr/category/buches/
Hello,
I made the log, the recipe is really great and the flavors are yum. However, for decoration I would have liked to make a dark chocolate mirror glaze, is that possible?
Hello Jeremy, you can do whatever you want in decoration, it's up to everyone. Here are my other decorations if you want: https://liliebakery.fr/category/buches/
Hello, I have just made the log and it is waiting quietly in the freezer. My question: I am leaving on Tuesday afternoon (about 1h30 drive). Can I leave it in the mold and in a freezer bag for transport and unmold it upon arrival before placing it in the fridge to enjoy it in the evening?
In any case, the recipe is very well explained and reading the comments allows for adjustments when you are hesitant ;-)
Thank you very much
Hello Nathalie, as specified in the recipe, allow about 3 hours of defrosting in total. See you soon :)
Thank you, I made it and it was simply excellent.
I just had a little trouble making sure there were no "holes" since I wasn't putting any spray on
The instructions were very clear
I am super happy with the result!
Thank you Marianne! See you soon :)
Excellent and easy to make recipe.
We are in Australia where iced logs are almost non-existent in stores. So, a big thank you for saving our New Year's Eve.
In a rush and not having any white chocolate, we replaced it with dark chocolate as well as a little addition of speculoos in the sponge cake. It was extraordinary!
My parents arrived last minute from Vanuatu after the terrible earthquake and this log was just the pick-me-up they needed.
Another BIG thank you! Recipe noted for next New Year's Eve.
I made this log for this Christmas and it was really perfect both aesthetically and taste-wise, no failures!
Thank you!
Thanks Wendy! See you soon :)
Excellent!
Making this log worried me a little, but everything is explained so well in stages that it really is very simple and quick in the end.
The quantities are impeccable. Thank you for this recipe.
The next one is raspberry white chocolate, I'll go for it without hesitation.
Thanks Roxane! See you soon :)
Made for Christmas excellent
Thanks Gilou! See you soon :)
Easy log to make with the instructions thank you for the recipe that I keep for next year. I also made 2 other of your praline logs and the pear one which are also excellent. Happy New Year to you
Thank you Lauriane! Happy New Year to you too.
Made at Christmas 2024, very good! Easy to make. Made in a log mold with a silpate with snowflakes, I sprinkled a little gold powder after flocking in white for a wow effect! ;)
Excellent recipe. We loved it. Thank you.
Thanks Monik! See you soon :)
Yule log in progress. Is it possible to put the vanilla cream in the freezer for a little while so I don't have to wait the 6 hours, and can assemble it later that day?
Thank you so much!
Hi Emilie, I've never tried it, but I still recommend the fridge. See you soon :)
Good evening, I would like to make this yule log for Christmas, however, my daughter is allergic to nuts, can I replace them with crushed lace crepes?
Thank you
Sandy
Hi Sandy, you should make a crispy crêpe dentelle layer (like on some of my other yule logs), because the crêpe dentelle on its own absorbs moisture. See you soon :)
Thank you so much for this recipe! I make it every year and it's always a hit.
This year, as I don't have much time, I would like to make the yule log 2-3 weeks in advance. Is it possible to keep the yule log in the freezer for that long?
Thank you again for all these delicious recipes.
Hi Mélanie, yes it's possible. See you soon :)
Hello,
Can you tell me the volume of the mold?
Because I have a 1200ml log mold and I don't know if I need to adapt the recipe.
Merci :)
Hello, the dimensions of my mold are given in my recipe. See you soon :)
Hello,
Can the yule log be made well in advance (10 days before) and left in the freezer until the day of serving? Thank you in advance.
Hi Justine, yes it's possible! Just be sure to allow time for defrosting in the fridge. See you soon :)
Hello, I'd like to try this lovely yule log, but I can't find velvet spray. I'm also going to make the pear and vanilla yule log, so I'd like to avoid making two mirror glazes (especially since it will be my first time...). What can I use instead of the spray?
Thank you in advance !
Hi Aurore, if there's no mirror glaze or velvet spray, apart from leaving it bare, there's no solution... See you soon :)
Hello, I'm thinking of making your recipe for Christmas but I'd like to add a thin layer of pecan praline, do you think it will be too sweet with the caramel?
Merci :)
Hi Laura, I don't know, you'll have to try it out! See you soon :)
very good log
Thank you Isabelle! See you soon :)
Hello, I made this yule log twice last year and I don't know if it was just me, but I found the ganache a bit bland and the pecans had softened after freezing. Did I do something wrong? It was the first time I'd made a ganache like the one in this recipe. Do you have any tips? Maybe I whipped it too much or not enough? Thank you in advance. And Merry Christmas!
Hi Lio, the lack of flavor is due to the chocolate you bought. Choose a better quality one. Well-caramelized pecans don't get soggy because they're properly coated. See you soon :)
Hello,
Thank you for your recipes, which I will try this year.
I've already started this one; I was supposed to finish it yesterday, but I must have made a mistake with the quantities for the mold. I didn't have enough vanilla ganache to finish it; it was really close to being full... So I put it in the freezer as is, and I made a little more ganache... but I'm afraid it won't stick the same way when I add the missing ganache... what do you think?
Furthermore, my biscuit has been made since Sunday evening; if I finish my yule log tonight, will it still be edible?
Thank you very much
Hello, the difference will likely be noticeable because they won't mix. The biscuit will keep for 4-5 days in total. See you soon :)
I just made it as a trial run for Christmas. I didn't use the same dimensions as you for the mold; it turned out half the size of mine. I don't recommend a stainless steel mold; I'm going to buy a silicone one, it's more practical!
In any case, all the ingredients separately are fantastic, thank you for the recipe!
Hi Marie, I swear by silicone for yule logs! See you soon :)
Hello, I am making your recipe and I have a question regarding the mold I bought for the occasion.
Did you use one of the decorations (the "smooth" one) or is it not necessary? I imagine that unmolding is easier with this flexible decoration? Thank you for your feedback!
Hello, yes, you absolutely must put down a rug! Plain or patterned, it's up to you. See you soon :)
Hello, I'm making this yule log, I'm at the ganache stage but I don't understand. The recipe says 150g but the instructions say 120g and I can't find where to add the rest... I just finished the step (with the 120g) and it's not enough ganache for a yule log
Hi Isis, reread the recipe, it's written there. See you soon :)
Hello,
Can caramelized pecans be replaced with caramelized cashews?
Thank you for your reply.
Laurent
Hi Laurent, yes, but it won't be as tasty. See you soon :)
Thank you very much for your quick response.
Happy Holidays
Thank you Laurent, happy holidays to you!
Perfect, thank you for the recipe!
Thank you! See you soon :)
Hello, I made your yule log and it was absolutely delicious, everyone loved it and it's very easy to make and not too sweet.
Thank you Nathalie! See you soon :)
Great recipe, easy and delicious
Thank you Christelle! See you soon :)
Hello,
I tasted this yule log at a friend's house and I found it absolutely delicious!
I'm trying to recreate it. For the caramel insert step, I end up with a caramel cream that I pour into the insert mold, but it's like there are two distinct layers. It's as if the butter separates a bit. I used the recommended quantities. Is this normal? Did I mix it incorrectly?
Thank you
Hi Noella, normally there shouldn't be two phases. Maybe try mixing it better? See you soon :)