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The 2015 Yule Log by Bruno Tenailleau

This year many of you asked Bruno Tenailleau for a yule log recipe that is easy to make at home.

This year, many of you asked Bruno Tenailleau for a Yule Log recipe that is easy to make at home.


Ingredients:
1 sponge*
1 litre of vanilla creme*
¼ litre of whipped cream
1 packet of biscuits (cookies or cinnamon bisuits) 200 g of dark chocolate
Marzipan or sugar paste for decorating

Prepare a sponge cake with a hint of ginger*. Once cooked, don´t forget to cover it with a damp tea towel to ensure that it doesn´t get hard when it cools. At the same time, prepare your pastry cream*, cooking it for 3 minutes on the boil while stirring constantly to remove any taste of flour. Pour it while hot into a stainless steel tray and cover it with plastic wrap so that a skin does not form on the top.


Melt the chocolate in a bain marie, spread it thinly onto a cooking mat and put in the fridge.



Crush the biscuits with a rolling pin.
Cover the pastry, without lifting it, with a layer of pastry cream that has been mixed with 1/4 of a litre of whipped cream and sprinkle with the biscuit crumbs.
Take the chocolate tray out of the fridge and using a hot knife, cut a line that is 4 cm wide that will cover the log lengthwise when decorating. Break up the rest of the chocolate and sprinkle it onto the sponge.
Roll the sponge. Cover the log with the rest of the cream using a spatula and sprinkle with the biscuit crumbs. Plut to one side.


Finsh
Using a pastry bag with a fluted tip, make a line of cream along the top of the log and add the line of chocolate. Now add your marzipan decorations, placing them on top of a knob of cream.

*see the recipes below.
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