White Yule log with a nice Carrot-Passion heart

A must-have for the end-of-year celebrations, the Yule log is always awaited at the Christmas table. Apotheosis of the festive menu, we like it iced, pastry like the greatest or meringue! Confiture Parisienne offers you an airy white chocolate Yule log with an exotic Carrot Passion heart. 

Material needed

• Reusable mold with semi-rigid insert

Ingredients

Insert 

• A jar of Jam Carrot Passion Vanilla

Dacquoise

• 3 egg whites

• 65g powdered sugar
• 65g almond powder
• 40g powdered sugar
• 15g flour
• 2 teaspoons vanilla flavoring

White chocolate mousse

• 190g white chocolate

• 360g whole cream

Decor 

• White food velvet spray

The recipe

1. Soak gelatin in cold water and heat jam. Add the gelatine and melt. Pour the insert into a buche mold and set aside in the refrigerator until it sets.
2. Prepare the vanilla dacquoise. Beat the egg whites until stiff, then gently fold them into the other ingredients (sugar, flour, almonds and vanilla flavoring). Using a piping bag, create a strip of dacquoise the size of the mold on a baking sheet covered with parchment paper (smooth the cookie to about 1cm high) and bake at 200° for 12 minutes.
3. For the white chocolate mousse, melt the chocolate in a double boiler and set aside. Whip the cream into a stiff whipped cream. Stir a tablespoon of whipped cream into the melted chocolate and mix gently with a spatula and add the remaining whipped cream.
4. Pour the mousse up to half of the log mould, then place the Carrot - Passion insert, and cover with the rest of the mousse. Place the vanilla dacquoise and set aside in the freezer for 12 hours before unmolding.
5. Place a layer of velvet spray on the frozen buche before serving.