A staple of the holiday season, the Yule log is always a welcome addition to the Christmas table. The apotheosis of the festive menu, we love it iced, pastry-style, or even meringue-style! Confiture Parisienne offers you a light white chocolate Yule log with an exotic Carrot Passion center.
Necessary equipment
- Reusable mold with semi-rigid insert
Ingredients
Insert
- A jar of Carrot Passion Vanilla Jam
Dacquoise
-
3 egg whites
- 65g caster sugar
- 65g ground almonds
- 40g icing sugar
- 15g flour
- 2 tsp vanilla flavoring
White chocolate mousse
-
190g white baking chocolate
- 360g whole whipping cream
Decor
-
White food grade velvet spray
The recipe
- Soak the gelatin in cold water and heat the jam. Add the drained gelatin and melt. Pour the insert into a log mold and set in the refrigerator until completely set.
- 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 lined with parchment paper (smooth the sponge to about 1 cm in height) and bake at 200° for 12 minutes.
- For the white chocolate mousse, melt the chocolate in a bain-marie and set aside. Whip the cream until stiff. Fold a tablespoon of whipped cream into the melted chocolate and mix gently with a spatula, then add the remaining whipped cream.
- Pour the mousse halfway up the log mold, then add the Carrot-Passion Fruit insert and cover with the remaining mousse. Place the vanilla dacquoise in the mold and freeze for 12 hours before removing from the mold.
- Place a layer of velvet spray on the frozen log before serving.
