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Christmas Yule log

Difficulty: ★★★

Ingredients

For the cake:

  • 6 Eggs.
  • 1 Cup sugar.
  • 1½ Cup flour.
  • 1 Pinch of salt.
  • ¾ Cup syrup 50%.
  • ¼ Cup rum.

For the filling:

  • 2 Cups chocolate pastry cream*

Ingredients for chocolate pastry cream

  • 1- 2/3 Cup milk
  • ¾ Cup 35% fat cream
  • 1/3 Cup sugar.
  • 6 Egg yolks.
  • 2/3 Lb Black chocolate frosting.
  • 1/8 Cup Aged rum.

For coverage:

  • 1 Cup black chocolate frosting.
  • ¾ Cup cream.
  • 2 Tablespoons butter.

Decoration:

  • 6 Chocolate wafer sticks.
  • Colored chocolate candy such as Emanems or Maltesers.
  • Mint leaves.
  • Confectioners’sugar.

Category: Desserts

Instructions

Place the eggs together with the sugar in a Magefesa blender. With the whisk attachment on, process until they double their volume. Sift the flour with a pinch of salt. Slowly add it to the egg and sugar mixture. Pour the dough into a rectangular baking pan lined with parchment paper. Spread evenly over the cooking surface of the pan. Bake in a preheated oven at 215ºF for about 10 minutes, or until golden.
Remove from the oven, let cool for a few minutes. Unmold the cake and roll without removing the nonstick paper.

Directions for the syrup:
Heat the rum in a Stainless steel Magefesa pan. Add sugar, water and bring to a boil. Remove from heat and let cool.

Directions for the chocolate frosting:
Melt chocolate in a Bain Marie. Add diced butter and cream and stir well until you get a homogeneous paste. Remove from heat and keep warm.

Directions for the chocolate pastry cream:
Heat the milk and cream in a Non-stick aluminum Magefesa saucepan. To blanch the egg yolks, place them with the sugar in a Ghira Magefesa blender. With the whisking attachment on, process until white and thick. With the blender on, gradually pour milk into the blanched yolks. Make sure milk is not too hot to prevent egg yolks from curdling. Transfer egg mixture to a Non-stick aluminum Magefesa saucepan and heat over low flame. Add the rum and stir until you get a thick homogeneous cream. Melt chocolate in the heated cream. When preparing hot creams with eggs, we need to pay close attention to the milk temperature. As a general rule it shouldn’t go over 185ºF to prevent curdling . If  for some reason the cream ends up boiling, the final texture will turn out rough and granulated. Get rid of the lumps by passing the cream through a fine mesh strainer.

Directions to assemble the cake:
Wet the cake with the syrup, cover with the pastry cream and roll. Place the filled cake on a rack and cover with the chocolate frosting. With the help of a fork, draw stripes along the cake to give it the appearance of a log. Decorate with chocolate wafers to form branches. Follow with the mint leaves dipped in chocolate and the colored chocolate candy. Once chocolate frosting has hardened, sprinkle with powdered sugar. Give the filling a twist by adding chopped fruit such as dried apricots, raisins, prunes, or chopped nuts.