Bakers Formula: Chocolate, Peanut and Caramel Yule Log 

Recipe for a log mold 46 cm long X 8 cm wide X 7 cm high

1. Peanut Biscuit
Dimension: 7 cm wide X 46 cm long X 4 cm high

Quantity: 400 g per log

Ingredients:

• 225 g Flour
• 135 g Icing sugar
• 140 g Peanut powder
• 350 g Egg yolks
• 100 g Sugar
• 150 g Butter
• 400 g Egg
• 150 g Sugar

Instructions:

• Sift flour, icing sugar and peanut powder.
• Whip the egg yolks with the sugar.
• Add the powder mixture.
• Add butter. 
• Whip the egg whites with the sugar. 
• Add to the mix.
• Pour onto a baking sheet and cook at 180 C for about 18 minutes.
• Let cool.
• Cut strips for assembly.

2. Crispy Praliné
Quantity: 150 g spread over the bottom biscuit

Ingredients:

• 30 g Anhydrous butter 
• 70 g Alunga™ 41% milk chocolate 
• 120 g Praliné 50% hazelnuts 
• 120 g Pure paste 100% Hazelnuts 
• 120 g Pailleté Feuilletine™ 
• 1 g Sea salt

Instructions:

• Melt together butter and chocolate.
• Add Praliné and paste.
• Add Pailleté Feuilletine™, sea salt.

3. Peanut Caramel
Quantity: 300 g per log (for insert)

Ingredients:

• 140 g Sugar 
• 140 g Glucose 
• 300 g 35% cream 
• 100 g Milk
• 100 g Glucose
• 1 Vanilla pod
• 80 g Butter
• 175 g Roasted crushed peanuts

Instructions:

• Cook sugar and glucose at 185 C. 
• Boil cream, milk, glucose and vanilla and pour over the previous mixture. 
• Bake at 105 C. 
• Let the mixture cool down and incorporate the butter. 
• Add roasted, crushed peanuts.

4. Peanut Praliné

Ingredients:

• 150 g Sugar 
• 50 g Water
• 40 g Glucose 
• 350 g Roasted peanuts

Instructions:

• Make a caramel. 
• Pour over the peanuts. 
• Let cool. 
• Mix in a Robot Coupe. 
• Reserve until use.

5. Peanut Mousse
Quantity: 800 g per mold

Ingredients:

• 100 g Water 
• 35 g Gelatin mass
• 200 g Alunga™ 41% milk     chocolate 
• 150 g Peanuts praliné
• 450 g Soft whipped cream 

Instructions:

• Boil water and gelatin.
• Pour over the chocolate    and praliné.
• Emulsify.
• Let cool to 22-25 C.
• Add soft whipped cream.  

6. Caramel Crémeux
Quantity: 350 g per insert

Ingredients:

• 58 g Sugar 
• 29 g 35% hot cream 
• 139 g 3.25% Milk 
• 25 g Egg yolk 
• 9 g Sugar 
• 13 g Cornstarch 
• 5 g Gelatin mass 
• 87 g Butter 
• 1 g Fine salt

Instructions:

• Cook the sugar until a foamy caramel is obtained.
• Deglaze with the cream.
• Add the milk.
• Mix yolk and sugar.
• Cook everything until it boils. Add cornstarch.
• Add gelatin mass.
• Let it cool to 45 C.
• Add butter and salt. Mix.

7. Milk Chocolate Glaze

Ingredients:

• 75 g Water
• 150 g Sugar
• 150 g Glucose
• 100 g Sweetened condensed milk
• 70 g Gelatin mass (10 g gelatin powder and 60 g water)
• 150 g Lactée Supérieure 38% milk chocolate

Instructions:

• Cook at 103 C.
• Pour the previous mixture over the condensed milk, the gelatin mass and the chocolate. 
• Mix and refrigerate.
• Before using, heat the glaze to 35 C and mix well to remove any air bubbles.

8. Assembly 

Insert: 

• Pour the caramel crémeux into the insert mold. Smooth edges to leave a cavity. 
• Freeze for a few minutes. 
• Add the peanut caramel. 
• Fill the cavity with the   biscuit. Reserve in freezer. 

Yule log:

• Pour the peanut mousse into the log mold.
• Add the frozen insert.
• Add the biscuit in the cavity. Freeze. 

Finishing:

• Unmold the log. 
• Glaze with the milk chocolate glaze. 
• Decoration: add 20% crystallized milk chocolate to the peanut  praline and pour into a half-tube 46 cm long. Freeze. 
• Unmold the tube and pipe the caramel mousse to create relief. Use small Saint-Honoré piping tip. 
• Freeze tube and spray top (200 g cocoa butter and 200 g Zéphyr™ caramel). 
• Spray gold powder on the insert. Add the tube to the top of the log. Decorate.

Result: A peanut biscuit with a layer of crispy praliné and peanut mousse, with a caramel crémeux and peanut caramel insert glazed with milk chocolate and topped with peanut praliné and caramel mousse.

For tips and tricks on making the perfect yule log, visit “The yule log reinvented” by Chef Nicolas Dutertre, at the link below.

The yule log reinvented