Pear Caramel Yule Log Recipe

Searching for the best Christmas dessert to wow your guests this season? Look no further! My Pear Caramel Yule Log recipe (Bûche de Noël) combines a light, fluffy sponge cake with a homemade caramel and sweet, tender pear filling. This elegant holiday dessert is easier to make than you think and is guaranteed to be the centerpiece of your table.

This is one of the best Christmas logs I've ever had! The pear, vanilla, caramel, and chocolate mousse combination is absolutely divine.

Equipment

• Yule log mold
• Sponge cake mat (or jelly roll mat)
• Glazing sheet (or acetate sheet)

I am using the same mold as for the easy and light Yule log.

🍰 Yule log components

• Salted butter caramel ganache insert
• Pear vanilla compote
• Chocolate mousse (crème anglaise base)
• Joconde sponge (or joconde biscuit)
• Crunchy praline (or praline crunch)
• Mirror glaze

Allez à la recette

• Equipment
• How to make the Pear Caramel Yule Log
• ⚠️ Important
• 1 day before : Pear vanilla compote
• 1 day before : Chocolate mousse (custard base)
• 1 day before : The joconde sponge
• 1 day before : The crunchy praline
• Yule log assembly
• 🧊 Storing the Pear Caramel Yule Log
• Related
• Pear Caramel Yule Log Recipe
• Laissez un commentaire

How to make the Pear Caramel Yule Log

This Yule log can be prepared two days or up to two weeks in advance.

2 days before: salted butter caramel ganache insert

1. Heat a portion of the cream, then pour it over the white chocolate. Add the caramel and honey and mix well. Cover with plastic wrap (touching the surface) and let it chill in the refrigerator overnight.
2. Once chilled, remove the ganache mixture from the refrigerator, pour in the remaining cold cream, and whip until it doubles in volume. The ganache is ready.

1 day before : Pear vanilla compote

1. Mix the NH Pectin with the homemade vanilla sugar and set aside.
2. Blend (or purée) a portion of the pears and cut the remainder into small cubes.
3. Heat the pear purée with the diced pears, vanilla, and lime juice. When the mixture boils, whisk in the pectin-sugar mixture, then add the butter.
4. Cook for a few seconds to activate the pectin.
5. Set the compote aside until the yule log assembly.

1 day before : Chocolate mousse (custard base)

1. Heat the milk with the vanilla seeds and pod.
2. Mix the egg yolks and sugar, then add a little warm milk.
3. Return the mixture to the saucepan and cook, stirring, until the mixture thickens (to form a custard).
4. Pour the hot custard over the chocolate through a strainer. Mix in the center to create a ganache, then set aside.
5. Take the very cold cream and whip until you obtain a soft whipped cream.
6. First, vigorously mix ⅓ of the whipped cream with the ganache.
7. Then gently fold in the remaining cream using a spatula.
8. Chill the chocolate mousse until assembly.

1 day before : The joconde sponge

1. In a bowl, combine the flour, ground almonds, and powdered sugar.
2. Whisk the eggs separately, then incorporate them into the dry mixture. Next, add the melted butter.
3. Whip the egg whites with the sugar, then delicately fold them into the batter.
4. Pour the mixture onto a sponge cake tray (or jelly roll pan) and smooth with a spatula.

5. Bake at 180°C (350°F) until the sponge is golden and springs back when lightly touched.
6. Unmold by flipping onto a wire rack and let cool completely.

7. Cut the sponge using a knife to the dimensions of the yule log, approximately a 30cm x 7cm rectangle (approx. 11.8 in x 2.8 in).

1 day before : The crunchy praline

1. Melt the milk chocolate in a saucepan.
2. Then add the praline paste and the coarsely broken crêpes dentelles (or feuilletine flakes).
3. Spread the mixture thinly over the joconde sponge.

Yule log assembly

The assembly of the log is done in the following order:

1. Pour the chocolate mousse into one-third of the mold, ensuring it comes up onto the sides.

2. Add the frozen salted butter caramel ganache insert to the center of the mousse.

3. Place the pear compote on top.

4. Cover with the remaining chocolate mousse.

5. Finish by placing the Joconde sponge and the praline crunch layer, with the crunchy side facing outwards

6. Cover with plastic wrap (making contact with the surface) then place in the freezer for a minimum of one night, until the day of serving.

Serving day: Brown mirror glaze

1. Place the gelatin in a bowl with a little cold water for 10 minutes to soften (rehydrate).
2. Melt the white chocolate in a saucepan and pour it into a tall bowl (important step).
3. In a separate saucepan, heat the water, sugar, and glucose until 103°C (217.4°F).
4. Off the heat, add the liquid cream (heavy cream) and the squeezed gelatin.
5. Pour the mixture over the melted chocolate.
6. Blend using an immersion blender without lifting it to the surface. (This is very important to avoid bubbles.)
7. Add the coloring and blend again.
8. Your glaze is ready when it reaches a temperature of 33°C (91.4°F). Pour the glaze over the still-frozen log.

🧊 Storing the Pear Caramel Yule Log

Thawing for serving day: Allow the log to thaw for a minimum of 6 hours in the refrigerator for a perfect texture.

Refrigerator: Once thawed and decorated, your log will keep for up to 48 hours. Make sure to place it under a cake dome or cover it delicately to prevent it from absorbing odors.

Freezing: Never refreeze a log that has already been thawed.

Related

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