Recipe for Christmas Yule Log

Joconde biscuit. Preheat the oven to 180°C. Pour the joconde mixture into the bowl of a mixer, add the eggs and melted butter. Mix for 6 minutes at high speed. Spread the batter on a baking mat for sponge cake, leveling it with a spatula. Bake for about 8 minutes. Allow to cool after taking it out of the oven before cutting a strip of 30 x 8 cm to serve as a base for presenting the balls. Cut 3 circles with a diameter of 6 cm.

Mousse. Place the gelatin sheets in a bowl of cold water. In a saucepan, pour in the milk, chocolate pieces, and praline paste. Heat over low heat to melt the mixture. Once the mixture is smooth, add the squeezed gelatin and stir well. Whip the cream using a mixer to achieve whipped cream. Gradually fold the chocolate mixture into the whipped cream.

Assembly. Place the chocolate mousse in a large piping bag and start filling the bottom of the hemisphere molds, leaving 1 cm from the edge. Place a circle of sponge cake in each hemisphere, then a generous spoonful of salted caramel. Close the hemispheres by positioning the top molds. Finish filling the molds using the piping bag to ensure the balls are well filled. Place in the freezer until the next day (or for at least 4 hours).

To finish, remove the balls from the freezer and unmold. Decorate by spraying the velvety spray on the frozen dessert. Place the balls on the base of the biscuit and let them thaw in the refrigerator before serving. Complete by decorating the top of the balls with fondant and golden powder.