Orange Chocolate Yule Log Recipe

Chocolate parfait Insert a custard. Heat the cream, milk, egg yolks, and sugar until 85°C. Pour the custard over the dark chocolate pieces and smooth with a whisk. Fill an insert or, if you don't have one, three small molds with this mixture. Place in the freezer.

The praline crisp. Melt the chocolate in a double boiler, add the praline and crushed wafers, and mix well. With a spatula, spread it on a silicone mat that is slightly smaller than the base of the log. Place in the freezer.

Financier Biscuit

Place the butter in a saucepan over medium heat and let it melt, cooking until it reaches a dark blonde color. Set aside at room temperature until cooled. Preheat the oven to 200°C. Mix the dry ingredients together using a spatula. Add the egg whites and continue mixing. Add the cooled browned butter. Add the orange zest and mix once more. Pour the mixture onto a flat silicone mat. Smooth it out to a thickness of about 8 mm. Sprinkle with small pieces of candied orange. Bake for about 17-21 minutes until golden brown. After baking, let it cool at room temperature, then cut a rectangle slightly smaller than your log mold.

Soaking syrup Bring water, alcohol, and sugar to a boil along with orange zest. Let it cool to room temperature.

Orange Mousse
Rehydrate the gelatin. Take about 1/3 of the orange puree, warm it in a saucepan, and melt the gelatin in it. Pour this mixture into the remaining cold puree and mix to cool it down. In a cold mixing bowl, whip the cold cream until you have a light foam that just holds its shape, resembling the texture of shaving cream. Gradually fold in the whipped cream in three batches using a spatula.

Assembly of the log Soak the biscuit with the syrup and set aside at room temperature. Cover with a layer of crunchy topping. Refrigerate. Pour the mousse halfway up your log mold. Using a spatula, ensure that the mousse reaches all the corners and rises along the vertical sides. Remove your chocolate cream insert from the freezer and place it in the center of the orange mousse. Press gently to ensure the mousse rises along the sides and is well centered in the future log. Cover with orange mousse. Smooth with a spatula. Place the biscuit in the center and press gently to let some orange mousse peek out along the sides. Smooth away the excess with the spatula. Place your Chocolate Orange Yule log in the freezer for at least 6 hours (or overnight).

Assembly Let thaw in the refrigerator for about 4 hours or the night before in the refrigerator. Place your log on a gold board or on a plate. Decorate as inspired. Take out 15 minutes before tasting.