Vanilla and Salted Caramel Yule Log

Name: Vanilla and Salted Caramel Yule Log
Yield: Serves 8 servings
Ingredients: 1/3 cup granulated sugar (60 g); 1/2 cup milk (135 g); 1 egg yolk; 1 tablespoon cornstarch (10 g); 5 tablespoons unsalted butter, cut into pieces (75 g); 1/2 cup powdered sugar (50 g); 1/2 cup almond flour (50 g); 1/4 cup eggs, weighed without shells (about 1 large egg + 1 tablespoon) (62.5 g); 2 teaspoons melted, cooled butter (10 g); 1 tablespoon all-purpose flour (12.5 g); 1/4 cup egg whites (about 2 large egg whites) (62.5 g); 1 1/2 tablespoons granulated sugar (20 g); 3 gold-quality gelatin sheets (2 g each); 1/4 cup egg yolks (about 4 large yolks) (60 g); 3 tablespoons granulated sugar (40 g); 1 vanilla bean; 3/4 cup milk (200 ml); 1/2 cup heavy cream (100 ml); 3/4 cup very cold heavy cream (200 ml)

Létitia Douville @130921I

My first yule log! Give it a try!

Létitia Douville @130921I

My first yule log! Give it a try!

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Ingredients

0 min

Serves 8 servings

For the salted caramel insert
1/3 cupgranulated sugar (60 g)
1/2 cupmilk (135 g)
1egg yolk
1 tablespooncornstarch (10 g)
5 tablespoonsunsalted butter, cut into pieces (75 g)
For the joconde sponge cake
1/2 cuppowdered sugar (50 g)
1/2 cupalmond flour (50 g)
1/4 cupeggs, weighed without shells (about 1 large egg + 1 tablespoon) (62.5 g)
2 teaspoonsmelted, cooled butter (10 g)
1 tablespoonall-purpose flour (12.5 g)
1/4 cupegg whites (about 2 large egg whites) (62.5 g)
1 1/2 tablespoonsgranulated sugar (20 g)
For the vanilla bavarian cream
3gold-quality gelatin sheets (2 g each)
1/4 cupegg yolks (about 4 large yolks) (60 g)
3 tablespoonsgranulated sugar (40 g)
1vanilla bean
3/4 cupmilk (200 ml)
1/2 cupheavy cream (100 ml)
3/4 cupvery cold heavy cream (200 ml)

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Steps

0 min

1

2 days before serving: Prepare the salted caramel insert
In a mixing bowl, whisk the egg yolk with 1 1/2 tablespoons (20 g) of sugar and the cornstarch.
Make a dry caramel with the remaining 3 tablespoons (40 g) of sugar in a saucepan, and at the same time, heat the milk.
Remove the caramel from the heat and carefully pour the hot milk over the caramelized sugar, watching out for splatters.
If any caramel pieces remain in the milk, return the saucepan to the heat and stir until dissolved.
2

Pour the caramel milk over the egg mixture and whisk vigorously.
Pour everything back into the saucepan and cook, stirring constantly, until it boils and thickens like pastry cream.
Pour the caramel cream into a clean mixing bowl and let it cool to 86°F (30°C).
Stir regularly to prevent a skin from forming.
Add the butter and blend with an immersion blender.
Pour the caramel cream into the insert mold and set aside.
3

2 days before serving: Prepare the joconde sponge cake
Preheat the oven to 400°F (200°C) convection. Line a 12x16-inch (30x40 cm) baking sheet with lightly greased parchment paper.
In a mixing bowl, sift together the almond flour and powdered sugar.
Melt the butter and set aside.
4

In a stand mixer bowl, beat the whole eggs, then add the almond flour and powdered sugar mixture.
Beat for two minutes until smooth.
Gently fold in the melted butter with a spatula to keep the mixture light.
5

Next, gently fold in the flour.
Whip the egg whites to soft peaks, gradually adding the granulated sugar, then gently fold them into the batter.
Spread the joconde batter evenly over the parchment paper, smooth the surface with a spatula, and bake for 10 to 15 minutes. The cake should be soft and golden but not sticky to the touch.
6

After baking, carefully remove the joconde sponge from the parchment and place it between two clean sheets of parchment paper.
Let it rest at room temperature.
7

1 day before serving: Prepare the vanilla bavarian cream
Soak the gelatin sheets in a large bowl of very cold water.
Whisk the egg yolks with the sugar until pale and thick.
Heat the milk with 1/2 cup (100 ml) heavy cream and the split, scraped vanilla bean.
Pour the hot milk over the egg yolks, whisking vigorously.
8

Pour everything back into the saucepan and cook over low heat, stirring constantly, until the custard reaches 183°F (84°C).
Remove from heat, add the squeezed gelatin sheets, and mix well.
Pour the custard onto a tray, cover with plastic wrap directly on the surface, and refrigerate until completely cooled.
9

1 day before serving: Assemble the vanilla caramel yule log
Retrieve the chilled custard and whisk it to restore smoothness.
Whip the very cold heavy cream to soft peaks and gently fold it into the custard with a spatula.
Place your yule log mold on the work surface and pour in half of the vanilla bavarian cream.
Use a spatula to spread the cream up the sides of the mold to ensure full coverage when unmolding.
10

Unmold the caramel insert and place it on top of the cream in the mold.
Pour the remaining vanilla bavarian cream over it, then cut a piece of joconde sponge to fit your mold and place it on top, pressing lightly.
Freeze the vanilla caramel yule log overnight or for at least 6 hours.
11

Day of serving: Unmold and decorate the vanilla caramel yule log
Carefully unmold the yule log onto a wire rack.
Spray the velvet coating on your yule log according to the manufacturer's instructions. Some sprays need to be warmed, others do not.
Hold the spray about 8 inches (20 cm) from the yule log and avoid spraying back and forth too much. Too much coating can cause cracks when thawing.
Let your yule log thaw in the refrigerator for 5 hours, or return it to the freezer if you plan to serve it another day.