Name: Vanilla pecan Yule log
Yield: 10 servings

Directions

Prep. time

1h 45m

Pecan praline
- 225 g pecans
- 115 g vanilla sugar
- 50 g hazelnuts
- 2 g salt
- We will start preparing our pecan praline since we will use it in different preparations in this recipe.
- On a baking tray place the pecans alongside the hazelnuts and bake for 10 minutes at 150º C.
- Meanwhile, in a saucepan mix vanilla sugar and cook it until it turns into a deep amber caramel.
- Then, transfer the caramel onto a baking tray lined with parchment and leave to cool to room temperature.
- Once our nuts and caramel have cooled down, place them into a food processor and blend them until they turn into a shiny paste.
- Keep at room temperature until ready to use.
Pecan crunch
- 60 g feuilletine or cornflakes
- 40 g pecan praline
- 20 g white chocolate
- In a bowl, crush the feuilletine or cornflakes into small bits and pour in the pecan praline and melted white chocolate.
- Right after, mix thoroughly until a uniform paste is reached.
- On a parchment sheet, draw a rectangle equal to the size of the base of our yule log mould and distribute the paste evenly.
- Freeze for at least 1 hour.
- When completely frozen, trim the edges if needed and keep frozen until use.
Vanilla mousse
- 300 g heavy cream (35% fat)
- 75 g white chocolate
- 5 g vanilla
- 3 g gelatine
- First of all, soak gelatine in cold water for at least 10 minutes.
- In the meantime, in a saucepan bring 75 gr of heavy cream to a boil.
- In that moment, add the hydrated gelatine and integrate. Turn the heat off and set aside.
- In a bowl, melt white chocolate and pour the hot heavy cream in. Stir until fully incorporated.
- Lastly, add vanilla and the remaining chilled heavy cream and emulsify the mixture with a hand blender.
- Keep it refrigerated until ready to use for at least 4 hours or even better, overnight.
Pecan cremoux
- 190 g heavy cream (35% fat)
- 90 g pecan praline
- 50 g egg yolks (3)
- 35 g vanilla sugar
- 2 g gelatine
- First, soak gelatine in cold water for at least 10 minutes.
- Meanwhile, in a saucepan bring heavy cream to a boil.
- In a bowl, mix egg yolks with vanilla sugar and stir until sugar has disolved and the mixture turns slightly white.
- Then, pour in the hot heavy cream, stir well and put the mixture back into the saucepan.
- Cook at mediumd heat to 82º C until it thickens a bit.
- Right after, add the gelatine and turn off the heat.
- Transfer the curd into a bowl and add pecan praline.
- Stir thoghrouly until we get a flat and homogenous mixture and keep refrigerated for at least 4 hours.
Vanilla sponge
- 250 g pastry flour
- 150 g whole milk
- 100 g vanilla sugar
- 100 g eggs (2)
- 100 g sunflower seed oil
- 12 g baking powder
- 5 g vanilla
- 2 g salt
- In a bowl, combine sugar and eggs and whisk until foamy stage.
- Right after, add the oil and integrate it.
- Then, sieve the flour and baking powder and add half of it into the previous mixture.
- Then, combine with a spatula and add the milk.
- Add the remaining flour, salt and vanilla and mix until well combined and uniform.
- Now, transfer the batter into a greased container lined with parchment that is bigger that our yule log mould.
- Last but not least, bake for 25 minutes at 180º C.
- Let cool completely and wrap it up in plastic wrap until ready to use.
White mirror glaze
- 100 g white chocolate
- 100 g glucose
- 100 g white sugar
- 65 g condensed milk
- 50 g water
- 6 g gelatine
- A few drops of white colorant (optional)
- First, soak gelatine in cold water for at least 10 minutes.
- Meanwhile, in a saucepan, bring glucose, sugar and water to 103º C.
- In a bowl, place the condensed milk and chopped white chocolate.
- When the syrup had reached the right temperature, turn off the heat and add the hydrated gelatine.
- Then, pour the hot mixture over the condensed milkd and white chocolate and whisk until it turns glossy and uniform.
- Lastly, transfer it into a tall glass, add some white coloring drops if desired and blend with a hand blender.
- Keep in the refrigerator for at least 6 hours, preferably overnight.
Assembly
- Start by taking the vanilla mousse out of the fridge and whipping it to very soft peaks.
- Right after, fill a third of our 24 cm x 8 cm x 8 cm yule log mould.
- With the help of a spatula or a teaspoon, cover the inside of the mould with the mousse from the bottom.
- Now, transfer our pecan praline into a pipping bag with a flat 5 mm diameter nozzle and add it on top of the vanille mousse.
- Then, cut a 2 cm thick renctangle of our vanilla sponge, slightly smaller then the yule log mould and place it carefully on top of the pecan praline.
- Take the pecan cremoux out of the fridge, whip it slightly and put it into a pipping bag with a flat 1 cm diameter nozzle.
- Pipe out a 2 cm thick layer on top of the vanilla sponge and fill to the top with more vanilla mousse.
- Lastly, place the frozen pecan crunch on top of the cake and freeze for at least 6 hours, ideally overnight.
- After time, take the white mirror glaze out of the fridge and heat up to 35º C and cover the unmoulded cake on a cooling rack.
- Let the cake unfreeze in the refrigerator. Keep it in the refrigerator and leave to room temperature for 10 minutes before serving.

Pecan praline

225 g pecans
115 g vanilla sugar
50 g hazelnuts
2 g salt

Pecan crunch

60 g feuilletine or cornflakes
40 g pecan praline
20 g white chocolate

Vanilla mousse

300 g heavy cream (35% fat)
75 g white chocolate
5 g vanilla
3 g gelatine

Pecan cremoux

190 g heavy cream (35% fat)
90 g pecan praline
50 g egg yolks (3)
35 g vanilla sugar
2 g gelatine

Vanilla sponge

250 g pastry flour
150 g whole milk
100 g vanilla sugar
100 g eggs (2)
100 g sunflower seed oil
12 g baking powder
5 g vanilla
2 g salt

White mirror glaze

100 g white chocolate
100 g glucose
100 g white sugar
65 g condensed milk
50 g water
6 g gelatine
A few drops of white colorant (optional)

Vanilla pecan Yule log

Pecan praline

Pecan crunch

Vanilla mousse

Pecan cremoux

Vanilla sponge

White mirror glaze

Pecan praline

225 g pecans
115 g vanilla sugar
50 g hazelnuts
2 g salt

Pecan crunch

60 g feuilletine or cornflakes
40 g pecan praline
20 g white chocolate

Vanilla mousse

300 g heavy cream (35% fat)
75 g white chocolate
5 g vanilla
3 g gelatine

Pecan cremoux

190 g heavy cream (35% fat)
90 g pecan praline
50 g egg yolks (3)
35 g vanilla sugar
2 g gelatine

Vanilla sponge

250 g pastry flour
150 g whole milk
100 g vanilla sugar
100 g eggs (2)
100 g sunflower seed oil
12 g baking powder
5 g vanilla
2 g salt

White mirror glaze

100 g white chocolate
100 g glucose
100 g white sugar
65 g condensed milk
50 g water
6 g gelatine
A few drops of white colorant (optional)

Assembly

Tart Tatin

Stollen

Hazelnut tartlets

Mirror glaze

Vanilla pecan Yule log

Pecan praline

Pecan crunch

Vanilla mousse

Pecan cremoux

Vanilla sponge

White mirror glaze

Pecan praline 225 g pecans 115 g vanilla sugar 50 g hazelnuts 2 g salt

Pecan crunch 60 g feuilletine or cornflakes 40 g pecan praline 20 g white chocolate

Vanilla mousse 300 g heavy cream (35% fat) 75 g white chocolate 5 g vanilla 3 g gelatine

Pecan cremoux 190 g heavy cream (35% fat) 90 g pecan praline 50 g egg yolks (3) 35 g vanilla sugar 2 g gelatine

Vanilla sponge 250 g pastry flour 150 g whole milk 100 g vanilla sugar 100 g eggs (2) 100 g sunflower seed oil 12 g baking powder 5 g vanilla 2 g salt

White mirror glaze 100 g white chocolate 100 g glucose 100 g white sugar 65 g condensed milk 50 g water 6 g gelatine A few drops of white colorant (optional)

Assembly

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Tart Tatin

Stollen

Hazelnut tartlets

Pecan praline

225 g pecans
115 g vanilla sugar
50 g hazelnuts
2 g salt

Pecan crunch

60 g feuilletine or cornflakes
40 g pecan praline
20 g white chocolate

Vanilla mousse

300 g heavy cream (35% fat)
75 g white chocolate
5 g vanilla
3 g gelatine

Pecan cremoux

190 g heavy cream (35% fat)
90 g pecan praline
50 g egg yolks (3)
35 g vanilla sugar
2 g gelatine

Vanilla sponge

250 g pastry flour
150 g whole milk
100 g vanilla sugar
100 g eggs (2)
100 g sunflower seed oil
12 g baking powder
5 g vanilla
2 g salt

White mirror glaze

100 g white chocolate
100 g glucose
100 g white sugar
65 g condensed milk
50 g water
6 g gelatine
A few drops of white colorant (optional)