Cappuccino Yule log with coffee and chocolate

To make Cappuccino Yule log, start by the cookie. Melting the chocolate and butter together in a saucepan over medium heat.

Mix the honey, caster sugar and eggs together with a whisk. Add the almond powder, then sift the flour, baking powder and cocoa powder over it. Mix with the whisk.

Add the liquid cream, mix, then pour the chocolate and melted butter together before mixing again.

Pour and distribute this soft chocolate cookie in a frame 20 cm square placed on a baking sheet covered with baking paper. Bake 12 to 15 minutes in an oven preheated to 180 ° C.

Remove from the oven, slide the biscuit onto a wire rack to let it cool.

For the vanilla syrup, mix the water and sugar in a saucepan and bring everything to a boil. After cooling, add the liquid vanilla.

For the bavaroise, we are going to make a unique custard base that will be used for the vanilla flavor and the coffee. This makes it possible to have a sufficient quantity to obtain a good result.

Start by softening the gelatin sheets in cold water.

Pour the milk into a saucepan and heat it over medium heat. Cut the vanilla pod in half lengthwise, then put it in the milk.

In a container, pour the yolks, add the caster sugar and whisk the whole thing with a whisk.

When the milk comes to a boil, remove the vanilla pods and scrape the small seeds with a knife to put them back in the milk. Pour the milk over the yolks while mixing.

Transfer everything to the saucepan, then resume cooking over low heat, stirring constantly, up to a temperature of 83 ° C to 84 ° C that you control with a kitchen thermometer.

When the temperature is reached, remove the custard from the heating point, add the softened and drained gelatin, then mix to dissolve it well.

Then, weigh 250 g of custard for the vanilla bavaroise, then in the remainder, add the soluble coffee then mix to dissolve it well. Place the coffee custard in a container. Let the two creams cool.

To make this Christmas log, We will use a log gutter 30 cm long by 8 cm wide, and a silicone insert 28 cm long by 4 cm wide.

When the custards are tempered (20 ° C), keep the vanilla one and reserve the coffee one in the refrigerator.

Pour the very cold liquid cream into the mixer bowl, which is also very cold, then start to whip it into whipped cream with the whisk, gradually increasing the speed.

When the whipped cream is well mounted and firm, stop the mixer, and weigh 150 g to start. Keep the rest in the fridge to make the coffee bavarian cream later.

Take the vanilla custard and add 1/3 of the 150 g of whipped cream. Mix vigorously with a whisk, then add the rest, incorporating it delicately this time.

Garnish the silicone insert with this vanilla bavaroise. Spread and smooth the surface with a small palette, then place this insert in the freezer for about 3 hours.

After freezing the insert, take the biscuit back and remove the frame. Cut the top layer 3 to 4 mm using a large saw knife.

In the lower part, cut a strip 7 cm wide by 20 cm long, then a second 7 cm wide by 10 cm long. The whole will form the sole of our log.

Take the coffee custard, and mix it using a whisk. You need to heat it to a temperature of around 20 ° C, using the microwave so that it is perfectly smooth.

Incorporate vigorously 1/3 of the remaining whipped cream, taking care that it is still very firm. If necessary, mix it with a whisk to firm it up.

Add the rest of the whipped cream, and mix gently this time to keep the volume.

Take the log gutter, and fill it halfway up with coffee bavaroise cream. After having spread it, unmold the vanilla insert that you place in the middle of the coffee bavaroise cream.

Press gently to make the coffee bavaroise rise up the sides. Cover with cream, leaving room for the cookie.

Soak the two cookie strips with the vanilla syrup using a brush. Place the biscuit turning it soaked side down on the coffee bavaroise cream. Press lightly and smooth the sides if necessary.

Place this cappuccino log in the freezer for about 6 hours to be able to unmold it cleanly.

To make the chocolate pucks, you need to have dark chocolate that has been on point (Watch my video on chocolate work). Of use temperature is 31 ° C / 32 ° C.

On a rhodoïd sheet, place small piles of melted chocolate using a spoon, leaving a space of 5 cm between each. place a second sheet of rhodoïd on top.

Using a flat-bottomed glass, lightly press each pile of chocolate to obtain pucks. After a first intake of 30 minutes in the refrigerator, continue at room temperature.

Unmould the coffee and vanilla log which is frozen using a small kitchen torch. Using a large knife dipped in hot water and then wiped dry, cut the ends of the log.

Place the cappuccino log on a presentation tray. Using a pastry bag fitted with a plain nozzle, make vanilla bavaroise points on top and sprinkle with unsweetened cocoa powder.

Take the chocolate pucks again, remove the rhodoïd leaf, then glue each puck to the side of the log with a hint of vanilla bavaroise, overlapping them slightly.

Finish with a few chocolate pucks on top. This cappuccino log is intended for approximately 10 people. Allow 8 hours of thawing in the refrigerator.