Gingerbread Yule Log

This gingerbread Yule log is a real surprise for your table ! On a gingerbread base soaked in rum, flavored syrup, stands an interior of gingerbread cream topped with a praline mousseline cream, this is a Christmas log that will touch the most greedy …
Category : Christmas recipes
Difficulty : Confirmed
Servings : 10 people
Preparation time : 1 hr 30 mins
Cooking time : 35 mins
Rest time : 4 hrs
Total time : 2 hrs 5 mins
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gingerbread and praline christmas log recipe
5 de 1 vote

Gingerbread Yule log

Equipment

  • Cake mold 25 cm long and 9 cm wide
  • 28 cm long silicone Christmas log insert mold

Ingredients
  

Gingerbread :

  • 120 g honey to chestnut
  • 120 g cake flour
  • 45 g brown sugar
  • 5 g baking powder
  • 12 cl water
  • 60 g butter
  • ½ orange zest
  • 1 vs. to S. gingerbread spice mix

Rum sirup :

  • 60 g caster sugar
  • 6 cl water
  • 3 cl dark rum

Gibgerbread cream :

  • 100 g gingerbread
  • 200 g whipping cream
  • 150 g mascarpone

Praline mousseline cream :

  • 5 dl milk
  • 150 g caster sugar
  • 3 eggs
  • 40 g cake flour
  • 40 g cornflour
  • 300 g butter
  • 120 g praline

Instructions
 

  • To cook this gingerbread yule log, start to mix cloves, ginger, cinnamon and 4 spices.
  • Mix honey, water and brown sugar, then bring it to the boil.
  • Then add the spices, the orange zest and the butter. Mix, cover and let it infuse for 20 minutes.
  • Butter a 26 to 28 cm long and 9 cm large cake pan.
  • In a container, sieve the flour with the baking powder. Pour the liquid part in 2 times using a sieve and each time whisk.
  • Pour the gingerbread mixture in the cake pan, then bake it in an 170°C oven for 30 to 40 min while keeping an eye on the baking process.
  • After removing the cake from the oven, unmould the gingerbread on a metal grid and leave it to rest.
  • After the cooling is done, slice with a bread knife a 25 cm long 8 cm large and 1 cm thick piece.
  • Put the gingerbread piece on a tray.
  • For the gingerbread cream, start by warming the liquid cream which you then pour on the remnants of gingerbread before whisking the whole.
  • Add the mascarpone and whisk again. Pour the mixture in the whisk tank and leave it to rest in the refrigerator until it is completely cooled down.
  • For the syrup, mix the sugar and some water then bring it to the boil. After cooling, add the rhum.
  • When the gingerbread cream is completely cooled down, whisk it to obtain a creamy mixture.
  • In a 28 cm long silicone baking pan, spread the cream with a pastry bag. Level the surface with spatula and leave it in the freezer. You will obtain a frozen gingerbread cream to put in the middle of the log.
  • For the mousseline cream, start by heating the milk with 50g of caster sugar. Break the eggs in a container, add the rest of sugar and whisk to whiten them.
  • Sieve the flour and the cornflour on the eggs then mix. When the milk starts boiling, pour it on the mixture while mixing.
  • Pour the whole in a sauce pan. Heat the cream while mixing, it will thicken, then at the first bubbles, continue mixing for 1 min at medium heat.
  • When the cream is cooked, remove it from the heating point. Add a third of the butter wheight then mix. Pour the mixture in the whisk tank and leave it to rest.
  • With some dark chocolate that you will have prepared beforehand (see video on chocolate processing), we will make chocolate ribbons.
  • Cut 2,5 cm large and 15 to 20 cm long rhodoïd strips. Cover each strip with some dark chocolate. Let them partly solidify.
  • When the chocolate start solidifying, fold each strip in two and solder the extremity by applying a light pressure. Put them on a tray and leave them to cool down completely.
  • Spread dark chocolate on a rhodoïd strip to make two 9 cm diameter circles. Let them slightly solidify before cutting each circle.
  • With a knife, cut each circle to obtain a straight line. Place everything (with the ribbons) in the refrigerator to finish the chocolate process.
  • Finish the mousseline praline cream. Whisk the cream at room temperature with the praline. Add the soft butter before whisking everything together.
  • when the mousseline praline cream is stiff enough, stop whisking. Unmould the frozen gingerbread cream, and cut it to obtain a 25 cm long piece.
  • Soak the gingerbread with rhum flavored syrup with a brush. With a pastry bag, put some praline cream on the central part, then place the frozen gingerbread cream.
  • Continue with a pastry bag fitted with a Saint-Honoré tip, and put the mousseline cream around the middle part to have a wavy aspect that covers the entire log.
  • Finish by putting the chocolate half circles on the extremities of the log , then put the chocolate ribbons on the top after removing the rhodoïd.
  • The gingerbread yule log is now finished. Allow 4 hours minimum for the heart of the log to be completely thawed.
The video is in French, but you can see the English subtitles.
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