Desserts/ Celebration/ Gastronomy

Pear and Praline Yule Log

Christmas is coming my friends!! Christmas is coming!!

And if you say Christmas, you say yule log for dessert… I will keep the tradition here and present to you my pear and praline yule log!

It’s not something we have to do but, going out of our comfort zone for our loved ones at Christmas is a nice thing to do! (I have to say that I got some of my inspiration from the great blog Empreinte Sucrée!)

Here, I wanted to combine pear and praline for a smooth and delicate taste…

You will also have a bit of vanilla and lime, to underline the pear and praline. As far as praline is concerned, I recommend the recipe on the blog that you can easily make in advance…

So let’s talk about organisation for this pear and praline yule log! I think that’s the main issue here (as it is often with yule logs). My advices are the following (I won’t mention any preparation or cooking time since it won’t be relevant).

Day-2 : make the insert. It will be a pear and vanilla confit… You will also prepare the praline if you don’t have anymore or enough. You will finally make meringues (the recipe requires just a few, the leftovers will be perfect with a nice cup of tea or coffee!).

Day-1 : you will make the Savoie biscuit with lime zests. Then the praline mousse and the yule log assembly.

On D day, you will make the chocolate mirror glaze and the decoration (grilled hazelnuts, drier slices of pear).

Be careful, the mirror glaze must be poured on a completely frozen yule log. You take it out of the freezer, you unmold it and pour the mirror glaze right away. Keep in mind that you will need 3 hours defrosting in your fridge before eating.

Now that I made all that clear, let’s see what kind of utensils you will need to make this kind of yule log with insert.

The utensils:

A 30 cm mold for log (here my De Buyer),

A mold for log insert (De Buyer again),

Spatulas,

A food processor with whisk,

A sauce pan with thick bottom (Affinity for me),

A hand electrical whisk,

A hand mixer,

A food thermometer,

And a grater for the lime zests.

Some utensils can be replaced maybe but with no certainty on the result… Having the right equipment is important here.

We are done now. Let’s do this!

The recipe, Chef!

Pear and Praline Yule Log

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Loading...
Serves: 10 Difficulty: High Price: €€
Cooking Time: 1 hour

Ingredients

  • 1 large pear (for the pear confit)
  • 200 g water (for the pear confit)
  • 50 g sugar (for the pear confit)
  • 1/2 teaspoon vanilla powder or 1/2 vanilla pod cut lengthwise (for the pear confit)
  • 2 gelatine sheets 4 g (for the pear confit)
  • 1 egg (for the Savoie biscuit)
  • 45 g sugar (for the Savoie biscuit)
  • 1 lime (for the Savoie biscuit)
  • 30 g flour (for the Savoie biscuit)
  • 25 g butter (for the Savoie biscuit)
  • 16 g corn starch (for the Savoie biscuit)
  • 1/2 teaspoon baking powder (for the Savoie biscuit)
  • 2 eggs (for the mousse)
  • 75 g mascarpone (or cream) (for the mousse)
  • 1,5 gelatine sheets 3 g (for the mousse)
  • 120 g praline (for the mousse)
  • 180 g cream 30% fat (for the mousse)
  • 150 g water (for the mirror glaze)
  • 182 g sugar (for the mirror glaze)
  • 60 g milk chocolate (for the mirror glaze)
  • 5 gelatine sheets 10 g (for the mirror glaze)
  • 125 g cream (for the mirror glaze)
  • A few meringues

Instructions

1

Prepare the pear confit.

2

Peel and cut the pear in cubes.

3

Place the pear cubes in your sauce pan with water, sugar and vanilla.

4

Heat until it boils then low down the heat and leave it 45 minutes with little bubbles.

5

When you get the consistency of a syrup, soak 2 gelatine sheets into cold water.

6

After 5 minutes, remove the sauce pan from the stove, drain the gelatine and add it to the confit.

7

Let cool down a bit and pour in your insert log mold. Freeze.

8

Prepare the Savoie biscuit.

9

Preheat your oven at 160 degrees.

10

Melt slowly the butter.

11

Mix with your electrical hand mixer the egg, sugar and lime zest for 5 minutes.

12

Add the flour, baking powder and corn starch. Add the butter.

13

Mix gently with a spatula until you get an homogeneous mixture.

14

Pour on a baking paper, spread until you get a rectangle shape as big as your log mold.

15

Bake 15 minutes.

16

When you take it out of the oven, cut it at the right dimensions. Set aside.

17

Prepare the praline mousse.

18

Soak 2 gelatine sheets into cold water.

19

Beat the eggs and take 80 g.

20

Mix the 80 g beaten eggs with the mascarpone. Pour in a small sauce pan and heat while whisking.

21

When the mixture reaches 85 degrees or that it covers generously a spoon, remove from the stove.

22

Add the drained gelatine sheets and mix.

23

Add praline and mix. Set aside in your fridge.

24

Whisk the 180 g cream into firm chantilly and add gently with a spatula to your praline mousse.

25

Proceed with the final log mounting.

26

Pour 2/3 of the praline mousse on the boarders and bottom of your log mold.

27

Place the pear insert in the center, press gently. Add a few meringues roughly cut on the insert.

28

Cover with the rest of the mousse. Place the Savoie biscuit on top, press gently to remove any air bubbles.

29

Freeze.

30

Prepare the mirror glaze.

31

Place the sheets of gelatine in a bowl with cold water.

32

Pour the water, sugar, chocolate and cream in a sauce pan. Heat until it boils whilst whisking.

33

Remove from the heat, sift and add the gelatine sheets. Mix.

34

Place a cling film on the surface of the liquid and let cool down (you will use this mirror glaze with a temperature between 30 and 32 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.

35

Remove the log from the freezer, place it on a grid, the grid being on a dish.

36

Pour the mirror glaze (between 30 and 32 degrees) on the log. Let it 2-3 minutes before adding the decoration (hazelnuts, meringues, dried pear).

37

Set aside in your fridge for 3-4 hours before eating.

You Might Also Like

15 Comments

  • Reply
    LadyMilonguera
    Saturday December 7th, 2019 at 05:12 PM

    Une belle bûche pour les fêtes qui arrivent…

    • Reply
      Emma
      Saturday December 7th, 2019 at 05:18 PM

      Merci beaucoup !!

  • Reply
    chantal
    Tuesday December 10th, 2019 at 08:28 PM

    Bonjour
    Quelle est la taille de votre moule pour la bûche
    Chantal

    • Reply
      Emma
      Tuesday December 10th, 2019 at 08:57 PM

      Bonjour Chantal, il fait 30 cm. Je vais le préciser 😉 Merci !

  • Reply
    AUDE FONTANGES
    Wednesday December 18th, 2019 at 07:13 AM

    Bonjour, quel est le volume de votre moule à bûche car selon la marque la profondeur est très différente. Merci d avance.

    • Reply
      Emma
      Wednesday December 18th, 2019 at 07:23 AM

      Bonjour Aude,
      Elle fait 30 cm de long, 8 de large et 6,5 de hauteur. Je dirai qu’on doit être aux alentours des 0,7/0,8 litre
      Belle journée !

    • Reply
      AUDE FONTANGES
      Wednesday December 18th, 2019 at 08:35 AM

      Ne cherchez pas j ai trouvé les références sur le site du fabricant…30×8×6,5cm =1500cc.

  • Reply
    Sophie Luquet
    Friday December 20th, 2019 at 04:31 PM

    À 85° pour la mousse je me retrouve systematiquement avec un aspect omelette..suis est ce normal.. Le mélange oeufs/ mascarpone doit avoir quel aspect une fois chauffé svp. Merci encore.

    • Reply
      Emma
      Saturday December 21st, 2019 at 06:43 AM

      Bonjour Sophie, normalement, si vous fouettez vivement sans discontinuer ça ne doit pas poser de problème. Vous devez obtenir une consistance comme une crème pâtissière. Je croise les doigts pour la prochaine fois !

  • Reply
    MARINA MEJARD
    Sunday December 22nd, 2019 at 02:04 PM

    Bonjour,
    Est ce que je peux faire un glaçage avec du chocolat noir en gardant les mêmes proportions ?faut il changer des ingrédients?J’ai peur que ça fasse trop sucré avec du chocolat au lait….

    • Reply
      Emma
      Sunday December 22nd, 2019 at 04:36 PM

      Bonjour Marina ! Oui pas de problème ! 😉 Belles fêtes !

  • Reply
    Natacha Desjardins
    Thursday December 26th, 2019 at 11:57 AM

    Bonjour, merci pour cette recette que j’ai réalisée pour noël et qui a rencontrée un grand succès. Très bon alliage des saveurs, bien dosé. L’organisation proposée pour réaliser cette buche est aussi parfaite ! Juste une remarque concernant le glacage beaucoup trop gélatineux à mon gout et difficile d’application pour mon cas. A 32°C celui ci était encore bien liquide et translucide à la première application et ensuite il s’est très rapidement gélatinisé entrainant une application assez dfficile et il fallait être très rapide.

    • Reply
      Emma
      Friday December 27th, 2019 at 09:24 AM

      Bonjour Natasha et merci pour ce retour. Je prends toujours un contenant peu large car vous pouvez avoir 32 degrés sur les bords et plus au centre. C’est peut-être une explication … 😉

  • Reply
    Carole
    Monday December 30th, 2019 at 09:24 PM

    Bonsoir
    Je suis en train de realiser la bûche ! J ai une interrogation… J ai peur que la mousse ne soit pas assez sucrée? Il n y a que le praliné qui sucre cette mousse? Mais c est peut etre bien en equilibre avec le reste? Car je ne doute pourtant pas de vos recettes qui ne m ont jamais deçue!
    Merci
    Carole

    • Reply
      Emma
      Monday December 30th, 2019 at 11:05 PM

      Bonsoir Carole, ça doit être assez sucré avec le praliné 😉 Passez de belles fêtes !!

    Leave a Reply

    Si vous aimez, n'hésitez pas à liker sur Facebook