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.
A 30 cm mold for log (here my De Buyer),
A mold for log insert (De Buyer again),
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 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
Prepare the pear confit.
Peel and cut the pear in cubes.
Place the pear cubes in your sauce pan with water, sugar and vanilla.
Heat until it boils then low down the heat and leave it 45 minutes with little bubbles.
When you get the consistency of a syrup, soak 2 gelatine sheets into cold water.
After 5 minutes, remove the sauce pan from the stove, drain the gelatine and add it to the confit.
Let cool down a bit and pour in your insert log mold. Freeze.
Prepare the Savoie biscuit.
Preheat your oven at 160 degrees.
Melt slowly the butter.
Mix with your electrical hand mixer the egg, sugar and lime zest for 5 minutes.
Add the flour, baking powder and corn starch. Add the butter.
Mix gently with a spatula until you get an homogeneous mixture.
Pour on a baking paper, spread until you get a rectangle shape as big as your log mold.
Bake 15 minutes.
When you take it out of the oven, cut it at the right dimensions. Set aside.
Prepare the praline mousse.
Soak 2 gelatine sheets into cold water.
Beat the eggs and take 80 g.
Mix the 80 g beaten eggs with the mascarpone. Pour in a small sauce pan and heat while whisking.
When the mixture reaches 85 degrees or that it covers generously a spoon, remove from the stove.
Add the drained gelatine sheets and mix.
Add praline and mix. Set aside in your fridge.
Whisk the 180 g cream into firm chantilly and add gently with a spatula to your praline mousse.
Proceed with the final log mounting.
Pour 2/3 of the praline mousse on the boarders and bottom of your log mold.
Place the pear insert in the center, press gently. Add a few meringues roughly cut on the insert.
Cover with the rest of the mousse. Place the Savoie biscuit on top, press gently to remove any air bubbles.
Prepare the mirror glaze.
Place the sheets of gelatine in a bowl with cold water.
Pour the water, sugar, chocolate and cream in a sauce pan. Heat until it boils whilst whisking.
Remove from the heat, sift and add the gelatine sheets. Mix.
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.
Remove the log from the freezer, place it on a grid, the grid being on a dish.
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).
Set aside in your fridge for 3-4 hours before eating.