Many of our French Christmas traditions stretch back hundreds of years. We mark different celebrations throughout December and one such is the burning of a log from Christmas Yves until New Year’s Day. Originally, part of the log was used to make the wedge for a family’s plough to bring in good luck for the coming harvest.
To celebrate this tradition and provide you with some festive fun with all the family, I’ve created this deliciously decadent Chocolate and Candied Orange Yule Log. Why not cook this on Christmas Yves with the family and enjoy with a glass of fizz and a cosy festive film to really get you in the Christmas spirit?
Chocolate and Candied Orange Yule Log
To create your Yule Log you will need to make the following:
1) For the hazelnut biscuit:
- 120g roasted and crushed hazelnuts
- 120g white egg
- 15g flour
- 100g icing sugar
- 50g caster sugar
Mix the icing sugar, hazelnuts and flour in a bowl.
In a large and deep bowl, beat the whites to form soft peaks.
When formed, add the caster sugar and keep on beating for 30 seconds.
Then add the hazelnut mixture to the whites, mix gently with a spatula.
Spread this mix on a large baking sheet (30 x 40 cm) and put it in oven for 15 minutes at 170°c.
2) For the chocolate mousse:
- 180g whole milk
- 100g egg yolk (s)
- 250g 70% dark chocolate
- 180g whipped cream
- 130g candied orange peel
Heat the milk in a pan until it is simmering.
Mix the egg yolk with the sugar.
Add this mixture to the hot milk, heat the whole to 80°c stirring constantly with a spatula.
Grate the chocolate and add it to the pan.
Mix the whole.
When this mixture is warm, add the whipped cream and mix to obtain a chocolate mousse.
3) For the Cocoa glazing:
- 180g single cream
- 25g whole milk
- 135g caster sugar
- 45g cocoa powder
- 45g milk chocolate
- 5g gelatine
Mix together the cream, the milk and the sugar in a pan and bring to the boil.
Add the cocoa, with chocolate and soft gelatine.
Allow to cool before applying to the log.
Order of assembly
- Line the log mould with the biscuit, leaving 5cm of each side.
- Fill with chocolate mousse and spread the candied orange peel on it.
- Fold the side biscuit back over the mousse to close the log.
- Chill in the fridge for at least 2 hours.
- Place a cooling tray on the mould and turn out the log onto it.
- Coat with slightly warm cocoa glazing.
- Chill again in the fridge for at least 30 minutes.
- Apply the cocoa glazing another 2 to 3 times, allowing to dry in between coats
- Arrange Christmas decorations on top.