ERIC KAYSER INVITES YOU TO CELEBRATE THE FESTIVE SEASON WITH ITS RECIPE FOR CHOCOLATE LOG ROLLS

Ideally, prepare your Yule log the day before your reception, so that all the flavors and the moisture from the cream soak into the sponge cake.

The kirsch syrup (can be prepared the day before)
Pour the water, sugar, and kirsch into a saucepan. Start over low heat and whisk your mixture until it is homogeneous.
At boiling point, let it simmer for five minutes. Let cool.

The chocolate sponge cake
Pour the egg whites into your mixer’s bowl.
When the egg whites are slightly whipped, add the first portion of sugar (25g). Continue mixing until your egg whites are stiff.

Meanwhile, whisk together in a bowl your egg yolks and the second portion of sugar (105g).

Gently incorporate, with a whisk, your whipped egg whites into the egg yolk and sugar mixture.

Once the mixture is homogeneous, add the cocoa powder and gently fold it into the batter using a rubber spatula.

Repeat the process with the flour, then the melted butter.

Line your baking tray with parchment paper.

Spread your batter evenly using an offset spatula. Make sure to smooth the sponge batter evenly.

Bake for 12 minutes at 160°C.

Once out of the oven, remove the sponge cake along with the parchment paper and place them on a cooling rack to let them cool.

The chocolate buttercream
First, melt your chocolate using a double boiler.

Whisk together the egg yolk and sugar in a saucepan.

In another saucepan, pour the milk and bring it to a boil.

Pour the boiling milk into the egg and sugar mixture, whisking continuously to fully incorporate it. You should feel no granules or lumps.

Place your saucepan back on the heat until the mixture reaches 86°C.

Let your custard cool off the heat (transfer it to a bowl to speed up the cooling process).

Add your butter and custard to the mixer bowl.

Mix until smooth. Then, add the melted chocolate.

Be careful not to overmix, otherwise, your preparation may become grainy.

Soaking and rolling the sponge cake
Generously brush the entire cooled sponge cake with kirsch syrup using a brush. Be careful not to oversoak it.

Spread your chocolate buttercream evenly over the entire sponge cake using an offset spatula. Make sure to spread the cream evenly and not put too much, otherwise, your Yule log might become too rich.

Using the parchment paper, carefully roll the Yule log onto itself.

Decoration
Pour the remaining buttercream into your piping bag.

Pipe buttercream streaks along the entire length of your Yule log.

To create a tree bark effect, use a fork dipped in hot water and drag it along the buttercream.

For the sides, you can either place chocolate inserts or spread more buttercream.

Sprinkle chocolate shavings over the finished Yule log.

For the “snow effect,” tap a sieve filled with powdered sugar over your Yule log.

I wish you a wonderful holiday season.

#MaisonKayserAcademy