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10 Tips to Making a Perfect Yule Log

By,
Gourmandize

10 tips to making the PERFECT Yule log

Making a Yule log takes a bit of practice, but anyone can do it by following these 10 important tips! 

  1. Avoid store-bought plastic decorations! With a little practice, some chocolate arabesques or small mushroom meringues will do the trick nicely, but even just a beautiful glaze will make it look more "pro."

  2. Make a thin and long log, which is more elegant and easier to cut. It's also easier for the slices to stand on a plate. 

    If you're a real fan of the classic log: 

  3. Make your cake base slightly undercooked or just cooked, otherwise it could become fragile and impossible to roll.

  4. Soak your cake base in a little syrup—not too sweet but still flavorful.

  5. Make buttercream with a cooked egg yolk base. Carry out the assembly of your log on the same day and don't keep the buttercream in the fridge because it will solidify and become heavy. Opt for a relatively cool room rather than the fridge.

  6. Resist the urge to decorate your log with lots of cream all over. Even if it's nice to look at, it makes the log very heavy to eat and less pleasant on the palate. Opt for a dusting of powdered sugar instead. 

    If you prefer a more modern log: 

  7. Make a super flavorful cake base, like a genoise made with almond flour and egg whites, then soaked in syrup or cream. Decorate or color the log as you wish. 

  8. For a perfect shape, use a log pan.  

  9. Don't try to be too original, as this can be risky. Choose flavors and textures that blend well, such as chocolate and orange or chocolate and raspberry. 

  10. Freeze your log to firm it up and ensure it comes out of the mold perfectly. Then top it with a shiny "mirror" glaze.

Let's get baking! 

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Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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