Vanilla and Pecan Yule Log

Rehydrate the gelatine in water.

In a small saucepan, heat the milk, heavy cream, and pecan praline together, stirring to combine.

In a bowl, whisk the egg yolks with the sugar.

Pour the saucepan contents over the egg yolk and sugar mixture, whisk well to combine, then return everything to the heat.

Cook to 83°C / 181°F, stirring constantly with a spatula in a figure-eight motion. Be careful not to let the cream boil, as this risks curdling the eggs.

Off the heat, add the rehydrated gelatin. Stir to combine, then blend briefly with an immersion blender.

Pour the pecan creamé into an insert mold and place in the freezer for 30 minutes, until it begins to set.

Spread the pecan praline on top (about 5 mm thick) and return to the freezer.

Preheat the oven to 180°C / 350°F.

In a bowl, combine the pre-toasted pecan flour, brown sugar, egg, icing sugar, and heavy cream.

Melt the butter in a saucepan, stirring constantly, until it turns a golden hazelnut color — it is ready when it smells wonderfully nutty and stops sizzling. Add it hot to the rest of the ingredients, stirring continuously.

Then add the sifted flour and baking powder.

Whip the 50 g (1.8 oz) of egg whites to stiff peaks, gradually adding the 8.3 g (0.3 oz) of brown sugar to firm them up, then gently fold them into the first mixture using a spatula.

Pour the batter into a greased 18 cm (7.1 in) x 18 cm (7.1 in) frame set on a sheet of parchment paper. The sponge will rise during baking, so you do not need to use all the batter.

Bake for approximately 15 minutes. Once out of the oven, leave the sponge to cool on a wire rack, keeping the frame in place.

Once the sponge is completely cooled, cut out a rectangle the size of your yule log mould (with a square sponge, you can cut 2 strips).

Melt the Dulcey chocolate in the microwave.

In a bowl, combine the pecan praline and the feuilletine flakes, then add the melted chocolate. Gently fold together with a spatula.

Spread the praline crunch over the pecan sponge using a small offset spatula, then refrigerate. A thin layer is enough.

Rehydrate the gelatine in water.

Make the ganache: gently melt the white chocolate in a bain-marie until it just begins to melt.

Heat the heavy cream with the split and scraped vanilla pod. Cover and leave to infuse for about 10 minutes.

Reheat the cream, then off the heat, add the well-drained gelatin.

Pour the cream over the white chocolate in 3 additions, emulsifying each time. The chocolate should be smooth and glossy.

Whip the heavy cream until it forms soft peaks — do not over-whip; it should be light and airy.

Once the ganache has cooled to 30°C / 86°F, gently fold in the whipped cream, then set aside.

Place a sheet of guitar paper in the yule log mould (this step is unnecessary if, like me, you are using a silicone mould).

Pour three-quarters of the vanilla mousse into the mold, spreading it up the sides for a clean assembly. If the mousse is a little too fluid and you want to prevent the insert from sinking, place the mold in the freezer for 5 to 10 minutes, just long enough for the mousse to firm up slightly. Remove the insert from the freezer and gently press it into the mousse, centering it carefully.

Cover with another layer of mousse, leaving about 1 cm (0.4 in) of space at the top.

Finish with the pecan sponge and praline crunch base (crunch side facing out). Press it in gently and smooth the surface with a spatula.

Cover with plastic wrap and place in the freezer overnight.

Either you have invested in a spray gun (which obviously serves no other purpose), or you do as I do and use ready-made velvet spray cans. But be careful — whatever you use, there are a few rules to follow if you don’t want to repaint your kitchen!

Remove the entremet from the freezer, unmold it, and place it on a wire rack. Personally, I stopped spraying inside my dishwasher as it still left residue after washing. I now protect my work surface with whatever I have on hand (cardboard, packaging, a plastic bag, or parchment paper…) Spray a thin, even coat from a distance of 30–40 cm (15.7 in).

Decorate as desired and allow to thaw in the refrigerator for 6–7 hours. Note: sugar paste does not do well in the fridge’s humidity, so add any sugar decorations just before serving.