Chocolate, Peanut and Caramel Yule Log (Like a Snickers)

Toast the peanuts for about ten minutes in an oven preheated to 150°C / 300°F (you can take the opportunity to toast the peanuts that will be used in the whipped ganache at the same time — killing two birds with one stone).

Bring the water and sugar to the boil, reaching 118°C / 244°F.

Off the heat, add the peanuts and stir well until the sugar starts to turn whitish.

Return to a medium heat and stir constantly until the sugar melts again and caramelises. The caramel should turn a deep golden colour with no white traces remaining.

Spread onto a sheet of greaseproof paper and leave to cool for 30 minutes.

Blend in a food processor until a paste is obtained. This takes a little time — that is normal.

Add the fleur de sel and vanilla powder and blend one final time.

Pour the praline into a sterilised jar and store in the refrigerator. It will keep for up to 3 weeks (but I guarantee it won’t last that long :P)

Preheat the oven to 150°C / 300°F.

Melt the butter in the microwave.

Place all the other ingredients in a jug (or a tall container) and blend with a hand blender.

Add the melted butter and blend again to fully homogenise the mixture.

Spread 180 g (6.3 oz) of batter in a 22.5×22.5 cm (8.9 in) frame placed on a silicone mat, itself placed on a perforated baking sheet (ideally). Bake for approximately 9 minutes.

Make a second sponge in the same way, then set aside both sponges for assembly.

Soak the gelatine leaf in very cold water.

Make a dry caramel. Deglaze with the very hot cream. Add the butter and fleur de sel. Mix well.

Add the well-squeezed gelatine.

Roughly chop the toasted unsalted peanuts. Mix the peanut pieces into the caramel. Set aside at room temperature until assembly.

Cut the chocolate sponge to obtain a 20×20 cm (7.9 in) square and place it in a frame of the same size.

Pour the caramel over the sponge. Spread it evenly with a small offset spatula, then refrigerate for 30 minutes.

Place the second chocolate sponge on top and press lightly.

Refrigerate for 30 minutes then cut a rectangle slightly smaller than the base of your yule log mould. I use a 25×10 cm (3.9 in) mould. I therefore cut a rectangle of 20×9 cm (3.5 in) then a small piece of 4×9 cm (3.5 in). Placed end to end, I obtain a base of 24×9 cm (3.5 in). The remaining piece can be used for another dessert (or for a snack). Place in the freezer for at least 12 hours (it is up to you what you do with the extra strip).

Soak the gelatine leaf in very cold water.

Heat the milk, then off the heat, add the well-squeezed gelatine.

Pour the milk directly over the dark chocolate pistoles. Leave to melt for one minute then blend with a hand blender.

Whisk the full-fat liquid cream but do not over-whip — it should be foamy.

When the dark chocolate ganache has cooled to 35°C / 95°F, fold in the whipped cream gently.

Pour the mousse into an insert mould. Set aside in the freezer overnight. Looking at the cross-section of the cake, the chocolate mousse does take up quite a bit of space. For the insert, I used a mini silicone yule log mould. But I think you don’t need to fill it to the brim (depending on its size, of course). If I were to make this dessert again, I would use slightly less chocolate mousse.

Soak the gelatine in very cold water.

Heat the milk, then off the heat, add the 40 g (1.4 oz) of peanuts that you have toasted and blended. Leave to infuse for at least 20 minutes, covered.

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

Strain the milk through a fine-mesh sieve to remove the peanut pieces and check that there is 150 g (5.3 oz) of milk. If not, top up to the correct quantity. Return to the heat.

Off the heat, add the well-squeezed gelatine.

Pour one-third of the peanut-infused milk over the white chocolate and stir to create an emulsion. Then pour in a second third, then a third, to obtain a smooth, homogeneous mixture.

Add the homemade peanut praline and the cold full-fat liquid cream.

Blend with a hand blender, press cling film directly onto the surface and set aside in the fridge overnight.

The following day, whip the peanut ganache like a chantilly.

Pour the whipped ganache into the yule log mould, spreading it well up the sides with a spatula for a clean finish.

Remove the insert from the freezer (the dark chocolate mousse) and press it gently into the mousse, centring it carefully.

Add the remaining whipped peanut ganache, then press in the chocolate sponge / creamy caramel / chocolate sponge base.

Smooth the surface with a spatula.

Cover with cling film and set aside in the freezer overnight.

Either you have invested in a spray gun (which is used only for this, obviously), or you do what 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 redecorate your kitchen!

Remove the entremet from the freezer, unmould it and place it on a wire rack. Personally, I stopped spraying in my dishwasher as it still left marks after washing. And we have a new dishwasher now, so we want to take care of it. I use whatever I have to hand to protect the worktop (cardboard, packaging, a plastic bag or greaseproof paper…) Spray a thin layer at a distance of 30–40 cm (15.7 in).

Decorate as you wish and leave to defrost for 6–7 hours in the refrigerator.