Step 1_ Joconde Biscuit
‣ Let's start with the Joconde biscuit. Preheat the oven at 180°C.
‣ Put in a bowl 2 full eggs, 75g of icing sugar and 75g of almond powder. ‣ Mix it until you get a foamy cream, the volume should have increased. It can take 5-10mins.
‣ In another bowl, beat the 2 egg whites with a pinch of salt.
‣ They are ready when really firm. (Check if it does peaks when you remove the mixer)
‣ Sift the 20g of flour over the first mixture (from step 1).
‣ Mix it softly.
‣ Add the melted butter (10g).
‣ Pour the mixture over the beaten whites and then mix really softly to not break it. Prefer a spatula to a whisk.
‣ Spread everything on a cooking plate covered with baking paper.
‣ Try to create a uniform layer, 5mm thick in a rectangular shape.
‣ Bake in the oven at 180°C for maximum 12min. It shouldn't get too brown (mine on the photo is a bit too cooked)
‣ When still hot from the oven, flip the biscuit on another baking paper, detach gently the one it was baking on but leave it over. ‣ Then one trick is to roll the biscuit in between the 2 pieces of baking paper while it's still warm and let it cool down rolled. It will be easier then to roll again later. (Choose the right side you want to roll, I would recommend the long side, unlike I did on the picture here.)
Step 7_ Crème Patissière
‣ Now the inside of the Yule log: the crème patissière.
‣ Start by warming the milk with the cinnamon (you can use vanilla instead or any other flavor you like, even a bit of alcohol)
‣ In a bowl, mix the egg, the 3 yolks and the sugar (175g) until it gets pale yellow. It can take a good 5 minutes.
‣ Sift the flour (50g) and mix it gently.
‣ When the milk is boiling, pour it in the previous mixture and mix.
‣ Put it back in the pan and cook at low heat while always mixing. The cream will start getting thicker slowly and after about 5min it will be ready. You can let it cool down. I separate it in 2 bowls to cool faster.
Step 10_ Ganache
‣ Finally, the chocolate ganache! Pour the single cream in a saucepan and warm it.
‣ When it's about to boil, remove from the stove. Add the chocolate pieces and mix until they melt. (I usually avoid warming the cream too much, so that the temperature difference with the chocolate is not too high)
‣ Add the butter, mix and put it in the fridge. Don't worry if it's still liquid, it will harden with the cold.
‣ It's time to roll! Well first unroll the biscuit... Cover it with the crème patissière (you might not put all the cream you did).
‣ Add the berries you want (maybe a bit more than you see on the picture beside)
‣ Now you can roll. Don't press much, try to take the cream and the fruits with the biscuit or everything will be squeezed out at the end.
‣ You can soak the top of the biscuit with a bit of syrup, juice or alcohol.
‣ Cut the two extremities of the log in the same direction. You can use the cut pieces to create bark knots, or eat them like I did!
‣ Take the ganache (it needs to be a bit thick, not too liquid) and cover the log with the help of a spoon or a spatula to create a bark effect.
‣ Decorate the top with icing sugar, raspberries or you can do some meringue with the egg white you should have left!
A lot of easy personalization can be done starting from this recipe. Create chocolate decorations, change the fruits inside, switch from a ganache to a meringue covering...