Exotic Yule Log & Black Rock Icing

Soft sponge cake, airy passion fruit mousse and crispy icing for a spectacular dessert.

Immerse yourself in the magic of the holidays with this exotic and indulgent yule log, baked in a professional mold for a result worthy of a true pastry shop. It consists of a soft sponge base, a light and fruity passion fruit Bavarian cream, and a dark chocolate rock-style glaze that adds crunch and a spectacular finish.

Thanks to Patisdecor preparations and our special Christmas kit, this refined yule log is easy to make, even without experience in entremets.

The contrast between the freshness of the passion fruit, the sweetness of the biscuit and the power of the chocolate offers a perfect balance for an elegant, modern and irresistible dessert to share during the holidays.

Level - Easy

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Level - Easy

Prerequisites Ingredients Preparations

Prerequisites



Ingredients


1.  ​Pour le Biscuit Moelleux

  • 200 g of King Biscuit mix Bruyerre
  • 150 g of eggs
  • 50 g of water

2. For the bavarian

  • Patisdecor gel, passion fruit Bavarian cream preparation (or other preparation of your choice)
  • 100 g of water
  • 500 g of 35% cream

3. For the icing

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The Chef's Kit : Thanks to the included Silikomart log mold, Bruyerre heat bag, and piping tip, preparation and assembly become simple, accessible, and perfectly clean, even if it's your first log. The chocolate decoration kit provides the finishing touch.


Preparations

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1. Prepare the sponge cake

  1. Preheat the oven to 180-200°C.
  2. Mix the King Biscuit mix, water and eggs until a smooth dough is obtained.
  3. Spread thinly on a baking sheet lined with parchment paper.
  4. Bake for 20 to 25 minutes at 180-200°C.
  5. Allow to cool then cut out two rectangle the size of the Silikomart log mold.
  6. Set aside.

3. Prepare the Bavarian cream

  1. Whip the cream into soft whipped cream.
  2. Mix the Bavarian cream preparation of your choice with the water.
  3. Gradually incorporate the mixture into the whipped cream.
  4. Use the foam immediately - it is not suitable for long-term storage.

4. Assembling the log

  1. Line the log mold with cling film / acetate sheet.
  2. Pour a first layer of Bavarian cream.
  3. Place a piece of sponge cake
  4. Fill the mold with the remaining mousse to within 1 cm of the rim.
  5. Place the rectangle of biscuit to close the log.
  6. Smooth and freeze for a minimum of 6 hours (ideally overnight).

5. Prepare the icing

  1. Melt the icing at 45°C in a bain-marie.
  2. Mix gently and let it cool to ideally 35°C.

6. Assembling and icing the Yule log

  1. Remove the frozen yule log from the mold.
  2. Place it on a grid.
  3. Pour the icing in one smooth motion.
  4. Decorate with the chocolate decorations from the kit.
  5. Refrigerate for 4 hours before serving.

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