Yule log

Made with: ILLANKA 63%

Steps: 7

Makes 5 desserts

Recipe steps


  1. Once the Crème Anglaise has been heated and strained through a chinois, use a spatula to create an emulsion by pouring it slowly onto the melted ILLANKA 63% Couverture.
  2. Immediately mix using an immersion blender to perfect the emulsion.
  3. Leave to set in the refrigerator.


  • 225gbutter
  • 225graw cane sugar
  • 225gbread flour
  • 115galmond flour
  • 115gcoconut (shredded)
  1. Mix the dry ingredients with the cold, cubed butter until you obtain a homogeneous paste.
  2. Push through a 4mm sieve or wire rack to obtain evenly sized granules.
  3. Store in the refrigerator or freezer until you are ready to cook. Bake at 150‑160°C (300-320°F) with the oven door slightly ajar until the streusel has a warm, blond color.


  • 280gILLANKA 63%
  • 150gcrispy flake cereal
  • 900gCoconut Streusel
  1. Grind the baked coconut streusel into a fine powder.
  2. Add the melted ILLANKA 63% couverture followed by the crispy cereal and mix.


  • 480gILLANKA 63%
  • 220gbutter
  • 400gegg whites
  • 220gsugar
  • 200gegg yolks
  • 70gpastry flour
  1. Melt the ILLANKA 63% couverture with the butter and whisk up the egg whites with the sugar.
  2. Add the egg yolks into the chocolate mixture while it is still hot, at around 50-55°C (120-130°F). Mix in a small portion of egg whites, then use a spatula to mix in the rest of the whites while adding the sifted flour.
  3. Bake at 180°C (355°F) in a convection oven.


  • 205gsugar
  • 80gwater
  • 165gegg whites
  • 23ggelatin
  • 116gwater for the gelatin
  • 900gcoconut purée
  • 150gMalibu liqueur
  • 890gwhipping cream
  1. Heat the sugar and water to 121°C (250°F).
  2. Pour this onto the soft, airy egg whites and whip them up into a meringue.
  3. Rehydrate the gelatin. Melt the gelatin and incorporate it into the coconut purée, warmed gently to 35°C (95°F) with the Malibu.
  4. Use this warm mixture to dilute the Italian meringue.
  5. Complete the mixture by adding the airy whipped cream.


  • 1200gCrème Anglaise
  • 1500gILLANKA 63%
  • 1800gwhipping cream
  1. Gradually pour the hot Crème Anglaise (which you have strained) onto the melted ILLANKA 63% couverture.
  2. Mix with an immersion blender, and once it is at a temperature of 45°C (115°F), add the remaining whipped cream. Pour out immediately.


  1. Use the sugar, water and glucose to make a syrup, then heat to 104°C (220°F).
  2. Incorporate the sweetened condensed milk, then gradually pour the mix out over the melted ILLANKA 63% couverture. Immediately mix using an immersion blender to perfect the emulsion.
  3. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix with an immersion blender.
  4. Store in the refrigerator. Leave to set for 12 to 24 hours before use.
  5. Use at 36°C (95°F).

Assembly and finishing

Prepare the Crémeux. Make the ILLANKA & Coconut Crispy Base and spread 1300g into a 60 x 40cm frame. Store in the refrigerator. Prepare the ILLANKA Sponge mixture and pour 1550g onto the Crispy Base. Bake at 180°C (355°F) for approx. 14 minutes, then freeze. Once it has cooled, cut out 7 x 52cm strips. Use a piping bag with a 12mm plain round nozzle to pipe a 250g droplet shape of Crémeux into the “Slalom Insert” molds (Ref. 12433). Freeze. Make the Coconut Mousse, immediately pour 470g into each Slalom Insert mold (Ref. 12433) and freeze. Make the Chocolate Mousse and immediately pour 650g into Large Slalom Yule Log molds (Ref. 12487). Put the insert in place, then pour another 200g of Mousse. Finish by putting the Sponge and Crispy Base in place towards the top of the mold. Freeze. Use tempered chocolate to make the Yule Log ends. Turn out, ice and decorate the Yule Logs.

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