Cappuccino & Vanilla Yule Log – Silky Mascarpone Mousse with Pecan Crunch
A delicate holiday bûche with vanilla mascarpone mousse, cappuccino crémeux insert, pecan praliné crunch, and double glaze—ideal for festive celebrations.This Cappuccino & Vanilla Yule Log is a refined yet surprisingly accessible dessert—perfect for coffee lovers and non-coffee fans alike. It features a light vanilla mascarpone mousse, a velvety cappuccino crémeux, a soft sponge, and a crunchy praliné base. The whole creation is wrapped in a glossy white chocolate and cappuccino glaze, then decorated with caramelized cereals and roasted hazelnuts. Airy, flavorful, and elegant, this bûche is the kind of festive centerpiece that makes memories.
Ingredients
☕ Cappuccino Crémeux Insert
- 188 g heavy cream
- 30 g sugar
- 3 egg yolks
- 2 g gelatin 200 bloom, hydrated
- 16 g vanilla cappuccino powder Nescafé or similar
🍰 Ladyfinger Biscuit (Biscuit à la cuillère)
- 1 whole egg
- 30 g sugar
- 30 g flour
- Pinch of salt
🥄 Praliné Crunch Base
- 40 g pecan or hazelnut praliné
- 15 g milk chocolate
- 20 g crêpes dentelle feuilletine
🍦 Vanilla Mascarpone Cream
- 3 egg yolks
- 2 g vanilla caviar or 1 vanilla bean
- 90 g sugar
- 40 g water
- 4.5 g gelatin 200 bloom
- 250 g mascarpone
- 345 g heavy cream 35%
✨ Two-Tone Glaze (White Chocolate + Cappuccino)
- 105 g water
- 165 g sugar
- 36 g glucose
- 105 g cream
- 150 g white chocolate
- 9 g powdered gelatin + 54 g cold water
- 25 g vanilla cappuccino powder for half the glaze
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Instructions
1️⃣ Cappuccino Crémeux Insert
- Soften the gelatin in cold water.
- Whisk yolks with sugar.
- Heat cream and dissolve cappuccino powder.
- Pour hot cream over yolk mixture, return to heat, and cook to 82–83°C.
- Off heat, stir in gelatin.
- Pour into insert mold, leaving room for sponge. Freeze.
2️⃣ Ladyfinger Biscuit
- Whip egg white with sugar and salt until soft peaks.
- Add yolk, then fold in sifted flour.
- Spread into 26 x 11 cm rectangle.
- Bake at 180°C for 10–15 min. Cool, cut strip to fit insert.
- Place on frozen crémeux and freeze again overnight.
- 3️⃣ Praliné Crunch Base
- Melt chocolate, mix with praliné and crushed crêpes dentelle.
- Cut another sponge strip (25.3 x 6.5 cm), spread crunch on top.
- Freeze overnight.
4️⃣ Vanilla Mascarpone Cream
- Whip cream and chill.
- Hydrate gelatin.
- Warm mascarpone, stir in gelatin off heat.
- Whip yolks and vanilla until thick. Cook sugar + water to 117°C, pour over yolks while whipping.
- Stir in mascarpone, then fold in whipped cream once slightly cool.
5️⃣ Assembly
- Pour half the cream into the bûche mold.
- Insert frozen cappuccino/sponge.
- Add more cream, then insert sponge/crunch base.
- Smooth surface and freeze overnight.
6️⃣ Two-Tone Glaze
- Hydrate gelatin in cold water.
- Heat sugar, glucose, and water to 103°C.
- Pour over white chocolate + cream.
- Add gelatin, blend gently.
- Divide in two: keep one part white, mix cappuccino powder into the other.
- Cool both to 35–38°C before glazing.
7️⃣ Final Decoration
- Unmold frozen bûche.
- Pour white glaze first, then drizzle cappuccino glaze for contrast.
- Decorate with roasted hazelnuts and caramelized cereal.
- Let thaw in the fridge before serving.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.