Madagascar Yule Log – Chocolate, Vanilla & Praline Christmas Dessert
A gourmet chocolate yule log with smooth vanilla cream, crunchy hazelnut praline, and glossy chocolate glaze. Perfect for Christmas or New Year.This Madagascar Yule Log is a festive dessert masterpiece, combining layers of creamy chocolate mousse, moist chocolate cake, Madagascan vanilla cream, hazelnut praline, and a shiny chocolate glaze. Ideal for 6–8 people and perfect for the holiday season or any special occasion.The Madagascar Yule Log is more than just a holiday cake – it’s a complete dessert experience. Inspired by elegant patisserie, this log brings together textures and flavors that complement each other beautifully. From the velvety chocolate mousse to the smooth vanilla cream, crunchy hazelnut praline, soft chocolate cake, and shiny mirror glaze – every bite is pure indulgence. Whether you’re celebrating Christmas, New Year’s Eve, or just love a good dessert challenge, this recipe is a guaranteed showstopper. Plus, it can be made in a traditional log mold or adapted into a classic cake form for any time of the year.
Ingredients
▫️Chocolate Mirror Glaze
- 75 g water
- 123 g sugar
- 26 g glucose syrup or additional sugar
- 75 g heavy cream
- 75 g dark chocolate couverture recommended
- 38 g milk chocolate couverture recommended
- 6.5 g gelatin powder or 3.5 gelatin sheets
▫️Crispy Base
- 45 g crushed chocolate cookies or chocolate shortbread
- 9 g crispy wafer flakes feuilletine
- 3 g cocoa nibs
- 28 g melted milk chocolate
- 5 g hazelnut praline
- Pinch of sea salt
▫️Chocolate Cake
- 48 g whole eggs
- 70 g light brown sugar
- 48 g all-purpose flour
- 5 g unsweetened cocoa powder
- 1 g baking powder
- 1 g salt
- 30 g heavy cream
- 7 g whole milk
- 18 g 70% dark chocolate melted
- 20 g butter melted and cooled
▫️Hazelnut Praline
- 100 g hazelnuts
- 100 g almonds
- 100 g sugar
- 2.5 g sea salt
▫️Vanilla Cream Filling
- 110 g mascarpone
- 24 g heavy cream
- 1 vanilla bean seeds scraped
- 68 g whole eggs
- 35 g sugar
- 2 g gelatin
- 80 g unsalted butter
▫️Chocolate Mousse
- 50 g heavy cream for the custard
- 200 g cold heavy cream for whipping
- 50 g whole milk
- 20 g egg yolks
- 10 g sugar
- 1 g gelatin
- 100 g milk chocolate 40%
- 100 g dark chocolate 70%
Instructions
🔹1. Chocolate Mirror Glaze (Prepare 1 day ahead)
- Soak gelatin in cold water.
- Heat cream in a saucepan and set aside.
- In another pot, cook water, sugar, and glucose syrup until it reaches 103°C (217°F).
- Remove from heat, add the hot cream, then the gelatin.
- Pour over chopped chocolates and blend with an immersion blender. Avoid air bubbles.
- Cover the glaze with plastic wrap touching the surface and refrigerate overnight.
- Reheat and use at 28–29°C (82–84°F).
🔹2. Vanilla Cream Filling
- Soak gelatin in cold water.
- In a bowl, whisk eggs with sugar until pale. Set aside.
- In a saucepan, heat mascarpone, cream, and vanilla seeds over low heat until smooth.
- Cover and let steep for 5–10 minutes, then reheat to a light simmer.
- Strain the hot mixture into the egg mixture while whisking.
- Return everything to the saucepan and cook gently to 75°C (167°F) while stirring.
- Remove from heat, stir in gelatin, then mix in butter.
- Blend with an immersion blender.
- Pour about 150 g into a 15×5 cm mold lined with plastic wrap. Freeze until solid (about 3–4 hours).
🔹3. Hazelnut Praline
- Roast hazelnuts and almonds at 160°C (320°F) for 20 minutes.
- Make a dry caramel by melting sugar until golden brown. Pour onto parchment and cool completely.
- Blend the caramel and nuts in a food processor until smooth and fluid.
- Add salt and mix.
- Pour a 1 cm layer of praline over the frozen vanilla cream insert. Freeze until solid (6–12 hours).
🔹4. Crispy Base
- Mix crushed cookies, crispy flakes, cocoa nibs, and salt in a bowl.
- Stir in melted milk chocolate and hazelnut praline.
- Press mixture into a 15×5 cm mold lined with parchment paper.
- Flatten the surface with a spoon and freeze until firm.
🔹5. Chocolate Cake
- Whisk eggs with brown sugar until combined (do not over-whip).
- Add sifted flour, cocoa, baking powder, and salt. Mix well.
- Stir in cream and milk.
- Add melted chocolate, then melted butter.
- Spread batter in a thin layer (less than 1 cm) on a lined baking tray.
- Bake at 160°C (320°F) for about 20 minutes.
- Let cool, then cut into a 15×5 cm rectangle. Set aside.
🔹6. Chocolate Mousse
- Soak gelatin in cold water.
- Whip 200 g cold cream to soft peaks. Refrigerate.
- Whisk egg yolks with sugar until combined.
- Heat milk and 50 g cream until just boiling, then slowly whisk into egg mixture.
- Return to pot and cook to 84°C (183°F), stirring constantly.
- Remove from heat, stir in gelatin, then pour over melted chocolates.
- Blend until smooth. Let cool to 40°C (104°F).
- Fold in whipped cream in 3–4 additions. Transfer to piping bag.
🔹7. Assembly
- Place a 18×8×6 cm log mold (or similar) on a baking tray lined with parchment.
- Place frozen crispy base in the bottom, then the chocolate cake on top.
- Pipe mousse around and over the base to fill half the mold.
- Add frozen praline/vanilla insert, press gently.
- Fill the mold with remaining mousse and smooth with a spatula.
- Freeze for at least 8 hours or overnight.
🔹8. Glazing & Final Touch
- Reheat mirror glaze to 28–29°C (82–84°F) and blend gently.
- Remove the frozen log from the mold.
- Place it on a glazing rack and pour glaze evenly over it.
- Transfer carefully to a serving board.
- Decorate with cocoa nibs, hazelnuts, or chocolate curls.
- Let defrost in the fridge for 6–8 hours before serving.
- Store for up to 2 days refrigerated.
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.