🎄🍫 Ultimate All-Chocolate Yule Log (Bûche de Noël) Brownie Base, Hazelnut Crunch, Dark Chocolate Cremieux & Milk Chocolate Mousse
A showstopping holiday yule log with brownie sponge, hazelnut crunch, dark chocolate crémeux, Alunga milk chocolate mousse, and glossy mirror glaze.This luxurious all-chocolate Christmas yule log, developed in collaboration with Chef Philippe, is the perfect festive centerpiece. Featuring a brownie base, crunchy hazelnut layer, silky dark chocolate crémeux, airy Alunga milk chocolate mousse, and a flawless mirror glaze, this entremet-style bûche will impress every guest at your holiday table.
Ingredients
✳️ Dark Chocolate Cremieux
- 300 g heavy cream 30%
- 45 g egg yolks
- 12 g sugar
- 2.5 g gelatin powder 200 bloom
- 15 g cold water for gelatin
- 120 g Ocoa 70% dark chocolate
- Pinch of fleur de sel
✳️ Chocolate Brownie Sponge
- 75 g Inaya 65% dark chocolate
- 70 g butter
- 30 g egg yolks
- 10 g sugar for yolks
- 10 g sugar for egg whites
- 50 g egg whites
- 17 g flour
- 25 g chopped hazelnuts
✳️ Hazelnut Crunch
- 20 g almond-hazelnut praliné
- 13 g crushed crêpes dentelles
- 45 g toasted chopped hazelnuts
- 6 g candied orange cubes
- 37 g Alunga 40% milk chocolate
✳️ Alunga Milk Chocolate Mousse
- 115 g whole milk
- 260 g Alunga 40% milk chocolate
- 315 g whipped cream soft peaks
✳️ Dark Chocolate Mirror Glaze
- 106 g water
- 200 g sugar
- 200 g glucose syrup
- 134 g sweetened condensed milk
- 200 g Ocoa 70% dark chocolate
- 12 g gelatin powder 200 bloom
- 72 g cold water for gelatin
Instructions
Dark Chocolate Crémeux
- Hydrate gelatin in cold water. Prepare a crème anglaise by heating cream with yolks and sugar to 83°C. Add gelatin and pour over chopped dark chocolate and salt. Emulsify, then pour into the insert mold and freeze for at least 6 hours.
Brownie Sponge
- Melt chocolate with butter. Whip yolks with 10 g sugar and combine with chocolate. Whip egg whites with 10 g sugar to soft peaks. Fold into chocolate mixture, then add sifted flour. Pour into a 16 cm square frame and top with hazelnuts. Bake at 160°C for 20–25 minutes. Cool and reserve.
Hazelnut Crunch
- Mix praliné, crêpes dentelles, hazelnuts, candied orange, and melted milk chocolate. Spread on top of the cooled brownie. Cut to the mold's base size and chill.
Alunga Milk Chocolate Mousse
- Heat milk and pour over chopped Alunga chocolate. Let sit, then whisk into a smooth ganache. When at 35°C, fold in whipped cream in two stages.
Assembly
- Pour 2/3 of the mousse into the bûche mold and push up the sides. Add frozen insert. Cover with remaining mousse and place brownie (crunch side down) on top. Freeze for 12 hours.
Mirror Glaze
- Hydrate gelatin in cold water. Heat water, sugar, and glucose to 103°C. Pour over condensed milk and chocolate. Add gelatin. Blend and chill for 6 hours.
🎉 Finishing
- Unmold the frozen bûche. Re-freeze slightly if needed. Warm glaze to 35°C and blend. Pour over the bûche on a wire rack. Decorate with dark and milk chocolate elements. Refrigerate for at least 6 hours before serving.