For Christmas 2020, it took me a while to decide on the flavours for my Yule log. I have to say that I make one every year so I end up running out of ideas. This year, I wanted something light so I knew I wanted a log made of mousses and avoid the sponge cake roll. After a lot of hesitation, I ended up opting for classic flavours and made a chocolate pear Yule log.
So I suggest you to discover my log recipe composed of a pear mousse, a chocolate mousse with a caramelized pear insert and a speculoos crisp.
This log is really simple to make and doesn’t need to be baked in the oven. I really enjoyed making it! And the taste: we found it perfect! Jérôme (my official taster) really liked it. I think it’s my favourite of all the Yule logs I’ve ever made!
Here is the recipe with the preparation instructions.
The shopping list for a chocolate pear yule log (log mould 25x9cm):
- 300g pears in syrup
- 50g sugar
- 30cl full cream (30% fat)
- 5 sheets of gelatine (10g in total)
- 1 vanilla pod
- 100g dark chocolate
- 1 sheet of gelatine (2g)
- 150ml full cream (30% fat content minimum)
- 1 tablespoon of liquid cream
- 2 eggs
- 30g of butter
- 300g of pears in syrup
- 1 tablespoon of honey
- 1 vanilla pod
- 100g speculoos
- 40g soft butter
Before you start, some practical information:
- If you can, prepare the log the day before or even before. Indeed, to ensure a good unmoulding, I put my log in the freezer. Once frozen, the log comes out much easier and does not stick to the sides of the mould.
- As for the quantities, there may be some excess depending on the mould used. Here are the dimensions of mine: 25cm long and 9cm wide. You can use the leftovers to make a verrine or two. You don’t spoil anything and it allows you to taste
Preparation of the chocolate pear Christmas log and assembly
You can start with the speculoos crisp, then the caramelized pears and finally the pear mousse and chocolate mousse.
Preparation of the speculoos crisp
This speculoos crisp is really simple to make. I used Lu’s “Bastogne” biscuits because I can only find them at home.
- Start by crumbling the biscuits. If you don’t have a mortar and pestle, you can crush them using a flat bottomed glass.
- Once everything is reduced, add the soft butter and mix it all together with your hands to make a paste.
- You then need to roll it out to the dimensions of your log mould. To do this, you put the dough on the bottom of the pan.Put a sheet of baking paper on top of the dough, cover it with another sheet and roll it out with a rolling pin. This way the dough will not stick to the roller. Once it is done, put it in the fridge to harden.
Preparation of the caramelized pears
- Drain your pears in syrup and cut them into small cubes.
- In a frying pan, caramelize them with a tablespoon of honey and the seeds of a vanilla pod.
- Reserve at room temperature.
Preparation of the pear mousse
- Soften the gelatine leaves by placing them in cold water for a few minutes.
- Drain the pears and mix them.
- You obtain a pear coulis in which you must add the sugar and vanilla seeds.
- Mix again.
- Take about 1/3 of the coulis and put it in a small saucepan and heat it up.
- When it is hot, wring out the gelatine leaves and add them to the hot pear coulis and mix well.
- Add the rest of the coulis and mix again off the heat.
- Let the coulis cool.
- In the meantime, whip the cream. To ensure a nice whipped cream, remember that the cream must be cold. You can also put your bowl and whisk in the fridge to keep it cold. This is what I always do.
- Then fold your whipped cream into the pear coulis, which should be warm.
- At this point, you can start assembling your log. Read the assembly instructions below to see the procedure. It’s quite simple but if you’ve never made a log before, it’s important to understand how it’s done.
Preparing the chocolate mousse
- Put your gelatin sheet in cold water to soften.
- Meanwhile, melt the chocolate in a double boiler with a tablespoon of liquid cream.
- Once melted, wring out the gelatine and add it to the chocolate and mix well.
- Remove from the heat and add the 2 egg yolks and 30g of butter.
- Whisk the egg whites and the cream together to make a whipped cream.)
- Gently fold the egg whites into the chocolate.
- Take 40g of whipped cream and add to the chocolate mousse and mix gently (you can keep the rest of the whipped cream for the decoration of the log).
Assembling the log
The assembly is done upside down: that is to say that we start with the top of the log to the bottom.
- To start, you have to fill the log with pear mousse. To make my log all white, I filled the sides of the mould, pressing down well so that there would be no air or holes. I used a small spoon to do this. My mold is transparent so I can see if everything is filled.
- Then I placed the caramelized pears in the center along the entire length.
- Then I added the chocolate mousse
- Then I added more pear mousse to reach the edge of the mould
- Take out your speculoos crisp and place it on the mousse, pressing down well. If the crisp is wider/longer, cut to fit your log perfectly.
Here is a picture of one side, it will allow you to see the different layers and see the quantities to put. You can do otherwise of course. Put the chocolate mousse before the pears if you like it more.
- Then put it in the freezer and take it out a few hours before serving so it has time to thaw.
- It will need to be unmolded directly from the freezer. The fact that it is “hard” will make it easier for you to unmould.
- You can then decorate it as you wish. I do it a little before serving and I keep it in the fridge. This time I kept it simple: I made a nice line with the remaining whipped cream (I sprinkled some icing sugar and unsweetened chocolate powder) and I added a few Christmas trees that I made by melting chocolate in moulds (leaving to harden in the freezer).
The decoration taken from the top
There you have it! I hope you like this chocolate pear Yule log and that you will enjoy making it. The pear taste is really light and goes well with the stronger chocolate mousse (but we have less of it).
short, we loved it!
I’m Michelle, and I love to travel. As a former hotel expert for one of the world’s largest hotel chains, I’ve stayed in nearly every type of room imaginable (including many that were not so desirable!). Nowadays, I am fortunate enough to be able to explore the world on my own terms. From international flights to learning different languages, there is nothing too far out of reach!