MAKES 9 YULE LOGS EACH SERVING 6 PEOPLE
  • VIENNESE BISCUIT
    • Egg yolks 235 g
    • Egg 625 g
    • Sugar 490 g
    • Egg whites 390 g
    • Sugar 160 g
    • Pastry flour 315 g

    Whisk the yolks, eggs and the larger portion of sugar in a stand mixer.
    Separately whisk the egg whites and add the smaller portion of sugar until stiff peaks.
    Mix the stiffened whites with the other mixture and finally add the sifted flour.
    Weigh the biscuit batter and spread out evenly over a silicone tray.
    Bake the biscuit at 445°F (230°C) for 4 minutes in a convection oven. You will need 700g per 40 × 60cm tray

  • VANILLA SYRUP

    Boil the water with the sugar and vanilla seeds.
    Place in the refrigerator

  • OPALYS 33% & VANILLA WHIPPED GANACHE
    • Whipping cream 35% 1000 g
    • Invert sugar 100 g
    • Glucose syrup 100 g
    • OPALYS 33% 680 g
    • Whipping cream 35% 1500 g
    • NOROHY VANILLA 32 g

    Bring the cream, invert sugar and glucose mixture to a boil and infuse the split and scraped vanilla beans.
    Gradually combine the boiling mixture with the couverture, mixing in the center to obtain
    a smooth, shiny, elastic texture. Continue, adding the liquid in increments. Mix using an immersion blender to form a perfect emulsion.
    Add the cold whipping cream then mix again.
    Store in the refrigerator and leave to set, preferably overnight. Whip until firm.

  • VANILLA CHOCOLATE PETALS

    Temper the OPALYS and add in the vanilla seeds.
    Use a piping bag to pipe dabs of vanilla-speckled OPALYS onto 6cm-wide guitar sheets. Cover with another sheet, then use a flat-bottomed glass or a stainless steel pastry tamper to smooth out the couverture until you obtain 2mm-thick round petal shapes.
    Place these in a curved mold so that your petals take on
    a curved shape. Set aside.

  • CARANOA CRISPY CLUSTERS
    • Crispy wheat flake cereal 300 g
    • Caranoa 55 % 120 g

    Melt and temper the CARANOA, then add in the crispy wheat flake cereals.
    Roll in sugar until you obtain small crispy clusters. Set aside.

  • ASSEMBLY AND FINISHING
    • Viennese Biscuit (3 layers) 700 g
    • OPALYS 33% Vanilla Whipped Ganache (per Yule Log) 650 g
    • Crispy Clusters (per Yule Log) 210 g
    • Syrup (per sheet) 400 g

    ASSEMBLY
    Cut the biscuit into 35 × 54cm sheets. Steep each biscuit sheet in 400g of vanilla syrup.
    Spread on 650g of whipped ganache, followed by a sprinkling of crispy clusters, making sure to keep some for the decoration.
    Roll up as you would a traditional Yule log.
    Squeeze the log to ensure an even shape and place in a large U-shaped mold. Store in the refrigerator.

    FINISHING

    Cover the logs’ exposed parts with the remaining OPALYS vanilla whipped cream. Decorate with vanilla chocolate petals.

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