Tip #1 for a successful Yule log: time
Mercotte. – For the Yule log, you have to anticipate. You should know that a log is a dessert and a dessert must go through the freezer. Unless we make the buttercream log roll, there are people who ask for it. You can also make a rolled log with a Japanese biscuit – the choux pastry biscuit – which is much softer than the traditional rolled biscuit.
You have to anticipate, have a good recipe, not rush, use very good products, and do things little by little. If you have an insert, you must prepare it beforehand, to put it in the freezer. Simple things, and never rush.
Yann Couvreur. – For me, the most important thing if you want to make your Yule log a success is not to make it on Christmas Day. Very important because you will be stressed, receiving your guests, setting the table… and the Yule log, depending on the recipes that make it up, often requires resting times, sometimes at night, freezing, then defrosting if necessary. has an insert or something like that. Take the time, why not in the week before Christmas, to start preparations so you don’t find yourself overwhelmed with work. This is very important.
For example, for the meringue for the “Megève” log, which will spend time in the oven, you must let it cool then coat it with chocolate so that it is protected from humidity and retains its crunch. Typically, it is an operation that is not very complicated but requires rest and cooling times. Therefore, I would always advise you to start your recipes in advance and not the same day.
Tip #2: Christmas dessert tastes
Mercotte. – Choose the perfumes you like of course. If you use praline, try making your own praline. It’s not difficult and it costs less.
Afterwards, it’s a question of taste, but I find that chocolate logs after a Christmas meal are “poof”, you can’t take it anymore. So try to have something a little lighter, maybe a little fruity.
As in everything, three flavors is a maximum. The best is the enemy of the good. Three textures too. There have to be textures. Mousse/cream, a little crunchy, a biscuit that can be very different, there are 36 kinds of biscuits. It can be soft, crunchy, shortbread. Gels are all the rage at the moment and it’s quite nice. A lemon gel for example, or citrus, which brings a little hint of acidity.
In fact, you can make all desserts in the shape of a log. And above all, read the recipe carefully!
Yann Couvreur. – It’s the most popular cake of the year. You often bring together three to four generations around the table with very distinct tastes. You have to please everyone. Everyone has a high level of expectations so I recommend that you go for something simple with frank and consensual tastes such as: vanilla, chocolate, caramel. Sometimes, in certain families, we can go as far as coffee, that’s okay, praline, obviously, and sometimes also a little fruit. Often at Christmas, meals are hearty and a little freshness at the end of the meal is nice.
Tip #3: log service
Yann Couvreur. – Last tip, the cold annihilates the flavors a little, so take the log out of the refrigerator 15 minutes before serving. It’s always better.
