Snow-Covered Yule Log ***

Name: Snow-Covered Yule Log *** (Bûche Sous la Neige)
Prep time: 4 h
Cook time: 20 min
Total time: 20 h 20 min
Yield: Makes 2 logs, each serving 6
Cuisine: French
Ingredients: Generous ⅓ cup (90 ml) whole milk; ½ cup (3½ oz./100 g) sugar, divided; 4 egg whites (½ cup/120 g); 1 oz. (25 g) dark chocolate, 70% cacao, chopped; 4 egg yolks (scant ⅓ cup/80 g); 5 egg yolks (⅓ cup/100 g); Neutral oil for greasing; ½ quantity (3 oz./80 g) chocolate syrup, Concerto recipe; ¼ cup (1 oz./30 g) unsweetened cocoa powder, sifted; 4 oz. (110 g) almond praline paste; 2¼ oz. (65 g) dark couverture chocolate, 70% cacao, chopped; 2 tbsp (30 ml) heavy cream, well chilled; 3 sheets gelatin, 180–200 Bloom; 2 egg whites (¼ cup/60 g); 2 tbsp (25 g) butter; 1½ oz. (40 g) dark couverture chocolate, 70% cacao, chopped; 3½ oz. (100 g) dark chocolate, 50% cacao, chopped; 1½ tbsp (25 g) liquid caramel, hot; 1½ egg yolks (2 tbsp/30 g); Scant ½ cup (100 ml) heavy cream, well chilled + 1 tbsp (15 ml); Scant ½ cup (100 ml) heavy cream; Confectioners’ sugar, for dusting; 2 tbsp (30 ml) water; ⅓ oz. (10 g) caramel shards; 2 egg yolks (2½ tbsp/40 g); 2 oz. (60 g) plain crêpe dentelle cookies or crisp lace wafers, crushed; Scant ¼ cup (1½ oz./45 g) superfine sugar; ¼ cup (60 ml) water; 2 sheets gelatin, 180 Bloom; 8 oz. (220 g) milk couverture chocolate, chopped

Bûche Sous la Neige

Preparation info

Makes 2 logs, each serving
6

Difficulty
Easy
Ready in
21 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Marshmallow snow topping

Neutral oil for greasing
3 sheets gelatin, 180–200 Bloom
Scant

Europe
France
Cake
Mediterranean
Microwave

Method

Marshmallow snow topping

Lightly grease the parchment paper on one of the baking sheets with neutral oil.
Soak the gelatin in a bowl of cold water until softened.
Combine the granulated sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Bring to a boil, stir in the glucose syrup, a