Chef's recipe: chocolate-coconut yule log

by Lucile Tinchant
Chocolate-coconut yule log recipe
This yule log recipe was developed and shared by Chef and trainer Dimitri BÉCHEZ ( his Instagram ), using the square yule log mold No. 10.  from PET IT .

disposable plastic log mold
With this mold, you can make a large log to make 15 to 20 servings.

Preparations

Reconstituted shortbread

  • 59g softened butter
  • 27g brown sugar
  • 1g salt
  • 8g yellow
  • 64g flour
  • 2g ground cinnamon
  • 48g brown sugar
  • 43g soft butter
Mix the softened butter, sugar, salt, egg yolks and flour, spread between two sheets and bake at 150°C in the oven.
Crush the shortbread, add the softened butter, cream with the brown sugar and mix with the shortbread.
Spread between 2 sheets to 3mm then cut into a strip 7cm long and 50cm long then freeze.

coconut dacquoise

  • 100g icing sugar
  • 80g grated coconut
  • 20g flour
  • 90g egg whites
  • 40g granulated sugar
Sift the icing sugar and flour, add the grated coconut.
Whisk the egg whites, then gradually add the sugar and the dry ingredients.
Mold and bake in the oven at 175°C.

Creamy coconut

  • 210g coconut puree
  • 160g cream
  • 16g milk powder
  • 60g dextrose
  • 52g yellow
  • 35g gelatin mass
  • 15g Malibu

Bring the coconut puree, cream and milk powder to a boil.
Soak the gelatin in water.
Mix the dextrose and the egg yolks.
Cook the creamy mixture until it reaches 85°C.
Add the gelatin and Malibu, then refrigerate at 4°C before assembly.

Praline confit

  • 90g UHT cream
  • 140g coconut praline 50%
  • 0.5g fleur de sel

Boil the cream.
Pour over the praline and hazelnut paste.
Add the salt. Blend.
Place in an insert mold on top of the frozen creamy mixture and then freeze.

Amber chocolate Bavarian cream

  • 268g whole milk
  • 68g cream
  • 44g milk powder
  • 80g yolks
  • 200g Jivara Blanket 40%
  • 200g Caribbean Blanket 66%
  • 400g whipped cream

Boil the milk, cream and milk powder.
Whisk the egg yolks with the sugar until pale.
Cook the cream. Add the chocolate coating.
Cool directly to 30°C.
Smooth the Bavarian cream and fold in the whipped cream. Use immediately.

Neutral glaze

  • 150g water
  • 225g sugar
  • 5g NH pectin
  • 87g glucose
  • 60g gelatin mass

Bring the water and most of the sugar to a boil, keeping some to mix with the pectin.
Add the sugar/pectin mixture and bring to a boil for 2 minutes. Add the glucose and gelatin.
Refrigerate before use.

Assembling the log

Installation in the plastic gutter
Cut out a strip 50cm long by 7cm wide from the hazelnut dacquoise and the reconstituted shortbread.
Assemble in reverse, pipe the mousse into the " Square Log No. 10 " mold, line the sides, then place the previously made double coconut insert, pipe a little mousse, then place the biscuit and finally the reconstituted shortbread, smooth and freeze.
Unmold the frozen entremets, spread a little whipped ganache through a stencil to write "coconut", freeze for a few minutes then glaze with neutral glaze heated to 45°C.
Dip the edges in the grated coconut and then decorate with a few coconut flakes.

Enjoy your meal!

square chocolate-coconut yule log

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