Chocolate Caramel Yule Log
Recipe by Ludo's Workshops
Gourmet Christmas Yule log composed of a creamy caramel insert, a moist almond‑cocoa biscuit, a chocolate praline crunchy layer, a chocolate mousse in entremet style, and a chocolate mirror glaze decorated with golden chocolate leaves. Ideal for New Year's Eve.
HardFrenchServes 10
Printable version with shopping checklist
Source Video
8h 4m
Prep
45m
Cook
1h 3m
Cleanup
9h 52m
Total
Cost Breakdown
Total cost:$34.75
Per serving:$3.48
Critical Success Points
- • Gelatin hydration (caramel)
- • Caramel preparation
- • Deglaze the caramel
- • Cooking the caramel custard
- • Incorporating the gelatin (caramel)
- • Gelatin hydration (mousse)
- • Biscuit baking
- • Assembling the insert
- • Preparing the chocolate mousse
- • Assembling the Yule log
- • Preparing the glaze syrup
- • Assembling the mirror glaze
- • Glazing the Yule log
Safety Warnings
- • The caramel is very hot; wear kitchen gloves or use a long-handled tool to avoid burns.
- • Use a cooking thermometer to not exceed 82 °C when cooking the custard.
- • The mirror glaze is at 30‑32 °C; handle carefully to avoid splatters.
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