Individual mini Yule logs with Japanese biscuit base, white coconut ganache and Nutella
Recipe by Hervé Cuisine
Moist mini Christmas logs made with Japanese biscuit, filled with a silky white chocolate ganache with mascarpone, coconut and Nutella. Perfect for sharing at the end of a meal or for a festive buffet.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
50m
Prep
22m
Cook
10m
Cleanup
1h 22m
Total
Cost Breakdown
Total cost:$11.90
Per serving:$2.97
Critical Success Points
- • Melt the chocolate with the hot cream
- • Whip the egg whites to stiff peaks
- • Fold the whites in gently without breaking them
- • Precise baking of the biscuit (12 min at 180°C)
- • Roll the biscuit before it cools completely
Safety Warnings
- • Be careful of hot cream splatters.
- • Do not leave the oven unattended.
- • Handle sharp knives carefully when cutting the logs.
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