Christmas Yule Log recipe by Chef Gaël Etrillard

Discover the exclusive recipe of the Christmas yule log reimagined by Chef Gaël Etrillard

The Christmas yule log presented by Gaël Etrillard is a refined and indulgent creation, specially designed to be made using Maé Innovation silicone molds (yule log mold ref. 007933 and insert silicone mold ref. 009318).

This recipe combines festive textures and flavours: a spiced streusel enriched with cocoa butter, a spiced mango jelly with Passoa liqueur, a whipped mango ganache, and a smooth milk chocolate mousse infused with chai tea. All of this is enhanced by a spray glaze blending bergamot and mango purées, bringing freshness and brilliance to this distinctive yule log. Step by step, this recipe guides you to create a dessert that is both elegant, original, and full of flavour — perfect for celebrating the holiday season.

 

Step 1: Spiced Streusel Base

Ingredients:

• 520g Spiced streusel (see basic recipes)
• 50g Cocoa butter

Method:

Pour the melted cocoa butter over the still-warm streusel and stir vigorously.

Step 2: Spiced Mango Jelly

Ingredients:

• 330g Les Vergers Boiron Spiced Mango Purée
• 30g Gelatin mass
• 9g Passoa liqueur

Method:

Heat 80g of purée with the gelatin.
Add the remaining purée and the liqueur.
Pour into silicone molds and freeze.

Step 3: Whipped Mango Ganache

Ingredients:

• 706g Cream (35% fat)
• 30g Inverted sugar
• 24g Gelatin mass
• 186g White chocolate
• 60g Mango powder
• 200g Les Vergers Boiron 100% Mango Purée

Method:

Blend the mango powder and mango purée. Set aside.
In a saucepan, combine 306g cream with inverted sugar and gelatin.
Bring to a boil while whisking continuously.
Remove from heat and pour over white chocolate.
Blend with an immersion blender and add the mango purée.
Blend again and refrigerate overnight.

Step 4: Milk Chocolate and Chai Tea Mousse

Ingredients:

• 210g Cream (35% fat)
• 410g Milk
• 50g Chai Tea (Chai blend – Hediard)
• 20g Sugar
• 100g Egg yolks
• 120g Gelatin mass
• 1200g Milk chocolate
• 1800g Cream (35% fat)
• 600g Chai tea crème anglaise

Method:

Boil 210g cream with milk and pour over the chai tea.
Cover and infuse for 6 minutes.
Strain the infusion into a saucepan to obtain 540g.
Whisk the yolks with sugar and add the tea infusion.
Cook like a crème anglaise and remove from heat.
Add gelatin and blend with an immersion blender.
Measure 600g of this chai crème anglaise and pour over the chocolate.
Start the emulsion and gently fold in the whipped cream.

Step 5: Spray Glaze (total weight 1140g)

Ingredients:

• 100g Les Vergers Boiron 100% Bergamot Purée
• 150g Les Vergers Boiron 100% Mango Purée
• 890g Neutral glaze

Method:

Heat the ingredients to 65°C and use immediately.

Assembly and finishing:

Place 55mm tartlet rings on a tray and distribute the spiced streusel evenly inside.
Press lightly and freeze.
Pipe the pear mousse into 40mm silicone spheres.
Insert the pear jelly inside and freeze hard.
Pipe the chai chocolate mousse into 60mm silicone molds and insert the pear spheres.
Freeze hard.
Once fully frozen, dip into praline glaze and then into the pear glaze.
Place the spheres on the spiced streusel bases.

Ingredients

Equipment and ustensils

• Stainless steel tart ring
• Silicone yule log mould
• Silicone insert mould

Recipe steps

• Step 1: Spiced Streusel Base

• Step 2: Spiced Mango Jelly

• Step 3: Whipped Mango Ganache

• Step 4: Milk Chocolate and Chai Tea Mousse

• Step 5: Spray Glaze (total weight 1140g)

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