Recipe for the Lantern Yule Log by Chef Jean-Thomas Schneider

Step by Step: The Lantern Yule Log, an Elegant Dessert to Share

The Lantern Yule Log is a refined creation by chef Jean-Thomas Schneider, specially designed to be made with the silicone lantern mould (reference MAE 011597). This dessert to share harmoniously combines different textures and flavors: a milk chocolate and pecan brownie, a delicate ivory flocking, and two creamy citronella and chestnut-vanilla creams that bring freshness and sweetness.

Each step of the recipe is designed to enhance the silicone lantern mold and ensure a result that is both visually stunning and delicious. This detailed recipe will guide you step by step to create a festive, delicate, and full-of-character yule log.

 

 

 

Step 1: MILK CHOCOLATE-PECAN BROWNIE

Ingredients:

• 250 g Milk couverture chocolate
• 150 g Butter (82% fat)
• 100 g Cream (35% fat, UHT)
• 200 g Brown sugar
• 2 g Fine salt
• 180 g Eggs
• 100 g Flour (T55)
• 2 g Baking powder
• 150 g Pecan nuts

Method:

Melt the milk couverture, butter, and cream at 45 °C.
Whisk together the brown sugar, fine salt, and eggs.
Sift the flour and baking powder, then incorporate the melted couverture, butter, and cream into the sugar, salt, and egg mixture. Fold in the flour and baking powder.
Spread on a 60 x 40 cm tray.
Chop and sprinkle the pecan nuts.
Bake for 15 minutes at 160 °C.

Step 2: IVORY FLOCKING

Ingredients:

• 210 g Ivory couverture chocolate
• 75 g Cocoa butter
• 15 g Oil

Method:

Melt the couverture, cocoa butter, and oil at 40-45 °C then strain.

Step 3: CITRONELLA CREAM

Ingredients:

• 180 g Citronella purée
• 84 g Sugar
• 36 g Glucose powder DE40
• 8.4 g Pectin 325 NH95
• 51 g Butter (82% fat)
• 120 g Pear purée sweetened to 13%

Method:

Mix the citronella purée and pear purée. Then mix the sugar, glucose, and pectin. Incorporate the sugar, glucose, and pectin mixture into the purées blend. Bring to a boil and add the butter. Blend. Pour into the mould (150 g).

Step 4: CHESTNUT & VANILLA CREAM

Ingredients:

• 360 g Chestnut & vanilla purée
• 40 g Glucose powder DE40
• 9.6 g Pectin 325 NH95
• 32 g Butter (82% fat)
• 40 g Water
• 1.6 g Tartaric acid

Method:

Mix the chestnut & vanilla purée with the water. Mix glucose, pectin, and tartaric acid together and add to the purée-water mixture. Bring to a boil. Add the butter. Blend. Pour into the mould (150 g).

Step 5: SPICED MANGO MOUSSE

Ingredients:

• 582 g Spiced mango purée sweetened to 4%
• 18 g Lemon juice
• 132 g Gelatin mass
• 42 g Glucose powder DE40
• 42 g Sugar
• 600 g Cream (35% fat, UHT)

Method:

Boil 1/3 of the mango purée with lemon juice, glucose, and sugar. Add the gelatin mass and the remaining 2/3 of the mango purée. Cool the mixture to 28-30 °C. Whip and incorporate the sugar. Pour 450 g per mould.

Ingredients

Equipment and ustensils

• Silicone lantern-shaped mould

Recipe steps

• Step 1: MILK CHOCOLATE-PECAN BROWNIE

• Step 2: IVORY FLOCKING

• Step 3: CITRONELLA CREAM

• Step 4: CHESTNUT & VANILLA CREAM

• Step 5: SPICED MANGO MOUSSE

Other recipes