Recipe for 3 yule logs of 50 cm

Debic Christmas Yule log


Light butter mass

250 g Debic Extra-fine Cake Butter

3 g sea salt

150 g sugar

15 g cornstarch

100 g egg yolks

70 g light brown sugar

160 g egg whites

40 g sugar

250 g flour

3 g baking powder

150 g cherries (morello cherries), frozen

Nantes butter cookies crémeux

600 g milk

500 g Debic Cream 35%

200 g Nantes butter cookies

220 g egg yolks

150 g sugar

10 g gelatin powder

50 g water

Madagascar chocolate mousse

600 g crème anglaise (see recipe)

1350 g Debic Cream 35%

600 g 65% dark chocolate

Crème anglaise

400 g milk

265 g sugar

185 g egg yolks

Chocolate glazing

245 g milk

300 g Debic Végétop

550 g sugar syrup

20 g Trablitt® (coffee extract)

400 g milk chocolate

12 g gelatin powder

60 g water

400 g neutral mirror

Coffee gel (decoration)

200 g water

50 g Debic Végétop

20 g sugar

1.3 g agar-agar

3.6 g gelatin leaves


Light butter mass

Work the Debic Beurre Extra-fine Cake with the sugar, sifted cornstarch and fleur de sel.

Beat the egg yolks with the brown sugar.

Beat the egg whites with the sugar.

Mix the three masses in this order with a spatula, and then stir in the sifted baking powder and flour.

Grease the molds with butter and garnish the edges with brown sugar.

Cover the bottom of the molds with a layer of shortbread dough and then add the light butter mass.

Place 50 g of frozen cherries in each mold.

Bake at 165 ° C for about 30 minutes.

Let cool and then carefully unmold

Nantes butter cookies crémeux

Reduce the cookies to crumbs in the milk and bring everything to 60 ° C.

Mix with a hand mixer until a smooth consistency, then pass through a sieve.

Mix the liquid with the Debic Cream 35% and half the sugar.

Mix the remaining sugar with the egg yolks until a smooth mass is obtained.

Bring to 84 ° C (custard).

Add the gelatinous mass (water + gelatin powder) and mix until a smooth mixture is obtained.

Pour into long, narrow molds and place in the freezer.

Madagascar chocolate mousse

Bring the chocolate to 50 ° C and mix with the crème anglaise (at room temperature).

Stir in the lightly whipped Debic Crème 35%.

Crème anglaise

Heat everything, while stirring, to 84 ° C.

Cool immediately and set aside.

TIP: Do not use vanilla bean in this custard to preserve all the flavor of Madagascar chocolate.

Chocolate glazing

Bring the milk, Debic Végétop and sugar syrup to a boil.

Add the Trablitt® and pour the liquid over the milk chocolate.

Mix thoroughly with the gelatin and the neutral mirror.

Leave to stand overnight in the fridge and work at 35-38 ° C.

Coffee gel (decoration)

Heat the water with the Debic Végétop.

Mix the sugar with the agar-agar and add it to the previous mixture.

Simmer and then incorporate the previously soaked gelatin.

Mix and store in the refrigerator.

Before use: smooth out the solidified gel with a blender or food processor. Preferably, pass it again through a fine sieve.

Reserve in a pastry bag.


Bake the light butter mass and store the strips in the refrigerator.

Prepare the Madagascar chocolate mousse and insert the cookies crémeux.

Leave to harden in the freezer.

Unmould the mousse and place this shape on the baked butter cake.

Cover completely with chocolate glazing.

Finishing touch

You can spray chocolate on one side to achieve a velvety effect.

Then decorate to your style using a chocolate bar and coffee gel.