Chocolate lovers you will love this Minnie’s Yule Log recipe!
This holiday season, surprise everyone in your family with a delicious yule log inspired by Minnie Mouse! This treat from Disneyland Paris is the perfect dessert to have during the holidays.
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Just follow this Minnie’s Yule Log recipe and have a fun time baking!
MINNIE’S YULE LOG
INGREDIENTS:
Chocolate Ganache
- 300g of chocolate 64%
- 900g of single cream 35% fat
Chocolate Sponge
- 150g of flour
- 150g of sugar
- 5 whole eggs
- 19g of cocoa powder
Genoise Syrup
- 80g of sugar
- 100g of water
- 1 vanilla pod
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INSTRUCTIONS:
Chocolate Ganache (ideally prepared the day before)
- Crush the chocolate into small pieces. Heat 300g of cream, and turn the heat off as soon as it starts to boil.
- Add the chocolate and stir until the mixture is smooth. Gradually add the remaining 600g of cold single cream while stirring.
- Stir for 1 minute and refrigerate for at least 5 hours.
Chocolate Sponge
- Place a sheet of baking paper over a baking tray. Preheat your oven to 180C.
- In a bain-marie, whisk the whole eggs with the sugar by hand. The mixture should heat to an even temperature of 40C. Then leave the bain-marie and whisk until completely cooled.
- Using a fine sieve, sift the flour and cocoa over the mixture. Gently stir with a spatula in a circular motion. Pour the mixture onto the baking tray and spread into a 1cm thick layer.
- Bake at 180C for 15 minutes. Check if done. Remove from the oven and place a sheet of baking paper on top.
- Gently turn over the sponge. Leave to cool.
Genoise Syrup
- Slice the vanilla pod in half. Place the ingredients in a saucepan and bring to the boil.
- Remove from the heat and leave to infuse for 1 hour.
- Remove the vanilla pod and set aside.
Presentation
- Take the ganache and whisk it in the mixer for 3 to 5 minutes until it has the appearance of Chantilly cream.
- Place in a piping bag with a yule log nozzle.
- Cut the Genoise sponge lengthways: 2/3 for Minnie’s head, and 1/3 for Minnie’s ears.
- Cover the Genoise with 0.5cm whipped ganache, then roll the two yule logs over and completely cover each yule log with whipped ganache.
- Cool for 5 hours.
- Cut 1.5cm slices on the larger yule log to make Minnie’s head, and 1.5cm slices in the smaller yule log to make Minnie’s ears.
- Assemble the 3 slices of Minnie’s yule log on a plate as shown in the photo, and decorate with your chocolate or marzipan decorations.
Enjoy your Minnie’s Yule Log!
Credit: Disneyland Paris
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