Yule Log by Maxime Gourlain, Executive Pastry Chef of Four Seasons Hampshire

Serves

6

Prep Time

4 hours

Cooking Time

15 mins

Ingredients

For the sponge:

• whole eggs 325g
• ground almond 200g
• icing sugar 200g
• egg white 260g
• caster sugar 70g
• plain flour 130g
• melted butter 70g 

For the whipped ganache:

• whipping cream 225g 
• white chocolate 325g
• honey 50g
• whipping cream 575g

Rocher glaze:

• dark chocolate 350g
• finely chopped hazelnut 40g
• candied orange 70g
• vegetable oil 50g

Method

To make the sponge:

• Beat the eggs, the icing sugar and the almond powder until light 
• Separately beat the caster sugar with the egg white, making a meringue
• Fold the meringue into the previous mix, add the melted butter and the flour
• Bake at 160 degrees for about 12 minutes

To make the whipped ganache:

• Boil the honey and cream before pouring onto the white chocolate
• Mix well then add the cold whipping cream
• Keep in the fridge for at least four hours

To make the Rocher glaze:

• Melt the chocolate and mix with the oil 
• Add the hazelnut and finely diced oranges 

For the cake building:

• Spread on the sponge a fine layer of your favourite chocolate hazelnut spread then let it set in the fridge about 10 minutes 
• Whip the white chocolate ganache and spread it on top 
• Roll the sponge like a swiss roll, keep in the freezer until set
• Pour the melted Rocher glaze on top of it and decorate with extra whipped ganache

• ENJOY!