Christmas is fast approaching, and you still don't have a log? Don't panic, a Var pastry chef will give you a delicious, economical and easy-to-make recipe!
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An essential dessert during the end-of-year holidays, the Yule log appears in the 19th century. Culinary art historians attribute it to a very renowned ice cream pastry chef of his time, Pierre Lacam. Born in Sarlat in 1836, he was the pastry chef to Charles III of Monaco (1877-1879) Originally, this dessert looked like a real piece of wood, because it referred to a stump that was burned for as long as possible in the fireplace, on the occasion of the winter solstice, at night. longest of the year. She was also there during Christmas Eve, in order to protect the household and her family.
The log of wood which was placed in the hearth was decorated with foliage and ribbons. It is for this reason that in pastry, the log is usually decorated with pieces of sugar or other confectionery. The tradition of the wooden log has fallen into disuse, that of the dessert has continued. For the occasion, France 3 Côte d'Azur went to ask a Dracénois pastry chef for a recipe which must satisfy, in these difficult times, 3 essential criteria: deliciousness, a very reasonable price and be easy to make.
It's a biscuit that is very soft, very quick to make at home, it's done in 5 minutes, and doesn't cost very much.
Guillaume Girard, pastry chef in Draguignanat France 3 Côte d’Azur
First of all, you have to prepare the biscuit. To do this, beat the egg whites with the sugar, then incorporate the yolks using a spatula, then finally the flour. Pour the mixture onto a baking tray, then bake for 10 minutes at 160°. Please note: before placing the sponge cake, do not forget to butter and flour the baking paper placed on the plate, or the plate itself.
The pastry chef spreads the preparation which will constitute the biscuit of the log, Draguignan, December 20, 2024.
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© Maxime Meuneveaux/France Télévisions
Also be careful not to let the biscuit brown. If it is too colorful, that means it is “overcooked” and it may break when you roll it. There is also a pastry chef's tip: double rolling. Once out of the oven, you roll the sponge cake once in a damp cloth, then you wait 5 minutes, and you unroll it. It will then be ready to be rolled again with the filling.
The raspberry coulis is added to the biscuit, Draguignan, December 20, 2024.
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© Maxime Meuneveaux/France Télévisions
You then need to coat the slightly cooled sponge cake with the coulis and cover everything with the pastry cream. Then roll the biscuit and leave it in the refrigerator for at least 2 hours. The best thing is to prepare the log the day before.
The biscuit topped with coulis and garnished with cream is rolled up to form the Yule log, Draguignan, December 20, 2024.
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© Maxime Meuneveaux/France Télévisions
The ingredients of the dough:
- 3 eggs
- 75 g de sucre
- 75 g of flour
The ingredients of the cream:
- 500 g mixed vanilla pastry cream
- 150 g whipped cream (without sugar)
The ingredients of the coulis:
- 50 g de sucre
- 50 g of water
- 100 g raspberry puree (or jam)
As for the topping, you can let your imagination or taste run wild. The Dracénois pastry chef coats the log with cream, then adds pieces of meringue and fresh raspberries.
It's a very good dessert, we selected good raw materials, it remains very soft, very fresh.
Guillaume Girard, pastry chef in Draguignanat France 3 Côte d’Azur
The resulting log can stand proudly on the Christmas table and to delight the taste buds! Enjoy your food !
