In France, the Christmas tradition brings not Panettone, but “Bûche de Noël,” the Christmas Yule log. Here is the mouthwatering version with pears and chocolate by Nina Métayer, the 2024 World's 50 Best pastry chef.
Ingredients for a small log for 8 people
Hazelnut dacquoise cookie
- 60g almond powder
- 60g hazelnut powder
- 60g powdered sugar
- 150g egg whites
- 25g butter
- 60g sugar
Preparation
Sift powdered sugar and powders, beat egg whites stiff with a mixer and incorporate sugar. Gently incorporate the powders and powdered sugar with a mixer, then mix in the melted butter. Spread the mixture thinly on a baking sheet with baking paper and bake for 8 minutes at 180°C (350°F), paying attention to the baking time according to your oven.
Caramelized pears
- 3 Doyenne du Comice or William pears
- 50g sugar
- 40g butter
- 1 lemon (juice)
- 1g flor de sal
- 2 sheets of gelatin
Preparation
Caramelize the sugar until golden, then deglaze with the chopped butter. Add the diced pears, lemon juice and salt. Cook and caramelize over high heat for about 2 minutes. Strain through a strainer and save the liquid. Mix the rehydrated gelatin sheets with the still-warm pears in a bowl. Store in the refrigerator until ready to use.
The preserved liquid if needed can be used to soften the pears, when plating, before placing them on the cookie.
Chocolate ganache
- 200g liquid cream 35% fat (1)
- 25g whole milk
- 0.5g fine salt
- 1 sheet of gelatin 200 bloom
- 75g milk chocolate
- 38g 66% dark chocolate
- 150g liquid cream 35% (2)
Preparation
Heat the cream (1) and milk, add the rehydrated and squeezed gelatin and mix well to dissolve; then pour over the previously melted milk and dark chocolate in 3 batches, creating a fine emulsion with a spatula. Add the cold cream (2) and salt. Stir and refrigerate overnight.
Plating
Spread a generous layer of caramelized pears on the cold cookie. Roll the cookie tightly to give a cylindrical shape. Store in the freezer.
Whip the ganache to a frothy consistency, being careful not to over whip it. Cut off theu0300 ends of the log. Lay clingfilm on the work surface and spread a thin layer of ganache on it. Wrap the log in it. Set aside in the freezer for 3 hours.
Remove the foil. Draw horizontal lines along the width of the log. The lines should be close enough together to create a wood effect.
Decorate with cocoa powder and, if desired, dark chocolate, such as in the form of stars of different sizes to place on the log. You puou0300 also decorate with pear pieces lightly toasted with a blowtorch. Store the log in the refrigerator until ready to eat.
