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Chocolate Peanut Yule Log

Chocolate Peanut Yule Log


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Chocolate Pate Sucree
  • Chocolate Roulade Sponge
  • Milk Chocolate Peanut Mousse
  • Meringue
  • Final Assembly

Chocolate Pate Sucree

150g (5.3oz)
95g (3.4oz)
30g (1.1oz)
50g (1.8oz)
1.5g (0.5oz)
200g (7.1oz)
4g (0.1oz)
40g (1.4oz)

Method of Preparation

  1. Combine all ingredients in food processor.
  2. Mix just to combine.
  3. Roll out to 2.5mm.
  4. Bake at 160°C/320°F.

Chocolate Roulade Sponge

180g (6.3oz)
168g (5.9oz)
168g (5.9oz)
101g (3.6oz)
19g (0.7oz)
70g (2.5oz)
30g (1.1oz)

Method of Preparation

  1. In a mixer with a whip attachment, whip the egg yolks, eggs and first sugar to full volume.
  2. At the same time, whip the egg whites and second sugar to full volume.
  3. Fold the whipped eggs and whipped egg whites together.
  4. Sift the all-purpose flour and the .
  5. Add the sifted ingredients to the whipped eggs and combine everything, trying not to overmix.
  6. Spread onto a parchment lined sheet pan and bake at 325°F/160°C for 12-15 minutes.
  7. Once out of the oven, place another sheet of parchment paper on top of the sponge cake and roll up.
  8. Allow to cool to room temperature.

Milk Chocolate Peanut Mousse

206g (7.3oz)
150g (5.3oz)
37g (1.3oz)
173g (6.1oz)
105g (3.7oz)
450g (15.9oz)

* can be replaced with

Method of Preparation

  1. Melt the chocolate and the together at 45°C.
  2. Make an anglaise with the milk and egg yolks.
  3. Whisk the into the hot anglaise.
  4. Strain the anglaise over the melted chocolate and peanut paste.
  5. Whisk together to form a smooth ganache.
  6. Fold in the soft whipped cream.


125g (4.4oz)
250g (8.8oz)
300g (10.6oz)

Method of Preparation

  1. In a mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add to mixer and whisk by hand to dissolve powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.

Final Assembly

  1. With the Chocolate Roulade Sponge cool and the Milk Chocolate Peanut Mousse already made, spread a layer of mousse on top of the sponge cake.
  2. Allow this to rest in the refrigerator for a few minutes to allow the mousse time to set before rolling.
  3. Once the mousse is firm to the touch, remove from refrigerator and roll the cake to create the yule log.
  4. Wrap tightly with food grade plastic wrap and allow to freeze.
  5. Cut strips of Chocolate Pate Sucree to the width of the yule log, about 10 inches long.
  6. Remove yule log from freezer and cut into 10 inch lengths and place atop the Chocolate Pate Sucree.
  7. With the meringue finished, spread a layer on the outside of the yule log.
  8. Using a blow torch, torch the outside of the meringue until dark brown.
  9. Garnish as desired.