Guanaja, Pear and Cookie Yule Log

Guanaja, Pear and Cookie Yule Log

An original recipe from L'École Valrhona
Yield: Makes one log for 6 to 8 people
Difficulty: Medium


80g Butter
37g Muscovado sugar
35g Sugar
35g Eggs
0.8g Baking powder
43g Pastry flour
73g All-purpose flour
5g Cornstarch
0.8g Salt
73g Chopped walnuts
90g Guanaja 70% Dark Chocolate

55g 50% almond & hazelnut nutty praliné
35g Guanaja 70% Dark Chocolate
45g Crispy wafer pieces

300g Pear purée
30g Sugar
9g Pectin NH

250g Whole milk
500g Heavy cream 36%
340g Guanaja 70% Dark Chocolate
5g Gelatin sheet

75g Water
65g Sugar
150g Glucose syrup
90g Sweetened condensed milk
10g Gelatin sheet
150g Guanaja 70% Dark Chocolate

As needed Thin pear slices



  • Preheat the oven to 410°F (210°C) using the traditional heat setting with the rack at the bottom of the oven.
  • Beat the butter with the sugars.
  • Then, add the eggs, whisking quickly to incorporate.
  • In a separate bowl, combine the dry ingredients: flours, cornstarch, salt, and baking powder.
  • Add the dry ingredients to the butter-sugar-egg mixture.
  • Whisk until you obtain a homogeneous mixture, without working it too hard.
  • Incorporate the chopped walnuts with an electric whisk.
  • Chop the Guanaja 70% chocolate, then incorporate it.
  • If necessary, stir again with a spatula so that the Guanaja 70% chocolate and walnuts are evenly distributed.
  • Spread the cookie dough into a 1cm-thick rectangle so that it is slightly larger than the base of the Yule log mold.
  • Bake for 8 to 10 minutes, remove from oven, and leave to cool on the tray.
  • Melt the Guanaja 70% chocolate in a bain-marie, then add the praliné and crispy wafer pieces.
  • Cut the cooled cookie into a rectangle smaller than the log mold (if your mold is 25cm long by 8cm wide, cut it into a rectangle 24 × 7cm in diameter).
  • Spread the crisp onto the cut-out cookie.
  • Allow the cookie with the crisp spread over it to set in the freezer for 1 hour.
  • Pour the pear purée into a saucepan and warm over low heat.
  • In a separate bowl, mix the sugar and pectin NH thoroughly.
  • Once the purée reaches around 105°F (40°C), gently add the mixed sugar and pectin.
  • Stir vigorously with a whisk until the mixture is smooth.
  • Fill the silicon insert of your log with this confit and freeze for a minimum of 3 hours.
  • Soak the gelatin in a large quantity of cold water for about twenty minutes.
  • Melt the Guanaja 70% chocolate.
  • Bring the milk to a boil and add the wrung-out gelatin.
  • Pour approximately ⅓ of the hot liquid over the melted chocolate and mix using a spatula to obtain a smooth, elastic, and shiny texture, the sign that an emulsion is beginning to form.
  • Add the remaining milk, taking care to maintain this texture.
  • Use a hand mixer to whip the heavy cream into a frothy chantilly cream.
  • When the chocolate mixture drops to a temperature of 85/95°F (30/35°C), gently add the frothy whipped cream using a spatula.
  • Fill half of the Yule log mold with this mixture.
  • Then, position the pear confit insert (previously turned out) and the upsidedown cookie (crisp side first, facing the bottom of the mold).
  • Finish filling the Yule log mold with the remaining light mousse up to the top of the mold.
  • Place in the freezer for a minimum of 3 hours.
  • Soak the gelatin in a large quantity of cold water for about twenty minutes.
  • Place the unmelted Guanaja 70% chocolate fèves, concentrated milk, and gelatin (which you have allowed to dry) into a mixing bowl.
  • Bring the water, sugar, and glucose to a boil in a saucepan.
  • Pour over the mixture in the mixing bowl.
  • Mix using an immersion blender, taking care not to incorporate air (so as not to create bubbles in the glaze), and wait until the glaze has dropped back to 95°F (35°C) before using it.
  • Remove the frozen Yule log from the mold.
  • Transfer the Guanaja 70% glaze into a jug and evenly distribute it over the log positioned on a rack.
  • Immediately remove the Yule log from the rack using a spatula and a small paring knife, and place it on your serving plate.
  • Leave to defrost for at least 4 hours in the refrigerator.
  • Wash the pears with clean water.
  • Using a small paring knife, cut thin slices of pears that you have purposely chosen for their firmness.
  • If you are not serving your Yule log immediately after decorating it with your pear segments, soak them for a few minutes in lemon water (cold water + a few drops of lemon juice) so that they do not go brown.
  • Arrange the pear slices in staggered rows on top of your previously iced log.