NOROHY Vanilla Yule Log
 

NOROHY VANILLA YULE LOG

An original recipe by NOROHY Vanilla, Chef Guillemette Auboyer
For 6-8 people
Category: Cakes and Tarts
 
 

INGREDIENTS

FOR THE SPONGE:
120g all-purpose flour
1/2 tsp. yeast
120g sugar
eggs

FOR THE VANILLA CREAM:
3 egg yolks
300ml milk
60g sugar
30g cornstarch
2 gelatin sheets
1 bean Norohy Tahitian Vanilla
100g mascarpone
200g heavy cream 36%

 

INSTRUCTIONS

 
FOR THE SPONGE:
  • Preheat the oven to 355°F (180°C).
  • Use a whisk to beat the egg whites into stiff peaks, gradually adding in the sugar. Use a spatula to gently fold in the egg yolks, flour, and baking powder.
  • Pour the dough onto a tray lined with a sheet of baking paper.
  • Spread it out into a rectangle to a depth of 2cm.
  • Bake for approx. 10 minutes until the sponge has a slightly golden brown color.
  • Take the sponge out of the oven, flip it over onto a damp tea towel and gently peel off the baking paper. Roll up the tea towel, squeezing it tight, and leave the sponge to cool at room temperature.
 
FOR THE VANILLA CREAM:
  • Soften the gelatin in cold water for approx. 10 minutes.
  • Heat up the milk and split and scrape the Norohy Tahitian Vanilla Beans in a saucepan. Quickly beat the yolks and sugar in a bowl. Add the cornstarch.
  • Gradually add in the hot milk, stirring all the while.
  • Pour the mixture into the saucepan and leave it to thicken, again stirring constantly.
  • As soon as it starts to boil, pour the cream into a small bowl and add in the thoroughly drained gelatin sheets. Mix and leave to cool.
  • Seal with plastic wrap and setaside.
Assembly
  • When you are ready to assemble, make a firm chantilly using the chilled cream and mascarpone.
  • Beat the vanilla cream to make it slightly more liquid, then gently fold in the chantilly.
  • Carefully unroll the sponge and cover it with half the cream.
  • Rollup the sponge again, squeezing firmly. Cover it with the remaining cream.
  • Decorate with small seasonal decorations.