Celebrate the end of the year with this luxurious Dulcey, Pecan, Caramel, and Vanilla Yule Log. This gourmet dessert is a symphony of flavors, featuring a soft pecan biscuit, crunchy pecan layer, creamy Dulcey Namelaka, smooth caramel, pecan mousse, and a velvety vanilla whipped ganache. It's a festive masterpiece perfect for concluding 2022 on a sweet note.
Why You'll Love This Recipe:
- Rich and Flavorful: Each layer offers a unique taste experience.
- Festive and Gourmet: Ideal for a special year-end celebration.
- Versatile: Substitute pecans with walnuts for a different nutty flavor.
- Indulgent Texture: From crispy to creamy, it's a joy for the palate.
Pecan Biscuit:
- Almond Powder: 80g
- Sugar: 80g
- Pecans: 80g
- Cornstarch: 30g
- Baking Powder: 5g
- Egg: 1
- Melted Butter: 100g
- Egg Whites: 3
- Sugar: 50g
Pecan Crunch:
- Crushed Pecans: 50g
- Pecan Praline: 50g
- Dulcey Chocolate: 50g
- Cocoa Butter: 5g
- Fleur de Sel: A pinch
- Crepe Dentelle or Feuilletine: 60g
Dulcey Namelaka:
- Dulcey Chocolate: 100g
- Gelatin: 1.5g
- Whole Milk: 55g
- Heavy Cream: 110g
Pecan Mousse:
- Heavy Cream: 75ml
- Milk: 175ml
- Egg Yolks: 50g
- Sugar: 25g
- Gelatin: 2g
- White Chocolate: 250g
- Pecan Paste: 100g
- Heavy Cream (33% fat or more): 250ml
Vanilla Whipped Ganache:
- Heavy Cream (to heat): 220g
- Heavy Cream (cold): 220g
- White Chocolate: 200g
- Vanilla Bean or Powder
- Gelatin Powder: 4g
Instructions:
- Prepare the pecan biscuit by mixing almond powder, sugar, pecans, cornstarch, baking powder, egg, and melted butter. Beat egg whites with sugar and fold into the mixture. Bake and cool.
- For the crunch, combine crushed pecans, praline, melted Dulcey chocolate, cocoa butter, fleur de sel, and crepe dentelle. Spread over the biscuit.
- Make the Namelaka by melting Dulcey chocolate, adding hydrated gelatin, warm milk, and cream. Let it set.
- For the mousse, cook cream, milk, egg yolks, sugar, and gelatin. Pour over white chocolate and pecan paste, cool, then whip with cream.
- Prepare the vanilla ganache by melting chocolate with hot cream, adding hydrated gelatin, cold cream, and vanilla. Whip until fluffy.
Assemble the Yule log by layering the biscuit, crunch, Namelaka, mousse, and topping with whipped ganache. Enjoy this exquisite creation and celebrate the year's end in style!