A Christmas recipe to delight your guests: the Chestnut cream, vanilla, speculoos, cocoa yule logA decadent dessert composed of a chocolate sponge cake, a speculoos crumble, a vanilla bean mousse, and a chestnut cream insert. Treat yourself to this homemade yule log for the holidays!
What you'll love about this chestnut cream yule log
- flavors : the combination of chestnut cream, vanilla, speculoos and cocoa.
- texture : a yule log that is simultaneously melting, slightly crispy and soft!
- difficulty level If you plan ahead, no problem! To make it, I use my favorite log mold from SilikomartTo give it a log-like appearance, I use this Silicone mat with a wood effect that's more real than life !
Details on choosing your ingredients
- Chestnut cream I use the one you can find in supermarkets.
- speculoos paste I can also find it in the supermarket in the spreads section.
- cream : to make the vanilla mousse, use 30% fat liquid cream, very cold, that's important.
- gelatin : as in all my recipes, I use Vahiné brand gelatin sheets from the supermarket.
How to make a chestnut cream yule log?
- Cocoa sponge cake It's very soft, you make it and then bake it in a sponge cake tin. Let it cool before cutting it to the size of the log tin.
- Crispy speculoos : we prepare it and place it in the refrigerator to harden before cutting it to the size of the log mold.
- Mousse vanilla First, a crème anglaise is prepared, and then whipped cream is folded in to create a mousse effect. This step must be done during assembly because it contains gelatin.
- Décor For this yule log, I use a food-grade velvet spray with a cocoa effect. It's easy to find on cooking/pastry websites.
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making a successful yule log
- Get ahead, don't do everything at the last minute You can make the sponge cake and the crunchy layer in advance (the day before assembly, for example). However, the vanilla mousse must be made just before assembly since it contains gelatin.
- The chestnut cream yule log must be frozen before using a velvet spray. : it is thanks to the frozen cold that it quickly sets on the log.
- Allow enough time for defrosting afterwards., in the refrigerator, to defrost slowly until mealtime.
How to store the chestnut cream yule log?
Once fully made, the chestnut cream log should be placed in the refrigerator for about 6-8 hours so that it defrosts gently. You can keep it like this until tasting.
Then, it can be kept in the refrigerator for about 4 days, ideally in an airtight container to prevent it from absorbing fridge odors.
Can the chestnut cream yule log be frozen?
Yes! This log keeps very good in the freezer If you want to make it in advance. Important: the velvet spray should only be applied to a frozen yule log. Once completely thawed, a yule log should not be returned to the freezer.
I therefore advise you to take it out of the freezer on the big day (or the day before the tasting) to make decoration and then defrost it gently in the refrigerator for about 6-8 hours.
Other recipes to try
If you like making homemade logs, then take a look at these other recipes from the blog:
- Vanilla caramel pecan nut log
- 3 chocolate log
- Crispy chocolate pear speculoos log
- Mango passion coconut log
- Lemon meringue log
- Nutella crunchy chocolate praline log
- Chocolate mascarpone pastry log
If you make this chestnut cream yule log, feel free to rate the recipe below and tag it. @liliebakery on Instagram so I can see your beautiful logs!
Chestnut Cream, Vanilla, Speculoos, and Cocoa Yule Log
A decadent yule log for the holidays, with its chestnut cream insert, vanilla mousse, speculoos crunch, and cocoa sponge cake...
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Ingredients
Chestnut cream insert
- 125 g Chestnut cream
- 15 g milk chocolate
- 150 g liquid cream 30% mg
- 1,5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
Cocoa sponge cake
- 2 eggs
- 50 g light brown sugar
- 35 g all-purpose flour
- 15 g bitter cocoa
- Pinch salt
Crispy Speculoos
- 65 g speculoos paste
- 55 g pastry milk chocolate
- 55 g crumbled lace pancakes
Vanilla mousse
- 240 g whole milk
- 4 medium-sized egg yolks
- 60 g granulated sugar
- 1 quality vanilla pod
- 2,5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 250 g liquid cream 30% mg
Decoration
- Brown food-grade velvet spray
- Chestnuts spread
Prepare in advance
Chestnut cream insert
- Soften the gelatin in cold water.
- Place the chestnut cream and chopped milk chocolate in a container.
- Bring the cream to a boil. Remove from heat, add the drained gelatin and mix.
- Pour in three stages into the chestnut/chocolate cream container, mixing to obtain a homogeneous texture.
- Pour into an insert mold and place in the freezer for a minimum of 6 hours.
Cocoa sponge cake
- Preheat the oven to 180 ° traditional heat.
- Beat the egg yolks and brown sugar until light and fluffy. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the yolk mixture using a spatula.
- Separately, sift the flour and the cocoa then add in rain, little by little, to the previous mixture, always using the spatula so as not to break the whites.
- Pour onto a baking sheet or baking sheet with baking paper. Cook for about 12 minutes. Cool before cutting to the size of the log mold.
Crispy speculoos
- Melt the milk chocolate and the speculoos paste in the microwave or double boiler. Crumble the lace pancakes then add the melted mixture.
- Pack this mixture on a baking sheet or baking sheet with parchment paper making a wide strip. Refrigerate before cutting to the size of the log mold.
Vanilla mousse
- Split the vanilla bean in half lengthwise and scrape out the seeds. Heat the milk, adding the pod and seeds. Remove from the heat, cover, and let it infuse for 15 minutes, then remove the pod.
- Soften the gelatin in cold water.
- Whisk the egg yolks and sugar together. Reheat the milk until it just comes to a boil. Pour half of the hot milk over the egg yolks while whisking. Then return the mixture to the saucepan and cook it to 83°C (181°F) using a kitchen thermometer. Continue stirring with a wooden spoon or spatula.
- Remove from heat, add the drained gelatin directly and mix.
- Allow this custard to cool to 28 degrees (you can speed up by placing it on an ice pack or on a tray with ice cubes while mixing, avoid the fridge which prevents you from mixing during this time).
- Whip the very cold cream into stiff peaks.
- Stir a tablespoon of whipped cream into the custard, then whisk. Gently fold in the remaining whipped cream with a spatula, being careful not to deflate it. If it seems to melt slightly, don't worry, there's gelatin in it.
Operating manual
- Pour the vanilla mousse into the mold until it's one-third full. Add the frozen chestnut cream insert, pressing it down lightly into the mousse (not all the way to the bottom). Cover with more vanilla mousse.
- Place the speculoos crumble strip on top, pressing lightly. Then place the chocolate sponge cake on top, pressing it down as well. Fill the sides with vanilla mousse if needed. Freeze for at least 6 hours, overnight is better.
Velvet spray
- Unmold the yule log onto a wire rack. Use the velvet spray at room temperature (in a place where it won't get stained, outdoors for example).
- Run the spray bottle through hot water to make it more fluid, then shake well. Spray from a distance of approximately 25cm to avoid drips.
- Return the dessert to the freezer or let it thaw in the refrigerator before enjoying for approximately 6-8 hours.
Notes
Do you want to make the log in advance? It's possible! As long as it stays in the freezer, it's perfect.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
I haven't tried it yet, but this recipe looks amazing, thank you!! Quick question: if I don't want to use a velvet spray finish but only sift unsweetened cocoa powder over the yule log, does it still need to be frozen? Or would overnight in the fridge be enough? Thanks!
Hi Anne-so, unsweetened cocoa powder isn't ideal because it absorbs moisture. It will melt. Velvet spray, on the other hand, sets and becomes slightly crunchy (very slightly). If you do use cocoa powder, I recommend sprinkling it on just before serving. See you soon :)
Hello,
I'd like to make your recipe for the holidays, and I've noted the calculations to adapt it to my log mold. But what about the size of your insert? Mine measures 28 cm long x 4 cm wide x 3 cm high. Do I need to adjust the proportions accordingly?
Thank you in advance for your answer.
Sincerely.
Hi Béatrice, there's usually only one insert size. See you soon :)
I love baking and I would love your recipe, thank you.
Hello, the recipe is already on the page. See you soon :)
Hello,
I wanted to know if we could use semi-skimmed milk instead of whole milk to make crème anglaise, and what advantages whole milk offers in terms of texture or other aspects compared to semi-skimmed milk? Thank you in advance for your reply.
Hi Melodie, it makes all the difference: a more melt-in-your-mouth, more flavorful result. I only use whole milk in baking. See you soon :)
Hello,
I was thinking of making the yule log in advance (3 weeks before) and leaving it in the freezer until the big day. Do you think that's too far in advance?
Thank you in advance for your response,
cordially
Hi Lisa, no, it's fine. Just be sure to protect it from the freezer's humidity. See you soon :)
As a vegetarian, I never use gelatin. I replace it with agar-agar. Could you please tell me the recommended quantities for your chestnut insert yule log recipe?
Hi Yolande, I never use agar agar, I'll let you figure out the right amount. See you soon :)
Hello. When and how do you use the wood-effect rug, please? Thank you.
Hi Nadège, you put it in the mold before pouring in the mousse. It's very easy to do. See you soon :)
Hello,
I want to make this yule log for Christmas, it looks so delicious!
However, I would like to innovate a little, and make my log round.
I have a Silikomart 191229 mold, can I use the same proportions as in your recipe?
Also, I want to make it in advance and freeze it. How long before serving do you recommend taking it out of the freezer so that it's "good" when I eat it? Many thanks!
Hello, well, I can't tell you the volume, you'd have to calculate it yourself. I'm giving you the dimensions of my mold. It needs to be taken out 6-8 hours beforehand and put in the fridge; it's written in the recipe. See you soon :)
Hello,
I just made your yule log recipe, it was delicious! Having followed the instructions perfectly, I was able to make it without any problems, so I'll be able to make it again for Christmas at my daughter's house. I used my own kitchen utensils, working with a clear plastic yule log mold and some small plastic inserts. As a result, I had too much vanilla cream and chestnut cream insert, and not wanting to throw them away, I made do by making two small desserts. I'll have to buy the utensils you use; it will be much easier. In any case, I really appreciate your website. One quick question: do you have any codes for ordering the molds?
Hi Pascale, thank you! Unfortunately, no, I don't have a promo code; I provide direct links to the products in the recipe. See you soon :)
Thank you for your recipes, which look delicious and very well-balanced. What kind of mold do you use? I'd like to find a more modern one than mine.
Hello, click on the link to my equipment in the recipe card. See you soon :)
Hello, does the sponge cake rise during baking? Mine stayed the same size. It's also a bit dry, I think. Perhaps I should bake it for less time? I baked it for 12 minutes using conventional heat. Thank you.
Last year I made white chocolate, raspberry, and matcha. It was fantastic. Thank you for your recipes.
Hi Sylvie, a dry sponge cake means it's overcooked. It should stay flat; that's the basic principle of a yule log base. See you soon :)
Hello, I would like to replace the brown cream with just chocolate, what quantity can I use: chocolate, cream?
Thank you
Hi Perrine, I don't create custom recipes, I offer mine for free. See you soon :)
Hello,
Your recipes all look so tempting!
I had to multiply the recipe by 1,14 because my mold measures 30x8,5x6 cm.
Everything is roughly the same, except for the eggs: 2,28 eggs for the sponge cake and 4,57 eggs for the vanilla mousse. Would you advise me to use 2 or 3 eggs for the sponge cake, and 4 or 5 eggs for the mousse?
Same question for the gelatin: 1,71 sheets for the insert and 2,86 sheets for the mousse.
Thanks a lot for your answers.
Have a wonderful holiday season!
Hello, so 2 large eggs for the sponge cake, and 4 large eggs for the mousse. See you soon :)
Hello,
To make the yule log in advance and keep it in the freezer, do you have any suggestions to prevent it from getting soggy? What can I wrap it in? Cling film?
I bought some velvet powder; should it be applied just before serving, or can I apply it beforehand?
Thank you in advance for your reply and your recipe :)
Hi Angélique, I recommend keeping it in its silicone mold and wrapping it in cling film and aluminum foil. The velvet spray must be applied to the log while it's still frozen. See you soon :)
Hello,
Thank you for your recipe, verdict at Christmas :).
I had a slight difficulty in the recipe when mixing the whipped cream with the custard; I had some lumps of whipped cream left and I felt that the final texture was not mousse-like enough.
Do you have any advice?
Thank you very much
Hi Angélique, I'm using a spatula to gently fold the cream, and your whipped cream must have been too stiff. See you soon :)
Can agar-agar be used instead of gelatin?
in your chestnut log recipe
Hello, yes, but I don't know the proportions; I only work with gelatin. See you soon :)
Hello,
I just made your yule log. I had a little problem when I went to put the insert in… it fell to the bottom… Should I have let the mousse set a little in the freezer?
Thank you for your amazing recipes!
Hi Annabelle, that means your mousse was too runny. You can chill it slightly, but not too long because the gelatin sets quickly! See you soon :)
Hello,
Can I make the sponge cake and the crumble topping on Sunday for Wednesday and keep them in the fridge?
Thank you
Hi Corinne, it's a bit early, I recommend 2 days before. See you soon :)
Hello,
I don't have any velvet spray for the finish; how could I replace it?
Do you have a recipe for a glaze instead?
Thank you for your wonderful recipes.
Hello Nathalie, I invite you to choose from all my yule log recipes and their icings: https://liliebakery.fr/category/buches/
Hello, I don't have whole milk, can I use semi-skimmed milk?
thank you for your comeback
Hello, I highly recommend using whole milk; it makes it much creamier. See you soon :)
Hello, thank you so much for all your recipes, your blog is truly a goldmine for me :)
I was wondering if we could replace the vanilla mousse with vanilla whipped ganache (the one you use in the pecan caramel recipe). And conversely, replace the ganache with mousse in the other yule log :)
Thank you in advance for your reply !
Hi Jade, yes absolutely! See you soon :)
The yule log is assembled! It looks delicious and honestly not difficult to make, however I didn't have enough cream... Clearly, for assembly you need to fill the mold to 3/4 and I barely had any left to cover the insert :(... Even though my mold has the same dimensions, I don't understand.
Apart from that, I think it's a great recipe!
Hi Maura, this means the mousse wasn't whipped properly; it didn't expand enough. See you soon :)
Thank you so much for this recipe. Mine isn't as pretty because I haven't quite got the hang of using my mold yet, and I couldn't find any velvet spray (I looked on Amazon, but no luck, I live in the US, so maybe I didn't look in the right place). It's not too sweet. I was a little worried when I tasted the vanilla mousse, but everything together was perfect. My yule log isn't as light and airy as yours, but that's because the whipped cream had trouble blending with the other creams (according to the comments, it was probably over-whipped). No big deal, it's delicious. I can't wait to try another recipe.
Thanks Sandrine! See you soon :)
Hello, I made this for Christmas. It was very much appreciated. Thank you for the recipe. I'll make it again for New Year's Eve. Do you think I could reduce the amount of gelatin a little, as I found it was a bit too much? Thank you very much.
Thank you Nadège, you can reduce the size very slightly, but be aware it's necessary for the garment to hold up. See you soon :)
Excellent yule log, very simple to make, but with one regret: not enough chestnut filling! It was so delicious, it disappeared even after a large meal! Thank you for this wonderful recipe.
Thank you Anne. See you soon :)