A recipe for a Christmas log that is both light and delicious: the Crispy chocolate pear speculoos log. Inside, we love its very light pear mousse which contains a heart of vanilla pear compote. Its base is made up of a chocolate sponge cake topped with a crunchy speculoos. To finish, the log is covered with a chocolate mirror glaze...
What a pleasure to make your own Christmas logs! If you have never tried it, and it scares you a little, know that there is nothing insurmountable. It is just a matter of organization.
My advice n ° 1: get started in advance, and carry out the steps over several days to avoid any stress. This pear chocolate log is really close at hand!
What you will like with this pear chocolate log
flavors : in base, we find a chocolate-speculoos accord completed by a light pear mousse and a heart of pear in pieces with vanilla. In the icing, we find chocolate again, with a mirror glaze that is very easy to make.
Texture : 5 different textures inside this log... Sponge cake, crispy, mousse, compote, mirror glaze. These are the 5 steps that we will carry out as we go along to create this log.
Difficulty level : I would say medium level. You have to be attentive to each step and manage the temperatures well with a kitchen thermometer. Of course, you need to be equipped with a log mold and an insert mold.
How to make this crispy speculoos chocolate pear log?
My recipe is divided into 5 steps, plus assembly and final decoration. I advise you to complete the steps over several days so that you are comfortable and it is easy.
To make it, I use this Silkomart log mold that I love, it's so clean when unmolding! It's 25 cm long. You can take a mold a little longer, because I had some pear mousse left, I didn't use it all. For the insert, you need an insert mold, mine comes from a duo Log mold + Scrapcooking insert mold. I also recommend this Silkomart double size insert mold rather ingenious.
- Pear compote insert: make in advance because it takes 3 hours to set in the freezer.
- Cocoa sponge cake: easy to make, to bake in a sponge cake tin.
- Crispy speculoos: made with speculoos paste, lace crêpes and milk chocolate.
- Pear mousse: very light based on pear purée and whipped cream.
- Cocoa mirror glaze: to coat the frozen log
Step by step assembly of the log
We start by filling the log mold halfway with pear mousse. Then we deposit pear compote insert in the center. Press to push it in (not all the way). Then add pear mousse on top.
Then we drop the crispy speculoos cut to the size of the mold. Finally, we finish with the strip of sponge cake also cut to the size of the mold. Place the log mold in the freezer for at least 6 hours (1 night is better).
All that remains is to pour mirror glaze, on the frozen log, then proceed with the final decorations (meringues, whipped cream, speculoos crumbs, pieces of pear, etc.)
How to store and serve the log?
Once decorated, the pear chocolate log must be placed in the refrigerator for at least 4 hours so that it defrosts gently. You can keep it like this until tasting.
She keeps in the refrigerator for about 3-4 days. If you want to keep it for several days, once started, remember to put it in an airtight container to avoid fridge odors...
Other recipes to try
If you like homemade Yule logs, I suggest you take a look at these other blog recipes that are perfect for the holidays:
- Vanilla caramel pecan nut log
- Matcha white chocolate raspberry log
- Cinnamon Christmas cookies with icing
- Chestnut cream chocolate tiramisu log
- Chocolate Christmas cookies with icing
If you make this pear chocolate log, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
- Log mold 25 x 8 x 6,7cm you can take a larger mold because I had some pear mousse left
- 350 g pears in syrup, drained and mixed
- 1 vanilla pod
- 4 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 150 g pears in syrup, diced
- 10ml lemon juice
- 2 eggs
- 50 g light brown sugar
- 35 g all-purpose flour
- 15 g bitter cocoa
- Pinch salt
- 65 g speculoos paste
- 55 g pastry milk chocolate
- 55 g crumbled lace pancakes
- 300 g pears in syrup, drained and mixed
- 100 g granulated sugar
- 300 ml heavy whipping cream 30%
- 4,5 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- 1 vanilla pod
- 180 g granulated sugar
- 65 g bitter cocoa
- 120 g water
- 115 g heavy whipping cream 30%
- 6 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
- Soften the gelatin in cold water. In a saucepan, heat the pear purée, lemon juice and vanilla beans. Add the softened and drained gelatin.
- Incorporate the diced pears then pour everything into an insert mold then place at least 3 hours in the freezer.
- Preheat the oven to 180° traditional heat. Beat the yolks and brown sugar until light. In another container, beat the egg whites with the pinch of salt then gently incorporate them into the yolks 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.
- 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.
- Soften the gelatin in cold water. In a saucepan, heat the pear purée, half the sugar and the vanilla beans. Then melt the softened and drained gelatin. Let cool to 28 °, stirring occasionally.
- Whip the cream with the rest of the sugar. Once the pear puree is at temperature, gently incorporate it into the whipped cream.
- Pour the pear mousse up to half of the mold. Add the still frozen pear insert, pressing down to press it into the mousse (not all the way to the bottom). Cover with pear mousse again.
- Place the strip of crispy speculoos, pressing lightly. Then place the cocoa sponge on top, also pressing down. Fill the sides with pear mousse if needed. Place in the freezer for at least 6 hours, overnight is better.
- Soften the gelatin in cold water. In a saucepan, heat the water, sugar, cocoa and cream. As soon as it boils, melt the softened and drained gelatin. Pass the mixture through a Chinese then put it in a measuring glass. Mix it with a hand blender (without lifting it to avoid bubbles).
- Let cool. To use the topping it must be at 35 ° (use a thermometer). Pour over the frozen log, it freezes very quickly. Place in the refrigerator until tasting.
- Add your little decorations on top before tasting: meringues, pieces of pear, broken speculoos ... As you wish!
- Once finished, this log can be kept in the refrigerator (in total around 3-4 days under airtight cover).
- 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
But what a great idea this log !!!
Hello, I would like to make the pear chocolate speculoos log. I am a little afraid that it will be a little sticky because there is a lot of gelatin and I don't really like the taste it can bring, do you think I can reduce the quantities of gelatin?
Hello Capucine, before modifying my recipe, I advise you to make it a first time. I don't add gelatin for the pleasure of adding it (nobody likes that), but because it has to hold! It's up to you to modify it the second time if you prefer to do it differently. See you soon :)
Thank you so much for this recipe!! Quick question: can I use the log mold that comes with the insert mold, since it's not oven-safe? I bought that mold, not the log mold you listed under "equipment" ☺️
Hello, I didn't understand. I recommend the equipment listed. See you soon :)
Hello,
This recipe looks perfect for the holidays! I already made your white chocolate raspberry log last year, a delight!
I was wondering if it was possible to replace the pears in syrup with fresh pears?
I thank you in advance.
Thank you for all this great work that you share with us
Hello Marine, thank you for your message and your feedback on the white chocolate raspberry log! For this pear chocolate speculoos log, I advise you to follow the recipe with pears in syrup. They are less waterlogged than fresh pears, which allows the insert and the mousse to hold better. See you soon :)
Hello! I really want to reproduce the recipe but I wonder if the insert and the mousse will not be too "stuck" given the large quantity of gelatin used? 4 and 4.5 seems a lot to me...
Hello Elodie, this very light log does not contain any white chocolate at all (which is usually used to hold log mousses), which is why a significant amount of gelatin is needed. When tasting, the texture is very light, my testers really liked it :) Same for the insert: it is a fruit puree with pieces, so a lot of water, which is why a lot of gelatin is needed so that it holds well when cut. See you soon :)
Hello
Thank you for this recipe which looks delicious and which I will make for Christmas.
I have a little question because I would like to make it in advance: can we put the log back in the freezer after making the mirror glaze? Or should it be made the same day and then refrigerated?
Thank you very much for your feedback
Hello Maryna, your mirror glaze is done at the last minute (on the day in the morning or at noon for tasting in the evening for example). I then advise you to place the log in the refrigerator to defrost slowly until the moment of tasting, it takes several hours. See you soon :)
Hello,
I just made the log and all I need now is the topping step. Should I do it on the day of tasting or can I put the log back in the freezer after this step?
Hello Emilie, I advise you to make this mirror glaze on the day (morning or noon for tasting in the evening for example). And then you place your log in the refrigerator to defrost slowly, several hours, until tasting. See you soon :)
I made this yule log for Christmas 2025. All the steps were easy to follow.
You can make it a few days in advance and leave it in the freezer.
My guests loved it! Not too sweet and a good pear flavor.
I used fresh, ripe pears.
Thank you for this recipe !
Thank you so much, Marion! See you soon :)
Hello, thank you for your recipes! I tried the passion fruit and coconut yule log, which was delicious; my guests thought it was a pastry shop's log! Today, I'm trying the pear and speculoos yule log. I've only got the steps for the icing. However, the crunchy layer and the sponge cake are sticking out of the mold a bit. I pressed it down firmly, but perhaps I should have used less pear mousse. Do you think that could cause a problem with the finish?
Thank you
Hi Emilie, no, it can be hidden with the topping afterwards. See you soon :)
Hello!
I love your recipes and do very often.
I decided to make this log for Christmas. So I trained for a Christmas with friends. Perfect log really but a small problem on the pear insert. Despite thawing 5 hours before tasting, the insert remains frozen (while the other parts are not). Is this normal? The frozen side of the insert prevents the taste of pear and you don't even smell the pieces. I don't know how to improve myself for christmas. Thank you for your answer and your recipes which are tops !!
Hello Johanna, thank you! I'm glad you like the taste of the log! For your insert, I didn't have this problem, your freezer must be very efficient! To solve this problem, you can try freezing your insert for a shorter time before assembly or take it out a little earlier when assembling (it will return to temperature a little before being placed in the middle of the mousse). See you soon :)
Hello, I made this yule log for Christmas and it was excellent, but I had the same problem: the insert remained frozen despite defrosting for 6 hours. It's a shame, we couldn't really taste the pear. The next day it was perfect.
hello, very nice recipe I would like to replace the gelatin sheets and replace with fish gelatin, can you please advise me for the dosage, thank you for your answer, everything is well explained.
Hello Nathalie, I don't know anything about fish gelatin, I only work with classic gelatin... I think the dosage is given on your packet. See you soon :)
Thank you very much for this recipe! I will make it for December 25th, the only downside is that my meal is at noon, so for the icing when do you recommend making it? the day before or early in the morning so that the log has time to defrost in the refrigerator?
Hello Coralie, I advise you to do it the night before, then let it defrost gently in the refrigerator until the next day at noon. See you soon :)
Hello Aurélie!
I would like to test this log for Christmas but I would like to do it first.
Do you think it's possible to make it a few days in advance (like this weekend for example) and leave it in the freezer until the big day?
I'm afraid I won't have time to make it on New Year's Eve (I do a lot of other preparations for New Year's Eve)
Thanks for your advices!
Charlotte
Hello Charlotte, yes it is possible. However the mirror glaze (if you do it) must be done on the morning of New Year's Eve or the night before and then the log must be placed in the refrigerator for several hours to slowly defrost. See you soon :)
Hello, is the speculos dough lotus spread?
Hello Aurélie, I don't have a specific brand to advise you, but yes this brand is a speculoos paste. See you soon :)
Hello Aurélie,
Thank you for this log recipe !!
I just made the insert which is resting in the freezer :)
I then tackled the sponge cake but I have a little problem, it is very flat and not at all puffed up. In addition, it seemed complicated to incorporate the egg whites into the yolk/sugar/flour/cocoa mixture which was very compact... Is this normal?
Thank you for your feedback and I will be sure to send you a photo of the result :)
Have a great holiday
Virginie
Hello Virginie, don't worry, it's normal, it should be flat, not exceed 1cm when you put it in your log mold. The compact side of the dough does not change the taste or the cooking. See you soon :)
Thank you very appetizing!!!
My mold is 33 x 11 x 6. You say that we can make this recipe with a larger mold. Isn't it too big? Should I adjust the quantities? Thank you
Hello Marion, I advise you to follow the volume calculation explained at the bottom of the recipe sheet. See you soon :)
Good evening, I would like to make this log for the new year (original huh :p), but speculus is not what we prefer.. What can we replace it with?!
Thank you very much and happy holidays :)
Good evening, you can have a crispy white chocolate like on my pear log or caramelized pecans like my vanilla log, happy holidays!
Hello,
Thank you for this beautiful recipe described step by step, which really made me want to make it. The insert is already ready.
I have a fluted log mold like "back of venison" that I haven't tested yet, and I'm a beginner in logs! I wonder if when I glaze the mirror the effect will be as successful as on a log with a smooth surface. Won't the icing tend to naturally settle in the hollows, and slide off the rounded parts of the surface? Is it better to use a smooth gutter for a real mirror glaze effect or does it still work?
Thank you!
Hello Alice, I'm glad you like the recipe and the step-by-step photo! For your non-smooth mold, you can definitely make a mirror glaze. As the log must be frozen when pouring, it sets very quickly. I've already seen logs with a mirror glaze effect, you can try :) See you soon
Hello,
I would like to make this recipe for New Year's Eve because it looks delicious.
I am not against having to finish the log on the 30th in the morning and it will only be for the 31st in the evening. Is it better to refreeze it after making the icing or can it stay 1 day and a half in the refrigerator after making the icing?
Hello Pauline, never refreeze a defrosted product... It is specified that the log can be kept for up to 4 days in the refrigerator in total. See you soon :)
Great recipe! Even though I bake often, I've only made one Yule log in my life, and for the 2nd I tested this recipe. You have to follow it to the letter. I had a little doubt about the amount of gelatin in the mousse but it was still pleasant to taste. Besides, I think it saved me, because I hadn't used liquid cream, but rather a bit thick, so my whipped cream wasn't superb. And with the gelatin it still held up! Everyone appreciated it, fresh and pleasant after a big meal.
Thank you Alison for your comment which touches me a lot! We look forward to sharing new recipes in 2022! See you soon
Hello
I made the log last weekend and it is waiting patiently in the freezer on New Year's Day.
I just wanted to ask you an organizational question.
Is it possible to make the icing this afternoon and then leave it in the fridge until tomorrow at noon?
Thank you in advance for your reply
Good parties of New Year
Hello, yes it is possible, and put your decorations on it tomorrow morning if you add any, happy holidays :)
I just made this log
Everything went well except the mirror glaze.
I left it at 35° but when I put it on the frozen log, it didn't set. And so everything flows to the bottom but doesn't stay on the log.
Hello Jennifer, it's surprising for your icing: either the log was not frozen enough, or the topping was not at the right temperature. In this case, you would have had to collect what flowed too much under the log and pour it again (very quickly). The setting should be almost immediate. See you soon :)
Excellent recipe! Everyone enjoyed it, thank you!
I followed a chef's advice for the icing, after an inconclusive attempt, by icing with a 27° mixture which allows only one pass!
The remainder of the icing was used to chocolate my coconut rocks... Nothing is wasted!
Thanks again !
Nothing is lost, it's perfect :) See you soon
Hello,
I received my insert mold this morning, the log mold arrives on the 30th….
I took the Silkomart double insert mold, you advise me to use which side for this log? The smallest insert or the biggest?
Thank you
Hello Laura, I recommend the smaller side for the pear insert, see you soon :)
Hello,
I tested your recipe for the 31st. I usually like to test before the big day, but having already made several of your recipes, and having never been disappointed, I therefore launched directly without a test log. And it was a success, we all enjoyed it. So a big thank you! I take this opportunity to wish you a very happy new year, while waiting to read new publications :-)
Thank you very much for this message ! It’s really nice! Happy new year, and see you soon for new recipes :)
Hello,
Do you think that with these proportions I can make the mousse set in the fridge, without going through the freezing stage?
Hello Aude, the freezing step is essential for a log, it allows it to last longer. I never skip this step :) See you soon
Hello Lilie,
For this recipe, do you think it is possible to use already prepared cognac pear confit to replace the steps of the syrup pears? I would like to try that....
Also, I don't have a vanilla pod but I do have liquid vanilla extract or vanilla sugar.
Thank you for your answers :)
Islay
Hello Islay, I don't know your pear jam, but if you think it might work for this log, no worries. You can use vanilla extract instead of the pod (the pod is still better), See you soon ;)
Hello,
To make the log in advance, how do you recommend going about it?
The insert one evening?
The next evening, sponge cake/crispy/mousse/assembly?
Or otherwise?
Thank you in advance
Hello Marion, you can make the sponge cake, the insert and the crisp in advance. The mousse on the other hand on the day of assembly. See you soon :)
Hello,
I just made your log with the exact same recipe.
Everything went well, impeccable icing but the only downside was the juice coming out of the log from below and I don't understand why?
Can you enlighten me?
I think it comes from the foam or the insert because the juice is clear and it is sticky.
When cut, the log is perfect but when tasted, the crispness is softer because it has soaked the juice... and the biscuit too, but ps disturbing.
Hello Eva, I think it comes from your pear mousse, you must not have heated the pear puree long enough in the pan, it was still too soaked with water before you mixed it with the whipped cream. Or, maybe your whipped cream was not firm enough. Two avenues to explore for your next attempt! Happy holidays to you
Hello,
It's decided, this will be my Christmas log 2022! Quick question: the gelatin sheets, are they 2g sheets? It seems huge to me but I prefer not to mess up!
Thank you for sharing !
Hello Sandrine, I always use Vahiné gelatin sheets from the supermarket. They weigh 1,89 grams each. See you soon :)
Hello and thank you for these great recipes.
My log is for Saturday night. Can I make the log today and leave it frozen until tomorrow? Make the log tomorrow and leave it frozen until Saturday morning?
Hello, yes you can make the insert in advance, as specified. The important thing is to have enough time in the refrigerator for defrosting. See you soon :)
Hello,
I want to make this log (and for it to be as beautiful as yours!!!) and I bought the silkomart molds you are talking about... I have just made the insert to get going but I have a doubt, I have a lot of preparation left for the insert while you specify above that you have to choose the smallest...is it the 190 mL one that you have to fill?
Thank you for the answer and your other recipes and the beautiful photos that make you want to make them!!
Noëlle
Hello Noëlle, as specified I used this insert: https://www.amazon.fr/gp/product/B016M8B1KQ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B016M8B1KQ&linkId=a29752087d564c192e8f2576fc9ecc4e
It's bigger than this: https://www.amazon.fr/gp/product/B07Z3YPHQ6/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lilibake-21&creative=6746&linkCode=as2&creativeASIN=B07Z3YPHQ6&linkId=97a928c74ec06ac650ff58cb5b30bf7b
So it's completely normal that you have some preparation left.
Generally, my readers test the recipe once to find out if the quantities are suitable for their equipment, then they redo it for the holidays knowing exactly what quantities are necessary for them.
I hope you like it in any case, happy holidays!
Hello,
I made your log last year and it was excellent.
I would like to make this again this year for Christmas Day at my work. However, I can't make the frosting on the day itself.
I'm going to make the log in advance and put it in the freezer but I wanted to know if I could defrost it on Friday the 23rd, make the icing on Friday and leave it in the fridge until Sunday the 25th at noon?
Thank you in advance for your answer.
Hello Lise, yes it is possible - but I would advise you to do it the day before anyway... In the fridge: it is essential to protect it in a well-sealed container otherwise it will take on the taste of the fridge (that would be a real shame!). See you soon :)
Hello, I want to make the log for January 1 at noon, how should I do for the preparation? And for the liquid cream How much do you need in cl? Thanks
Hello Liziana, you can do everything up to 2 weeks in advance (except mirror glaze) and keep in the freezer in an airtight container. The mirror glaze should be done the day before, when putting your log in the refrigerator to defrost. But it's just a tip, it's up to you to organize yourself as you wish. For the dosages ml = g :) See you soon
Hello, I would like to make this magnificent yule log for Christmas. The problem is that I'm not a fan of pears in cakes, can I replace it with another fruit?
The apple for example? Even if it's not a fruit in syrup?
Thanking you,
And thank you also for this great site!
Hello Mélissa, thank you for your message :) You can prepare an apple compote to soften them and then pour the compote as an insert. It's up to you to test the dosages :) See you soon
Hello,
I wanted to know if I can replace the pear mousse with a vanilla mousse? And can we add a few caramelized hazelnuts in the chocolate biscuit to make a stylish brownie biscuit or with the crispy speculoos it might be too much?
Thank you in advance for your advice .. and all your great recipes I'm also thinking of making the lemon meringue log!!
Hello Isabelle, yes you can completely customize this recipe according to your desires, and also mix with my other logs like this one:
https://liliebakery.fr/buche-vanille-caramel-noix-pecan/
Bonjour.
I'm going to try 2 of your logs for the holidays. So I'm going to prepare them 4 days before Christmas Eve and Christmas Day. If I understand correctly, I take them out of the freezer the day before to pour the icing on them and I put them in the fridge immediately to defrost for tasting the next day ☺️
Hello Florence, yes absolutely, you make the topping on frozen log, then you place in the refrigerator several hours for slow defrosting before the meal. Goodbye :)
Hello,
Instead of the cocoa mirror glaze, is it possible to simply use a velvet spray to finish the log?
Hello Manon, yes absolutely, you can simply apply velvet spray. Since this year, many velvet sprays have been withdrawn from the market because they are potentially carcinogenic because of titanium dioxide, so check carefully before applying it. See you soon :)
Hi,
I'm in the middle of preparing this log :)
I tasted the crispy speculoos chocolate but the lace pancakes got soft.
I made the speculoos cream myself. With condensed milk speculoos honey etc.
Do you think it could come from that?
I'll try again tomorrow...maybe my dough didn't set enough in the fridge I had just made it...
Thank you very much
Good night
Hello Anne, never put condensed milk in contact with lace pancakes! They hate humidity and turn into mush, that's why my recipe calls for speculoos paste (the real one, in stores). See you soon
Good evening Lilie, which cookie can replace lace pancakes? In Belgium it is not easy to find
Thank you and good evening.
Hello Josiane, puffed rice if you find?
Hello,
Is speculoos paste the same as speculoos spread?
Thank you in advance
Hello Laure, yes that's it, spread section, see you soon
Hello
First of all thank you for sharing your recipes which look excellent.
I would like to make this log but I have a question; in the recipe details you put “pear puree” but in the ingredients it is pears in syrup - is there another step to do in between?
Thank you for your return & happy holidays
Leslie
Hello Leslie, if you read my ingredients: 300 g drained AND MIXED pears in syrup. Happy Holidays
Hello Lilie, thank you for the quick response. If I can't find any pancakes or puffed rice, I'll try with "Crunch" chocolate. What do you think?
Bonne journée.
Hello Josiane, I can't tell you, it's not the basic recipe anymore... See you soon
Super yule log. Remake !
Great ! Thank you Gwendoline for your feedback :)
Hello,
This log recipe looks amazing! And that's also why I'm starting this year to make yule logs for Christmas!
My insert is in the fridge but I made a mistake… I poured into the larger part of the silikomart mold and then I saw in the comments that I should have used the small one. I wanted to make up for my mistake but the insert is already gelled!
Is it possible to iron everything in a pan to be able to put in the small one? Where would it be wiser to cut it after demolding but at the risk of a less aesthetic result..?
Thank you in advance for your return, and thank you for all these beautiful recipes!
Hi Jodie, you can cut it when you unmold it if you want, and it won't change the taste, it will just be wider, don't panic :)
Hello, I am making the log right now, I just have a little question about the pear mousse. Does it hold up well in the end, or to be sure, should I add some fixed whipped cream? Thank you for this great recipe. Kind regards
Hello Morgane, I advise you to reproduce the recipe as it is explained and everything will be fine :)
Hello, I made the pear chocolate speculoos log. The pear insert should be how thick. Thank you for your reply. I wish you a happy holiday season.
Hello Jocelyne, it's up to you: it depends on the height of your mold and the rendering you want to give it. See you soon :)
Hello Aurélie, after your vanilla pecan log made last year, I am trying out the pear chocolate speculoos this year.
Once the sponge cake is made, what is the best way to store it until the assembly stage, which I will do tomorrow?
Thanks in advance !
Hello Eleonore, you can wrap it in cling film, at room temperature.
Thank you for your answer I bought the silikomart mold 80 by 25cm long and 67mm my insert measures about 2cm thick it is in the freezer I have the defrosting hoping that it will not give off water thank you for your beautiful recipe if not for the step by step preparation it is great we can prepare it a few days in advance
Hello,
Thank you for this recipe which will delight my eldest son who loves the pear chocolate combination. I changed the recipe a little by making a double insert, dark chocolate namelaka cream and pear confit. I hope it won't be too big.
And I made a plain Joconde biscuit. All the ingredients are in the fridge except the pear mousse because I'm afraid it will collapse if I make it in advance and that when I assemble the log once it's set, it will lose its light and airy texture. I have to serve it on Monday 26th. The insert is not completely frozen yet. The mirror glaze will be a big first for me, so I'm keeping my fingers crossed. Thank you for the precision of your explanations. I'll come back to pick up ideas from you! Merry Christmas
Thank you for this recipe which was unanimous for my first Christmas with the beautiful family! Everything was very well explained, it was my first yule log and everyone had a blast!
Thanks Jess! Goodbye :)
Hello, I made this log for the first time for Christmas.
Easy recipe to make, well explained...prepared in 3 times.
She was all the rage on D-Day, not too sweet, a treat.
Thank you for this recipe.
Thank you Laetitia for your feedback!
A very good Yule log! Next time, I should take the log out of the freezer earlier. I took it out around 8am in the morning and at 16pm in the afternoon when I was tasting it, the pear insert was still frozen. I preferred the next day when everything was well defrosted. The crunchy biscuit is incredible
Hello,
I want to make this log but in a round format with the silikomart dot or vorline mold, do you have an idea of the quantities to adapt for the foam and the inserts?
Thank you :)
Hello Anais, you have to do a volume calculation to adapt to your material (you have the dimensions of my mold in the recipe). Goodbye :)
Hello,
Do you think we can make this log in dessert mode in a circle? Thank you for your feedback,
Hello Aurélie, it's possible but it would be a different recipe because the insert would also be different (I would need time to develop it therefore), I advise you to keep the log format. See you soon :)
Hello,
I'm thinking of making the log for Christmas Eve.
Can I make it the week before and leave it in the freezer?
Thank you very much
Hello Laure, yes you can freeze it, well wrapped and protected from the humidity of the freezer especially. Defrosting is done in the refrigerator for about 4-6 hours. See you soon :)
Hello
Thank you for this beautiful recipe that makes you want to eat it
Quick question: do we have to make a mirror glaze? Because a lot of sugars...
Hello Pauline, no you don't have to make the icing: in this case it's no longer a pear chocolate log but just a pear. See you soon :)
Hello, is there an egg-free option for a sponge cake and biscuits? People with allergies are deprived of desserts at Christmas, which is a shame and I am desperately looking for a solution. Thank you
Hello Sarah, for my part, it is impossible to make a sponge cake without eggs, it is even the main ingredient. I advise you to look for recipes on vegan blogs specifically, it is only there that you will have versions without eggs. See you soon :)
hello quick question, for the cocoa sponge cake are we talking about cocoa powder?
and for the icing are we talking about cocoa powder too or just normal chocolate?
Hello Lorie, it's bitter cocoa powder (unsweetened). It says "bitter cocoa" in the ingredients of the sponge cake + icing otherwise I would have put "dark baking chocolate" if it was a bar. See you soon :)
Hello, I would like to make this pretty and appetizing Christmas log, my only question is can I make it in advance and store it in the freezer? About 1 to 2 weeks before because I am welcoming 12 people and therefore I will have a lot of other preparation to do☺️
thank you in advance
Hi Barbara, yes you can make it in advance, freeze it and defrost it in 4-6 hours in the refrigerator. See you soon :)
Hello,
What can you replace speculoos dough with if you don't like it? Thank you for this recipe which I will surely try at Christmas
Hello Manon, you can replace with Nutella which will play the same role. See you soon :)
Hi,
I want to make this log for Christmas.
Can we use another mold from the same brand? Like for example the silikomart meringa mold?
When you put the chocolate icing, do you do it on a classic dish and then do you move your log to put it on the presentation dish?
Thanking you in advance
Good night.
Hello Jeanne, if you take a different mold, I can't guarantee the visual result... I prefer a classic mold for this log. For the icing you have to do it above a grid that collects the excess drips, then you transfer it to your serving dish. See you soon :)
Hello, I'm going to make this yule log. Is it possible to use agar agar instead of gelatin sheets?
Thank you
Happy Holidays !
Hello, yes, but I don't know the correct dosage. See you soon :)
Hello,
I would like to make this log for Christmas as well. I use the Ohra log mold from Guy Demarle and I would like to put a wooden log decoration mat on it. Can I still do the mirror glaze or does the log have to be smooth? Or, can I present my log without glaze?
Merci à vous
Hello Adeline, mirror glaze is suitable for a smooth finish, it does not work well with decorative carpets. I recommend food-grade velvet spray for a velvety finish like pastry chefs or without anything, but you will still have to find little decorations. See you soon :)
Hello! This is a very nice log and a recipe that seems affordable, I will try it for Christmas, thank you very much!
Quick question for the pear mousse: it is noted that the whipped cream must arrive "at temperature", is it the 28°C of the puree or another temperature?
Cecilia.
Hello Cecilia, indeed it is the 28° of pear puree that we incorporate into the whipped cream. See you soon :)
Hello,
I want to make this recipe for lunch on the 25th.
Our Christmas is a 2:30 drive from where we live.
Is it possible to let it defrost outside the refrigerator? If so, when do I make the frosting?
Thank you very much
Hello Alice, if you transport your log by car, I strongly advise you to put it in a cooler, because it must be cold given its ingredients. The icing as specified in the recipe is made on a log that is still frozen. See you soon :)
Hello,
Thank you for this easy to make and delicious recipe. Tried it today to test before Christmas. Test approved. On Christmas Day, I will make this one as well as the lemon meringue one.
Thank you very much Nathalie, I’m delighted that you like my logs! See you soon :)
Hello,
Is it possible to put less sugar in mirror icing? Or does this influence its consistency? THANKS
Hello Aurélie, the mirror glaze is coated so thinly that the amount of sugar is not very important in the overall log. You need sugar to balance with the bitter cocoa which is bitter as its name suggests. So I advise you to keep the recipe as is. See you soon :)
Hello,
I'm going to make this recipe for Christmas, it looks delicious. I would just like to know what you put as decoration under the pear pieces, is it whipped cream? Thank you
Hello Julie, yes I added a mascarpone whipped cream as decoration, but it is totally optional given that there are many steps already in the log itself. See you soon :)
Hello,
I just made this log to practice for the big day and I don't regret it.
The balance of flavors is perfect, the proportions ideal.
By strictly following the recipe and Aurélie's advice, this log is foolproof.
Thank you !!!!
Thank you very much Anna! I am very happy that you like it in any case! See you soon and happy holidays :)
Hello, I did a test. I made this log by following the steps carefully. Everything is good except the pear insert which after 4 hours in the fridge is still frozen and it makes ice cubes. Did I miss something?
Hello Emilie, no you didn't miss anything: your freezer freezes really well, that's what it means :) You just need to let it defrost in the fridge for longer. Happy Holidays :)
Hello,
I'm going to try to make your log for Christmas, can you tell me for the liquid cream if you use the fleurette or the classic? Thank you for your comeback.
Beautiful day
Hello Cindy, it's the liquid whole cream, as indicated, otherwise I would have specified crème fleurette. See you soon :)
I love this log, it's easy to make.
In addition to being good, hop hop two logs made
Thank you for your recipes
I wish you a happy holiday season.
Thank you very much Catherine! I wish you happy holidays too :)
Hello I made the log which I topped with a red glitter icing and it was super good the recipe is perfect not too sweet and the pear mousse is very light and creamy very very good recipe I have to see if you suggest this type of recipe for a birthday cake
Hello Solenn, thank you for your feedback! I am delighted that you like it :) All my desserts are here: https://liliebakery.fr/category/bavarois-entremets/
Hello,
I tested this recipe for tonight's New Year's Eve. All I have left to do is the mirror glaze, can I use red food coloring instead of bitter cocoa so that the mirror is red or is it better not to?
In any case the explanations are really perfect, everything is said, a pleasure to do!
Thank you and happy Christmas :)
Hello Angèle, it is better not because the cocoa plays its opacifying role for the icing. That would be another recipe. Happy holidays ;)
Good evening, I made your Yule log for Christmas, a treat! I have to do it again for New Year and I would like to improve the visual. I did not have this difference in color between the mousse and the insert. Any idea why? Thank you
Hello Chloé, take the best quality pear in syrup and a nice vanilla pod: your insert must be the same color as mine (step-by-step photos). The quality of the ingredients counts for a lot. See you soon :)
Hello,
I did a first test of the log, really great recipe. I love it, thank you very much.
I made homemade pears in syrup, but your recipe says canned pears in syrup from the store? Is that correct?
I found the taste with mine a little bland.
Thank you very much.
Beautiful evening.
Hello Stephanie, yes I use pears in syrup in the store otherwise I would have specified how to make the syrup. Much faster when you are short on time! See you soon :)
Hello, thank you very much for all your very well explained recipes!
I made this recipe but replaced the pear mousse with vanilla ganache (from one of your other recipes).
I didn't like the pear insert, I found it bland (not sweet)... maybe it doesn't go well with the vanilla.
Hello Cindy, thanks for your feedback. For your insert, it is not normal at all that it is not sweet: the main ingredient is pears in syrup (= sugar) and vanilla to flavor it. Very strange then...
Hello Lily!
Thank you for this very well explained recipe, you would almost feel like a pastry chef when you make it. Quick question, I have to transport my log for the 31st evening. I was thinking of defrosting it at least 6 hours before (because the insert takes quite a long time to defrost) and making the icing beforehand. For transport, in a cooler it’s not a problem?
Thank you very much and happy holidays :)
Hello Sarah, if your log stays cool in the cooler no problem, you just mustn't break the cold chain, that's all. See you soon :)
Hello,
Thank you for all your recipes
I've already made 3 of these and they are perfect.
I wanted to make your recipe but without the chocolate icing because I'm afraid I won't succeed perfectly. But in order for it to still be a pear chocolate log, would it be a good idea to add a namelaka chocolate insert stuck to the pear insert or would the log be sickening?
Thank you for your review ☺️
Hi Emily, the icing is not that complicated I assure you. You can put a chocolate insert before the pear insert but I can't guarantee the result... You have to do some tests in the kitchen for that. See you soon :)
Hello
This log is killer! It was the first time I made one and everyone was amazed at Christmas, even thinking it came from the pastry chef at first! I then tried the raspberry white chocolate one for New Year and the same, a delight. Your site has become number 1 for me as soon as I want to find a well-explained and delicious recipe. We do wonders that we would not have imagined being able to do thanks to you. Bravo and thank you!
Hello Laurence, thank you very much for your message and for your feedback on the logs that you tested! Glad to count you among my loyal readers, see you soon :)
Tested and approved! This log is a real treat. There is only the crispiness that was not crispy, and yet I made the recipe twice, I do not know what is wrong
Hello Camille, glad you liked the log! For your crispiness, I think you need to pack it more, that way it creates a real barrier to the humidity of the mousse. It shouldn't be crunchy in the end, but you should just feel the lace pancakes in your mouth. See you soon :)
Hello,
I made this Yule log at Christmas, everyone loved it. I would like to remake this recipe but in the form of a round dessert for 8 people. Is this possible and how do I calculate the proportions?
Hello Annabelle, to transform a log into a dessert, it is not only a question of proportion, you should do some tests in the kitchen beforehand (especially for the gelatin). You can try on your side :) See you soon
Hello,
I would like to know if the pear mousse, I can use the same recipe to make a chocolate mousse? (Replace the pear with chocolate? For example)
This would mean two different foams.
thank you in advance
Hello Audrey, to answer you, no it is not that easy. You can take a chocolate mousse recipe from my 3 chocolate dessert for example: https://liliebakery.fr/entremets-3-chocolats/
Hello,
I would like to make your recipe for Christmas! I tried the white chocolate raspberry last year (it was perfect!)
I wanted to know, I don't have a hand blender and for easier transport...is it possible to make a dark chocolate rocher icing (a bit like your other raspberry white chocolate log with oil and chocolate? (Rather than mirror?) If so, do you have a recipe but a dark version. Thanks
Hello Alice, so as I have not developed a black version of rocher icing, I cannot give you the process or the quantities to plan for. Each thing that I publish/recommend to my readers I must have tested it before. See you soon :)
Hello
I replaced the gelatin with agar agar. But it doesn't hold. I collect water once defrosted
Has anyone tried this and can tell me why?
Otherwise it's super good but not presentable.
Hello Marie, my recipe does require gelatin (I have no confidence in agar agar, very difficult to dose effectively, I never use it...). See you soon :)
Hello, congratulations on your site!
I would like to use your speculoos crisp recipe but for your white chocolate raspberry matcha log recipe (replacing the dacquoise)
Will the texture of the mousse be dense enough so that the crispy layer doesn't "flow" when you put it on top? A dacquoise is lighter I imagine?
Thank you very much!
Hello Céline, it won't leak at first glance (I've never tried it) but be careful, always put a soft biscuit like a dacquoise at the bottom to make cutting easier (I never finish with the crispy one otherwise the log will slide on the serving dish). See you soon :)
Hello,
Thank you for this great recipe. I will try to make it this Christmas. My mold is stainless steel and is 30cm. Do you think that this could be suitable for your recipe in terms of quantities? Thank you!
Hello Ninon, the volume calculation to be done is specified at the bottom of the recipe sheet. See you soon :)
Hello, I would like to make this log for lunch on the 26th. Can I make it a week in advance and freeze it already assembled?
Should I leave it in the mold (I use a stainless steel mold), or wrap it in cling film and in an airtight container???
And for defrosting, can I put it in the fridge on the 25th in the afternoon for the 26th at noon?
When can I decorate it with whipped ganache?
Thank you for your answers.
Hello Stephanie, yes you can freeze it, it is already specified in the recipe sheet, as well as the defrosting time. I never make my logs in stainless steel molds, silicone is easier to unmold, here is my mold: https://amzn.to/3ZNQnIP
The decoration is as you wish!
Goodbye :)
Hello, I would like to make the log, it looks excellent. Not being a big fan of the taste and texture that gelatin brings, do you think I can reduce the quantities of gelatin a little?
Thank you
Hello Capucine, I advise you to keep my recipe as is and to adapt it the second time you make it. Otherwise you are taking risks. Trust the comments previously left by my readers. See you soon :)
Hello,
Is it possible to make this log with agar agar, instead of gelatin?
Thank you in advance for your answer.
Beautiful evening.
Hello Virginie, I never use agar agar, it's too complicated to measure, you can look on the manufacturer's box. See you soon :)
Hi,
I would like to make your pear-chocolate log. Would it be possible to give me the weight of 1 sheet of gelatin that you use in your recipe or the total weight needed for the mousse as well as the pear insert?
Thank you in advance and I wish you a good evening.
Hello Valérie, the Vahiné gelatin sheet weighs 1,90 grams per sheet, 200 blooms. See you soon :)
Hello, how many grams do your gelatin sheets weigh?
Hello Corentin, these are the Vahiné leaves (1,90 grams per leaf – 200 bloom)
Hello,
I would like to make your recipe which looks delicious. However I do not have pears in syrup but pear puree. Do you think this would be suitable and if so, should I keep the same dosages for the pear?
Thank you in advance and I wish you a pleasant holiday season.
Hello Sarah, yes you take the drained pear dosages given in the recipe. Be careful you will not have the fruit pieces effect if you do not put pear cubes. See you soon :)
Hello !
I am making this log, how long before eating do you recommend taking the frozen log out to make the icing?
Thank you very much
Ocean
Hello Océane, all the times are indicated in the recipe... Read carefully... "You take it out on the day to make the decoration, then you let it defrost gently in the refrigerator until tasting for about 4 hours"
Because we don't take enough time to thank those who create wonderful recipes and allow us to succeed in our meals, a big thank you for this log recipe which allowed me to impress the whole family at Christmas. It was my first with so much complexity, and it was a great success thanks to your clear explanations. Thank you!
Thank you Maude, I am very touched by your comment, indeed I enjoy sharing my recipes for free with everyone via this site, and sometimes it is forgotten by some readers who do not hesitate to complain to me for yes or no. So a message like yours is really very appreciated! Happy end of year to you, see you soon :)
Hello
Thank you for this recipe which looks very good!
I'm not a fan of mirror glaze, do you think I can do a chocolate rocher glaze on top instead?
Hello Lehna, you can make the decor you want according to your tastes :)
Delicious recipe that makes a big impression. It is indeed very light. It was so good at Christmas that I am making it again for New Year.
Thank you Violette! See you soon :)
First try....Successful!!
The proportions are perfect!
The subtle taste.
Thank you for these very clear explanations.
Thank you very much Celia! See you soon :)
Hello,
Can I use the recipe for the speculoos insert that you gave in the pear Bavarian (butter and speculoos crumbs) or is it better to use the recipe that you gave here with the speculoos cream and chocolate.
Thanks in advance for the advice
Hi Joan, keep this one crispy by following the recipe as given. See you soon :)
Hello. I plan to make this log for New Year's Day this year. I just got back from shopping and I'm
Asking, being afraid that it might be a little too "filling", is it possible to reduce the sugar and if so by how much? Aren't the speculoos married to the lace biscuits and cocoa enough on their own? In any case, I can't wait to have your feedback so that I can start the steps scrupulously. Thank you for this recipe which gives a wow result!
Hello Vanessa, I advise you to read the comments of the hundreds of readers who have already made it before you, and to do it as explained in the recipe card! See you soon :)
Delicious log. Really well balanced recipe without being too sweet. A treat for all guests.
Thank you
Thank you very much Manon! Glad you like it so much, see you soon :)
Thank you
A treat! How beautiful this site is and your recipes are precious.
Happy New Year to you.
Thanks Joan for your feedback! Happy New Year!
Hello,
Thank you for this recipe, my family loved it! Your explanations are clear, and the recipe was easy to make.
Perfect log! It was a sensation and a change from traditional logs!
Light, and in perfect harmony with the chocolate and that little speculoos crunch!
Thank you :-)
Thank you, Emeline! I'm glad you like it! See you soon :)
Hello
Another recipe that makes you want to try it :)
Is it possible to place the crispy layer directly on the sponge cake, as in some of your other recipes? Or is it better to leave the two layers separate?
I have another quick question
What do you use to hold your pear slices on the yule log? Dense whipped cream?
If I decorate the yule log with whipped cream, how can I make sure it stays in place without running down until dessert time? If not, what else can I use?
Thanks for your feedback
Manon
Hi Manon, as for the crispiness, it doesn't matter, it's up to you! It's a whipped cream with mascarpone, it holds up very well. See you soon :)
Hello, thank you for this lovely recipe which I would like to make for Christmas. I would like to know if it is possible to replace the chocolate sponge cake with a plain sponge cake with pieces of pear inside and soaked in pear syrup?
Hello, yes of course, you can make the yule log you want. See you soon :)
This yule log is delicious, with a hint of pear Belle Hélène that was a hit with everyone.
Guests. I reduced the sugar in the mousse and the glaze, and also slightly reduced the gelatin in the glaze. It was very good that way too. The yule log was superb: it looked like it came straight from a pastry shop!
Thank you so much, Thérèse! The pleasure of a homemade yule log... See you soon :)
Hello
I'd like to make this recipe, but what size pan should I use to bake the sponge cake, please? Thank you.
Hello, the size of the sponge cake tin I use is listed under "Equipment" in the recipe card. See you soon :)
Hello,
And thank you for sharing, I really want to try this recipe!
However, I've already bought a pouch of pear puree for baking. Do you know if it's equivalent to pureed pears in syrup? I'm not sure about the liquid content...
Thank you in advance for your feedback!
Hi Claire, I imagine it must be the same. See you soon :)
The birthday yule log was devoured last night, a huge success! Thank you
Thank you very much Claire! See you soon :)
A very good yule log made for Christmas Eve: I made the glaze at 16:30 pm for a tasting around 23 pm, and the insert was still completely glazed even though I didn't put the log in the refrigerator...but it was still very much appreciated, thank you so much for this recipe.
Thank you Anne. See you soon :)
Hello Aurélie,
I love your recipes, having tried a few myself (even if the final result wasn't always as aesthetically perfect as yours…)
I would like to try this very tempting yule log recipe for the New Year and I wanted to know if you used the "diamond" silicone mat or the one without a pattern and if this interfered with the chocolate mirror glaze?
Thank you very much
Hi Murielle, so when I make a mirror I use the smooth mat for a clean result. See you soon :)
Hello, I'm tempted to try this recipe for Christmas. Do you think it would work in a 22cm round tin (the new ones released this year)? Or is there no chance? Thanks.
Hi Marion, no idea, you'll have to try it! See you soon :)
A delicious yule log! You just need to be organized to complete all the steps. I made it last year. Since it was such a hit, I'm making it again this year! Thank you so much for the clear, step-by-step instructions.
Thank you very much Isabelle! See you soon :)
Hello,
I'm going to make this yule log using a Silikomart wood-effect mat. Would it be possible to just dust it with cocoa powder instead of applying a mirror glaze?
Thank you in advance !
Beatrice
Hi Béatrice, unsweetened cocoa powder won't be enough; you'll need a cocoa-colored velvet spray for a nice effect. See you soon :)
Thank you for sharing these wonderful recipes with us.
I've already made this several times, the first time for 60 people. I won't deny that I was quite apprehensive about the result. But by following your instructions, it was a great success, as confirmed by the feedback from everyone present.
I also made the one with the raspberry center, it was delicious!!
Fantastic! Thank you Catherine, see you soon :)
Hello,
Thank you for this lovely recipe, I would like to try it for Christmas.
Is it possible to use plain pears and add a little sugar during cooking for the insert?
And the same goes for the foam?
Thank you!
Hi Charlotte, no idea, you'd have to test it. See you soon :)
A very good, light yule log. It made a very nice impression on the table!
Thank you Elodie, see you soon :)
This recipe had really appealed to me, and I finally gave it a try this year: my first Yule log, which I enjoyed making, and which my guests loved! Thank you for sharing all these recipes, which never disappoint at home!
Thank you very much Camille! See you soon :)
This recipe was made for Christmas; the only difficulty was with the mirror glaze—it was too thick and set too quickly. It needs improvement with less gelatin.
Hi Sarah, less gelatin will make it more translucent and easier to slide off the sides. Be careful not to change the quantities too much! See you soon :)
Thank you for this delicious recipe! I made it for Christmas Eve and it was a real treat. The mousse was light and airy, the sponge cake very generous, and the crunch was perfect. However, to really bring out the subtle pear flavors, it needs to be defrosted well in advance. I defrosted mine 6 hours beforehand and it was even better the next day. It held its shape very well. Happy holidays and thank you again!
Thank you Christele. See you soon :)
This was my first yule log and I followed the recipe; it was a real success and not too sweet.
Thank you Blanche, see you soon :)
I made this yule log for Christmas, everyone loved it, even after a big meal it went down very well!! It's very light and the textures are perfect despite the impressive number of gelatin sheets! Thank you for this great recipe, I'm going to try your other yule logs which also look very good ;)
Thank you so much ! Goodbye :)