THE FESTIVAL CARNET
Vegan Pear and Mascarpone Yule Log
A log with cooked pear dice, plant-based mascarpone, vegetable whipped cream and white chocolate without milk, taken cold on a cookie base.
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
A log with cooked pear dice, plant-based mascarpone, vegetable whipped cream and white chocolate without milk, taken cold on a cookie base.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
The preparation step by step
Choose products that stand
Uses an alternative to thick mascarpone, not liquid vegetable yogurt. The cream must be explicitly designed to be whipped. Read the ingredients of these products, white chocolate and cookies to check for milk; their allergens may vary.
Prepare the mold
Line a 20 × 8 cm loaf tin, about 1 litre in capacity, with suitable cling film. Put it on a tray. Keep the whipping cream cold and leaves the alternative to mascarpone for 15 minutes at room temperature so that it is less firm.
Cut the pears
Peel and spruce the pears before weighing 200 g of flesh. Cut them into 8 mm dice. Put them in a small saucepan with 20 g of water and 20 g of sugar.
Cuis and then cooled
Cook the dice 8 to 10 minutes over medium heat, until they are tender but still whole. Drain them, spread them on a plate and let cool completely. Keep their juice for another use; it does not go into the cream.
Melt the white chocolate
Chop the 150 g of vegetal white chocolate and melt it in a mild bain-marie, without putting water in the chocolate. Stir and let cool around 35 °C. It must remain fluid, without being hot.
Prepare the base cream
Loosen the 250 g plant-based mascarpone with a spatula and vanilla. Gradually add the warm white chocolate, stirring between each addition. Stop when the preparation is homogeneous and without large clumps.
Whisk the plant-based cream
In a cold bowl, whisk the 150 g of plant-based cream according to the instructions of its manufacturer, until it stands on the whisk. Incorporate it three times at the base, lifting with a spatula.
Add pears and mold
Check that the pear dice are cold and well drained, then incorporate them gently. Pour into the mold, push the cream into the corners and smooth the top. Refrigerate 45 minutes to firm slightly.
Prepare the base
Crush 130 g of crumbled biscuits. Melt the 40 g of coconut oil, mix with the crumbs and spread on the firmed cream. Cup gently with a spoon, without sinking the base into the garnish.
Let it take and demoule
Cover and refrigerates at least 6 hours. Turn on a plate, removes the film and then cuts slices with a hot and dry blade. The log remains ivory, without added icing; the biscuity base is underneath and the pear dice are visible in the cream.
Conservation. Store in a closed box in the refrigerator at 4 °C maximum and consume within 48 hours. Do not leave the dessert at room temperature for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Is plant-based mascarpone lactose free mascarpone?
It is a plant alternative, the composition of which differs from one brand to another. A milk mascarpone that is simply delactated remains a milk-based product; it is not the ingredient used here.
Can I use a vegetable cooking cream?
Not if it's not meant to be whipped. A very liquid cooking cream does not give the same outfit. Check the use indicated on the product.
Why cook and drain pears?
This removes some of their water and softens them. A free juice added to the cream could soften the assembly.
Is it without allergens?
Read each label, including possible traces, and the constraints of the person concerned. A plant-based, milk-free or gluten-free recipe is not automatically suitable for all allergies.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.