THE FESTIVAL CARNET
Triangular Chocolate Christmas Tree Yule Log
Five strips of cocoa sponge stacked in pyramids, covered with ganache for a fir-shaped log.
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The trompe-l'oeil remains deliberately simple: seen from the front, this log has a brown triangle that evokes a tree. The structure comes only from increasingly narrow biscuit strips; no hidden support or detailed carving is required.
A biscuit baking tray of 30 by 40 cm provides a useful square of 30 by 30 cm and some offcuts. Cut strips 30 cm long and 10.8,6,4 and 2 cm wide. Mounting is low and stable. A soft ganache connects the floors and then slightly rounds the small recesses.
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The preparation step by step
Prepare the plate
Preheat the oven to 180 °C rotating heat. Line the baking tray with 30 by 40 cm of baking paper, marking the corners well. Weighing separately flour and cocoa.
Whisk the eggs
Whisk the four eggs with 120 g of sugar for five to seven minutes. The mixture should triple approximately in volume and fall back into visible ribbon for a few seconds.
Add the dry ingredients
Mix 100 g of flour and 20 g of cocoa on the eggs in two. Incorporate into the maryse by lifting from the bottom to the top, without crushing all the foam.
Cuis la plate
Stole regularly and then bake for eight to ten minutes. The sponge should be soft, without a liquid area, and return under a slight pressure of the finger. Do not let it become dry.
Flat Cooled
Turn the sponge over on a new sheet, gently removes the baking paper and then lets it cool flat, covered with a clean cloth. No rolling is necessary for this form.
Prepare the ganache
250 g of chocolate. Heat 250 ml of cream until it quiveres and then pour three times over the chocolate, mixing in the center. Add 25 g of butter and stir until smooth.
Wait for the right texture
Let the ganache thicken for about forty-five minutes in a cool room, stirring sometimes. It must spread without sinking. If necessary, refrigerate in periods of five minutes while controlling flexibility.
Cut the strips
In an area of 30 by 30 cm of cold biscuit, cut out five strips of 30 cm long, 10.8,6,4 and 2 cm wide. Measure before cutting. Reserve the offcuts for another tasting.
Build the pyramid
Place the band of 10 cm on the plate. Spread a thin layer of ganache then center that of 8 cm. Start again with 6.4 and then 2 cm, keeping about half of the ganache to cover. Press very lightly and refrigerate for thirty minutes.
Cover and streak
Spread the rest of the ganache on both slopes and ends, slightly filling the steps. Draw shallow oblique strokes to the fork, then refrigerates for an hour. Cut into slices to show the triangular silhouette.
Conservation. Keep the covered log in the refrigerator and consumes within 48 hours. Take it out for ten minutes before cutting, without leaving it for a whole evening at room temperature.
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
Centered Bands
Each floor is about 1 cm higher on each side of the top. This alignment gives the regular silhouette without having to resize a block.
Ganache
A liquid ganache makes the floors slide. Wait for a texture of soft spread before mounting.
Questions Before You Start
Why is the tree brown?
The shape is enough to evoke a tree. The recipe does not require any green dye or fondant.
Can it be made into a high sculpture?
This formula is designed for a low and stable log. Do not increase the height without changing the structure.
What to do with offcuts?
Serve them with a little cream or freeze them for a future verrine.
Baking tips for this recipe
- Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
- Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
- Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.
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.
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