THE FESTIVAL CARNET
Vegan Speculoos and White Chocolate Yule Log
A log of ganache with vegetal white chocolate, coconut cream and paste of speculoos, taken in the cool on a base of cookies, with crumbs in decor.
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A log of ganache with vegetal white chocolate, coconut cream and paste of speculoos, taken in the cool on a base of cookies, with crumbs in decor.
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.
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The preparation step by step
Check the compositions
Read the ingredient lists of cookies, speculoos paste and white chocolate: some contain milk or butter. Choose vegetable versions to preserve the formula. This log contains wheat and is not gluten-free.
Prepare the mold
Line a cake mould of 20 x 8 cm of suitable cling film letting the sides out. Put it on a tray. Separate the 150 g of biscuits in 130 g for the base and 20 g for the finish.
Chop the chocolate
Cut the 250 g of vegetal white chocolate into small pieces and put them in a dry bowl. Prepare next to 150 g of speculoos paste, at room temperature so that it mixes easily.
Heat the coconut cream
Stir the coconut cream before weighing 200 g. Heat it until the first few quiverings, then remove from the heat. Do not allow it to boil for long or reduce.
Emulsify slowly
Pour a third of the cream over the chocolate, wait 30 seconds and then mix in the center. Add the rest in two by continuing to stir. You have to get a shiny cream, without pieces of chocolate.
Add the speculoos
Incorporate the 150 g of speculoos paste into the still lukewarm ganache. Mix up to uniform color. Do not add cookies at this stage: they make up the base, not the inside of the cream.
Verse and Firming
Pour the cream into the pan and smooth. Let cool for 15 minutes, then put 45 minutes in the refrigerator so that the top starts to stand. It must no longer be fully liquid before the plinth is added.
Makes the base
Finely crush the 130 g of reserved cookies. Melt the 40 g of coconut oil and mix it with the crumbs. Spread over the cream and cup slightly in a regular layer of 8 to 10 mm.
Let it take a long time
Cover and keeps in the refrigerator for at least 6 hours, ideally until the next day. The ganache must be firm to withstand the rollover. Do not try to unmold it after an hour.
Unmold and finish
Turn the log on a plate and gently remove the film. Roughly nicks the remaining 20 g of speculoos on top. Cut into 10 small parts with a hot and dry blade; this ganache is rich and dense.
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 this a vegan recipe?
It is with the three plant compound products indicated. Especially checks white chocolate, often dairy, as well as biscuits and their spread.
Can I use vegetable milk instead of coconut cream?
Not at the same weight. The cream provides fat and hold. A vegetable drink would give a different and probably softer ganache.
Why serve small portions?
White chocolate, cookie dough and the base form a dense dessert. The ten-part breakdown corresponds to the proposed yield, without a nutritional claim.
Can it be kept at room temperature?
This log must remain in the refrigerator until service. The cold is part of her outfit; don’t let her wait on a hot table.
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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