THE FESTIVAL CARNET
Mini Chocolate Swiss Roll Yule Logs
A single cacao roll cut into six small logs, with streaked ganache and visible spiral.
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.
The individual format does not require six moulds: prepare a sponge on a plate, roll it with its ganache, then cut six sections. A sober finish is enough for a chic dessert: the spiral of the biscuit at both ends and a few streaks on the top.
The flexibility of the sponge is essential. Monitor its cooking and preroll it still warm in a clean dishcloth. The ganache must be spreadable before filling; a liquid garnish would emerge when tightened.
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
Heat the oven
Preheat to 180 °C rotating heat. Tapes a baking tray of 30 by 40 cm of baking paper. Place a clean dish cloth flat for rolling at the exit of the oven.
Assemble the base
Whisk four eggs and 100 g of sugar for five to seven minutes, until you get a thick ribbon and a clear foam. Gently scrape the bottom before adding the dry ingredients.
Fold in flour and cocoa
Sift 80 g of flour and 20 g of cocoa and then incorporate them in two batches with maryse. Raise the dough instead of beating it.
Spread and cook
Spread the dough regularly on the plate. Cook for eight to ten minutes: the surface should be taken, the sponge still soft. Cooking too long makes it difficult to roll.
Prerolls hot
Turn the sponge over the tea towel, remove the paper and then roll it with the tea towel starting from a large side of 40 cm. The roller obtained is about 40 cm long. Let cool for 30 minutes.
Make the ganache
180 g of chocolate. Simmer 200 ml of cream then pour it three times over the chocolate, stirring in the center. Add 20 g of butter and mix until smooth.
Let it thicken
Wait until the ganache looks like a soft spread, about forty-five minutes. If it remains fluid, refrigerate for five minutes and then stir; do not let it harden in bulk.
Fill and roll
Slowly unroll the cold sponge. Spread about two-thirds of the ganache leaving 1 cm free at the final edge, then rolls again without the tea towel. Place the solder underneath and refrigerate for an hour.
Cut out the portions
Slightly equalize the two ends then cut six sections of about 6 cm with a clean knife. Wipe the blade between the cuts to keep the spirals clean.
Finish the mini logs
Spread the remaining ganache over the top and long sides, without covering the spirals. Trace a few streaks with the fork. Refrigerate for 30 minutes and serve on small plates.
Conservation. Keep the mini covered logs in the refrigerator and consumes within 48 hours. Take them out ten minutes before the service so that the ganache is less firm.
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
Cutting
Cooling the roll before cutting it avoids crushing the spiral. A light saw movement is preferable to high pressure.
Finish
Three or four streaks are enough. A sober decor reveals the sponge and the ganache.
Questions Before You Start
Do we need individual moulds?
No, the six portions are cut in a roll of about 40 cm, after equalization.
Can I prepare them the day before?
Yes, the rest even facilitates the cutting. Keep them covered in the refrigerator.
How to avoid cracks?
Do not overcook the sponge and pre-roll it still hot. A small outer crack may be covered by the planned ganache.
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.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.