Classic Yule Log

In a mixer with a whisk attachment whip all ingredients together for 7 minutes at high speed. Spread at 6 mm on baking paper and bake. Slide it out of the baking tray as soon it comes out of the oven to avoid carryover baking and drying of the sponge. Cover with baking paper and a tray for 20 minutes.

In a mixer with a whisk attachment mix the cremyvit classic and water for 5minutes at medium speed. Melt the chocolate to 40°C and add it to the custard cream. Whip the cream to a stiff peak and fold it into the chocolate custard

Melt the ganache to 35°C and spread onto the baked sponge.

Melt the chocolate to 40°C, add the praline and the Crousticrep gently until all ingredients are well coated to avoid humidity impact in the product. Spread a thin layer on baking paper as long as the log and 15cm large

Melt the cocoa butter and the chocolate separately before combining bothand spray around 32°C. Spray on the frozen buche.

Spread the melted ganache on top of the sponge cake and give it some time to set before adding the diplomate cream.Roll the buche and close the log with a baking paper, store in the fridge or freezer until the cream is fully set . With aspatula spread unevenly the rest of the diplomate cream to give a bark texture on top of the log. Spread a thin layer of the crunchy layer on baking paper as long as the log and 15cm large, add the buche onto a closethe side using the baking paper, and freeze. Spray the velvet effect on the frozen yule log and add the chocolate decoration.