Speculoos « Merveilleux » Yule Log (Eric Kayser)

Hi everyone! This is the last recipe of Yule Log that I will share with you. It’s a « Merveilleux » Speculoos Yule Log by the Chef Eric Kayser. « Merveilleux » is a famous dessert made with cream and meringue. So, in this Log there is a very soft Swiss Roll Cake, filled with Speculoos Ganache, Praline and a stick of Meringue. It’s topped with crushed Speculoos Biscuits, crushed Meringues and some dots of Speculoos Cremeux.

This Yule Log is so easy to make and very delicious 😍 I suggest you to assemble the Yule Log the same day (not a day ahead) so the Meringue doesn’t soften.

For a 20cm long Yule Log:

Swiss Roll Cake:

  • 5 eggs of 50g
  • 20g of flour
  • 45g of corn starch
  • 35g of butter
  • 40g of sugar

Praline:

  • 70g of almonds
  • 70g of hazelnuts
  • 45g of sugar
  • 23g of water
  • 1g of salt

Speculoos Paste (you can also buy it):

  • 200g of speculoos
  • 200g of condensed milk (I used sweetened)
  • 30g of full liquid cream (depending on the texture)
  • 1/2 tbsp of honey
  • 1/2 tsp of cinnamon
  • 1 pinch of salt

Speculoos Ganache:

  • 300g of full liquid cream
  • 45g of white chocolate
  • 3,5g of powdered gelatin (or sheets)
  • 75g of speculoos paste

Speculoos Cremeux:

  • 75g of whole milk
  • 20g of egg yolk (=1)
  • 15g of sugar
  • 8g of flour
  • 45g of speculoos paste
  • 15g of butter
  • 1,1g of powdered gelatin

Meringue:

  • 30g of egg whites (=1)
  • 25g of icing sugar
  • 25g of granulated sugar

Topping:

  • 45g of meringues
  • 65g of speculoos
  • Some hazelnuts

We’ll start with the speculoos paste:

1. Mix the speculoos biscuits. Add the condensed milk, the honey, the cinnamon and the salt. Mix for a couple of minutes.

2. If the texture is too thick, add some liquid cream and mix.

3. Keep in a jar until use.

For the praline:

1. Roast the nuts for 10-15min in a 150°C/302°F preheated oven.

2. In a saucepan, heat the water and sugar until it reaches 116°C. Add the nuts.

3. A thin layer of white sugar will coat the nuts, keep stirring until it caramelizes completely.

4. Spread over a silicone mat (or a greased paper). Let it cool down.

5. Mix until you get a very smooth and liquid praline. If your blender isn’t very powerful, take a break halfway through so it doesn’t overheat.

6. Keep in a jar until use.

For the ganache (to make a day ahead):

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Melt the chocolate in a bain-marie (or microwave).

3. Bring to boil half of the cream (150g).

4. Pour the cream in 3 times over the melted chocolate. Mix vigorously.

5. Add the gelatin and the speculoos paste. Mix with a hand blender to homogenize.

6. Finish off by adding the other half of cold cream (150g).

7. Wrap with cling film (it must touch the surface) and refrigerate overnight.

For the meringue:

1. Preheat the oven to 100°C/212°F fan-assisted.

2. Whisk the egg whites by adding the granulated sugar little by little. Increase the speed gradually. The egg whites must be shiny and firm.

3. Gently incorporate the icing sugar with a spatula.

4. Put the meringue in a pastry bag and cut the end to create a large hole.

5. Pipe a 25cm long stick over a baking tray covered with baking sheet. Spread the rest (no specific form required).

6. Cook the meringue for about 2h. The meringue should come off easily, without leaving traces on the paper.

7. Store in an air-tight container (away from humidity). Don’t make it too much in advance, otherwise it may lose its crunchiness.

For the cremeux (to make a day ahead):

1. Hydrate the gelatin.

2. Whisk the egg yolks with the sugar until it slightly whitens.

3. Add the flour and corn starch.

4. Bring to boil the milk.

5. Pour it little by little over the eggs.

6. Bring everything back to the pan and cook over low heat until it reaches 84°C. Make sure to stir constantly and to reach the edges and the bottom of the pan.

7. Off the heat, add the hydrated gelatin, the butter and the speculoos paste. Mix with a hand blender to homogenize.

8. Wrap with cling film (it must touch the surface) and refrigerate overnight (at least 4h).

For the Swiss Roll Cake:

1. Preheat the oven to 190°C/374°F fan-assisted.

2. Melt the butter and let it cool down.

3. Separate the eggs.

4. Whisk the egg whites by adding half of the sugar (20g) little by little. The egg whites should stick to the whisk but still be slightly supple.

5. Whisk the egg yolks with the other half of sugar (20g) until they whiten and become very fluffy.

6. Gently incorporate the egg yolks to the whites with a spatula.

7. Also incorporate the sifted flour and salt.

8. Add the melted butter and mix.

9. Spread the mixture over a ~37x32cm baking tray covered with parchment paper (or silicone mat). It’s normal if the layer isn’t too thick.

10. Cook for 8-9min. Watch the cooking carefully, the cake must be golden.

11. Let it cool down completely and then unmold (it will be impossible to unmold if it’s hot).

It’s time to assemble!

1. Take the speculoos ganache and whip it at medium speed until it thickens.

2. Also whisk the speculoos cremeux to loosen it. Place it in a pastry bag fitted with an open-star tip.

3. Cut the cake into a 23cm wide and 35cm long rectangle.

4. Spread generously the praline (I’ve put around 80g).

5. Also spread the ganache (leave some for the outside).

6. Add the stick of meringue at the end. Roll tightly (widthwise).

7. Cover the Log with ganache and smooth it out.

8. Crush the meringues and the speculoos biscuits.

9. Roll the Log into this mixture carefully. Cut the ends to have a nicer look.

10. Decorate with dots of cremeux and some hazelnuts.

Your Merveilleux Speculoos Yule Log is ready! I hope you enjoyed this last recipe. You can check out my other recipes of Yule Log if you want: Yule Log

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake, I will post them at the end of the post

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