Here is finally the recipe for the Pear & Chocolate Yule Log, a recipe you voted for on Instagram. I am delighted to deliver this recipe today, which I chose during my stay at Valrhona.
For this Christmas log, the quantities will adapt according to your mold model; I deliberately put a little more quantity relative to the size of my mold (+20%).
This dessert features an Emmanuel Biscuit with Hazelnut Oil, a smooth Chocolate Creamy, Roasted Pears for texture, and a light Dark Chocolate Mousse. It is finished with chocolate shavings for a rustic and elegant look.

Ingredients:

Emmanuel Biscuit with Hazelnut Oil:

• 80g egg whites
• 35g mountain honey
• 80g flour T55
• 3g baking powder
• 35g icing sugar
• 1 pinch of salt
• 55g hazelnut oil
• 20g whole milk

Chocolate Creamy (Crémeux):

• 75g whole milk

• 75g liquid cream 30%
• 80g Dark Chocolate (Caraïbe)

• 20g sugar

• 2 egg yolks

Roasted Pears:

• 2 Conference pears

• Hazelnut oil

Light Chocolate Mousse:

• 210g Dark Chocolate (Caraïbe)
• 150g milk
• 6g gelatin (200 Bloom)
• 300g cold cream 30%

Decoration:

• 100g chocolate shavings to mask the log

Equipment:

• 1 log mold (here 24 x 7.5 cm)

Directions:

Emmanuel Biscuit:

Preheat the oven to 180 degrees (Celsius).
In the mixer bowl, whisk the egg whites with the honey.
Sift the powders (flour, baking powder, icing sugar) and incorporate them delicately into the whipped whites.
Then add the hazelnut oil and then the milk.
Pour the batter into a lined cake mold and bake for about 10 minutes.
Set aside for assembly.

Chocolate Creamy:

In a saucepan, bring the milk and cream to a boil.
Mix the sugar and yolks together then pour the milk/cream mixture over the sugared yolks, mix.
Put everything back in the saucepan and mix constantly until reaching 84 degrees (like a custard/crème anglaise).
Pour your hot cream in three times over the chocolate to create an emulsion.
Reserve your creamy in the fridge for 2 hours.

Roasted Pears:

Preheat the oven to 150 degrees.
Wash and cut the pears into cubes keeping the skin, this will give texture and taste.
Place your pear cubes on a baking sheet covered with baking paper. Add a little hazelnut oil on the pears and mix quickly with your hands.
Bake for about 20 min.
When coming out of the oven, let them cool in the refrigerator.

STEP 1: PEAR CHOCOLATE LOG – Assembly 1 (The Insert):

Cut your biscuit (here 22 x 6.5 cm).
Pipe the chocolate creamy over it and finally add the roasted pears.
Reserve your insert for 2 hours minimum in the freezer for the final assembly.

Chocolate Mousse:

Immerse the gelatin in a large bowl of cold water.
Melt the chocolates in the microwave at very low power.
Bring the milk to a boil. Off the heat, add the squeezed gelatin and mix.
Pour 1/3 of the milk over the chocolate, create an emulsion, then pour the rest and mix again to perfect the emulsion.
Whip the cream into whipped cream (not too firm) and incorporate it delicately in 3 times into the chocolate.

STEP 2: PEAR CHOCO YULE LOG – Assembly 2:

Pipe the mousse to 2/3 of your mold.
Place the insert (pears + creamy + biscuit) and place it well in the center of the mousse, press lightly to make the mousse come up.
Pipe a little mousse and smooth with the spatula to hide the biscuit.
Place everything in the freezer until the next day.

Finishing (Day J):

On the day, unmold the log onto a serving platter.
Let it thaw for 2 hours in the refrigerator.
Grate chocolate shavings over it to mask the entire log.
Reserve in the refrigerator for 3 hours so that the log finishes thawing.

Final Thoughts & Serving Tips

This Pear & Chocolate Bûche de Noël is a perfect blend of rustic flavors and professional techniques. The use of hazelnut oil in the biscuit and on the roasted pears bridges the gap between the fruity pear and the rich dark chocolate mousse. By covering the log with chocolate shavings, you create a stunning dessert without the need for a complex mirror glaze. Remember to let it thaw fully in the fridge for the best texture. Enjoy your homemade holiday masterpiece