Yule Log Recipe – Plaza Inn
Coffee buttercream yule log with soaked with Kahlua simple syrup and covered with chocolate ganache.
Ingredients
- 1 cup water
- 2 1/4 cups fine granulated sugar
- 9 ounces egg whites
- 3 1/3 cups butter
- 1 tablespoon vanilla extract
- 1/3 cup coffee extract
- 10 eggs yolks : 10 each
- 10 whole eggs
- 2 1/4 cups granulated sugar
- 10 egg whites
- 1/4 cup granulated sugar
- 3/4 cup pastry flour (for gluten-free try Bob's Red Mill flour used by Disney) or sifted all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 1/4 cup cocoa powder
- 1/4 cup melted butter
- 20 ounces dark chocolate (58 % Cacao)
- 2 tablespoon butter
- 1 tablespoon honey
- 2 cups heavy cream
- 1 1/4 cups granulated Sugar
- 1 1/4 cups water
- 1/3 cup Kahlua liquor
Coffee Buttercream
Biscuit Roulade
Chocolate Ganache
Kahlua Simple Syrup
Instructions
- Mix the water and sugar in a sauce pan and bring to a boil.
- Keep edge of the saute pan clean by brushing with a pastry brush moistened with water.
- Boil mixture until a candy thermometer registers 240°F ('soft ball' stage).
- Mix the egg whites with an electric mixer to soft peaks, then gradually add the syrup to the egg whites and continue to mix until a meringue forms.
- Add the butter and mix until smooth.
- Add the coffee extract and vanilla extract and mix.
- Preheat oven to 400°F.
- In a electric mixer, whip the egg yolks , whole eggs and granulated sugar together until light & fluffy.
- In a separate bowl, whip the egg whites and granulated sugar to a stiff peak.
- Fold the egg yolk mixture and the egg white mixture together.
- Add the flour (for gluten-free try Bob's Red Mill flour used by Disney), cocoa powder and melted butter and mix gently until combined.
- Transfer the mixture to a jelly roll pan lined with parchment paper and spread in a consistent layer.
- Bake in preheated oven until golden brown, approximately 10-15 minutes.
- Place the chocolate, butter and honey in a steel mixing bowl and set aside.
- In a sauce pan, bring the heavy cream to a boil , then pour over the chocolate, mixing slowly from the center of the bowl until mixture is smooth and shiny.
- Place all ingredients in a sauce pan and bring to a boil, whisking until sugar is dissolved.
- Set aside until cool.
- Soak biscuit roulade evenly with Kahlua Simple Syrup.
- Spread roulade evenly with Coffee Buttercream.
- Roll roulade from long side into a long cylinder.
- Pour Chocolate Ganache evenly over roulade.
- Decorate as desired.
Coffee Buttercream
Biscuit Roulade
Chocolate Ganache
Kahlua Simple Syrup
Assembly