Chocolate, Caramel, and Peanut Yule Log
- 6 pers
- 35 min preparation time
- 10 min cooking time
Ingredients
- 2 eggs
- 60 g sugar
- 40 g of flour
- 3 sheets of gelatin Sainte Lucie
- 300 g whole liquid cream
- 200 g peanut topping Sainte Lucie
- 50 g of crushed, unsalted, roasted peanuts
- 250 g of sugar-free dark chocolate chips Sainte Lucie
- 150 g whole heavy cream
- 20 g of melted butter
- 20 g unsweetened cocoa powder
- A few meringues for decoration
Gourmet tip
Drizzle a little Sainte Lucie peanut sauce over the Yule log just before serving to enhance the flavors and make it even more indulgent.
Preparation
- Mix the " Sainte Lucie " Peanut Topping with the crushed peanuts. Pour into a mold with a removable insert, then place in the freezer for at least 4 hours.
- Preheat the oven to 180°C. Whisk the eggs with the sugar, then add the flour, cocoa, and melted butter.
- Spread the dough on a baking sheet lined with parchment paper, then bake for 10 minutes. Let it cool before cutting it to fit the log mold.
- Soak the gelatin in a bowl of cold water.
- Heat 100 g of heavy cream with the butter, then add the Peanut Topping Sainte Lucie.
- Heat 100 g of heavy cream, then add the drained gelatin.
- Pour the hot cream over the Sainte Lucie Sugar-Free Dark Chocolate Chips, then stir until the mixture is smooth.
- Whip the remaining 200 g of cream into soft whipped cream, then gently fold it into the chocolate mixture.
- Pour two-thirds of the mousse into the log mold. Add the frozen peanut insert, then cover with the remaining mousse.
- Place the chocolate cookie on top, then put the log in the freezer overnight.
- Remove the log from the mold and let it thaw in the refrigerator for several hours before serving.
