Minnie’s Yule Log recipe – Disneyland Paris 🍰🎄

MINNIE’S YULE LOG AT DISNEYLAND PARIS

Ready to start the Christmas countdown? 🎄✨

For this first day of Advent, we suggest you treat yourself with a Christmas log recipe that will delight gourmets with its Disney touch!

Ingredients:

Chocolate ganache (ideally prepared the day before):

Chocolate 64% – 300g / Single cream 35% Fat – 900g.

Chocolate sponge:

Flour – 150g / Sugar – 150g / Whole eggs – 5 / Cocoa powder – 19g.

Genoise syrup:

Sugar – 80g / Water – 100g / Vanilla pod – 1.

Recipe:

Chocolate ganache (ideally prepared the day before):

Crush the chocolate into small pieces. Heat 300g of cream, and turn the heat off as soon as it starts to boil. Add the chocolate and stir until the mixture is smooth. Gradually add the remaining 600g of cold single cream while stirring. Stir for 1 minute and refrigerate for at least 5 hours.

Chocolate sponge:

Place a sheet of baking paper over a baking tray. Preheat your oven to 180°C. In a bain-marie, whisk the whole eggs with the sugar by hand. The mixture should heat to an even temperature of 40°C. Then leave the bain-marie and whisk until completely cooled. Using a fine sieve, sift the flour and cocoa over the mixture. Gently stir with a spatula in a circular motion. Pour the mixture onto the baking tray and spread into a 1cm-thick layer. Bake at 180°C for 15 minutes. Check if done. Remove from the oven and place a sheet of baking paper on top. Gently turn over the sponge. Leave to cool.

Genoise syrup:

Slice the vanilla pod in half. Place the ingredients in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 1 hour. Remove the vanilla pod and set aside.

Presentation:

– Take the ganache and whisk it in the mixer for 3 to 5 minutes until it has the appearance of Chantilly cream. Place in a piping bag with a yule log nozzle.

– Cut the Genoise sponge lengthways: 2/3 for Minnie’s head, and 1/3 for Minnie’s ears.

– Cover the Genoise with 0.5 cm whipped ganache, then roll the two yule logs over and completely cover each yule log with whipped ganache.

– Cool for 5 hours.

– Cut 1.5 cm slices on the larger yule log to make Minnie’s head, and 1.5 cm slices in the smaller yule log to make Minnie’s ears.

– Assemble the 3 slices on a plate as shown in the photo, and decorate with your chocolate or marzipan decorations.

Bon appétit ! 😍