Brownie Chocolate Hazelnut Yule Log by @hervecuisine

22 min

10 servings

🥛

90 ml

Semi-skimmed milk

🧈

130 g

Butter

🌾

150 g

Flour

🥚

5

Eggs

🍬

60 g

Sugar

🍦

1 tsp

Vanilla

🧁

150 g

Dark baking chocolate

🍬

70 g

Brown sugar

🍬

30 g

Blond sugar

🧂

1 pinch

Fleur de sel

🌰

Hazelnut spread

🧁

100 g

Baking chocolate

🌻

16 ml

Sunflower oil

🌰

30 g

Toasted almonds

  1. Cream
    • Butter
    • Brown sugar
    • Blond sugar

    Cream the soft butter with the brown sugar, blond sugar, eggs, and fleur de sel for the brownie.

  2. Add
    • Dark baking chocolate

    Add the melted dark baking chocolate to the brownie mixture.

  3. Add
    • Flour

    Add and sift in the brownie flour, then transfer the batter to a baking tray.

  4. Bake

    Bake the brownie in the oven for 10 minutes at 180°C.

  5. Add
    • Flour
    • Semi-skimmed milk
    • Butter

    For the Japanese sponge, add the flour all at once to the milk and melted butter mixture, then dry the dough slightly.

  6. Add
    • Eggs

    Add the three egg yolks one at a time, then whip the egg whites to stiff peaks to lighten the Japanese sponge batter.

  7. Spread

    Spread the Japanese sponge batter in the same baking tray after the brownie has baked.

  8. Bake

    Bake the Japanese sponge in the oven for 10 minutes at 190°C.

  9. Layer
    • Hazelnut spread

    Once both layers have cooled, join the brownie and Japanese sponge layers with hazelnut spread.

  10. Flatten

    Flatten the brownie layer with a rolling pin so it does not crumble while rolling the yule log.

  11. Bake
    • Baking chocolate
    • Sunflower oil
    • Chopped toasted almonds

    Make the crunch glaze with baking chocolate, sunflower oil, and chopped toasted almonds.

  12. Pour

    Pour the crunch glaze over the cold yule log and let it set in the refrigerator.

Brownie Chocolate Hazelnut Yule Log by @hervecuisine

22 min

10 servings

🥛

90 ml

Semi-skimmed milk

🧈

130 g

Butter

🌾

150 g

Flour

🥚

5

Eggs

🍬

60 g

Sugar

🍦

1 tsp

Vanilla

🧁

150 g

Dark baking chocolate

🍬

70 g

Brown sugar

🍬

30 g

Blond sugar

🧂

1 pinch

Fleur de sel

🌰

Hazelnut spread

🧁

100 g

Baking chocolate

🌻

16 ml

Sunflower oil

🌰

30 g

Toasted almonds

Preparation Steps

  1. Step 1/12

    Cream the soft butter with the brown sugar, blond sugar, eggs, and fleur de sel for the brownie.

    🧈Butter
    🍬Brown sugar
    🍬Blond sugar
    🥚Eggs
    🧂Fleur de sel
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/12

    Add the melted dark baking chocolate to the brownie mixture.

    🧁Dark baking chocolate
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/12

    Add and sift in the brownie flour, then transfer the batter to a baking tray.

    🌾Flour
    🧺Sieve
    🥄Spatula
    🍳Baking tray

  4. Step 4/12

    Bake the brownie in the oven for 10 minutes at 180°C.

    🍳Baking tray

  5. Step 5/12

    For the Japanese sponge, add the flour all at once to the milk and melted butter mixture, then dry the dough slightly.

    🌾Flour
    🥛Semi-skimmed milk
    🧈Butter
    🥣Mixing bowl
    🥄Spatula

  6. Step 6/12

    Add the three egg yolks one at a time, then whip the egg whites to stiff peaks to lighten the Japanese sponge batter.

    🥚Eggs
    🥣Mixing bowl
    🥄Whisk

  7. Step 7/12

    Spread the Japanese sponge batter in the same baking tray after the brownie has baked.

    🥄Spatula
    🍳Baking tray

  8. Step 8/12

    Bake the Japanese sponge in the oven for 10 minutes at 190°C.

    🍳Baking tray

  9. Step 9/12

    Once both layers have cooled, join the brownie and Japanese sponge layers with hazelnut spread.

    🌰Hazelnut spread
    🥄Spatula

  10. Step 10/12

    Flatten the brownie layer with a rolling pin so it does not crumble while rolling the yule log.

    🥖Rolling pin

  11. Step 11/12

    Make the crunch glaze with baking chocolate, sunflower oil, and chopped toasted almonds.

    🧁Baking chocolate
    🌻Sunflower oil
    🌰Chopped toasted almonds
    🥣Mixing bowl
    🥄Spatula

  12. Step 12/12

    Pour the crunch glaze over the cold yule log and let it set in the refrigerator.

Composition

Ingredients

Types

Dairy, Grains, Eggs, Sweeteners, Spices, Sweets, Oils, Nuts

Ingredients

Semi-skimmed milk, Butter, Flour, Eggs, Sugar, Vanilla, Dark baking chocolate, Brown sugar, Blond sugar, Fleur de sel, Hazelnut spread, Baking chocolate, Sunflower oil, Toasted almonds

Notes

Semi-skimmed milk (for the Japanese sponge), Butter (melted, for the Japanese sponge), Flour (for the Japanese sponge), Eggs (for the Japanese sponge), Sugar (for the Japanese sponge), Vanilla (for the Japanese sponge, amount not given, for the brownie), Dark baking chocolate (for the brownie), Brown sugar (for the brownie), Fleur de sel (for the brownie), Hazelnut spread (to join the sponge and brownie layers), Sunflower oil (or grapeseed oil, for the crunch glaze), Toasted almonds (or hazelnuts, for the crunch glaze, chopped)

Allergens

Milk, Gluten, Eggs, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

360 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 39g, Fat: 21g, Fiber: 3g, Sugars: 30g

Nutritional Information

Minerals

Iron: 2.2mg, Magnesium: 45mg, Calcium: 40mg, Potassium: 210mg, Sodium: 170mg

Vitamins

Vitamin A: 120µg, Vitamin B2: 0.15mg, Vitamin E: 1.5mg

Preparation

Time Information

Cooking

22 minutes

Overall

22 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Whisk, Sieve, Spatula, Rolling pin, Baking tray

Appliances

Oven, Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Réveillon de Noël

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Soft, Crunchy

Flavors

Chocolatey, Hazelnut, Sweet, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 2 days (covered,refrigerated,prepare up to 2 days in advance), freezing : up to 1 month (wrap tightly,before adding glaze for best texture,thaw in fridge before serving)