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Recipe

A holiday spin on a classic taught at International Culinary Center.

Director of Pastry Arts Jansen Chan
Yields: 1-10” Yule Log

Ingredients

Sponge Ingredients

• ¾ cup + 1 ½ tsp. Flour, cake

• ½ tsp. Salt

• 6 Eggs

• 2 Egg yolk

• ¾ cup + 1 ½ T. Sugar

• ½ tsp. Vanilla extract

• As needed Powdered sugar

Eggnog Custard Filling Ingredients

• 1 cups Milk

• ½ tsp. Nutmeg, grated

• ¼ tsp. Cinnamon

• Pinch Ginger, cloves, all spice (each)

• 6 Tbsp. Sugar, split

• 4 Egg yolks

• 4 tsp. Cornstarch

• 1/4 cup Alcohol of your preference (rum, brandy, or bourbon)

• 2 oz. Butter

Crème Chantilly Ingredients

• 2 cups Heavy cream

• 2 Tbsp. Sugar

• Pinch Salt

• ½ tsp. Vanilla extract

Directions

Sponge

Prepare a 9” x 13” sheet tray by lining it with parchment paper and lightly greasing and flouring the surface. Remove any excess flour. Sift the cake flour and salt and reserve. In two bowls, separate the eggs. Transfer the egg whites to a mixer bowl and whip the whites with a little bit of the sugar. As the mixture becomes foamy, increase the speed and slowly add the remaining sugar. Continue to whip until stiff peaks form. Add the egg yolks and whisk quickly until only just combined. Remove the whisk and gently fold the sifted flour into the egg mixture in several additions. Carefully spread the batter into the prepared pan. Sprinkle generous with powdered sugar. Bake at 400F for approximately 15-18 mins, or until a light, golden brown. Let the cake sit for 5 mins and gently transfer the cake, with the parchment paper to another tray. Gently roll the cake, against the width, and allow to cool fully in this shape.

Eggnog custard filling

In a medium size pot, boil milk, half of the sugar, and the spices. Cover and let steep for 15 mins. Whisk the egg yolks, remaining sugar, and pastry cream powder together. Temper ¼ of the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and continue to cook over medium heat, whisking constantly, until mixture boils. Allow to boil for 1-2 mins. Transfer immediately to a plastic wrap lined tray. Cover the top with additional plastic wrap to prevent a skin from forming. Allow to cool to slightly warm. Transfer the pastry cream to a bowl and add the alcohol and butter. Whisk carefully until homogenous. Reserve at room temperature, as needed.

Crème chantilly

Place all ingredients in a mixer and whip until stiff peaks are formed. Reserve, covered, and chilled.

Additional Decorations
Sponge
Eggnog Custard Filling
Simple Syrup (1/2 cup water dissolved with 1/2 cup sugar, cooled)
Rum, brandy, or bourbon (optional)
Crème Chantilly
Cocoa powder

Assembly
Unroll the cooled sponge and remove the parchment paper. Sprinkle 2 tsp. of alcohol around the cake, if desired. Spread eggnog custard filling, all but 1” from the length of the sponge. Starting with the length without the custard, roll the cake tightly until a log is formed. Let rest 2 hrs. or overnight, wrapped in plastic. When chilled, slice the cake at 45˚ about 2” away from the end. Transfer the log to a serving tray and place the smaller cut piece on the tray, perpendicular to the cake, with the angled cut facing outward. Spread the crème Chantilly along the length of the cake and use a fork to create ridges. Carefully sift a light coating of cocoa powder on top. Decorate cake with meringue mushrooms.

HAPPY HOLIDAYS
from International Culinary Center!

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your pastry education where the legacy lives on.