11/17/2022Pastries - Desserts
Black Forest style Raspberry Yule Log
Servings
8
Ingredients
Cups
Soft Cocoa Biscuit
- -all-purpose flour 200 (g)
- -sugar 100 (g)
- -cocoa powder 45 (g)
- -soy milk 210 (mL)
- -apple cider vinegar 27 (mL)
- -neutral oil 27 (mL)
- -baking soda 1 (tsp)
- -baking powder 1 (tsp)
- -salt 1 (pinch)
Mascarpone whipped cream
- -icing sugar 75 (g)
- -soy milk 400 (mL)
- -deodorized coconut oil 400 (g)
- -plant-based yogurt 210 (mL)
- -raspberries 160 (g)
- -frozen raspberries 180 (g)
- -agar-agar 1 (tsp)
- -dark chocolate 50 (g)
- -chocolate shavings 50 (g)
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Steps
- The day before, prepare the cream for the whipped cream: bring the soy milk to a boil. Pour it over the coconut oil and whisk with an electric whisk (or in a blender) for 2 minutes so that the fat and milk are well combined. Refrigerate overnight.
- Preheat the oven to 180°C (355°F).
- Prepare the soft biscuits: mix the flour, sugar, cocoa, baking soda, baking powder, and salt. You can sift them for an even lighter result. Pour in the soy milk, apple cider vinegar, and oil, then whisk to obtain a smooth batter.
- Roll out this dough into a large rectangle on a baking mat or a sheet of parchment paper, thinly (approximately 2 mm in thickness). Bake for 10 minutes.
- Prepare the raspberry jelly: In a small saucepan, heat the frozen raspberries for about ten minutes. Once they are reduced to a purée by the heat, add the agar-agar, whisk, and then set aside in the refrigerator.
- In your soft biscuit rectangle, cut out the following 6 shapes to the size of your loaf pan: 2x the long sides, 2x the ends, 1x the rectangle for the bottom of the pan, 1x the rectangle for the top of the pan.
- For these last two shapes: spread melted dark chocolate on one side to coat the cookie.
- Using an electric whisk, whip the cream prepared the day before into a chantilly. Next, add the icing sugar and yogurt and mix to obtain the "mascarpone" chantilly. Gently fold in the cooled raspberry jelly, being careful not to overmix.
- Assembling the Yule log: line your loaf pan with plastic wrap. Start by soaking the 4 side cookies in soy milk: the two long sides and the two ends, only on one side. Place them in your mold, soaked side facing inward. Check that your measurements are correct, the angles should be sharp and without any empty space!
- Line the bottom of the mold (about 2 cm high) with raspberry mascarpone chantilly. Add fresh raspberries here and there.
- Place the narrowest chocolate-coated biscuit at the base. Fill it again with whipped cream almost to the brim! Add fresh raspberries here and there. Finally, place the largest chocolate-coated biscuit, chocolate side facing down, to close the roulade. Wrap it up with plastic wrap.
- Place the log in the freezer for 2 hours (or more).
- Unmold the log and remove the plastic wrap. Decorate with the remaining whipped cream, fresh raspberries, and chocolate shavings. Allow it to thaw for a little hour in the fridge. And congratulations, you can enjoy it!
NotesBaking powder = baking soda in Québec
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Black Forest style Raspberry Yule Log
For: 8 serv.Difficulty: MediumPreparation: 35 minCooking: 10 min
Ingredients
Soft Cocoa Biscuit
- -all-purpose flour 200 (g)
- -sugar 100 (g)
- -cocoa powder 45 (g)
- -soy milk 210 (mL)
- -apple cider vinegar 27 (mL)
- -neutral oil 27 (mL)
- -baking soda 1 (tsp)
- -baking powder 1 (tsp)
- -salt 1 (pinch)
Mascarpone whipped cream
- -icing sugar 75 (g)
- -soy milk 400 (mL)
- -deodorized coconut oil 400 (g)
- -plant-based yogurt 210 (mL)
- -raspberries 160 (g)
- -frozen raspberries 180 (g)
- -agar-agar 1 (tsp)
- -dark chocolate 50 (g)
- -chocolate shavings 50 (g)
Steps
Steps
- The day before, prepare the cream for the whipped cream: bring the soy milk to a boil. Pour it over the coconut oil and whisk with an electric whisk (or in a blender) for 2 minutes so that the fat and milk are well combined. Refrigerate overnight.
- Preheat the oven to 180°C (355°F).
- Prepare the soft biscuits: mix the flour, sugar, cocoa, baking soda, baking powder, and salt. You can sift them for an even lighter result. Pour in the soy milk, apple cider vinegar, and oil, then whisk to obtain a smooth batter.
- Roll out this dough into a large rectangle on a baking mat or a sheet of parchment paper, thinly (approximately 2 mm in thickness). Bake for 10 minutes.
- Prepare the raspberry jelly: In a small saucepan, heat the frozen raspberries for about ten minutes. Once they are reduced to a purée by the heat, add the agar-agar, whisk, and then set aside in the refrigerator.
- In your soft biscuit rectangle, cut out the following 6 shapes to the size of your loaf pan: 2x the long sides, 2x the ends, 1x the rectangle for the bottom of the pan, 1x the rectangle for the top of the pan.
- For these last two shapes: spread melted dark chocolate on one side to coat the cookie.
- Using an electric whisk, whip the cream prepared the day before into a chantilly. Next, add the icing sugar and yogurt and mix to obtain the "mascarpone" chantilly. Gently fold in the cooled raspberry jelly, being careful not to overmix.
- Assembling the Yule log: line your loaf pan with plastic wrap. Start by soaking the 4 side cookies in soy milk: the two long sides and the two ends, only on one side. Place them in your mold, soaked side facing inward. Check that your measurements are correct, the angles should be sharp and without any empty space!
- Line the bottom of the mold (about 2 cm high) with raspberry mascarpone chantilly. Add fresh raspberries here and there.
- Place the narrowest chocolate-coated biscuit at the base. Fill it again with whipped cream almost to the brim! Add fresh raspberries here and there. Finally, place the largest chocolate-coated biscuit, chocolate side facing down, to close the roulade. Wrap it up with plastic wrap.
- Place the log in the freezer for 2 hours (or more).
- Unmold the log and remove the plastic wrap. Decorate with the remaining whipped cream, fresh raspberries, and chocolate shavings. Allow it to thaw for a little hour in the fridge. And congratulations, you can enjoy it!
NotesBaking powder = baking soda in Québec