9 mistakes that are very common when making a Yule log

History repeats itself every year. The holidays are just around the corner, and we’ve made a willful decision to make our very own holiday log for New Year’s Eve. Unfortunately, the big day, when the harsh reality of baking spoils the festive mood. The biscuit is broken, the butter is cut, and the feeling of unpleasantness invades the amateur confectioner. “Nothing in pastry is easy, the devil is in the details,” recognizes Phillip Blin, a pastry and baking instructor for over two decades. While making a Yule log requires organisation, focus and attention to detail, the professional, a teacher at Saint Quay Portrieux Hotel High School in the Côtes d’Armor, lists the mistakes to avoid in order to put on a proudly successful Yule log. the log. On the Christmas table.

Randomly draw a recipe

First of all, it is important to choose a recipe that has already proven itself. “We find them everywhere: on social media, in magazines and on blogs. While some are excellent, many contain errors,” warns Philip Blinn. To avoid getting trapped, we recommend recipes recommended by loved ones or we browse websites to find the right rated one. The expert also recommends, as much as possible, to test the recipe in advance in order to master it better.

As for the type of preparation of the log, then everything is a matter of taste. Modern logs, which are made from molds and mainly consist of mousse, Bavarian cheese and a crunchy element, are less greasy, less sweet and, in my opinion, more pleasant to taste,” the specialist notes.

Nothing in baking is easy, the devil is in the details.

Phillip Blin, Pastry-Bakery Teacher

Not using the right equipment

While it’s tempting to avoid buying kitchen supplies for the annual log, having the necessary equipment is important, according to an expert. It’s very disruptive to the organization, especially during the big Christmas rush,” emphasizes Philip Blinn. So those who choose a rolling log will definitely have a pastry robot or an electric mixer, while lovers of modern logs will get a matching mold.

Prepare the registry at the last minute

As far as organization goes, the pastry chef recommends making the log ahead of time, whether it’s two days in advance or three weeks in advance; Once ready, just put it in the fridge. As for frozen logs, Philip Blin recommends making them in several stages. So we can make it in a few days. On the other hand, it is preferable to prepare the creamy cream on the same day so that its quality does not decrease.

You need to know how to time your dough, especially when you’re a beginner.

Philip Blin

Opt for a biscuit instead of a rolled cookie

This is undoubtedly the most important moment in making a rolled log; tame the damn biscuit. Too dry and brittle, too firm and unmanageable, undercooked and too soft… “It’s a very flaky pastry. The time it takes to spread it, it falls and loses its aerial aspect.” To ensure a pliable and light cookie, Philip Blin prefers a rolled cookie; “It contains less flour, which allows it to be more flexible.” Finally, the Norman-born professor advises beginners to avoid chocolate roll cakes, whose brown color is very deceptive when cooked.

Overworking your prep work

Although the rolled biscuit is easier to master, care must be taken not to overbeat the egg whites. In fact, it is common to say that properly mounted eggs can hold themselves in an inverted bowl. A myth dethroned by a confectioner. “When they beat too much, the whites become grainy,” emphasizes the specialist. As for Bavaroise, which is often present in molded log recipes, be careful not to use over-processed whipped cream;

Ignore the temperature

Temperature maintenance is of primary importance. If you’ve successfully made a rolled cookie so far, all you need to do is make sure the oven isn’t too hot to spoil it. “The oven must be at least 230°C, otherwise the cookie will dry out. The ideal option is to choose a mixed mode, that is, static and ventilated. The grill mode, however, should be avoided, risking a cooked candy on top and raw under,” explains Philip Blin. After it is ready, the cookie should have a uniform color.

These temperature requirements also apply to butter. Although butter is versatile, it can be fickle; To ensure an airy and emulsified butter, we prefer softened, that is, butter that has been heated and worked with a spatula. On the contrary, for chocolate, it is necessary to work with not too cold elements, at the risk of freezing it, especially when making mousse.

Choosing the wrong fill

When it comes to filling, fruit isn’t always an ally of rolled logs; “Some fruits don’t tolerate freezing well, like strawberries and cherries. They have no anchorage and their plant water flows out,” explains Philip Blinn. Therefore, the teacher recommends choosing canned fruits that will cause less damage, such as pears. On the other hand, fruits coexist better with logs cooked in a mold and provide a chewiness and freshness that is much appreciated at the end of the meal.

Your charm is the wrong dose

Your cookie is well baked, your butter is successful, but rolling the log is impossible because you were too generous with the filling. A classic mistake. To make sure you don’t go wrong, Philip Blin recommends 500g of buttercream for a log serving 8 people. Something to decorate the interior and decorate the exterior. As for chocolate mousses, “be careful not to overdo it, because they get sick easily,” concludes the specialist.

Decorate the log with the wrong meringue

The end of the tunnel is not far. all that remains is to decorate the work. While some will prefer frosting, others simple stamps to mimic a log of wood, the most accomplished will dedicate themselves to creating tiny meringue mushrooms. But be careful, not with any meringue. you need a swiss meringue consisting of egg whites and sugar whipped in a bain-marie. More crispy, it is more suitable for decorating cakes. Get your aprons.