Chocolate and Coffee Yule Log

Disney Park Recipe:

Location: Disneyland Resort Central Bakery – Disneyland

Source: Disney Parks Blog

 

Ingredients Kahlua Simple Syrup:

  • 1 cup granulated sugar
  • 1 cup water
  • 3 tablespoons Kahlua Liqueur

 

Ingredients Biscuit Roulade:

  • 1/2 cup pastry flour or all-purpose flour, sifted
  • 1 teaspoon baking powder, sifted
  • 1/4 cup cocoa, sifted
  • 4 egg yolks, room temperature
  • 1 cup sugar, divided
  • 4 egg whites, room temperature

 

Ingredients Coffee Buttercream:

  • 1 cup water, divided
  • 3 tablespoons coffee grinds
  • 1 cup fine granulated sugar
  • 5 Large egg whites, room temperature
  • 1 1/2 cups unsalted butter, cold, and cubed
  • 2 teaspoons vanilla extract

 

Ingredients Chocolate Ganache:

  • 11 ounces dark chocolate (58% cacao)
  • 1 tablespoon butter
  • 2 teaspoons honey
  • 1 cup heavy whipping cream

 

Instructions Kahlia Simple Syrup:

  1. In a small saucepan over medium heat, combine the granulated sugar and water and cook until the sugar is dissolved. Bring the mixture to a boil, and remove from the heat.
  2. Mix in the Kahlua.
  3. Allow the syrup to cool.

 

Instructions Biscuit Roulade:

  1. Preheat the oven to 375F.
  2. Grease and flour a 15x10x1-inch jelly-roll pan. Cover the bottom with parchment paper. Butter and flour the paper too.
  3. In a small bowl, combine the flour, baking powder, and cocoa. Mix together and set aside.
  4. In a stand mixer with a whip attachment, beat the egg yolks. Beat on high for 5 minutes. It will become thick and you will reach soft peaks. Slowly beat in the 1/2 cup sugar. The sugar will dissolve. Clean the attachment well.
  5. In the stand mixer with a whip attachment, beat the egg whites. Beat on high for 5 minutes. You will get soft peaks. Slowly beat in the 1/2 cup sugar until medium peaks.
  6. Using a rubber spatula, carefully fold the egg yolk mixture into the egg white mixture.
  7. Carefully fold the flour mixture into the egg mixture.
  8. Spread the mixture into the prepared jelly-roll pan.
  9. Bake for 12 to 15 minutes or until the cake springs back when touched.
  10. On a clean surface, lay a thin towel down and dust with confectioners’ sugar. Set it aside.
  11. When the cake is removed from the oven, use a knife to loosen the edges.
  12. Place cake on the sugared towel, the parchment paper will be side up. Slowly remove the parchment paper.
  13. Fold the towel along the longest side and roll up the cake. The towel will roll up inside the cake.
  14. Place the cake seam side down, and cool on a wire rack.

 

Instructions for Coffee Buttercream:

  1. In a small saucepan over high heat, bring 1/2 cup of water to a boil. Remove from heat.
  2. Stir in the coffee grinds. Allow steeping for 5 minutes. Strain the liquid through a coffee filter into a bowl. Put the coffee concentrate aside.
  3. In a heavy 2-quart saucepan over medium-high heat, combine the remaining 1/2 cup water and sugar. Heat until soft ball stage has been reached or 240F. It should take roughly 18-20 minutes. You want to keep sugar from crystallizing on the edge of the pot. To stop this use a pastry brush moistened with water around the edges of the pan. Remove from heat after soft ball stage is reached.
  4. In a large bowl, beat the egg whites on medium speed.
  5. Slowly add the hot mixture in a thin stream over the whites while beating. Beat for 8-10 minutes. It will become smooth and shiny.
  6. Add the vanilla extract and coffee concentrate. Mix in until combines. Set the bowl aside.

 

Instructions Chocolate Ganache:

  1. In a large bowl, mix together the chocolate, butter, and honey. Set the bowl aside.
  2. In a small saucepan over medium heat, heat the whipping cream until it begins to boil. Remove from heat.
  3. Pour the cream mixture into the chocolate bowl and whisk until smooth.
  4. Let cool to room temperature.

 

To Assemble:

  1. Unroll the cake. Remove the towel. Baste the cake with the Khalua simple syrup.
  2. Spread the coffee buttercream over the cake. Stay 1 inch from the edges.
  3. Reroll the cake into a “log”. Place on the serving dish with the seam side down.
  4. Cover the chocolate ganache over the top and sides on the cake.
  5. Using a fork, score the ganache to make the cake look like a tree trunk.
  6. Decorate as you like and place in the refrigerator to set.

 

Note: You can decorate the log with meringue mushrooms, flowers, and leaves.

Screen Shot 2018-07-24 at 9.09.53 AM

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.