Pierre Hermé Yule Log Recipe

Pierre Hermé Yule Log Recipe by A Parisian Journey
Pierre Hermé Yule Log Recipe by A Parisian Journey
Pierre Hermé Yule Log Recipe by A Parisian Journey

If you’re passionate about patisserie, the name Pierre Hermé will surely ring a bell.

The world-renowned patisserie chef and chocolatier creates mind-blowingly delicious creations. He’s ability to balance unpredictable flavours astounds me. My personal favourites are his White Truffle Macarons and his famous Isaphan desserts that combine rose, raspberry and lychee.

For Christmas this year, I wanted to share with you a Pierre Hermé Yule Log recipe. This recipe is for his Yule Log ‘Hommage’, which combines layers of chestnut cake, with a pear compote and the most beautiful chestnut cream. It’s a little on the rich side but incredibly delicious.

I recommend making this recipe over 2 to 3 days as it’s a little on the complicated side. Here’s what I do.

2 days before serving

Make the chestnut cake

Dry the pears

Make the pear compote

1 day before serving

Make the sablé biscuit

Make the chestnut cream

Make the chocolate decoration

The day of serving

Make the mirror glaze

Glaze and decorate the cake

Recette de la Bûche de Noël de Pierre Hermé by A Parisian Journey
Pierre Hermé Yule Log Recipe by A Parisian Journey
TIPS

If you can’t find pear purée, you can make it yourself by peeling and cutting up 600g of pears into small pieces. Place them in a saucepan with 60g of sugar, a little vanilla and 200ml of water. Slowly heat until the pears are soft. Blend, then pass through a sieve.

Tempering chocolate can be a bit tricky. I recommend watching this videos first.

Recette de la Bûche de Noël de Pierre Hermé by A Parisian Journey

Pierre Hermé Yule Log Recipe

Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Servings: 8
Author: A Parisian Journey

Ingredients

The Dried Pears

  • 250 g of pears
  • ½ a lemon juiced

The chestnut cake

  • 100 g of toasted almonds blended into small pieces
  • 35 g of cooked chestnuts chopped
  • 65 g of icing sugar
  • 15 g of chestnut flour
  • 20 g of flour
  • 150 g of eggwhite
  • 95 g of caster sugar

The Pear Compote

  • 500 g of pear purée see tip above
  • 15 g of eau de vie pear
  • 15 g of lemon juice
  • 10 g of gold strength gelatine leaves

For the Sablé Breton Biscuit

  • 110 g of butter at room temperature
  • 35 g of icing sugar
  • A pinch of salt
  • 1 egg
  • 105 g of chestnut flour
  • 20 g of cornflour

For the Chestnut Cream

  • 65 g of butter at room temperature
  • 285 g of chestnut paste pate de marrons
  • 265 g of chestnut cream crème de marrons
  • 10 g of dark rum
  • 5 g of gold strength gelatine leaves
  • 335 g of whipping cream

The Chocolate Decorations

  • 350 g of white chocolate
  • Chocolate food colouring

The Chestnut Mirror Glaze

  • 75 g of water
  • 150 g of sugar
  • 150 g of glucose syrup
  • 100 g of concentrated milk
  • 10 g of gold strength gelatine leaves
  • A pinch of titanium oxide powder white food colouring
  • A pinch of pink food colouring
  • 150 g of white chocolate
  • 90 g of crème de marron

Instructions

The Dried Pears

  • Peel and core the pear then chop them into small pieces. Place on a baking tray covered in baking paper. Toss with lemon juice and bake at 100°C for 2 hours. Allow to cool and set aside.

The chestnut cake

  • Preheat oven to 180°C.
  • In a large bowl, combine the cooked chestnuts, almonds, flours and icing sugar.
  • Using an electric mixer, beat the eggwhites. When they start to foam, leave the mixer running and add the sugar a little at a time. Once stiff peaks form, fold the eggwhites into the previously prepared mixture.
  • Line a baking tray approximately 20x30cm with baking paper. Use a spatula to smooth a thin layer of the cake mixture over the tray. Bake for 18 minutes. Set aside and allow to cool.

The Pear Compote

  • Place the gelatine in a bowl of cold water and set aside.
  • Heat the purée in a small saucepan over medium-low heat. Once hot but not boiling, remove from the heat. Squeeze the water out the gelatine and add to the hot purée. Whisk well. Add the remaining ingredients and allow to cool to room temperature.
  • Pour the purée over the previously prepared chestnut cake. Sprinkle with the dried pear and place in the freezer until the pear layer sets.
  • Carefully demould the cake and cut into two strips, one 6cm x 30cm the other 3cm x 30cm. Set aside in the fridge.

For the Sablé Breton Biscuit

  • Hard boil the egg, shell it and allow to cool. Remove the egg yolk, finely grate it and set it aside.
  • Mix together the butter, icing sugar, salt, boiled egg yolk, and flours. Mix until smooth. Wrap in plastic wrap and allow to rest in the fridge for at least an hour.
  • Preheat the oven to 165°C.
  • Roll the dough out so it’s roughly 6cm x 30xm. Bake for 30 minutes. When still warm, trim the edges so it’s the same size as your yule logmould.

For the Chestnut Cream

  • Whip the cream and place in the fridge for later.
  • Place the gelatine in a bowl of cold water and set aside.
  • Heat the rum in a small saucepan until it’s hot but not boiling. Add the gelatine.
  • In the bowl of your electric mixer, beat together the butter, chestnut cream and chestnut paste until smooth. Turn up the speed and keep beating until the mixture become pale in colour. With the mixture running, pour in the rum and continue to beat for 30 seconds.
  • Using a spatula, fold in the whipped cream.

To Assemble

  • Line your yule log mould with some plastic film or a sheet of acetate.
  • Add half the chestnut cream. Use a spatula to smooth the cream up the sides of the mould. Add the narrowest piece of chestnut cake cover with a thin coat of chestnut cream then add the second piece of cake. Cover with more cream the finish with the biscuit layer.
  • Place in the freezer overnight.

The Chocolate Decorations

  • Temper the chocolate (see notes).
  • Smooth the chocolate over a sheet of acetate. Once it starts to harden use cookie cutters to cut out stars and moons.

The Chestnut Mirror Glaze

  • Place the gelatine in a bowl of cold water. Set aside.
  • Place the chocolate and concentrated milk in a large bowl and set aside.
  • In a saucepan, heat the water, sugar and glucose and food colourings to 103°C. Add the gelatine, then pour over the chocolate. Mix until smooth then add the chestnut cream.
  • Allow to glaze to cool to 45°C then pour over the frozen yule log. Place on a serving platter. Allow to defrost then decorate with chocolate stars.

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