Crepe yule log with raspberry and white chocolate

Ingredients

The crepes:

• 250 g flour
• 4 eggs
• 500 ml milk
• 2 tbsp oil
• 1 tsp vanilla extract
• 1 pinch of salt
• 380 g raspberry jam
• 200 ml liquid cream
• 340 g white chocolate
• pink sugar pearls

Materials

• Crepe pan
• Cake mold
• Piping bag

Preparation

• In a bowl, mix together the flour and salt. Make a well in the center and add the eggs. Mix, then add the vanilla extract and oil. If the mixture is too thick, don't hesitate to add a little milk. Then, gradually add the milk while mixing. Once all the milk is added, cover the bowl and let it rest for one hour.
• Heat a crepe pan and apply a little oil using a paper towel. Pour a ladle of batter and let it cook for 1 minute, then flip the crepe. Cook for another minute, then remove from heat.
  Continue this process until there is no batter left, and voilà, your crepes are ready. You need an even number to make the log.
  
• Place 2 crepes side by side, slightly overlapping. Spread a thin layer of raspberry jam on top.
• Roll the crepes together. Then, spread some jam on 2 more crepes side by side. Before rolling them, place the first 2 rolled crepes on top, then roll the newly jammed crepes around them.
  
• Repeat this process until you have used all the crepes. Be sure to space the crepes apart as you spread them with jam to ensure an even thickness for the log.
• Trim the ends of your crepe log to fit your cake mold, then wrap it in plastic wrap. Place it in the mold and refrigerate for 3 hours.
  
• Heat the cream until it boils, then pour it over the white chocolate. Stir until you have a smooth mixture, and refrigerate for another 3 hours.
• After this time, use an electric mixer to whip the white chocolate ganache until it holds its shape while remaining relatively light.
  
• Unmold your crepe yule log and place it on a serving platter. Using a piping bag, decorate it with the white chocolate ganache. Finish the decoration with pink sugar pearls.
• And there you have it, your crepe yule log is ready!
  

Observations

Raspberry jam: You can replace it with any jam you like, another jam, spread, lemon curd, etc...
White chocolate ganache: Just like the jam, you can use another ganache or cream to frost your log.

Questions

Photos of members who cooked this recipe

Comments