Rolled Yule Log with Salted Caramel Center, Pear Mousse, and Caramel Mirror Glaze

Prepare the Salted Caramel Insert

• 

  Step 1

  Soak the gelatin sheets in cold water to soften.
  In a saucepan, melt the sugar with 3 tablespoons of water over medium heat until a golden caramel forms.
  Add the butter and a pinch of salt, stirring to combine.
  Gradually pour in the warmed heavy cream, stirring constantly.
  Incorporate the softened gelatin sheets into the caramel and mix well.
  Pour the caramel into an insert mold or a narrow tray and freeze.

Prepare the Sponge Cake

• 

  Step 2

  Preheat the oven to 180°C (356°F).
  Whisk the eggs and sugar with an electric mixer for 5–7 minutes until the mixture whitens and triples in volume.

• 

  Step 3

  Sift the flour and gently fold it into the egg mixture using a spatula.

• 

  Step 4

  Spread the batter evenly on a silicone baking sheet.

• 

  Step 5

  Bake for 10–12 minutes until the sponge cake is lightly golden.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 12 min
• 

  Step 6

  Turn the sponge cake onto a slightly damp, clean towel and roll it up gently with the towel to shape it.
  Let cool.

Prepare the Pear Mousse

• 

  Step 7

  Soak the gelatin sheets in cold water to soften.
  Blend the pears into a smooth purée using a blender.
  Heat the pear purée with the sugar and vanilla extract.
  Add the softened gelatin sheets, stirring well. Let cool slightly.
  Whip the heavy cream into stiff peaks and gently fold it into the pear purée with a spatula.
  Set aside.

Assemble the Yule Log

• 

  Step 8

  Unroll the cooled sponge cake.
  Spread a layer of pear mousse evenly over the surface.
  Place the frozen caramel insert along one edge of the sponge cake, then roll the cake tightly to form a log.
  Wrap the log in plastic wrap and freeze for 2–3 hours to set.

Prepare the Caramel Mirror Glaze

• 

  Step 9

  Soak the gelatin sheets in cold water to soften.
  Make a caramel by heating the sugar with water until it reaches an amber color.
  Gradually add the warmed heavy cream, stirring continuously, then incorporate the softened gelatin sheets.
  Let the glaze cool to 30–32°C (86–89°F).

Glaze and Decorate

• 

  Step 10

  Remove the frozen log and trim the ends with a sharp knife for a clean finish.
  Place the log on a cooling rack.

• 

  Step 11

  Pour the caramel mirror glaze evenly over the log to coat it completely.
  Return the log to the freezer for about 30 minutes.