Maple and Almond Yule Log

Ingredients

Maple Cream

• ¼ cup cornstarch
• 2 tbsp all-purpose flour, unbleached
• 1 cup maple syrup
• ½ cup brown sugar
• 1 cup 35% cooking cream
• 1 cup whipping cream
• 2 eggs
• ¼ cup cold unsalted butter, cut into cubes

Cake

• ¾ cup all-purpose flour, unbleached
• ¼ cup almond flour
• 1 tsp baking powder
• 6 eggs, at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• ¼ cup canola oil

Garnish

• White chocolate
• Sliced almonds
• Marzipan
• Shredded coconut
• Edible gold leaf

Instructions

Maple cream

1. In the thinkkitchen Orion Mixing Bowl, off the heat, mix the cornstarch and flour. Add the maple syrup, brown sugar, 250 ml (1 cup) of cream, and the eggs. Whisk until the mixture is smooth and homogeneous.
2. Bring to a boil while stirring and scraping the bottom and sides of the Remy Olivier Total Clad saucepan. Let simmer for 30 seconds. Strain the cream through a sieve. Add the butter and stir until melted.
3. Cover with plastic wrap directly on the maple cream and let it cool. Refrigerate for about 3 hours, until completely chilled.

Cake

1. Place the oven rack in the center. Preheat the oven to 375°F (190°C). Line a 43 x 30 cm (17 x 12 in)Remy Olivier Diamond Cookie Sheet with parchment paper. Generously flour the parchment. Set aside.
2. In a bowl, mix the almond flour and baking powder. Set aside.
3. Whisk the eggs, sugar, and vanilla with the thinkkitchen Promix Plus Stand Mixer until the mixture triples in volume and forms a ribbon when it falls from the whisk. At low speed, gradually add the oil.
4. Sift the flour mixture over the egg mixture, gently folding it in with a whisk. Spread the batter evenly over the baking sheet.
5. Bake for about 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Once baked, remove the sponge cake from the oven and let it cool slightly in the pan.
7. Turn the sponge cake onto a clean cloth dusted with powdered sugar using the thinkkitchen Nola Hand Mixer for assistance. This prevents sticking and helps with handling. If you used parchment paper, gently remove it.
8. Using the cloth, begin to roll the sponge cake onto itself, starting from the shortest edge. Roll gently to avoid cracking.
9. Once rolled, let it cool completely in the cloth. This will help the sponge cake retain its shape when unrolled.
10. Once cooled, gently unroll the sponge cake. Spread the maple cream over the entire surface (keeping the rest to cover the log).
11. Roll the sponge cake tightly, then place it on a Sandstone serving plate.
12. Melt the white chocolate in a double boiler. Then, spread very thin layers using a brush on parchment paper and place it in the freezer.

Pine cone decorations

1. Use marzipan to shape a small cone, which will serve as the base for placing your sliced almonds.
2. Adhere the sliced almonds around the base using melted white chocolate. Arrange them in slight overlapping layers to mimic the scales of a pine cone, starting from the bottom and gradually working your way up.
3. Dust the cone with powdered sugar to create a snowy effect and give it a wintry ambiance.
4. Place the dessert in the refrigerator so that the cream or ganache sets and keeps the almonds in place.
5. Lay sheets of white chocolate on top of the log.
6. Sprinkle with shredded coconut, edible gold leaves, and powdered sugar for an elegant finish.