Madagascar chocolate xmas yule log

Christmas is all about great food that can be shared around the table. This recipe showcases wonderful taste classics that always work in combination. Enjoy together the dark intense mousse and majestic vanilla pastry cream true heroin flavours.


Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

Biscuit without flour

ingredients preparation
  • 650g
    egg yolks

Heat in the microwave to 37°C and whip up.

  • 400g
    almond powder
  • 100g
    cocoa powder

Mix with the egg yolks.

  • 840g
    egg white
  • 450g

Whip up the egg white and add the sugar. Whip further until stiff. Mix in.

Spread out on a baking tray and bake in a fan oven at 200°C.

Vanilla cream

ingredients preparation
  • 1200g
    pastry cream

Warm up slightly.

  • 17g
    gelatin leaves

Melt. Mix with one quarter of the crème pâtissière. Warm up slightly once more. Mix with the rest of the crème pâtissière.

  • 2250g
    whipping cream

Whip and mix in bit by bit.

Pour into baking trays (2 cm high) and freeze.

Dark chocolate mousse

ingredients preparation
  • 1000g
    syrup at 30 Brix


  • 560g
    egg yolks

Whip up lightly and mix with the syrup. Whip into a mixture that can be piped.

  • 1750g

Melt and mix in.

  • 3500g
    whipping cream

Whip and mix in bit by bit.


ingredients preparation
  • 135g


  • 1350g

Mix with the cocoa butter.

  • 135g

Melt and mix in.

  • 400g

Add and mix well.


1: Prepare the vanilla cream beforehand and put in the freezer. 

2: Apply the croquant to the bûche once the latter has been frozen. 

3: Decorate with dark and white icing, which may if desired be mixed with Callebaut Brésilienne.

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