Baileys Yule Log

Baileys Yule Log


DifficultyIntermediateMakes8 Servings

I love this baileys yule log recipe. It’s a classic chocolate yule log but I’ve added baileys irish cream to the whipped cream filling to give it that extra bit of flavour.

I’ve also tried something a little different with this yule log and added a line of frozen chocolate cremeux in the centre. It’s totally optional but it really elevates the dessert and helps you advance your skills.

This baileys swiss roll recipe is so light, not overly sweet or heavy. It’s a real showstopper – the ultimate Christmas dessert.

Follow my video and step-by-step recipe to make the best chocolate yule log.

Looking for more cake recipes? Check out my raspberry swiss roll and my triple chocolate layer cake. 


 


 

Ingredients


For the Chocolate Cremeux
 120 g Whole Eggs
 150 g Whole Milk
 150 g Double Cream / Heavy Cream
 10 g Sugar
 Pinch of Salt
 200 g Dark Chocolate, chopped
For the Chocolate Sponge
 80 g Egg Yolks
 20 g Sugar
 150 g Egg Whites
 55 g Sugar
 45 g Plain Flour
 25 g Cocoa Powder
 50 g Vegetable Oil
 35 g Whole Milk
For the Whipped Irish cream
 200 g Double/Heavy Cream
 25 g Irish Cream
 10 g Sugar
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Method


Chocolate Cremeux
1

Add all the ingredients except the chocolate to a saucepan and cook over a medium heat, whisking until it reaches around 75-80C.

2

Immediately remove it from the heat and pass it through a sieve, into a bowl, over the chopped chocolate.

3

Let the mixture sit for 2 minutes, then whisk it or use a hand blender until it’s smooth.

4

Pour it into a dish, cover the surface with cling film, and chill for 2/3 hours or until it is a wipeable consistency.

5

Add the Cremeux to a piping bag and pipe it into long lines on a baking tray then freeze (you actually only need 1 long line so you could leave the rest of the mixture and use it for something else!).

Chocolate Sponge
6

In a bowl, whisk the egg yolks and sugar together then set aside.

7

In a stand mixer, whisk the egg whites until frothy, then slowly add sugar until you have a stiff peak.

8

Fold the yolk mixture over the egg whites.

9

Sift in the flour and cocoa powder and fold to combine.

10

Pour in the milk and oil and fold to combine, making sure to scrape the bottom of the bowl.

11

Pour the mixture into a silicon sponge roll mat and level it so it is flat.

12

Bake it at 180C for 12 minutes then cool for 5 minutes.

Whipped Irish cream
13

Whisk all your ingredients together into a medium peak (don’t over-whisk it!)

Assembly
14

Lift the sponge onto a sheet of parchment. Spread an even layer of the Irish cream over the sponge.

15

Add one line of the frozen cremeux to the top edge and then roll it up tightly.

16

Chill in the fridge for 1 hour and dust with icing sugar before serving.

Ingredients

For the Chocolate Cremeux
 120 g Whole Eggs
 150 g Whole Milk
 150 g Double Cream / Heavy Cream
 10 g Sugar
 Pinch of Salt
 200 g Dark Chocolate, chopped
For the Chocolate Sponge
 80 g Egg Yolks
 20 g Sugar
 150 g Egg Whites
 55 g Sugar
 45 g Plain Flour
 25 g Cocoa Powder
 50 g Vegetable Oil
 35 g Whole Milk
For the Whipped Irish cream
 200 g Double/Heavy Cream
 25 g Irish Cream
 10 g Sugar
Shop the equipment

Directions

Chocolate Cremeux
1

Add all the ingredients except the chocolate to a saucepan and cook over a medium heat, whisking until it reaches around 75-80C.

2

Immediately remove it from the heat and pass it through a sieve, into a bowl, over the chopped chocolate.

3

Let the mixture sit for 2 minutes, then whisk it or use a hand blender until it’s smooth.

4

Pour it into a dish, cover the surface with cling film, and chill for 2/3 hours or until it is a wipeable consistency.

5

Add the Cremeux to a piping bag and pipe it into long lines on a baking tray then freeze (you actually only need 1 long line so you could leave the rest of the mixture and use it for something else!).

Chocolate Sponge
6

In a bowl, whisk the egg yolks and sugar together then set aside.

7

In a stand mixer, whisk the egg whites until frothy, then slowly add sugar until you have a stiff peak.

8

Fold the yolk mixture over the egg whites.

9

Sift in the flour and cocoa powder and fold to combine.

10

Pour in the milk and oil and fold to combine, making sure to scrape the bottom of the bowl.

11

Pour the mixture into a silicon sponge roll mat and level it so it is flat.

12

Bake it at 180C for 12 minutes then cool for 5 minutes.

Whipped Irish cream
13

Whisk all your ingredients together into a medium peak (don’t over-whisk it!)

Assembly
14

Lift the sponge onto a sheet of parchment. Spread an even layer of the Irish cream over the sponge.

15

Add one line of the frozen cremeux to the top edge and then roll it up tightly.

16

Chill in the fridge for 1 hour and dust with icing sugar before serving.

Baileys Yule Log