Professional Recipe: Weiss Royal Yule Log with Ybokawo Chocolate and Praline

A Yule log rolled the traditional way but built like a display-counter entremets: cocoa japonaise sponge, praline crunch with milk chocolate, Ybokawo 55% chocolate mousse and a mirror glaze with a crackled finish. This professional recipe from the Weiss chocolate factory makes 2 logs of 55 cm, to be cut into sections. It calls for professional equipment: stand mixer, stick blender, gastronorm trays, a log gutter mould and a blast freezer.

Royal Yule Log: an indulgent twist on the classic royal, bringing out the best of praline and chocolate together.

Recipe by Chef Jonathan Chauve, Pastry Chef and Chocolatier at Weiss

Step 1 - Ybokawo 55% pastry ganache

1. Heat the cream, milk and glucose to 40°C, then sprinkle in the sugar and pectin.
2. Bring to the boil, then pour over the melted chocolate in 3 additions.
3. Emulsify with a stick blender, then pour into gastronorm trays at 40°C.
4. Cover with cling film touching the surface and leave to crystallise for at least 6 hours at 18°C.

Step 2 - Ybokawo 55% mousse

1. Whip the cream in a stand mixer fitted with the whisk.
2. Bring the ganache to 30°C.
3. Fold in the whipped cream in several additions with a spatula.
4. Fill a piping bag fitted with a ribbon (chemin de fer) nozzle and use straight away.

Step 3 - Cocoa japonaise sponge

1. Mix the milk, egg yolks, sugar and honey.
2. Add the oil in 3 additions, then the sifted flour and cocoa.
3. Fold in the egg whites whipped with the sugar.
4. Spread over 2 trays lined with baking paper and bake for 9 to 10 min at 160°C.

Step 4 - Praline and Galaxy Milk 41% crunch

1. Pre-crystallise the Galaxy Milk 41% couverture and the praline together.
2. Add the fleur de sel and the feuilletine.
3. Mix well without crushing the feuilletine.

Step 5 - Ybokawo 55% mirror glaze

1. Hydrate the gelatine in the 69 g of water.
2. Cook the water, sugar and glucose into a syrup.
3. At 103°C, stop the cooking with the hydrated gelatine, evaporated milk and cocoa powder.
4. Once the gelatine has fully melted, strain and pour over the Ybokawo 55% buttons, then blend without adding air.
5. Chill until set. Use between 25 and 30°C maximum.

Step 6 - Assembly and finishing

1. Fill: spread the praline crunch over the cocoa japonaise sponge, then cover with Ybokawo 55% mousse.
2. Roll: using the baking paper, roll straight away across the width to make a roll about 55 cm long. Roll it tightly, then place it in a log gutter mould to keep a nice round shape.
3. Freeze.
4. Glaze: glaze the rolls as soon as they come out of the freezer, then dust lightly with cocoa powder for a crackled effect.
5. Cut: after a few minutes, cut the rolls into sections of the length you want.
6. Finish: place a chocolate end piece at each end (optional).

Why Ybokawo 55% chocolate?

Ybokawo 55% is an inclusion chocolate: it is designed to be mixed into a preparation rather than used on its own for coating or moulding. According to Weiss, its high cocoa solids content gives an intensely chocolatey ganache. Rounded and without bitterness, it also gives a deep colour to the mousse and the glaze. In this Yule log, it is the base of two of the five preparations. To see where Ybokawo fits in the Weiss range, read our guide Weiss Chocolate: How to Choose Your Couverture.

Key checkpoints

Variations

• In a frame or as individual pieces: Chef Jonathan Chauve suggests making this recipe in a frame for entremets, or as individual desserts.
• In a mould: for a moulded rather than rolled Yule log, discover the Pavocake Frosty and Silk moulds in our article Modern Yule logs: Pavoni moulds.
• On ganache: to understand how the amount of chocolate changes from one couverture to another, read Weiss Dark Chocolate Ganache: Recipe and the Right Ratio for Each Chocolate.

Find out more

• Weiss Chocolate: How to Choose Your Couverture
• Modern Yule logs: Pavoni Frosty and Silk moulds
• All Weiss couverture chocolates and Weiss pralines and specialities

Source: Chocolaterie Weiss, Autumn-Winter 2026 Recipe Booklet, recipe by Pastry Chef and Chocolatier Jonathan Chauve. Are you a professional and would like a copy of this booklet (in French)? Contact us.

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