An elegant, rolled Christmas confection inspired by the Venetie cuff.
It’s a Yule log but not too bland, too sickly, or too kitsch – just like the golden rule for accessories and jewelry! For the log: beat 150 grams of sugar with six egg yolks and some vanilla for ten minutes. Fold the mixture into six egg whites, which have been whisked into stiff peaks, with 150 grams of sifted flour. Spread out on a tray lined with baking parchment to a thickness of about ½ cm and put in the oven on a medium heat for ten minutes. Whilst it’s still hot, roll to create its shape, holding a cloth on the outside to avoid breaking the log. Gently unroll the log and fill with coffee-flavored whipped cream, mixed with 125 grams of hazelnuts that have been roasted and caramelized in the oven by dusting them with a light layer of powdered sugar at the end. For the cream filling: combine 125 grams of softened butter with 50 grams of mascarpone, 50 grams of sweet chestnut purée, 125 grams of sugar, and two eggs. Mix carefully with an electric whisk and add a touch of coffee extract at the end. Roll the log again and cut off the ends so that they look neat. Combine cream frosting with a shot of espresso and spread over the log using a spatula so that it looks silky smooth. Add a cluster of decorations to one corner of your log, not all over!