Dreaming of a fabulous Christmas dessert made with your favorite food? Try this easy Ferrero Rocher magazine!
The holidays are approaching, the list of gifts is getting longer and the Christmas menu is getting more precise… Looking for an easy chocolate and hazelnut dessert recipe?
We suggest you create a completely regressive Ferrero Rocher magazine! If you can’t stop eating these little chocolate rocks with hazelnut chips When a box opens at Christmas, this yule magazine is for you!
Easy Ferrero Rocher log recipe
This yule log recipe is super easy to make and includes soft cookies and ganache made from small chocolate rocks.
You can Get inspired by your favorite foods producing an original Yule magazine that is sure to be a huge success. Mars, Nutella, Raffaello, Bounty… Everyone can find their account.
You will need a silicone cake mold for this dessert. You can easily find it online or in specialty stores.
Ingredients for Yule Log with Ferrero Rocher
That’s it for the recipe A little adjustment after a few preparations. We start with the classic ingredient of the yule log: soft cookies, a preparation made from Ferrero Rocher, especially to be decorated with cream and chocolate. Here are all the ingredients you will need:
- 3 eggs
- 100 grams of brown sugar
- 100 grams of flour
- 2 tablespoons of milk
- 1 packet of vanilla sugar
Filling the board:
- 200 grams of dark or milk chocolate
- 200 grams of liquid cream (or mascarpone if necessary)
- 15 Ferrero Rocher + 10 for decoration
- 100 grams of praline
The Yule log is already high in calories and gluttonous enough, we don’t add any extra icing and reuse the excess filling to cover the cake!
How to Make a Yule Diary with Ferrero Rocher
This recipe is for everyone no difficulty. If you have a Thermomix type robot, that’s even better, but not essential. With a silicone mold for sponge cake, a whisk or beater and an oven, we can all serve up a Christmas dessert that is as delicious as it is regressive.
Step-by-step preparation of the filling:
- Cut the chocolate into small pieces.
- Heat the cream and pour it over the chocolate.
- Stir until creamy, then leave to cool.
- Open the Ferrero Rocher and crush coarsely. Book.
Preparation of sponge cake:
- Separate the egg white from the yolk and beat it hard with a whisk or mixer.
- Mix the yolks and sugar with the vanilla, then add the milk.
- Add the flour and then the egg white. Mix to get a homogeneous paste.
- Line a sponge cake tin with a sheet of greased parchment paper and bake at 200°C for 8 minutes. The biscuit should be almost golden.
- Roll the sponge cake onto itself with parchment paper, then unroll. This step gives your cake flexibility to handle later.
Collection of logs:
- Spread the chocolate cream on the biscuit, add half the praline and Ferrero Rocher.
- Roll the sponge cake tightly.
- To decorate the mass, spread the rest of the chocolate cream and add the praline, hazelnut chips and some Ferrero rocks.
All you have to do is enjoy your yule log with a small glass of champagne. Merry Christmas!
If you are looking for other yule log recipes there’s always a custom lemon meringue option or a Bounty version to surprise your guests with!
Christmas magic rock by Yann Couvreur
On the occasion of the holidays pastry chef Yann Rufer has imagined a new entremet inspired by the flavors of the iconic Ferrero Rocher. A true gourmet trompe-l’oeil, Rocher Magique, created for the 40th anniversary of the main Christmas chocolate candy, will be inspired by the shape of the pyramid and will contain all the famous flavors of Ferrero Rocher:
A chocolate shell filled with hazelnuts and milk fellette surrounds a gourmet milk chocolate mousse. A heart that mixes salty praline and crunchy meringue on a soft biscuit adds flavor as if by magic. This crunchy chocolate rock is coated in a fluffy hazelnut cream like a snowy coat, all sprinkled with crunchy hazelnut chips.
All is said and done!
Undisputed fans of Ferrero Rocher and the Parisian pastry chef will be able to Taste these unique creations sold during the first two weekends of December At Yann Couvreur Pâtisserie at 23bis rue des Rosiers in the 4th arrondissement of Paris.
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