The perfect dessert to round off your Christmas meal: a yule log boasting a powerful vanilla flavor, topped with a creamy whipped mascarpone and a melting heart of pecan praline, all wrapped in an immaculate white chocolate shell, with a crunchy texture that will make you melt with delight!
Total completion time
Completion time
1 hour 10 minutes
Cooking time
1h12
Rest period
10h20
Techniques taught
Using a piping bag
Filling a piping bag
Making a yule log
Making an insert
Preparing a crisp
Preparing manie butter
Piping without using a tip
Whipping cream with a mixer
Tempering chocolate using the seeding method
Placing an insert inside a mold
Infusing milk or cream
Scraping a vanilla pod
Unmolding
Baking a streusel in the oven
Using a brush
Flavoring a cream
Coating with syrup
Check out the first segment of this course for free
Étape 1 : Vegan and gluten-free black pecan streusel
Julien Alvarez
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
Étape 2 : Crispy base-with pecans
Étape 3 : Black sponge cake-with pecans
Étape 4 : Vanilla-flavored soaking syrup
Étape 5 : Vanilla-flavored -mascarpone chantilly
Étape 6 : insert and pecan praline
Étape 7 : white chocolate shell
Étape 8 : assembling the log
Étape 9 : Demolding and finishing the log
Julien Alvarez
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
Julien Alvarez is a World Pastry Champion and the Executive Chef at Ladurée.
Julien Alvarez has always been immersed in the world of gastronomy: his father was a chef in the South-West of France. However, he initially followed a general school curriculum, and only turned to cooking after graduating from High School. He then set off on an apprenticeship, first tempted by cooking, then persuaded by an excellent Bergerac pastry chef to try his hand at the world of sweets.
After a four-year apprenticeship, he moved to Barcelona and worked for an avant-garde pastry shop. He was then contacted by Angelo Musa and launched the Pâtisserie des Rêves. Following that experience, he worked as an instructor at the Bellouet Conseil school for three years, before being hired as Head Pastry Chef at the Peninsula Hotel in Paris when it first opened. It is there that he was introduced to the hotel and restaurant pastry industries. Two years later, a career move led him to become Executive Chef at Café Pouchkine but soon after, at the request of Éric Fréchon, he became Pastry Chef at the Bristol in Paris. After four years working at the famous Parisian palace, he returned to the world of boutique pastry-making and he became Ladurée's International Executive Chef, famous all over the world for its macarons.
Julien Alvarez has always had a competitive spirit: a keen sportsman (he studied cycling), he has been interested in competitions since his apprenticeship. In 2011, he won the prestigious World Pastry Cup with the Spanish team.
For VoilaChef, Julien Alvarez introduces us to the secrets of luxury pastry-making and teaches us three recipes, ideal for a gourmet and festive Christmas: citrus tartlets inspired by oriental baklavas, macarons with spicy Speculoos cookie flavors and an intensely flavored vanilla pecan log.
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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2024
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
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Lisa C
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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Max
9
January
2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
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10
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Thank you so much 😃
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Pour ma part je suis hyper satisfaite du site. Les chefs donnent de bons trucs et les recettes sont facilement réalisables. Parfois il faut du matériel spécifique mais on peut toujours s arranger.bref je recommande vivement
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Le partage de connaissances d'aussi grands noms dans le domaine est un pur bonheur! Leurs explications sont justes et précises, et juste suffisamment détaillées. Les vidéos sont de bonnes qualité, et les recettes sont extras, toujours avec "facile,moyen, difficile". Le seul truc qu'il manquerait ce serait de pouvoir poser des questions au MOF. Mais sinon, j'adore cette plateforme!
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
MA
Max
9
January
2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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