{"id":26108,"date":"2018-12-22T16:30:06","date_gmt":"2018-12-22T21:30:06","guid":{"rendered":"https:\/\/gentologie.com\/?p=26108"},"modified":"2026-03-07T11:42:26","modified_gmt":"2026-03-07T16:42:26","slug":"chocolate-and-nespresso-yule-log-by-gregory-faye","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/chocolate-and-nespresso-yule-log-by-gregory-faye\/","title":{"rendered":"Chocolate and Nespresso Yule Log by Gr\u00e9gory Faye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Here is the final touch of this <a title=\"The Christmas menu by Chef Gr\u00e9gory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">Christmas menu by chef Gr\u00e9gory Faye<\/a>: Chocolate and Nespresso Yule Log by Gr\u00e9gory Faye paired with the Espresso Martini made with <a href=\"https:\/\/gentologie.com\/en\/fine-dining\/francois-thibault-of-grey-goose\/\" target=\"_blank\" rel=\"noopener\">Grey Goose vodka<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparation of the Chocolate and Nespresso Yule Log<\/h2>\n\n\n<div class=\"wp-block-image size-full wp-image-26111\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"625\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Chocolate-and-Nespresso-Yule-Log.jpg\" alt=\"Chocolate and Nespresso Yule Log by Gregory Faye\" class=\"wp-image-26111\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Chocolate-and-Nespresso-Yule-Log.jpg 500w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Chocolate-and-Nespresso-Yule-Log-200x250.jpg 200w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption class=\"wp-element-caption\">Chocolate and Nespresso Yule Log by Gregory Faye<br>Photo: Luc Bourgeois<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Vanilla Biscuit roulade:<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 egg whites<\/li>\n\n\n\n<li>4 egg yolks<\/li>\n\n\n\n<li>\u2154 cup of sugar<\/li>\n\n\n\n<li>\u00bd teaspoon of vanilla extract<\/li>\n\n\n\n<li>\u00bd teaspoon baking powder<\/li>\n\n\n\n<li>1 cup all-purpose flour<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Beat the yolks with the vanilla and \u2153 sugar in a mixer<\/li>\n\n\n\n<li>In a bowl, beat the egg whites with a beater<\/li>\n\n\n\n<li>Sift flour and baking powder<\/li>\n\n\n\n<li>Mix the egg whites in the egg yolks (delicately)<\/li>\n\n\n\n<li>Add the flour<\/li>\n\n\n\n<li>Spread on a plate with greased parchment paper<\/li>\n\n\n\n<li>Bake at 325 Fahrenheit<\/li>\n\n\n\n<li>Cut strips, set aside<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Chocolate butter cream :<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 eggs<\/li>\n\n\n\n<li>1 teaspoon of cocoa powder<\/li>\n\n\n\n<li>\u00bd cup of sugar<\/li>\n\n\n\n<li>1 teaspoon of vanilla extract<\/li>\n\n\n\n<li>1 cup unsalted butter at room temperature<\/li>\n\n\n\n<li>\u00bd teaspoon of salt<\/li>\n\n\n\n<li>170 g melted dark chocolate (75%)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a bain-marie, heat the eggs, sugar, cocoa powder, vanilla and salt, stir with a whisk, let the sugar melt and transfer to a blender<\/li>\n\n\n\n<li>Beat until it&#8217;s sparkling<\/li>\n\n\n\n<li>Cool to 50 degrees Celsius, add the butter ointment in small cube, then slowly, add the warm chocolate<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ganache with dark chocolate, espresso and tonka bean<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><span class=\"Apple-converted-space\">Ingredients:&nbsp;<\/span><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ganache base :<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:&nbsp;<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>225 g of cream 35%<\/li>\n\n\n\n<li>25 g of invert sugar<\/li>\n\n\n\n<li>25 g of glucose<\/li>\n\n\n\n<li>195 g dark chocolate 75%<\/li>\n\n\n\n<li>1 capsule of <a href=\"https:\/\/nespresso.ca\" target=\"_blank\" rel=\"noopener\">Nespresso<\/a> of your choice<\/li>\n\n\n\n<li>\u00bd tonka bean<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Finale base :<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ganache for the base: 450 g<\/li>\n\n\n\n<li>35% cream: 450 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Boil cream, invert sugar and glucose<\/li>\n\n\n\n<li>Add the inside of the Nespresso Cosi capsule and the half tonka bean ground<\/li>\n\n\n\n<li>Infuse for 8 to 10 minutes<\/li>\n\n\n\n<li>Warm slowly<\/li>\n\n\n\n<li>Pour on the chocolate<\/li>\n\n\n\n<li>Using a maryse, add the cream in the chocolate<\/li>\n\n\n\n<li>Cool one night<\/li>\n\n\n\n<li>Beating the next day and raise the ganache<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Log Montage<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lay the ganache on the biscuit, roll tight<\/li>\n\n\n\n<li>Put at cold temperature for 3 hours<\/li>\n\n\n\n<li>Then, using a pastry bag, mask with the chocolate butter cream<\/li>\n\n\n\n<li>Decorate with pieces of meringue and shavings of Amandine<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serve with <a href=\"https:\/\/gentologie.com\/en\/fine-dining\/espresso-martini-with-grey-goose-vodka\/\" target=\"_blank\" rel=\"noopener\">Grey Goose Espresso Martini<\/a><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a title=\"The Christmas menu by Chef Gr\u00e9gory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">Discover the full Christmas Menu of chef Gregory Faye<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is the final touch to the Gr\u00e9gory Faye Menu with this delicious Yule Log with Chocolate and Nespresso coffee. A delight!<\/p>\n","protected":false},"author":40,"featured_media":26110,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[10096,10098,1521],"tags":[2168,2008,2031,8665,7529,5847,5107,2038,7526],"coauthors":[6431],"class_list":["post-26108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafe","category-coffee","category-fine-dining","tag-chocolate","tag-christmas","tag-the-cocktails","tag-dessert","tag-espresso-martini","tag-gregory-faye","tag-luxury-lifestyle","tag-nespresso","tag-yule-log"],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate and Nespresso Yule Log by Gr\u00e9gory Faye | Gentologie<\/title>\n<meta name=\"description\" content=\"Here is the final touch to the Gr\u00e9gory Faye Menu with this delicious Chocolate and Nespresso Yule Log . A delight!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/chocolate-and-nespresso-yule-log-by-gregory-faye\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate and Nespresso Yule Log by Gr\u00e9gory Faye\" \/>\n<meta property=\"og:description\" content=\"Here is the final touch to the Gr\u00e9gory Faye Menu with this delicious Chocolate and Nespresso Yule Log . 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