White Chocolate Orange Pecan Yule Log by Monique Polanco
The holidays are for hosting and nothing will wow your guests more then a homemade Yule Log. This festive white chocolate pecan yule log will be a crowd stunner and with just a handful of steps you’ll be hailed as host extraordinaire in no time.
Start by separating the eggs and whipping the whites to stiff peaks. In a separate bowl beat the egg yolks until frothy and add in the shortening, sugar, and vanilla. Next comes the dry ingredients. Mix. Mix. Mix. With a spatula gently fold in the egg whites making sure to not over mix. Spread batter on a prepared 12x18 baking sheet and bake for 10 minutes in a 350-degree oven. Here comes the trickiest part of the entire recipe…on a large piece of parchment paper sprinkled with powdered sugar flip the cake over onto it. Roll cake up lengthwise creating the beautiful spiral that a yule cake is known for. Place the cake into the fridge to cool completely.
Mix up the buttercream by beating the butter and powdered sugar until light and fluffy in the bowl of a stand mixer. Trust me when I say you don’t want to do this by hand. Add orange juice, zest, Grand Marnier, and pecans and mix until combined. Grab that chilled cake from the fridge, unroll it and cover completely with the buttercream. Give that cutie a roll again and back into the fridge it goes.
While the yule log is chilling prepare the “glue” the white chocolate ganache. In a microwave safe bowl add the chocolate chips and heavy cream and heat for 45-50 seconds. Stir until smooth. Grab the cake from the fridge and cut off approx. 1 inch from each end. Feel free to snack on these bits while you finish up. You’ve earned it! Cut off a piece about 3-4 inches long from on side and another about the same size but on the diagonal. With the chocolate ganache as glue, stick these cut-off pieces back onto the yule log in a log like fashion…stumpy. Cover the entire yule log, with the exception of all end pieces (you want to wow your guests remember) with that delicious orange pecan buttercream and decorate with festive sprinkles. The “Winter Wonderland” mix will create a magical monochromatic snowy scape on it. Place it back in the fridge until you are ready to knock the proverbial socks off your holiday hostees.
4 eggs, separated
2/3 cup sugar
1/4 cup vegetable shortening
1 tsp vanilla extract
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
3 cups powdered sugar
1/2 tsp vanilla
1/2 cup Chopped pecans
1/4-1/2 cup Orange Juice
2 tsp orange zest
1 tsp Grand Marnier (optional)
White Chocolate Ganache:
1 cup white chocolate chips or a mix of white chocolate chips and white candy melts
1/4 cup heavy cream
Sprinkle Pop Mixed Silver Dragees
Sprinkle Pop Winter Wonderland Sprinkle Mix
Powdered Sugar for dusting.
Separate egg whites from the yolks. Whisk the whites in a standing mixer until stiff peaks form. Place egg whites in a separate bowl.
In the standing mix beat egg yolks until light and frothy.
Add shortening, sugar and vanilla. Add in dry ingredients. Detach the bowl from the mixer. Add egg whites to the mixture. Use a rubber spatula and fold in the whites. Don’t over mix.
Spray a 12x18 baking sheet with cooking spray. Line it with parchment paper. Press down so that the paper sticks to the pan. Spread batter onto the pan making sure the batter reaches all of the corners. Bake in a 350 degree oven for 10 minutes. Do not over bake.
Remove cake from oven. Spread out a large piece of parchment paper. Sprinkle powdered sugar on it. Immediately flip the cake over onto the parchment paper. Peel off the old paper. Roll cake up lengthwise. Place into the refrigerator to cool completely.
For the buttercream,add butter and powdered sugar to a Standing mixer or bowl and beat. Add Orange juice a little at a time until you have a creamy but thick consistency. Add vanilla, zest and Grand Marnier. Mix. Stir in chopped pecans.
Unroll the cake and spread frosting over the whole surface. Re-roll up the cake and place into the refrigerator for about 10-15 minutes to slightly firm up the frosting.
In a microwave safe bowl, add white chocolate chips and heavy cream. Microwave for 45-50 seconds until cream is hot, but the chocolate will not look melted. Remove from the microwave and stir until the consistency is smooth.
Remove cake from the refrigerator. Cut off about 1 inch from each side and discard. Place the log on a serving platter. Cut a piece, about 3-4 inches off of one side. Use a small amount of the ganache to stick the piece to the side- back of the cake. Cut a second piece slightly diagonally but around the same size as the first piece. Use the ganache to stick this piece to the top- front area of the cake. Use an off set spatula to completely cover the whole log with the white chocolate ganache. Do not cover the front, back or the fronts of the 2 log pieces. Use the spatula to make lines in the chocolate to resemble tree bark. Sprinkle with Sprinkle Pop Sprinkles.
Place into the refrigerator until ready to serve. Dust with powdered sugar if desired.
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