Vanilla pecan log

Vanilla pecan log

Julien Alvarez
Difficulty Icon
Expert
Recipe Time Icon
1h10
9
Videos
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!
Vanilla pecan log
Completion time
Preparation
1h10
Baking
1h12
Resting
10h20
Techniques taught
  • Baking a streusel in the oven
  • Preparing a crisp
No items found.
  • Scraping a vanilla pod
  • Preparing manie butter
  • Filling a piping bag
  • Scraping a vanilla pod
  • Whipping cream with a mixer
  • Flavoring a cream
  • Infusing milk or cream
  • Making an insert
  • Using a piping bag
  • Coating with syrup
  • Piping without using a tip
  • Using a brush
  • Tempering chocolate using the seeding method
  • Using a piping bag
  • Piping without using a tip
  • Placing an insert inside a mold
  • Making a yule log
  • Unmolding

Discover the first step of this course for free

Step 1 : Vegan and gluten-free black pecan streusel

Julien Alvarez
Julien Alvarez
World Pastry Champion | Executive Pastry Chef - Maison Ladurée
World Pastry Champion | Executive Pastry Chef - Maison Ladurée

Step 2 : Crispy base with pecans

Step 3 : Black sponge cake with pecans

Step 4 : Vanilla-flavored soaking syrup

Step 5 : Vanilla-flavored mascarpone chantilly

Step 6 : Insert and pecan praline

Step 7 : White chocolate shell

Step 8 : Assembling the log

Step 9 : Demolding and finishing the log

Julien AlvarezJulien Alvarez

Julien Alvarez

World Pastry Champion | 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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