Hello friends,
We are in the midst of preparations for Christmas, and of course, that means it’s time for yule log. It’s a holiday classic! So, I couldn’t resist this opportunity to create something I’ve been wanting to make for quite some time…
Here is my Snickers-style yule log!
Snickers, we all know what they are!
The Snickers bar is an iconic treat made up of a soft nougat covered in caramel and whole peanuts, all wrapped in milk chocolate. Created in 1930 by the Mars company, it was named after the family’s favorite horse. Snickers is loved for its unique combination of textures: the crunch of the peanuts, the melting caramel, and the sweetness of the chocolate.
Its energy-rich content makes it a bar often associated with indulgent breaks or quick snacks. Today, it is one of the best-selling candies in the world, available in many varieties and formats.
So I set the scene, taking inspiration from the Snickers bar!
A sugary challenge for this Snickers-style log
When it comes to commercial chocolate bars, we’re talking about a significant amount of sugar… That’s true. So I had to rethink my approach to create a dessert that retains the flavors of Snickers without the same level of carbohydrates…
I replaced the nougat with myno-bake cheesecake and chose a chocolate ganache with no added sugar. And voilà, we’re already on the right track!
What is this Snickers-style yule log made of?
As with all my recipes, we’re keeping the preparations simple so everyone can make them.
I’ve already mentioned my cheesecake filling as well as the chocolate ganache. We’ll also need to include asalted butter caramel(preferably homemade, but store-bought can work fine for this recipe) and a cookie made from Petits Beurre cookies. I told you, it’s nothing complicated.
Despite all that, I encountered some issues.
And I’m sharing everything with you transparently! Everything went smoothly until it came time to assemble…
A cookie that doesn’t hold up well
First of all, the cookie I made turned out too crumbly. It tasted great, but when I attempted to unmold it, it crumbled quite a bit. In short, it wasn’t the visual result I was hoping for. I made the necessary adjustments to both the ingredients and the process to avoid this issue for you.
A freezing problem
The second issue: some of the ganache and caramel got stuck in my log mold when I tried to unmold it. This likely happened because I should have left the log in the freezer a bit longer, but mostly because I placed the caramel directly on the first layer of ganache. Caramel is tricky to freeze and made the ganache layer more fragile.
So, I modified the assembly of my Snickers-style log by first adding a layer of cheesecake filling on top of the ganache (which freezes easily) to create a sturdier top layer for the log.
Why caramel does not freeze well
It is challenging to freeze caramel due to its sugar-rich composition. Sugar significantly lowers the freezing point: the more sugar a mixture contains, the harder it is for the remaining water to form ice crystals. The result is that caramel doesn’t really freeze; it simply becomes firmer or slightly gooey.
Additionally, some caramels, particularly those containing cream or butter, are sensitive to temperature fluctuations, making their freezing even more complicated.
The necessary utensils
A small saucepan,
A whisk,
An immersion blender,
A baking tray,
A mixing bowl,
A medium-sized freezer bag,
A rolling pin,
A piping bag,
A round nozzle size 6 or 8,
A small angled spatula,
And a log mold with a capacity of 1.1 liters (about 4.6 cups).
Keep in mind this last point: if your log mold is slightly different in size, you’ll need to adjust the ingredient quantities accordingly. Don’t forget to note this down…
Other delicious ideas
If you love this Snickers-style log, I’m sure you’ll also enjoy other festive desserts that make a lovely impression on the Christmas table.
To maintain that playful and indulgent spirit, I love making myChristmas Tree with Pistachio Madeleines, which are ultra-simple to assemble and perfect with coffee. In the same decorative vein, theChristmas Tree Macarons are a sure bet to impress your guests without too much stress.
When January arrives, I can never resist the pleasure of makingthe King Cake Frangipane, and for passionate pastry enthusiasts, theFrangipane Galette with inverted puff pastry offers a real playground. Lastly, for a break from chocolate while still indulging, I highly recommendMy Raspberry and Meringue Dessert, which is fresh, elegant, and the perfect way to conclude a festive meal beautifully.
There you have it, I think I’ve shared everything. Let’s put on our aprons, head to the kitchen, and dive into making my Snickers-style yule log!
The recipe, Chef!
Snickers-style Yule Log
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Loading...Ingredients
- Ganache
- 110 g of chocolate
- 110 g of liquid cream
- 10 g of soft butter
- Divers
- 75 g of caramel
- 75 g of peanuts
- Crème Cheesecake
- 300 g of Philadelphia
- 8 g of vanilla sugar
- 135 g of liquid cream
- 3/4 tablespoon of icing sugar
- Pâte
- 60 g of Petit Beurre biscuits
- 30 g of melted butter
- 30 g of peanut butter
Instructions
Ganache
Melt the chocolate coarsely in the microwave (if there are a few slightly hard pieces, it’s not a problem).
Bring the cream to a boil and then pour it in 3 batches over the chocolate, mixing well each time.
Finally, add the butter, mix, and then blend with an immersion blender.
Cover with plastic wrap and let cool until it reaches a thick texture that can be piped.
Cacahuètes
Preheat your oven to 150 degrees.
Place your peanuts on a baking sheet and bake for 15 minutes.
Crème Cheesecake
In a mixing bowl, combine the sugar and vanilla sugar.
Add the Philadelphia. Whip to obtain a smooth mixture.
Make a whipped cream (without sugar!!) with your cream. Then add it to the previous mixture in 2 or 3 batches to obtain a creamy blend.
Reserve in the refrigerator.
Pâte
Put the biscuits in a freezer bag and roll a rolling pin over them until you have a fine powder.
Mix with the melted butter, peanut butter, and 1/3 of the previously chopped peanuts.
Shape a rectangle the size of the bottom of your log mold and reserve in the refrigerator.
Montage
Pipe some ganache (about half) on the sides of the mold. Use a small angled spatula to achieve a fairly smooth and even surface.
Put 1 cm of cheesecake cream at the bottom of the mold.
Add caramel on the cheesecake cream and sprinkle with a few peanuts.
Fill half the height of the mold with cheesecake cream. Pipe the remaining ganache on top.
Distribute the rest of the caramel and peanuts.
Finish with the remaining cheesecake cream.
Finally, place your biscuit. Press down well to avoid air bubbles in your log.
Wrap plastic wrap around your mold and reserve in the freezer for at least 6 hours (overnight or more is better).
On the day of tasting, unmold onto your serving plate and reserve for about 4 hours in the refrigerator.
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