Terry Pomerantz’s childhood Christmases smelled like the pastries his mother Alice and his grandmother Mariana used to bake. Terry remembers those big tables covered with sugar pies, Christmas doughnuts, fudge squares and fruit cakes. “Everywhere I visited family, it was the same. You couldn’t run out of desserts!”
Yule logs from Pâtisserie De Gascogne
Terry has always preferred to buy his Yule logs rather than make them himself. He has never been able to match the baking skills of his mother, grandmother or aunts.
It is with gastronomic regrets that Terry remembers the incredible Yule logs from the famous Pâtisserie De Gascogne that had to close its doors in 2018 after having delighted Montrealers for 60 years. Every year, he would stock up on Yule logs before entertaining family and friends for the holiday season.
Here are 2 examples of the famous De Gascogne Yule logs. Maybe they can inspire a few amateur pastry chefs… or many pastry amateurs!
The Profiterole Yule log from De Gascogne—a Baileys variant
With this profiterole log, the pastry chefs at De Gascogne had revolutionized the Yule log. Three layers of hazelnut crisp alternating with a chocolate cream served as a base for the vanilla and bourbon choux pastries. People as bold as Terry Pomerantz will no doubt dare to replace the bourbon with Baileys.
The ‘Red Nose’ Yule log from Pâtisserie De Gascogne
In 2018, to support the Red Nose Operation, the pastry chefs at De Gascogne created the Red Nose Yule log. This log consisted of a Sacher cookie filled with raspberry syrup, chocolate icing and a chocolate ganache. The pastry chefs decorated their creation with a ball of white and red chocolate and a dark chocolate serpentine.
If you’re patient and want to test your baking skills, here are 2 Baileys log recipes found by Terry among all the Baileys dessert recipes he has collected… and hasn’t had a chance to bake yet! Now it’s your turn.
Baileys Chocolate Yule Log
For 8 people
Preparation time: 15 minutes
Cooking time: 5 to 10 minutes
Ingredients for the cookie:
- 200 g sugar
- 140 g flour
- 1 tablespoon unsweetened cocoa
- 1 tablespoon baking yeast
Ingredients for the filling:
- 120 g dark chocolate
- 60 g almond powder
- 60 g mascarpone
- 80 g sugar
Ingredients for the icing:
- 120 g softened butter
- 120 g powdered sugar
- 1 tablespoon of Baileys (or a little more, as suggested by chef Terry Pomerantz)
Preparation of the Baileys Chocolate Yule Log:
- Preheat oven to 210 °C.
- Beat the eggs with the sugar until the mixture whitens and doubles in volume.
- Stir in the flour, baking powder and cocoa.
- Mix thoroughly.
- Pour the mixture into a parchment-lined rectangular baking dish.
- Bake in the oven for 10 minutes.
- After removing from the oven, unmold the cookie on a clean and slightly damp cloth.
- Roll the cookie into a log. Set aside.
- Melt the chocolate in the microwave. When well melted, add sugar, then mascarpone.
- Add almond powder and stir.
- Whip butter with sugar until the mixture is white and frothy.
- Add Baileys and whip to obtain a smooth cream.
- Unroll the cookie, cover it with the chocolate filling and gently roll it back up.
- Spread the icing over the rolled cookie and keep in cool place for at least 3 hours.
- Decorate and serve.
Source: Recette de Bûche au chocolat & au Bailey’s (www.lesfoodies.com)
The famous Baileys Yule Log
Here is a wonderful and, above all, different recipe.
- 4 oz (120 g) light cream cheese
- ¼ cup cauliflower puree
- ¼ cup mashed sweet potato
- ¼ tbsp instant coffee
- ½ cup powdered sugar
- ½ tsp of Baileys (or a little more according to chef Pomerantz)
Ingredients of rolled cake
- ½ cup beet puree
- ½ cup apple puree
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1½ oz (45 g) semi-sweet chocolate, melted
- 1/3 cup margarine
- 1½ tablespoon cocoa
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- Preparation of Baileys Log
- Preheat oven to 350 °F.
Preparation of Baileys Log
Preheat oven to 350 °F.
- Blend all the ingredients with a mixer. Let cool in the refrigerator while preparing the cake.
- In a first bowl, combine the purees, egg, vanilla, brown sugar, melted chocolate and margarine.
- In a second bowl, mix the dry ingredients and incorporate into the puree mixture.
- Grease a 9″ x 13″ cookie sheet with ½” edges. Line the bottom with parchment paper.
- Spread the dough on the cookie sheet.
- Bake for 8 to 10 minutes. When the top is firm, let the dough cool but not completely.
- Spread half of the frosting on the cake and roll it with the parchment paper.
- Cover the cake with protective film and cool for a few hours in the refrigerator.
- Frost and decorate the cake.
Because they are absolutely delicious, Terry can only encourage you to cook your Baileys recipes from scratch.
Terry Pomerantz would like to take this opportunity to wish you all the very best for the Holidays!