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Christmas: Yule Log Candy




Source of Recipe


Fritz Knipschildt


List of Ingredients




For the ganache
7 ounces (200 grams) gianduja, coarsely chopped
5 2/3 ounces (160 grams) heavy cream
1 ounce (30 grams) granulated sugar
1 1/3 ounces (40 grams) unsalted butter, room temperature

To assemble the logs
Confectioners’ sugar, for work surface and serving


1 pound (450 grams) marzipan
7 ounces (200 grams) chopped pistachios
Marzipan Holly, for decorating (optional) *
Meringue Mushrooms, for decorating (optional)


Recipe



1. Make the ganache: Place the gianduja in a medium heatproof bowl; set aside. In a small saucepan, combine cream and sugar over medium-high heat; bring to a boil. Strain the cream mixture through a fine sieve over the gianduja. Add butter, and stir until smooth. Cover with plastic wrap, and let stand in a cool place (not the refrigerator) until firm, about 8 hours.

2. Dust the work surface, rolling pin, and marzipan lightly with confectioners’ sugar to keep it from sticking. Roll marzipan into a 6-by-21-inch rectangle, about 1/8-inch-thick. Trim edges, and cut into three 6-by-7-inch rectangles.

3. Remove excess sugar from marzipan with a pastry brush. Spread each marzipan rectangle with 4 tablespoons of the ganache. Sprinkle with one-third of the chopped pistachios. Roll tightly into a log enclosing pistachios. Place on a baking sheet, and refrigerate or freeze for 1 hour.

4. Melt remaining ganache in a heatproof bowl set over a pan of simmering water. Dip the marzipan logs in the ganache, turning to coat. Using a paring knife, trim the ends of each roll, cutting on the bias; reserve ends. Use the tines of a fork to create wood-grain design on each log.

5. Place ends, cut-side up, on the logs, forming branches. Decorate with marzipan holly leaves and berries. Will keep refrigerated for up to 3 days. Just before serving, dust with confectioners’ sugar.

Makes 3 Logs

* Marzipan Holly

Makes enough to decorate 3 candy logs


Red and green paste food coloring
4 ounces (115 grams) marzipan
Confectioners’ sugar, for work surface

1. Knead a small amount of green food coloring into three-quarters of the marzipan until desired shade is achieved. Knead a small amount of red food coloring into the remaining one-quarter.

2. Roll out the green marzipan 1/8 inch thick on a work surface lightly dusted with confectioners’ sugar. Brush off any excess sugar. Using a paring knife, cut out holly leaves. Using the back of a paring knife, lightly press into marzipan, creating veins. Roll small pieces of the red marzipan into tiny balls, forming holly berries.