Bounty Yule Log (vegan, gluten-free)

Recently, Valrhona started offering its vegan chocolates on its website, and since I wanted to make a bounty-style log, I thought it was the perfect recipe to try them out and therefore offer you a completely vegan log made with coconut cream. The log can also easily be made gluten-free if needed; you can either remove the crispy layer, replace the classic lace pancakes with gluten-free ones, or use puffed rice 😊
 
Equipment :
My log mold and insert mold come from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).

Ingredients :
I used the vegan chocolates from Valrhona : milk chocolate & white chocolate Amatika: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
I used powdered coconut and almond flour from Koro: code ILETAITUNGATEAU for 5% off everything on the site (non-affiliate).



Preparation time: 1 hour + 20 minutes of cooking + freezing/thawing time
For a 28cm log:

 Milk chocolate insert:

 150g of milk chocolate
 85g of coconut cream
 
 Melt the milk chocolate gently.
 Heat the cream, then pour it gradually over the chocolate while mixing well. Finish with an immersion blender to obtain a smooth and shiny ganache.
 
 
 
 Pour the ganache into your insert mold, then place it in the freezer.
 
 
 
 White chocolate & coconut insert:

 100g of white chocolate
 35g of coconut cream
 25g of powdered coconut
 
 Melt the white chocolate gently.
 Heat the cream, then pour it gradually over the chocolate while mixing well. Finish with an immersion blender to obtain a smooth and shiny ganache.
 
 
 
 Then add the powdered coconut.
 
 
 
 Pour the ganache into the insert mold, over the milk chocolate ganache.
 Place everything in the freezer until fully set.
 
 
 
 Coconut rock biscuit:

 I was inspired by the recipe from bloomingnolwenn.com.
 
 100g of powdered coconut
 50g of coconut cream
 40g of agave syrup
 40g of almond flour
 
 Mix the 4 ingredients until you have a homogeneous dough.
 
 
 
 Spread the mixture into a rectangle slightly smaller than your log mold on a baking sheet lined with parchment paper.
 
 
 
 Bake for 20 minutes at 180°C then let cool.
 
 
 
 Coconut crispy:

 45g of white chocolate
 30g of almond puree
 25g of crushed lace pancakes
 50g of powdered coconut
 
 Melt the white chocolate, then add the almond puree, crushed lace pancakes, and powdered coconut.
 
 
 
 Spread everything over the cooled coconut rock, pressing down well.
 
 
 
 Place the biscuit/crispy layer in the freezer.
 
 Milk chocolate & coconut mousse:

 170g of milk chocolate
 270g of coconut cream
 
 Melt the milk chocolate.
 Heat 50g of coconut cream. Pour the cream over the chocolate gradually while mixing well, then use an immersion blender to achieve a good emulsion.
 
 
 
 Whip the remaining 220g of coconut cream into whipped cream.
 
 
 
 Gently fold the coconut whipped cream into the milk chocolate ganache, then immediately proceed to assembly.
 
 
 
 Assembly:

 Pour half of the mousse into the log mold. Add the double insert.
 
 
 
 Cover with the mousse, then add the coconut rock/crispy layer. Smooth the surface well.
 
 
 
 Place the log in the freezer until fully set.
 
 Finishing touches:

 250g of milk chocolate
 55g of neutral oil
 A bit of powdered coconut
 
 Melt the milk chocolate gently, then add the neutral oil. 
 
 
 
 Unmold the frozen log, then place it on a rack.
 
 
 
 Pour the glaze at 35/40°C over it, then add grated coconut. Place the log on your serving dish, in the refrigerator for at least 3 hours before enjoying 😊
 
 
 
 
 
 
 
 
 

Comments