Day 1 Minnie Mouse Yule Log: Disneyland Paris Christmas Advent Calendar

Day 1 Minnie Mouse Yule Log: Disneyland Paris Christmas Advent Calendar

Wow. Before the start of the Disneyland Paris Christmas Advent Calendar we said we would love to see the Disney Yule Log. Behind the first window, our dreams have come true.

Disneyland Paris Christmas Advent Calendar Day 1
Minnie Mouse Yule Log Recipe

At part of the Christmas Countdown, behind door number 1 is the famous Yule Log. This Chocolate sponge and chocolate ganache combination is a Christmas favourite. We would advise that the recipe does take 2 days to complete, as some sections are best to make and chill overnight.

Ingredients

Chocolate ganache :
(ideally prepared the day before)

Chocolate – 300g ,
Single cream – 900g.

Chocolate sponge:

Flour – 150g,
Sugar – 150g,
Whole eggs – 5,
Cocoa powder – 19g.

Genoise syrup:
Sugar – 80g,
Water – 100g,
Vanilla pod – 1.

Tools Required:

Saucepan,
Baking tray,
Cooling Rack,
Bowls,
Whisk,
Brush,
Sieve,
Spatula,
Piping Bag,
Yule Log Nozzle,

How to make a Minnie Mouse Yule Log

To start this Disney classic recipe, please be aware that section of this are best prepared the day before.

How to make the Chocolate Ganache

Measure out 300g of the Single Cream and place on the heat. As soon as the cream starts to boil remove this from the heat.

Split and crush the 300g of Chocolate into small pieces. Whilst continuously stirring lowly add this crushed chocolate into the cream until the mixture is smooth.

Once smooth, continue to stir and slowly add the remaining 600g of the cold single cream

Once fully mixed, refrigerate for at least 5 hours, however, we would advise making this section the day before.

How to make the Chocolate Sponge

Start by preheating your oven to 180°C ready for the sponge

Add the eggs and sugar to a bowl and whisk by hand. During this process the mixture should heat to around a temperature of 40°C. Once whisked, place to one side until completely cooled.

Using a fine sieve, sift the flour and cocoa over the mixture. Gently stir with a spatula in a circular motion.

Pour the mixture onto the baking tray. Spead the mixture to cover the complete tray and to around 1cm-thick. Place tray into the oven (preheated) and bake for around 15 minutes.

Remove from the oven and place a sheet of baking paper on top. Gently turn over the sponge. Leave to cool.

How to make the Genoise syrup:

Slice the vanilla pod in half and place all the ingredients in a saucepan. Bring the mixture to the boil.

Once boiling, remove from the heat and leave to infuse for 1 hour.

Remove the vanilla pod and brush over the sponge.

How to Roll the Minnie Mouse Yule Log

Remove the ganache from the fridge and whisk the mixture for 3 to 5 minutes. Whisk until the mixture has the appearance of Chantilly cream. Place the mixture into a piping bag with a yule log nozzle.

We are going to need to the cut the sponge into 2 sections. This will create the large Yule Log for Minnies Head, and a smaller one for her Ears. Cut the sponge lengthways into 2 sections. 2/3rd and 1/3rd.

Cover both of the sponges with 0.5 cm whipped ganache. Roll the two yule logs over and completely cover each yule log with whipped ganache. – Cool for 5 hours.

How to Present the Minnie Mouse Yule Log

To create the iconic Minnie Mouse shape cut a slice from the larger yule log to make Minnie’s head, and two slices in the smaller yule log to make Minnie’s ears.

Place the 3 slices on a plate as shown in the photo, and decorate with your choice of chocolate or marzipan decorations.

Christmas Advent Calendar Countdown

As each new day arrives and a new window opens, we will also be highlighting whats behind each door. We will be showcasing all the days in the Disneyland Paris Christmas Advent Calendar heading our way.

We have created a dedicated section on our blog to allow you to quickly and easily see all the days of Christmas. Click here to view the complete collection of the Disneyland Paris Christmas Advent Calendar.

Merry Christmas and Au revoir!


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