Recipe
Christmas Yule Log with Coffee, Marzipan, and Buttercream

Method:

1. Make an anglaise by bringing the milk and instant coffee to a boil, then pouring it over the whisked egg yolks and granulated sugar. Mix well and return to the heat, stirring continuously until it reaches 83°C.
2. Place the anglaise in a mixer. Use the whisk attachment to mix until lukewarm.
3. Once the anglaise feels lukewarm, gradually add the room-temperature butter, mixing until a smooth cream forms.
4. In parallel, prepare an Italian meringue by boiling the granulated sugar and water to 118°C, then gradually pouring it over the whisked egg whites while mixing continuously.
5. Once the meringue has cooled, gently fold it into the smooth cream.

Coffee marzipan:

1. Mix both ingredients until a homogeneous mixture is achieved.
2. Roll a cylinder to match the width of the Joconde sponge.

Assembly of the Christmas Yule Log:

1. Create a roulade by spreading the coffee buttercream evenly over the plain Joconde sponge.
   

2. Place the marzipan cylinder at the very beginning of the Joconde sponge on top of the buttercream, then roll everything tightly.

3. Coat the entire roulade with coffee buttercream and cover it completely with espresso crunch. Freeze for 30 minutes.

4. After 30 minutes, remove from the freezer and spray the entire roulade with chocolate spray.

5. Trim the ends of the roulade and cut it in half. Also, cut the Yule log base into two equal parts.

6. Using a small amount of buttercream, attach the roulade to the base.

7. Decorate the Yule log with Ranson chocolate decorations: curlies and golden balls.