Triple chocolate yule log
Here's a great recipe to a grand finale of the xmas dinner. This yule log is boasting with chocolate flavour. The choice of Single Origin Madagascar chocolate in the crémeux creates some acidity and fine aromatic notes. This recipe is elaborated and requires some advanced patisserie skills.
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Δύσκολο
Chocolate sponge cake (2 sheets 40 X 60 cm )
Συστατικά: Chocolate sponge cake (2 sheets 40 X 60 cm )
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5.1 ozbutter
Προετοιμασία: Chocolate sponge cake (2 sheets 40 X 60 cm )
Melt to 50°C.
Συστατικά: Chocolate sponge cake (2 sheets 40 X 60 cm )
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10.1 ozegg yolks
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5.9 ozsugar
Προετοιμασία: Chocolate sponge cake (2 sheets 40 X 60 cm )
Whip. Fold into the mixture above.
Συστατικά: Chocolate sponge cake (2 sheets 40 X 60 cm )
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11.6 ozegg white
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5.9 ozsugar
Προετοιμασία: Chocolate sponge cake (2 sheets 40 X 60 cm )
Whip until they stand in peaks. Fold into the mixture above.
Divide onto two baking sheets, spread out and bake at 190°C for 8 minutes.
Crumble and gianduja croustillant
Συστατικά: Crumble and gianduja croustillant
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3.5 ozbutter
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3.5 ozbrown sugar
Προετοιμασία: Crumble and gianduja croustillant
Mix and leave to stand.
Συστατικά: Crumble and gianduja croustillant
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2.5 ozalmonds
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1.8 ozflour
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15.4 grsalt
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1.1 ozCP
Προετοιμασία: Crumble and gianduja croustillant
Add. Leave to ‘rest’ in the fridge for 2 hours. Pack down and bake at 160°C until it turns an attractive golden colour.
Συστατικά: Crumble and gianduja croustillant
Προετοιμασία: Crumble and gianduja croustillant
Sieve, weigh 200 g and add the gianduja and the pailleté feuilletine.
Using a spatula, garnish the two strips of chocolate sponge cake and return to the freezer.
Crémeux madagascar (2 x 500 g plastic inserts)
Συστατικά: Crémeux madagascar (2 x 500 g plastic inserts)
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11.8 ozmilk
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11.8 ozcream
Προετοιμασία: Crémeux madagascar (2 x 500 g plastic inserts)
Bring to the boil together.
Συστατικά: Crémeux madagascar (2 x 500 g plastic inserts)
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4.4 ozegg yolks
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3.4 ozsugar
Προετοιμασία: Crémeux madagascar (2 x 500 g plastic inserts)
Beat the egg yolks and the sugar until you have an emulsion. Pour the egg yolk and sugar mixture over the emulsion. And prepare a crème anglaise.
Συστατικά: Crémeux madagascar (2 x 500 g plastic inserts)
Προετοιμασία: Crémeux madagascar (2 x 500 g plastic inserts)
Pour over the chocolate and emulsify. Pour into moulds and freeze.
Συστατικά: Crémeux madagascar (2 x 500 g plastic inserts)
Προετοιμασία: Crémeux madagascar (2 x 500 g plastic inserts)
After freezing, remove the crème anglaise from the moulds and glaze with the chocolate at 50°C. Sprinkle with cocoa powder.
Arriba milk chocolate bavarois (450 g per log)
Συστατικά: Arriba milk chocolate bavarois (450 g per log)
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10.6 ozmilk
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10.6 ozcream
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5.1 ozegg yolks
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4.2 ozsugar
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1 pod(s)vanilla pulp
Προετοιμασία: Arriba milk chocolate bavarois (450 g per log)
Pour the crème anglaise over the chocolate. Emulsify.
Συστατικά: Arriba milk chocolate bavarois (450 g per log)
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3.7 ozgelatin mass
Προετοιμασία: Arriba milk chocolate bavarois (450 g per log)
Add and fold in.
Συστατικά: Arriba milk chocolate bavarois (450 g per log)
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1.9 lbcream (whipped 2/3)
Προετοιμασία: Arriba milk chocolate bavarois (450 g per log)
At 35°C add the whipped cream and line the mould. Freeze.
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