Pastry chef Sassaki definitely has a knack for delicate but incredibly successful flavours. His xmas yule log for instance features crème brûlée, white chocolate mousse and a delicate crisp that makes the taste buds dance with joy.

Επίπεδο:: Μέτρια

190 g

whole egg(s)
120 g

egg yolks
72 g

Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket
230 g

roasted whole pistachios
60 g

marzipan

Mix well in the cutter during 2 minutes.

425 g

egg white
230 g

sugar

Mix and beat up together. Then delicately mix in the previous mixture.

70 g

cold melted butter

Delicately fold in.

170 g

flour

Sieve it in the batter and fold in.

Spread out on a baking tray with baking sheet (40 x 60 cm).
Bake for 15 min. at 150°C.

675 g

Callebaut Milk Chocolate - 823 - 5kg Block
1575 g

Callebaut Nuts - Fine Hazelnut Praline - 5kg Bucket

Melt together.

Mix in.

Spread a part of this crisp mixture onto a sheet of sponge cake.

932 g

milk
134 g

sugar
375 g

egg yolks

Cook into an anglaise.

20 g

gelatin

Rehydrate in water and mix in the anglaise.

932 g

Callebaut White Chocolate - Velvet - 10kg Callets

Pour the hot anglaise over the chocolate to melt and emulsify. Leave to cool down.

2236 g

cream

Beat up 1/2. Mix in the white chocolate-anglaise mixture at 35°C.

4000 g

cream
3 pod(s)

Vanilla
720 g

egg yolks
720 g

sugar

Heat part of the cream with the vanilla and melt in the sugar. Add the rest of the ingredients and mix well.

Pour into rectangular flexipan moulds in a layer of about 1 cm. Sprinkle dry frozen raspberries on top and bake for 30° at 115°C.

760 g

cream
360 g

powdered milk

Mix together.

360 g

water
1440 g

sugar

Boil into syrup and mix with the cream.

800 g

cream
480 g

glucose
240 g

glaze

Add to the cream and cook.

52 g

gelatin

Rehydrate and mix in.

Leave to rest for 24 hours in the fridge. Before applying as glazing: heat to 25°C.

Fill a Yule log mould with a layer of white chocolate mousse. Insert the crème brûlée – cut to fit the mould. Insert a layer of pistachio sponge on top. Fill up with mousse and finish with a layer of pistachio sponge with chocolate crisp. Freeze. Unmould the pastry. Glaze immediately and finish with a gold decoration and IBC gold flakes.