Ruby and Gold Xmas yule log

Created by

  • Ryan Stevenson -
level 2

This Xmas will be pink and gold! Especially when your customers gather around this yule log for Xmas dinner. It combines both dark chocolate sponge textures with gold mousse and ruby crémeux. Combined, these two simply spell next-level-indulgence. And with its sparkling looks, it will definitely stand out in the pastry counter.

Recipe components

Ruby crémeux

IngredientsPreparation

 6 inserts in entremets (each insert 200 g)

  • 163g
    35% cream
  • 244g
    raspberry puree
  • 16g
    lime puree
  • 20g
    dried glucose 40DE

Boil together.

  • 130g
    egg yolks (pre-mixed)
  • 61g
    sugar

Mix and add to the cream mixture. Cook like crème anglaise to 82°C.

Mix into crème anglaise until homogeneous.

Pour into piping bags. Cool before applying or serving.

Banana and Lime Madeleine Biscuit

IngredientsPreparation

1 tray of 60 x 40 cm

  • 363g
    whole egg(s)
  • 189g
    invert sugar
  • 348g
    flour T45
  • 174g
    icing sugar
  • 5g
    salt
  • 15g
    Baking powder
  • 4g
    lime zest

Mix together.

  • 112g
    banana puree
  • 290g
    melted butter 82%

Add.

Weigh 1200 g for one 60 cm x 40 cm tray. Bake at 150°C for 15 mins.

Gold mousse

IngredientsPreparation

3 yule log moulds of 30 x 5 cm

  • 128g
    milk
  • 128g
    35% cream
  • 27g
    vanilla

Boil together.

  • 55g
    eggs yolks
  • 25g
    sugar

Mix together. Make crème anglaise.

Pour over crème anglaise. Emulsify.

Wait until mass is at 40°C. Fold in 475 g whipped cream (35% fat).

Power 80 Biscuit

IngredientsPreparation

1 tray of 60 x 40 cm

Melt together.

  • 254g
    egg yolks
  • 154g
    sugar

Whip until light. Add ganache.

  • 299g
    egg whites
  • 154g
    sugar

Whip until a meringue. Add to previous mixture.

Pour onto a baking tray with Silpat baking pan or a frame lined with baking paper. Bake at 170°C for 12 mins.

Ruby glazing

IngredientsPreparation

4 large entremets

  • 39g
    water
  • 233g
    glucose
  • 233g
    sugar

Boil to 104°C.

Pour over previous mixture. Mix well.

Pour in bowl, seal and keep in fridge. Heat to 35°C before use.

Assembly and finishing

Fill a xmas to the choice for 1/3 with gold mousse. Avoid air bubbles by tapping the mould. Pipe in the ruby cremeux and press in the banana and lime biscuit. Further fill the mould with gold mousse and even the edges. Freeze. After unmoulding, finish the cake with the ruby glaze. Lift the cake carefully and position onto a slab of Power 80 chocolate biscuit. Decorate to the taste.