Triple chocolate yule log

level 3

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.

Triple chocolate yule log

Recipe components

Used Callebaut products

Chocolate sponge cake (2 sheets 40 X 60 cm )

IngredientsPreparation
  • 390g
    Power 80
  • 145g
    butter

Melt to 50°C.

  • 285g
    egg yolks
  • 166g
    sugar

Whip. Fold into the mixture above.

  • 330g
    egg white
  • 166g
    sugar

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

IngredientsPreparation
  • 100g
    butter
  • 100g
    brown sugar

Mix and leave to stand.

  • 70g
    almonds
  • 50g
    flour
  • 1g
    salt
  • 30g
    Cocoa powder

Add. Leave to ‘rest’ in the fridge for 2 hours. Pack down and bake at 160°C until it turns an attractive golden colour.

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)

IngredientsPreparation
  • 335g
    milk
  • 335g
    cream

Bring to the boil together.

  • 125g
    egg yolks
  • 95g
    sugar

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.

  • 205g
    Madagascar

Pour over the chocolate and emulsify. Pour into moulds and freeze.

  • 205g
    Madagascar
  • Q.S.
    Nibs

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)

IngredientsPreparation
  • 300g
    milk
  • 300g
    cream
  • 145g
    egg yolks
  • 120g
    sugar
  • 1pod(s)
    vanilla pulp

Pour the crème anglaise over the chocolate. Emulsify.

  • 105g
    gelatin mass

Add and fold in.

  • 860g
    cream (whipped 2/3)

At 35°C add the whipped cream and line the mould. Freeze.