Mascarpone Coffee Blackcurrant Yule Log
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Good for freezing
''An elegant bûche built on balance'' Soft joconde sponge layered over a crisp white coffee croustillant sets the tone. At the center, a smooth mascarpone mousse meets a rich Callebaut Belgium white chocolate crémeux, adding depth and creamy sweetness. Bright cassis and aromatic vanilla pearls bring contrast, while a tangy haskap berry confit finishes the bite with a wild, northern touch.
- Level:
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Medium
- Makes:
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3 Logs
- Shelf life:
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2 Days (Refrigerated)
- Conservation:
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Several weeks in the freezer before decorating
Coffee Biscuit Joconde
Ingredients: Coffee Biscuit Joconde
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280 geggs
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210 galmond flour
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80 gicing sugar
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40 ginverted sugar
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200 gegg whites
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85 gsugar
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100 gflour
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55 gbutter
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30 g
Preparation: Coffee Biscuit Joconde
- Blend the eggs, icing sugar, almond flour, and inverted sugar in a food processor until smooth.
- Whip the egg whites with the sugar until stiff peaks form.
- Melt the butter and mix a portion of the egg-almond base into it to ease incorporation.
- Fold the whipped egg whites into the remaining egg-almond mixture.
- Add the flour, then incorporate the butter mixture along with the Arabica coffee extract.
- Spread the batter evenly to a thickness of 1 cm.
- Bake at 190°C (374°F) for 13 minutes.
- Cool completely, then cut into strips measuring 6 cm wide by 49 cm long.
Coffee Crumble
Ingredients: Coffee Crumble
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160 gbutter
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200 gdemerara sugar
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200 gflour
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3 gfine salt
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15 g
Preparation: Coffee Crumble
- Mix cold butter with the rest of the ingredients (Demerara sugar, flour, fine salt, Arabica coffee extract) until a crumble texture forms.
- Spread the crumble on a baking tray.
- Bake at 160°C (320°F) for about 12 minutes.
- Cool completely — this will be used as the base for the croustillant.
Coffee Crisp
Ingredients: Coffee Crisp
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60 gclarified butter
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20 g
Preparation: Coffee Crisp
- Melt the white chocolate together with clarified butter.
- Pour over the baked coffee crumble and add feuilletine.
- Mix gently, then spread the croustillant over the bûche to seal the base.
Blackcurrant and Haskap Berries Confit
Ingredients: Blackcurrant and Haskap Berries Confit
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200 gblackcurrant puree
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50 gglucose
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60 gSugar #1
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8 gpectin
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20 gSugar #2
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20 glemon juice
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100 g
Preparation: Blackcurrant and Haskap Berries Confit
- Heat the blackcurrant purée, frozen haskap berries, glucose, and sugar (1) together.
- Mix sugar (2) with pectin, then add to the hot mixture.
- Bring to a boil while stirring.
- Add the lemon juice.
- Cool completely before use.
Infused Creme Anglaise
Ingredients: Infused Creme Anglaise
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250 gmilk
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250 gcream
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35 gcoffee beans
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100 gegg yolks
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50 gsugar
Preparation: Infused Creme Anglaise
- Roast the coffee beans at 160°C (320°F) for about 5 minutes.
- Infuse the roasted beans in cold milk and cream for 24 hours in the fridge.
- Strain the infusion and adjust to the original liquid weight if needed.
- Heat the infused milk and cream, then prepare a crème anglaise by cooking with egg yolks and sugar until it coats the back of a spoon (around 82–84°C).
Coffee Infused Cremeux
Ingredients: Coffee Infused Cremeux
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30 ggelatin mass
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500 g
Preparation: Coffee Infused Cremeux
- Weigh the infused crème anglaise and pour it over white chocolate, cocoa butter, and gelatin mass.
- Let sit for 2 minutes, then blend with an immersion blender until smooth.
- Chill in the refrigerator before use.
Mascarpone Mousse
Ingredients: Mascarpone Mousse
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300 gCream 1
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80 gsugar
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2 UnitsVanilla Beans
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70 ggelatin mass
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400 gCream 2
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200 gmascarpone
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300 gwhipped cream
Preparation: Mascarpone Mousse
- Heat cream (1) with sugar and the split vanilla bean.
- Infuse for 30 minutes, then add the gelatin mass to the warm infused cream.
- Gradually blend in cream (2) using an immersion blender until smooth and emulsified.
- Fold in softly whipped cream to lighten the mixture.
- Pour into silicone molds and refrigerate until set.
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