Ruby and Gold Xmas yule log
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.
- Level:
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Medium
Ruby crémeux
6 inserts in entremets (each insert 200 g)
Ingredients: Ruby crémeux
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163 g35% cream
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244 graspberry puree
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16 glime puree
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20 gdried glucose 40DE
Preparation: Ruby crémeux
Boil together.
Ingredients: Ruby crémeux
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130 gegg yolks (pre-mixed)
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61 gsugar
Preparation: Ruby crémeux
Mix and add to the cream mixture. Cook like crème anglaise to 82°C.
Ingredients: Ruby crémeux
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16 g82% butter
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61 ggelatine mass
Preparation: Ruby crémeux
Mix into crème anglaise until homogeneous.
Pour into piping bags. Cool before applying or serving.
Banana and Lime Madeleine Biscuit
1 tray of 60 x 40 cm
Ingredients: Banana and Lime Madeleine Biscuit
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363 gwhole egg(s)
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189 ginvert sugar
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348 gflour T45
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174 gicing sugar
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5 gsalt
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15 gBaking powder
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4 glime zest
Preparation: Banana and Lime Madeleine Biscuit
Mix together.
Ingredients: Banana and Lime Madeleine Biscuit
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112 gBanana purée
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290 gmelted butter 82%
Preparation: Banana and Lime Madeleine Biscuit
Add.
Weigh 1200 g for one 60 cm x 40 cm tray. Bake at 150°C for 15 mins.
Gold mousse
3 yule log moulds of 30 x 5 cm
Ingredients: Gold mousse
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128 gmilk
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128 g35% cream
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27 gvanilla
Preparation: Gold mousse
Boil together.
Ingredients: Gold mousse
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55 geggs yolks
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25 gsugar
Preparation: Gold mousse
Mix together. Make crème anglaise.
Ingredients: Gold mousse
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32 ggelatin
Preparation: Gold mousse
Pour over crème anglaise. Emulsify.
Wait until mass is at 40°C. Fold in 475 g whipped cream (35% fat).
Power 80 Biscuit
1 tray of 60 x 40 cm
Ingredients: Power 80 Biscuit
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136 gbutter
Preparation: Power 80 Biscuit
Melt together.
Ingredients: Power 80 Biscuit
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254 gegg yolks
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154 gsugar
Preparation: Power 80 Biscuit
Whip until light. Add ganache.
Ingredients: Power 80 Biscuit
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299 gegg whites
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154 gsugar
Preparation: Power 80 Biscuit
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
4 large entremets
Ingredients: Ruby glazing
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39 gwater
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233 gglucose
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233 gsugar
Preparation: Ruby glazing
Boil to 104°C.
Ingredients: Ruby glazing
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233 graspberry puree
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110 ggelatine mass
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2 gMona Lisa Power Flowers™ Red NON-AZO
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110 gmirror glaze
Preparation: Ruby glazing
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.
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