Madagascar chocolate xmas yule log

Christmas is all about great food that can be shared around the table. This recipe showcases wonderful taste classics that always work in combination. Enjoy together the dark intense mousse and majestic vanilla pastry cream true heroin flavours.
Level:
Medium

Biscuit without flour

Ingredients: Biscuit without flour

  • 650 g
    egg yolks

Preparation: Biscuit without flour

Heat in the microwave to 37°C and whip up.

Ingredients: Biscuit without flour

  • 400 g
    almond powder
  • 100 g
    cocoa powder

Preparation: Biscuit without flour

Mix with the egg yolks.

Ingredients: Biscuit without flour

  • 840 g
    egg white
  • 450 g
    sugar

Preparation: Biscuit without flour

Whip up the egg white and add the sugar. Whip further until stiff. Mix in.

Spread out on a baking tray and bake in a fan oven at 200°C.

Vanilla cream

Ingredients: Vanilla cream

  • 1200 g
    pastry cream

Preparation: Vanilla cream

Warm up slightly.

Ingredients: Vanilla cream

  • 17 g
    gelatin leaves

Preparation: Vanilla cream

Melt. Mix with one quarter of the crème pâtissière. Warm up slightly once more. Mix with the rest of the crème pâtissière.

Ingredients: Vanilla cream

  • 2250 g
    whipping cream

Preparation: Vanilla cream

Whip and mix in bit by bit.

Pour into baking trays (2 cm high) and freeze.

Dark chocolate mousse

Ingredients: Dark chocolate mousse

  • 1000 g
    syrup at 30 Brix

Preparation: Dark chocolate mousse

Boil.

Ingredients: Dark chocolate mousse

  • 560 g
    egg yolks

Preparation: Dark chocolate mousse

Whip up lightly and mix with the syrup. Whip into a mixture that can be piped.

Ingredients: Dark chocolate mousse

Preparation: Dark chocolate mousse

Melt and mix in.

Ingredients: Dark chocolate mousse

  • 3500 g
    whipping cream

Preparation: Dark chocolate mousse

Whip and mix in bit by bit.

Tips

1: Prepare the vanilla cream beforehand and put in the freezer. 

2: Apply the croquant to the bûche once the latter has been frozen. 

3: Decorate with dark and white icing, which may if desired be mixed with Callebaut Brésilienne.