Triple chocolate yule log
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.
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Recipe components
Chocolate sponge cake (2 sheets 40 X 60 cm )
| Ingredients | Preparation |
|---|---|
| Melt to 50°C. |
| Whip. Fold into the mixture above. |
| 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
| Ingredients | Preparation |
|---|---|
| Mix and leave to stand. |
| 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)
| Ingredients | Preparation |
|---|---|
| Bring to the boil together. |
| 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. |
Pour over the chocolate and emulsify. Pour into moulds and freeze. | |
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)
| Ingredients | Preparation |
|---|---|
| Pour the crème anglaise over the chocolate. Emulsify. |
| Add and fold in. |
| At 35°C add the whipped cream and line the mould. Freeze. |
