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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Difficult
Chocolate sponge cake (2 sheets 40 X 60 cm )
Ingredients: Chocolate sponge cake (2 sheets 40 X 60 cm )
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13.8 oz80-20-44NV
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5.1 ozbutter
Preparation: Chocolate sponge cake (2 sheets 40 X 60 cm )
Melt to 50°C.
Ingredients: Chocolate sponge cake (2 sheets 40 X 60 cm )
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10.1 ozegg yolks
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5.9 ozsugar
Preparation: Chocolate sponge cake (2 sheets 40 X 60 cm )
Whip. Fold into the mixture above.
Ingredients: Chocolate sponge cake (2 sheets 40 X 60 cm )
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11.6 ozegg white
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5.9 ozsugar
Preparation: Chocolate sponge cake (2 sheets 40 X 60 cm )
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: Crumble and gianduja croustillant
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3.5 ozbutter
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3.5 ozbrown sugar
Preparation: Crumble and gianduja croustillant
Mix and leave to stand.
Ingredients: Crumble and gianduja croustillant
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2.5 ozalmonds
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1.8 ozflour
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15.4 grsalt
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1.1 ozCP
Preparation: Crumble and gianduja croustillant
Add. Leave to ‘rest’ in the fridge for 2 hours. Pack down and bake at 160°C until it turns an attractive golden colour.
Ingredients: Crumble and gianduja croustillant
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1.8 ozM-7PAIL
Preparation: Crumble and gianduja croustillant
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: Crémeux madagascar (2 x 500 g plastic inserts)
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11.8 ozmilk
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11.8 ozcream
Preparation: Crémeux madagascar (2 x 500 g plastic inserts)
Bring to the boil together.
Ingredients: Crémeux madagascar (2 x 500 g plastic inserts)
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4.4 ozegg yolks
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3.4 ozsugar
Preparation: Crémeux madagascar (2 x 500 g plastic inserts)
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.
Ingredients: Crémeux madagascar (2 x 500 g plastic inserts)
Preparation: Crémeux madagascar (2 x 500 g plastic inserts)
Pour over the chocolate and emulsify. Pour into moulds and freeze.
Ingredients: Crémeux madagascar (2 x 500 g plastic inserts)
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Q.S.NIBS-S502
Preparation: Crémeux madagascar (2 x 500 g plastic inserts)
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: Arriba milk chocolate bavarois (450 g per log)
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10.6 ozmilk
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10.6 ozcream
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5.1 ozegg yolks
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4.2 ozsugar
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1 pod(s)vanilla pulp
Preparation: Arriba milk chocolate bavarois (450 g per log)
Pour the crème anglaise over the chocolate. Emulsify.
Ingredients: Arriba milk chocolate bavarois (450 g per log)
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3.7 ozgelatin mass
Preparation: Arriba milk chocolate bavarois (450 g per log)
Add and fold in.
Ingredients: Arriba milk chocolate bavarois (450 g per log)
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1.9 lbcream (whipped 2/3)
Preparation: Arriba milk chocolate bavarois (450 g per log)
At 35°C add the whipped cream and line the mould. Freeze.
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