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.
Level:
Difficult

Chocolate sponge cake (2 sheets 40 X 60 cm )

Ingredients: Chocolate sponge cake (2 sheets 40 X 60 cm )

  • 390 g
    80-20-44NV
  • 145 g
    butter

Preparation: Chocolate sponge cake (2 sheets 40 X 60 cm )

Melt to 50°C.

Ingredients: Chocolate sponge cake (2 sheets 40 X 60 cm )

  • 285 g
    egg yolks
  • 166 g
    sugar

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 )

  • 330 g
    egg white
  • 166 g
    sugar

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

  • 100 g
    butter
  • 100 g
    brown sugar

Preparation: Crumble and gianduja croustillant

Mix and leave to stand.

Ingredients: Crumble and gianduja croustillant

  • 70 g
    almonds
  • 50 g
    flour
  • 1 g
    salt
  • 30 g
    CP

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

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)

  • 335 g
    milk
  • 335 g
    cream

Preparation: Crémeux madagascar (2 x 500 g plastic inserts)

Bring to the boil together.

Ingredients: Crémeux madagascar (2 x 500 g plastic inserts)

  • 125 g
    egg yolks
  • 95 g
    sugar

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)

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)

  • 300 g
    milk
  • 300 g
    cream
  • 145 g
    egg yolks
  • 120 g
    sugar
  • 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)

  • 105 g
    gelatin mass

Preparation: Arriba milk chocolate bavarois (450 g per log)

Add and fold in.

Ingredients: Arriba milk chocolate bavarois (450 g per log)

  • 860 g
    cream (whipped 2/3)

Preparation: Arriba milk chocolate bavarois (450 g per log)

At 35°C add the whipped cream and line the mould. Freeze.