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:
Medium

Ruby crémeux

 6 inserts in entremets (each insert 200 g)

Ingredients: Ruby crémeux

  • 5.7 oz
    35% cream
  • 8.6 oz
    raspberry puree
  • 0.6 oz
    lime puree
  • 0.7 oz
    dried glucose 40DE

Preparation: Ruby crémeux

Boil together.

Ingredients: Ruby crémeux

  • 4.6 oz
    egg yolks (pre-mixed)
  • 2.2 oz
    sugar

Preparation: Ruby crémeux

Mix and add to the cream mixture. Cook like crème anglaise to 82°C.

Ingredients: Ruby crémeux

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

  • 12.8 oz
    whole egg(s)
  • 6.7 oz
    invert sugar
  • 12.3 oz
    flour T45
  • 6.1 oz
    icing sugar
  • 0.2 oz
    salt
  • 0.5 oz
    Baking powder
  • 0.1 oz
    lime zest

Preparation: Banana and Lime Madeleine Biscuit

Mix together.

Ingredients: Banana and Lime Madeleine Biscuit

  • 4.0 oz
    Banana purée
  • 10.2 oz
    melted 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

  • 4.5 oz
    milk
  • 4.5 oz
    35% cream
  • 1.0 oz
    vanilla

Preparation: Gold mousse

Boil together.

Ingredients: Gold mousse

  • 1.9 oz
    eggs yolks
  • 0.9 oz
    sugar

Preparation: Gold mousse

Mix together. Make crème anglaise.

Ingredients: Gold mousse

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

  • 12.5 oz
    80-20-44NV
  • 4.8 oz
    butter

Preparation: Power 80 Biscuit

Melt together.

Ingredients: Power 80 Biscuit

  • 9.0 oz
    egg yolks
  • 5.4 oz
    sugar

Preparation: Power 80 Biscuit

Whip until light. Add ganache.

Ingredients: Power 80 Biscuit

  • 10.5 oz
    egg whites
  • 5.4 oz
    sugar

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

  • 1.4 oz
    water
  • 8.2 oz
    glucose
  • 8.2 oz
    sugar

Preparation: Ruby glazing

Boil to 104°C.

Ingredients: Ruby glazing

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.