Hazelnut, Citrus & Gianduja Christmas Yule Log

1. In a mixer fitted with the paddle, combine the butter, cane sugar, flour, malt powder, hazelnut powder and chopped hazelnuts until you obtain a sandy crumble texture. 
2. Spread onto a tray lined with a Silpain. 
3. Bake at 160°C for 20–25 minutes, stirring every 4 minutes for even baking. 
4. Leave to cool completely. 
5. Melt the Callebaut Velvet Ecuador 39% milk chocolate, then mix with the hazelnut paste and fleur de sel. 
6. Add the cooled crumble and mix thoroughly. 
7. Spread to 5 mm thick on a tray and freeze. 
8. Cut into 19 × 5 cm rectangles and reserve. 

1. In a mixer fitted with the whisk, whip the egg yolks, whole eggs, caster sugar (1) and invert sugar until light and aerated. 
2. In a second bowl, begin whipping the egg whites and gradually add caster sugar (2) to make a soft meringue. 
3. Gently fold the meringue into the first mixture. 
4. Sift together the flour and malt powder and fold them into the preparation. 
5. Spread onto a 60 × 40 cm tray. 
6. Bake for 10 minutes at 180°C, then allow to cool completely.  

1. Combine the lemon and blood orange purées in a saucepan. 
2. Mix the sugar with the inulin, NH pectin and locust bean gum. 
3. Gradually incorporate this dry mixture into the fruit purées. 
4. Bring to the boil. 
5. Remove from the heat and add the gelatin mass. 
6. Finally, add the Cointreau 60%. 
7. Reserve.  

1. Heat the water and glucose syrup to 70°C. 
2. Pour over the gianduja and gelatin mass. 
3. Emulsify thoroughly with a hand blender until completely smooth. 
4. Reserve.  

1. Cut the malt sponge into 3 equal strips of approximately 40 × 20 cm. 
2. Place the first strip into a 40 × 20 cm frame. 
3. Spread half of the gianduja crémeux evenly over the sponge. 
4. Let the crémeux set slightly, then spread half of the citrus jelly evenly over the top. 
5. Cover with a second strip of sponge and repeat. 
6. Finish with the third strip of sponge. 
7. Freeze. 
8. Cut into 19 × 4 cm strips and keep frozen. 

1. Heat the milk, cream (1) and glucose syrup to 80°C. 
2. Pour the hot mixture over the chocolate and gelatin mass. 
3. Emulsify thoroughly with a hand blender. 
4. Add cream (2) and blend for around 1 minute. 
5. Refrigerate for at least 6 hours, ideally overnight.  

1. Line the moulds with acetate sheets. 
2. Whip the Velvet Ecuador 39% chocolate ganache until soft and aerated, but firm enough to pipe. 
3. Fill the moulds one-third full with the whipped ganache. 
4. Insert the prepared frozen insert, pressing down lightly. 
5. Add a little more whipped ganache. 
6. Place the hazelnut & malt crunch on top and press gently to create a flat base. 
7. Freeze until fully set. 
8. Unmould the yule logs. 
9. Pipe the whipped ganache using a No. 5 nozzle onto a 17 × 20 cm acetate sheet. 
10. Carefully apply the acetate to the yule log, pressing lightly so the ganache adheres. 
11. Return to the freezer.  

Decoration 

Spray or decorate with a mixture of: 

• 60% milk chocolate 
• 40% cocoa butter 

to create a velvet finish.