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Festive Season
Andorine yule log
Made with Confection 80%
Makes 5 yule logs (using the Design yule log mold)
8 stepsRecipe Step by Step
Step01
Blackcurrant Confit
1,900g 100% Blackdown and Andorine blackcurrant purée
275g Caster sugar
275g Glucose powder DE33
38g Pectin NH
15g 100% Femminello lemon purée
Heat up half the purée.
At 105°F (40°C), add the mixture of sugar, glucose and pectin.
Bring the mixture to a boil, then combine it with the rest of the purées chilled to 40°F (4°C).
At 105°F (40°C), add the mixture of sugar, glucose and pectin.
Bring the mixture to a boil, then combine it with the rest of the purées chilled to 40°F (4°C).
Step02
Vanilla pearl crémeux
1,820g Whipping cream
27g Vakana vanilla pearls
430g Egg yolks
365g Sugar
18g Powdered gelatin 220 Bloom
90g Water for the gelatin
Bring the cream and vanilla pearls to a boil and combine them with the egg yolks mixed (but not blanched)
with the sugar.
Cook at 185°F (84°C), then add the bloomed gelatin. Blend.
with the sugar.
Cook at 185°F (84°C), then add the bloomed gelatin. Blend.
Step03
Confection 80% Blackcurrant crispy crunch
345g Crispy wheat flake cereal
345g Cornflakes
170g Blackcurrant Crispy
690g Dominican Republic Confection 80%
Mix all the ingredients together, then add the melted chocolate.
Use.
Use.
Step04
Intense Confection 80% moist chocolate sponge
415g Water
25g Cornstarch
300g Dominican Republic Confection 80%
265g Egg yolks
160g All-purpose flour
405g Egg whites
180g Sugar
Mix a small portion of the cold water with the cornstarch. Set aside.
Heat the rest of the water to 185/195°F (85/90°C)
Combine some of the hot water with the cold water and starch mixture.
Bring the mixture and all the hot water to a boil in a saucepan.
Gradually pour this into the unmelted chocolate, whisking all the while to emulsify.
Add the egg yolks and mix.
Add the flour and mix.
Whip the egg whites with all the sugar until soft peaks form.
When the basic ganache is between 95°F and 105°F (35/40°C), gently fold in the beaten egg whites using a spatula.
Use immediately.
Heat the rest of the water to 185/195°F (85/90°C)
Combine some of the hot water with the cold water and starch mixture.
Bring the mixture and all the hot water to a boil in a saucepan.
Gradually pour this into the unmelted chocolate, whisking all the while to emulsify.
Add the egg yolks and mix.
Add the flour and mix.
Whip the egg whites with all the sugar until soft peaks form.
When the basic ganache is between 95°F and 105°F (35/40°C), gently fold in the beaten egg whites using a spatula.
Use immediately.
Step05
Basic Creme anglaise
700g Whole milk
160g Glucose DE60
160g Egg yolks
Bring the milk and glucose DE60 to a boil, then combine them with the egg yolks.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool down quickly and store in the refrigerator.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool down quickly and store in the refrigerator.
Step06
Intense Confection 80% mousse with a creme anglaise base
1,010g Basic crème anglaise
915g Dominican Republic Confection 80%
1,720g Whipping cream
Weigh out the amount of hot crème anglaise required for the recipe.
Gradually pour this mixture into the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend thoroughly and immediately using an immersion blender to make a perfect emulsion.
Check the temperature (115/118°F or 45/47°C for dark chocolate) and gradually fold in the airy whipped
cream using a spatula.
Use immediately and freeze.
Gradually pour this mixture into the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend thoroughly and immediately using an immersion blender to make a perfect emulsion.
Check the temperature (115/118°F or 45/47°C for dark chocolate) and gradually fold in the airy whipped
cream using a spatula.
Use immediately and freeze.
Step07
Opalys Spray mix
525g Opalys 33%
225g Cocoa butter
Melt the ingredients together.
Strain before use.
Temper the mixture at 80/85°F (28/29°C) so that when you spray it into your molds it will give your assem-
blies or creations a shiny finish.
To get a velvety look, use a warm mixture (105/115°F or 40/45°C) and spray it onto a frozen surface.
Strain before use.
Temper the mixture at 80/85°F (28/29°C) so that when you spray it into your molds it will give your assem-
blies or creations a shiny finish.
To get a velvety look, use a warm mixture (105/115°F or 40/45°C) and spray it onto a frozen surface.
Step08
Confection 80% absolu spray glaze
1,010g Absolu Cristal neutral glaze
100g Water
240g Dominican Republic 80%
Bring the Absolu Cristal neutral glaze to a boil in water.
Add the chocolate and mix with an immersion blender.
Immediately apply using a spray gun at about 175°F (80°C).
Add the chocolate and mix with an immersion blender.
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
As needed Extra bitter 61%
Assembly:
Prepare the blackcurrant confit and vanilla crémeux and set them aside.
Make the crunch and spread 1,500g into a 40 × 60cm frame set on a sheet of parchment paper.
Keep refrigerated.
Prepare the sponge and put 1,700g into each 40 × 60cm frame.
Bake at 330°F (165°C) for 15/18 minutes in a fan-assisted oven.
Once the sponge has cooled, cut it into 5.5 × 52cm strips.
Place 500g of vanilla crémeux in a U-shaped insert mold (Mini U ref: 33977) then spread on 460g of confit lengthwise and use a spatula to give it a marbled look.
Put in place a strip of sponge. Freeze.
Cut the crunch into 7.5 × 52cm strips.
Make the mousse and immediately pour 690g into each mold.
Take the insert out of its mold and put it in place with the sponge facing outwards, add a small amount of mousse, then arrange the crunch and freeze.
Finishing:
Spread some tempered dark chocolate between 2 guitar sheets and use a 10cm cutter to cut it into yule log ends, giving each one a 9cm flat base. Leave to set.
Turn out the yule logs, spray them with the chocolate spray, then use the Opalys spray mix to give them a velvety look on one side.