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Recipe Step by Step
Step01
Vanilla-Flavored Crème Anglaise with an Egg Base
610g Whole milk
260g Whipping cream
5g Tahitian vanilla beans
7g Madagascan vanilla beans
175g Eggs
20g Caster sugar
Bring the milk and cream to a boil and infuse the scratched and scored vanilla beans in them. Mix the eggs and sugar without blanching, then combine with the first mixture.
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.
Step02
Intense Opalys, Vanilla & Rum Cremeux
985g Crème anglaise with an egg base
15g Powdered gelatin 220 Bloom
65g Water for the gelatin
805g Opalys 33%
130g Dark rum
Add the bloomed gelatin to the warm, blended crème anglaise.
Use a spatula to combine the warm mixture with the partially melted chocolate, slowly making an emulsion. Add the rum.
Mix together immediately using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Use a spatula to combine the warm mixture with the partially melted chocolate, slowly making an emulsion. Add the rum.
Mix together immediately using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Step03
Moist Nutty Sponge
215g Sicilian almond flour
330g Egg whites
160g Sugar
275g Eggs
175g Water
3g Fine salt
245g All-purpose flour
Roast the nut flour at 300°F (150°C) for approx. 15 minutes. Leave to cool.
Beat the egg whites with all of the sugar.
Combine nut flour, eggs, water and salt.
Add the flour and stir again.
Gently fold in the egg whites using a spatula. Use immediately.
Beat the egg whites with all of the sugar.
Combine nut flour, eggs, water and salt.
Add the flour and stir again.
Gently fold in the egg whites using a spatula. Use immediately.
Step04
Moist Nutty Sponge with Cocoa
60g Sicilian almond flour
95g Egg whites
45g Sugar
7g Cocoa powder
80g Eggs 50g Water
1g Fine salt
65g All-purpose flour
Roast the nut flour at 300°F (150°C) for approx. 15 minutes. Leave to cool.
Beat the egg whites with all of the sugar.
Combine the nut flour, cocoa powder, eggs, water, and salt. Add the flour and stir again.
Gently fold in the egg whites using a spatula. Use immediately.
Beat the egg whites with all of the sugar.
Combine the nut flour, cocoa powder, eggs, water, and salt. Add the flour and stir again.
Gently fold in the egg whites using a spatula. Use immediately.
Step05
Crispy wheat flake cereal & almond streusel
110g Sicilian Tuono almonds
145g European-style butter
145g Brown sugar
55g All-purpose flour
110g Crispy wheat flake cereal
1g Fine salt
2g Organic Madagascan vanilla powder
Toast the almonds at 300°F (150°C) for approx. 10 minutes.
Leave them to cool, then grind them coarsely.
Cube the cold butter then use the paddle attachment in a stand mixer to combine it with the brown sugar and flour until they form a dough.
Add the ground almonds, crispy wheal flake cereal, salt, and vanilla powder.
Combine briefly, but make sure the mixture doesn’t start to break up.
Bake at 300°F (150°C) with the oven door slightly ajar so it takes on a golden-brown color.
Leave them to cool, then grind them coarsely.
Cube the cold butter then use the paddle attachment in a stand mixer to combine it with the brown sugar and flour until they form a dough.
Add the ground almonds, crispy wheal flake cereal, salt, and vanilla powder.
Combine briefly, but make sure the mixture doesn’t start to break up.
Bake at 300°F (150°C) with the oven door slightly ajar so it takes on a golden-brown color.
Step06
Ghana 80% Confection pressed streusel
500g Crispy Wheat Flake Cereal & Almond Streusel
160g Ghana 80% Confection
Once the streusel has been cooked and cooled, weigh it and break it up slightly.
Mix it with the melted couverture and then press it together immediately without crushing it. Keep refrigerated.
Mix it with the melted couverture and then press it together immediately without crushing it. Keep refrigerated.
Step07
Pear Mamalade
640g Fresh pears
1,270g 100% Williams pear purée
330g Glucose powder DE33 250g Sugar
44g Pectin NH
21.8g Powdered gelatin 220 Bloom
111g Water for the gelatin
Peel and dice the pears.
Place the cubes in some water with a little bit of lemon juice to stop them browning. Heat the purée and diced pear along with the glucose.
Once the temperature has reached 105°F (40°C), add the mixture of sugar and pectin. Bring to a boil and add the bloomed gelatin.
Use at 120/140°F (50/60°C), then leave to set at 40°F (4°C).
Place the cubes in some water with a little bit of lemon juice to stop them browning. Heat the purée and diced pear along with the glucose.
Once the temperature has reached 105°F (40°C), add the mixture of sugar and pectin. Bring to a boil and add the bloomed gelatin.
Use at 120/140°F (50/60°C), then leave to set at 40°F (4°C).
Step08
Basic Creme anglaise
470g Whole milk
100g Glucose DE60
100g 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.
Step09
Intense Ghana Confection 80% Mousse with a creme anglaise base
610g Basic crème anglaise
550g Ghana Confection 80%
1,040g 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.
Assembly and finishing
As needed: Opalys 33% and Caraibe 66%
Make the Opalys crémeux.
Make both sponges, combine them slightly, and spread out 850g onto each pan lined with a Silpat mat. Bake at 355°F (180oC) for 10 minutes. Leave to cool.
Turn out onto a piece of guitar paper and remove the Silpat mat.
Make the crisp. Spread it out into a 6×52cm rectangle (depth: 1cm, approx. weight: 160g). Keep in the refrigerator. Use a piping bag with an 8mm nozzle to arrange approx. 250g of Opalys crémeux on the crisp. Freeze.
Make the pear compote. Put 300g in medium U-shaped molds. Put in place the crémeux and crisp assembly. Freeze.
Blend the remaining compote and spread 600g onto each sponge.
Cut the sponge into 18×53cm strips, cutting the guitar paper as you do so to make handling and turning out the sponge easier.
Place the strips in a large U-shaped mold.
Turn out the insert. Freeze.
Make the mousse and pour 500g onto the sponge. Put in place the insert with the crisp facing outwards. Freeze.
Take the yule log out of its mold.
Use a piping bag without a nozzle to pipe 200g of Opalys crémeux on the yule log. Smooth it with a piece of acetate and use a small spatula to give it a wavy look. Make the Absolu glaze and spray on a thin layer. Use the yule log ends as decoration.
DECORATION
Temper the white and dark couverture chocolate. Mix them together so they are slightly marbled. Use a PVC tube to spread them out to a depth of 2mm on a sheet of guitar paper. Before the chocolate sets completely, cut it into 8cm-diameter disks using a cutter, and give each one a 2cm flat edge at the base.
Leave to set between 2 pans in a chocolate cupboard with a temperature of 60°F (16°C) and a humidity level of 65%.