Chocolate ganache mousse

Ingredients: Chocolate ganache mousse

  • 150 g
    Whole milk
  • 3 bag(s)
    Kashmiri Chai tea
  • 2
    star anise
  • 1
    cinnamon stick

Preparation: Chocolate ganache mousse

Bring the milk, tea bags and spices to the boil. Cover and allow to infuse for 5 minutes. Strain.

Ingredients: Chocolate ganache mousse

  • 275 g
    CSM-1ECLIPSE53

Preparation: Chocolate ganache mousse

Pour onto the chocolate and emulsify. Cool to 40°C.

Ingredients: Chocolate ganache mousse

  • 275 g
    whipped cream

Preparation: Chocolate ganache mousse

Fold the ganache through the semi – whipped cream. 

White chocolate vanilla mousse

Ingredients: White chocolate vanilla mousse

  • 120 g
    Whole milk
  • 1 pod(s)
    vanilla

Preparation: White chocolate vanilla mousse

Bring the milk and vanilla to the boil. Take off the heat.

Ingredients: White chocolate vanilla mousse

  • 28 g
    egg yolks
  • 12 g
    caster sugar
  • 6 g
    cream powder

Preparation: White chocolate vanilla mousse

Mix the egg yolks, sugar and cream powder together.
Pour on the boiling milk and whisk together.
Return to a clean saucepan and reboil for 2 minutes

Ingredients: White chocolate vanilla mousse

Preparation: White chocolate vanilla mousse

Pour the warm crème pâtissière over the white chocolate and emulsify.
Allow to cool to 40°C .

Ingredients: White chocolate vanilla mousse

  • 330 g
    whipped cream 35%

Preparation: White chocolate vanilla mousse

Fold in. Pour into a four side tray lined with silcone paper (approx 1.5 cm in thickness).
Freeze.

Chocolate brownie

Ingredients: Chocolate brownie

  • 250 g
    unsalted butter
  • 300 g
    CSM-1ECLIPSE53

Preparation: Chocolate brownie

Melt gently together.

Ingredients: Chocolate brownie

  • 200 g
    eggs
  • 250 g
    caster sugar

Preparation: Chocolate brownie

Whisk together to a high foam.
Gently stir in the cooled down melted chocolate and butter mixture.

Ingredients: Chocolate brownie

  • 80 g
    plain flour
  • 65 g
    cocoa powder Van Houten full bodied 22 / 24% brown

Preparation: Chocolate brownie

Sieve together.
Fold into the mixture. 

Pour the mixture into a four sided baking tray lined with Silicone paper ( approx 1 cm in thickness).
Bake at 160°C for 15 to 20 minutes. Allow to cool. Freeze.

Ginger shortcake biscuit base

Ingredients: Ginger shortcake biscuit base

  • 175 g
    butter
  • 85 g
    caster sugar

Preparation: Ginger shortcake biscuit base

Beat together the butter and sugar.

Ingredients: Ginger shortcake biscuit base

  • 200 g
    plain flour
  • 10 g
    gingerbread

Preparation: Ginger shortcake biscuit base

Mix the flour and spices together.

Combine all ingredients together to form a dough. Refrigerate for at least 1 hour.
Roll out to 3 mm thickness and cut to 10 cm x 21 cm. Bake at 140°C for 15-18 minutes.

Apricot fruit insert

Ingredients: Apricot fruit insert

  • 200 g
    apricot fruit puree

Preparation: Apricot fruit insert

Heat the fruit puree to 40°C.

Ingredients: Apricot fruit insert

  • 35 g
    caster sugar
  • 1 g
    agar

Preparation: Apricot fruit insert

Mix the agar agar with the caster sugar and add to the puree.
Bring the mix to the boil and keep boiling for 1 minute.

Ingredients: Apricot fruit insert

  • 0.4 g
    ascorbic acid

Preparation: Apricot fruit insert

Take off the heat, add in the ascorbic acid and mix well.
Pour the apricot gel in flat insert moulds (4 cm x 14 cm) and freeze (approx. 1-1.5 cm thickness). 

Milk chocolate glaze

Ingredients: Milk chocolate glaze

  • 150 g
    water
  • 125 g
    sugar
  • 175 g
    glucose

Preparation: Milk chocolate glaze

Bring the water, sugar and glucose to the boil. Cook to 103°C.

Ingredients: Milk chocolate glaze

  • 100 g
    sweetened concentrated milk

Preparation: Milk chocolate glaze

Stir in the condensed milk

Ingredients: Milk chocolate glaze

  • 13 g
    leaf gelatine

Preparation: Milk chocolate glaze

Rehydrate the leaf gelatine in cold water to soften.
Stir into the hot liquid.

Ingredients: Milk chocolate glaze

  • 200 g
    CSM-1ECLIPSE53

Preparation: Milk chocolate glaze

Pour the hot mixture onto the chocolate and emulsify with a hand blender (avoid creating air bubbles by keeping the mixer head below the surface).
Leave to set overnight in the fridge. To use: reheat to 40°C and glaze frozen patisserie.

Assembly and presentation

Cut the vanilla mousse, apricot gel and brownie layers to 4 cm x 14 cm (so that they will sit inside the yule log without touching the walls of the mould). Pipe chocolate mousse into the base of a yule log mould and spread up the sides, ensure no air gaps or bubbles. Place the frozen layer of white chocolate mousse into the mould, followed by the apricot layer and then arrange the brownie layer. Pipe chocolate mousse around the sides of the inserts to ensure no air gaps and make a smooth base. Freeze. Roll the gingerbread shortcake and cut to 12 cm x 10 cm. Bake and cool. Warm the glaze so that it is approximately 40°C. Pour the glaze slowly over the frozen yule log ensuring all sides are evenly coated. Remove any excess glaze and place the yule log onto the prepared gingerbread shortcake. Decorate with chocolate flowers. Allow to deforst to approximately 12-15°C before serving.