White chocolate yule log
Pastry chef Sassaki definitely has a knack for delicate but incredibly successful flavours. His xmas yule log for instance features crème brûlée, white chocolate mousse and a delicate crisp that makes the taste buds dance with joy.
- Level:
-
Medium
Pistachio sponge
Ingredients: Pistachio sponge
-
6.7 ozwhole egg(s)
-
4.2 ozegg yolks
-
2.5 ozNPO-PI1
-
8.1 ozroasted whole pistachios
-
2.1 ozmarzipan
Preparation: Pistachio sponge
Mix well in the cutter during 2 minutes.
Ingredients: Pistachio sponge
-
0.9 lbegg white
-
8.1 ozsugar
Preparation: Pistachio sponge
Mix and beat up together. Then delicately mix in the previous mixture.
Ingredients: Pistachio sponge
-
2.5 ozcold melted butter
Preparation: Pistachio sponge
Delicately fold in.
Ingredients: Pistachio sponge
-
6.0 ozflour
Preparation: Pistachio sponge
Sieve it in the batter and fold in.
Spread out on a baking tray with baking sheet (40 x 60 cm).
Bake for 15 min. at 150°C.
Chocolate crisp
Ingredients: Chocolate crisp
-
3.5 lbPRA-CLAS
Preparation: Chocolate crisp
Melt together.
Ingredients: Chocolate crisp
-
2.6 lbM-7PAIL
-
1.0 lbNAO-CR-PI3724
Preparation: Chocolate crisp
Mix in.
Spread a part of this crisp mixture onto a sheet of sponge cake.
White chocolate mousse
Ingredients: White chocolate mousse
-
2.1 lbmilk
-
4.7 ozsugar
-
13.2 ozegg yolks
Preparation: White chocolate mousse
Cook into an anglaise.
Ingredients: White chocolate mousse
-
0.7 ozgelatin
Preparation: White chocolate mousse
Ingredients: White chocolate mousse
Preparation: White chocolate mousse
Pour the hot anglaise over the chocolate to melt and emulsify. Leave to cool down.
Ingredients: White chocolate mousse
-
4.9 lbcream
Preparation: White chocolate mousse
Beat up 1/2. Mix in the white chocolate-anglaise mixture at 35°C.
Crème brûlée
Ingredients: Crème brûlée
-
8.8 lbcream
-
3 pod(s)Vanilla
-
1.6 lbegg yolks
-
1.6 lbsugar
Preparation: Crème brûlée
Heat part of the cream with the vanilla and melt in the sugar. Add the rest of the ingredients and mix well.
Pour into rectangular flexipan moulds in a layer of about 1 cm. Sprinkle dry frozen raspberries on top and bake for 30° at 115°C.
White glazing
Ingredients: White glazing
-
1.7 lbcream
-
12.7 ozpowdered milk
Preparation: White glazing
Mix together.
Ingredients: White glazing
-
12.7 ozwater
-
3.2 lbsugar
Preparation: White glazing
Boil into syrup and mix with the cream.
Ingredients: White glazing
-
1.8 lbcream
-
1.1 lbglucose
-
8.5 ozglaze
Preparation: White glazing
Add to the cream and cook.
Ingredients: White glazing
-
1.8 ozgelatin
Preparation: White glazing
Rehydrate and mix in.
Leave to rest for 24 hours in the fridge. Before applying as glazing: heat to 25°C.
Finishing and presentation
Fill a Yule log mould with a layer of white chocolate mousse. Insert the crème brûlée – cut to fit the mould. Insert a layer of pistachio sponge on top. Fill up with mousse and finish with a layer of pistachio sponge with chocolate crisp. Freeze. Unmould the pastry. Glaze immediately and finish with a gold decoration and IBC gold flakes.
Comments