Madagascar chocolate xmas yule log
Christmas is all about great food that can be shared around the table. This recipe showcases wonderful taste classics that always work in combination. Enjoy together the dark intense mousse and majestic vanilla pastry cream true heroin flavours.
- Level:
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Medium
Biscuit without flour
Ingredients: Biscuit without flour
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650 gegg yolks
Preparation: Biscuit without flour
Heat in the microwave to 37°C and whip up.
Ingredients: Biscuit without flour
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400 galmond powder
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100 gcocoa powder
Preparation: Biscuit without flour
Mix with the egg yolks.
Ingredients: Biscuit without flour
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840 gegg white
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450 gsugar
Preparation: Biscuit without flour
Whip up the egg white and add the sugar. Whip further until stiff. Mix in.
Spread out on a baking tray and bake in a fan oven at 200°C.
Vanilla cream
Ingredients: Vanilla cream
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1200 gpastry cream
Preparation: Vanilla cream
Warm up slightly.
Ingredients: Vanilla cream
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17 ggelatin leaves
Preparation: Vanilla cream
Melt. Mix with one quarter of the crème pâtissière. Warm up slightly once more. Mix with the rest of the crème pâtissière.
Ingredients: Vanilla cream
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2250 gwhipping cream
Preparation: Vanilla cream
Whip and mix in bit by bit.
Pour into baking trays (2 cm high) and freeze.
Dark chocolate mousse
Ingredients: Dark chocolate mousse
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1000 gsyrup at 30 Brix
Preparation: Dark chocolate mousse
Boil.
Ingredients: Dark chocolate mousse
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560 gegg yolks
Preparation: Dark chocolate mousse
Whip up lightly and mix with the syrup. Whip into a mixture that can be piped.
Ingredients: Dark chocolate mousse
Preparation: Dark chocolate mousse
Melt and mix in.
Ingredients: Dark chocolate mousse
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3500 gwhipping cream
Preparation: Dark chocolate mousse
Whip and mix in bit by bit.
Croquant
Ingredients: Croquant
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135 gCP
Preparation: Croquant
Melt.
Ingredients: Croquant
Preparation: Croquant
Mix with the cocoa butter.
Ingredients: Croquant
Preparation: Croquant
Melt and mix in.
Ingredients: Croquant
Preparation: Croquant
Add and mix well.
Tips
1: Prepare the vanilla cream beforehand and put in the freezer.
2: Apply the croquant to the bûche once the latter has been frozen.
3: Decorate with dark and white icing, which may if desired be mixed with Callebaut Brésilienne.
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