Ruby and Gold Xmas yule log

 6 inserts in entremets (each insert 200 g)

Boil together.

Mix and add to the cream mixture. Cook like crème anglaise to 82°C.

Mix into crème anglaise until homogeneous.

Pour into piping bags. Cool before applying or serving.

1 tray of 60 x 40 cm

Mix together.

Add.

Weigh 1200 g for one 60 cm x 40 cm tray. Bake at 150°C for 15 mins.

3 yule log moulds of 30 x 5 cm

Boil together.

Mix together. Make crème anglaise.

Pour over crème anglaise. Emulsify.

Wait until mass is at 40°C. Fold in 475 g whipped cream (35% fat).

1 tray of 60 x 40 cm

Melt together.

Whip until light. Add ganache.

Whip until a meringue. Add to previous mixture.

Pour onto a baking tray with Silpat baking pan or a frame lined with baking paper. Bake at 170°C for 12 mins.

4 large entremets

Boil to 104°C.

Pour over previous mixture. Mix well.

Pour in bowl, seal and keep in fridge. Heat to 35°C before use.

Fill a xmas to the choice for 1/3 with gold mousse. Avoid air bubbles by tapping the mould. Pipe in the ruby cremeux and press in the banana and lime biscuit. Further fill the mould with gold mousse and even the edges. Freeze. After unmoulding, finish the cake with the ruby glaze. Lift the cake carefully and position onto a slab of Power 80 chocolate biscuit. Decorate to the taste.