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Triple Chocolate Yule Log

Here is a great recipe to a grand finale of the Christmas dinner. This yule log is boasting with chocolate flavour. The choice of Single Origin Madagascar chocolate in the crémeux creates some acidity and fine aromatic notes. This recipe is elaborated and requires some advanced patisserie skills.

 

Chocolate sponge cake (2 sheets 40 X 60 cm )
Crumble and gianduja croustillant
Crémeux madagascar (2 x 500 g plastic inserts)
Arriba milk chocolate bavarois (450 g per log) 

Chocolate sponge cake (2 sheets 40 X 60 cm )

Ingredients Preparation
  • 390Power 80
  • 145butter

Melt to 50°C.

  • 285egg yolks
  • 166sugar

Whip. Fold into the mixture above.

  • 330egg white
  • 166sugar

Whip until they stand in peaks. Fold into the mixture above.

Divide onto two baking sheets, spread out and bake at 190°C for 8 minutes.

Crumble and gianduja croustillant

Ingredients Preparation
  • 100butter
  • 100brown sugar

Mix and leave to stand.

Add. Leave to ‘rest’ in the fridge for 2 hours. Pack down and bake at 160°C until it turns an attractive golden colour.

Sieve, weigh 200 g and add the gianduja and the pailleté feuilletine.

Using a spatula, garnish the two strips of chocolate sponge cake and return to the freezer.

Crémeux madagascar (2 x 500 g plastic inserts)

Ingredients Preparation
  • 335milk
  • 335cream

Bring to the boil together.

  • 125egg yolks
  • 95sugar

Beat the egg yolks and the sugar until you have an emulsion. Pour the egg yolk and sugar mixture over the emulsion. And prepare a crème anglaise.

  • 205Madagascar

Pour over the chocolate and emulsify. Pour into moulds and freeze.

  • 205Madagascar
  • Q.S. Nibs

After freezing, remove the crème anglaise from the moulds and glaze with the chocolate at 50°C. Sprinkle with cocoa powder.

Arriba milk chocolate bavarois (450 g per log)

Ingredients Preparation
  • 300milk
  • 300cream
  • 145egg yolks
  • 120sugar
  • 1pod(s) vanilla pulp

Pour the crème anglaise over the chocolate. Emulsify.

Add and fold in.

  • 860cream (whipped 2/3)

At 35°C add the whipped cream and line the mould. Freeze.