Yule Log
RENOVATING A CHRISTMAS CLASSIC Traditional, familiar flavours with a modern, elegant twist. Sergi Vela elevates the Yule log to the next level with this recipe of impeccable artisan.
- Level:
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Easy
biscoff mousse
Ingredients: biscoff mousse
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6.3 ozcream
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6.3 ozmilk
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10.6 ozlotus biscuits
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1.1 ozgelatin leaves
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1.4 lbsemi-whipped cream
Preparation: biscoff mousse
- Make a paste with the milk, cream and biscuits.
- Incorporate the hydrated gelatine.
- Semi-whip the cream and add the previous mixture at 30 °C.
capuccino bavarois
Ingredients: capuccino bavarois
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3.5 ozsugar
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5.3 ozwater
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2.3 ozeggs
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3.5 ozegg yolks
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11.7 ozsemi-whipped cream
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0.3 ozgelatin leaves
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0.2 ozinstant coffee
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0.9 ozcoffee beans
Preparation: capuccino bavarois
- Infuse the cream with the two coffees, blend and strain. Leave for 24 hours, then semi-whip.
- Make a syrup with the water and sugar at 121 °C.
- Slowly and gradually add the eggs and yolks, creating a pâte à bombe.
- Once the pâte à bombe has been created, add the gelatine and the melted Jade chocolate.
- Semi-whip the cream when it’s cold and add it to the pâte à bombe, together with the gelatine and chocolate.
coffee slab
Ingredients: coffee slab
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5.3 ozegg yolks
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3.5 ozMuscovado sugar
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8.8 ozspelt flour
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12.3 ozegg whites
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5.3 ozMuscovado sugar
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0.7 ozinstant coffee
Preparation: coffee slab
- Beat the yolks together with the first sugar and the coffee.
- Beat together the egg whites and the second sugar.
- Incorporate ¼ of the beaten egg whites to the initial mixture to even out the textures.
- Sift the flour and add it to the mixture.
- Incorporate the rest of the egg whites until the mixture becomes homogeneous.
- Bake at 200 °C for 8 minutes.
- Once cooled, cut into strips 25 cm long by 4 cm wide.
chestnut coating
Ingredients: chestnut coating
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1/2yellow food coloring
Preparation: chestnut coating
- Melt the cocoa butter and Jade milk chocolate and mix.
- Add the colouring, then create an emulsion.
finishing touch
Ingredients: finishing touch
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milk
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cream
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inverted sugar syrup
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egg yolks
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pod(s)Vanilla
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leaf gelatine
Preparation: finishing touch
- Insert the cappuccino bavarois into the cylinder (24x3) and freeze.
- Once chilled, de-mould and place on top of the strip of coffee sponge, stuck down with almond praline in the cylinder (25x6).
- Freeze to stabilise.
- Put the Biscoff mousse into the large cylinder with the sponge interior and the coffee mousse. Freeze and store.
- Temper the Jade or Sankual couvertures and spread out over an acetate sheet in a honeycomb shape, then leave to cool for a minute on the marble worktop. Then, roll into a tube to give it shape. — Store in the fridge.
- Remove from the cylinder and coat in the chestnut coating. Peel off the chocolate panel and coat with a golden spray.
- Place the tube inside the panel.
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