Cercle V

BOREAS

An original recipe by Christophe Domange

8 steps

Makes 3 Yule logs

Recipe Step by Step

Vanilla & Opalys Milk Ice Cream

1030 g Milk
20 g Non-fat dry milk
100 g Caster sugar
90 g Glucose powder DE 33
245 g OPALYS 33%
6 g Combined stabilizer
2 VANILLA BEANS

Heat the milk with the VANILLA BEANS. Once it is at 75°F (25°C), add the dry milk. Once it is at 85°F (30°C), add the sugar and glucose powder. Once it is at 115°F (45°C), incorporate the combined stabilizer with a portion of the sugar you used initially (approx. 10 %). Once it is at 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave the mixture to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C). Freeze at -20°F (-30°C). Store in the freezer at 0°F (-18°C).

Manjari Milk Ice Cream

1940 g Milk
110 g Non-fat dry milk
135 g Caster sugar
180 g Glucose powder DE 33
120 g Invert sugar
15 g Whipping cream
12 g Combined stabilizer
495 g MANJARI 64%

Heat the milk. Once it is at 75°F (25°C), add the dry milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar). Once it is at 105°F (40°C), add the cream. Once it is at 115°F (45°C), incorporate the combined stabilizer with a portion of the sugar you used initially (approx. 10 %).
Once it is at 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave the mixture to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C). Freeze at -20°F (-30°C). Store in the freezer at 0°F (-18°C).

Almond & Hazelnut Brownie

550 g EXTRA NOIR 53%
300 g Dry butter
200 g Egg yolks
160 g Caster sugar
90 g Invert sugar
300 g Egg whites
200 g Caster sugar
100 g French white pastry flour
50 g Whole blanched almonds
50 g Toasted whole blanched hazelnuts

Melt the chocolate and the butter at 120°F (50°C).
Mix the egg yolks with the first portion of caster sugar and the invert sugar.
Add to the chocolate-and-butter mixture.
Beat together the egg yolks and the second portion of sugar, then gently incorporate into your other mixture.
Add the sifted flour and roughly chopped almonds and hazelnuts.
Bake in a 60 x 40cm frame at 320°F (160°C).

CHOUX PASTRY

64 g Water
64 g Whole UHT milk
3 g Salt
3 g Sugar
51 g Butter
77 g Weak flour
128 g Whole eggs
390 g Total wieght (130 g per yule log)

TIPS :
Alter the way you make this recipe to suit how much choux pastry you are making and the equipment you are using for drying it out and baking it.

RECIPE :
Bring the water, milk, butter, salt, sugar and butter to the boil.
Add the flour, then allow the liquid to evaporate. Take the pan off the heat and gradually incorporate the eggs. Pipe out the mixture, then glaze your pastries.

BAKING:
Heat the oven to 480°F (250°C), switch the heat off, then put your pastries in. Do not turn it back on and keep the oven door closed. As soon as your choux pastries have started to rise and take on a golden color, turn the oven back on to 355°F (180°C) with the door slightly ajar. Alternatively, bake them at in a fan-assisted oven at 330°F (165°C) (again, with the door slightly ajar).

Praliné Iced Mousse

1260 g Milk
840 g Glucose DE 60
840 g Caster sugar
170 g Dextrose
840 g Egg yolks
2180 g Whipping cream
1880 g 50% ALMOND PRALINÉ

Carefully weigh all the ingredients. Bring the milk and glucose to the boil.
Mix the egg yolks, sugar and dextrose. Combine the glucose and hot milk mixture with the yolk and sugar mixture. Cook at 185°F (84°C), then mix. Gradually combine the crème anglaise with the praliné until you obtain a perfect emulsion. Mix to form a perfect emulsion.
Cool the mixture to 105-115°F (40-45°C). Add the whipped cream. Pour out.

Chocolate Sauce

65 g Water
25 g Dextrose
30 g ABSOLU CRISTAL NEUTRAL GLAZE
85 g MANJARI 64%
20 g P125 CŒUR DE GUANAJA

Mix together the water, dextrose and ABSOLU CRISTAL, then bring to the boil.
Slowly combine with the chocolates.
Immediately mix using an immersion blender to make a perfect emulsion

Spray Mix

150g COCOA BUTTER
350g GUANAJA 70%

Melt all the ingredients together then spray at a temperature of 105-115°F (40-45°C).

Spray - On Chilled Glaze

100 g Water
140 g Dextrose
60 g Glucose DE 60
600 g ABSOLU CRISTAL NEUTRAL GLAZE

Bring the water, dextrose and glucose to the boil.
Add the boiled ABSOLU CRISTAL.
Mix and use at approx. 75°F (25°C).

Assembly and finishing

Spread the Crisp between two sheets of confectionery dipping paper, freeze, then cut into 2 x 55cm strips.
Store the strips in the freezer.
se a 15mm plain round nozzle and a piping bag to pipe out approx. 130g of choux pastry in a 55cm-long line.
Put the Crisp on top and bake.
If you are using a fan-assisted oven, heat to 480°F (250°C), put the éclairs in, then turn off the oven and keep the door closed.
As soon as the choux pastry has blown up and started to change color, turn the oven back up to 355°F (180°C).
Allow the choux pastry to slowly cook.
Cut the brownie into 8 x 53cm strips and freeze.
Make the chocolate sauce, leave to cool, then store in a piping bag until you are ready to plate up.
Make the profiterole insert : Cut the choux pastry in two.
Churn the milk ice cream.
Put 120g of ice cream inside the choux pastry and freeze for a few minutes.
Apply 60g of Manjari Chocolate Sauce to the ice cream, then freeze.
Add another 130g of ice cream on top of the chocolate sauce, then put the choux pastry’s lid on top of the ice cream and freeze.
Pour 250g of Praliné Iced Mousse into a Small U-Shaped Yule Log Mold (Ref. 2172), then put the profiterole insert in place.
Freeze.

Plating:
Churn the Manjari milk ice cream.
Fill the Slalom Molds (Ref. 12487) with approx. 600g of Manjari Milk Ice Cream.
Put the insert in place, add another 200g of ice cream, smooth out the surface and insert the sponge.
Freeze.
Turn out the dessert and spray it with the dark chocolate mixture to give it a velvety look.
Use a piping bag with a plain round 10mm nozzle to pipe a line of Opalys and Vanilla Ice Cream along the top of the Yule log and store the dessert in the freezer.
Temper the ABSOLU CRISTAL glaze at 75°F (25°C). Use to spray the Yule logs.

Decorations :
Finish off by adding a chocolate decoration (See photo), a Christmas Decoration or your own Customized Logo Decoration.