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Makes 6 Yule logs or approx. 42 mini logs
Recipe Step by Step
01
COCOA SWISS ROLL
- 175g Egg yolks
- 470g Eggs
- 365g Sugar
- 290g Egg whites
- 120g Sugar
- 190g All-purpose flour
- 50g Cocoa powder
- 1660g Total weight
Beat the egg yolks, eggs and sugar (365g) in a stand mixer.
Beat the egg whites and combine them with the sugar (120g) to form a meringue.
Mix the stiffened egg whites with the other mixture and finally add the sifted flour and cocoa powder.
Pour out 550g of sponge mix per tray.
Bake at 430°F (220°C) for 6/7 minutes.
Tip: you can remove the cocoa to make a plain sponge.
Beat the egg whites and combine them with the sugar (120g) to form a meringue.
Mix the stiffened egg whites with the other mixture and finally add the sifted flour and cocoa powder.
Pour out 550g of sponge mix per tray.
Bake at 430°F (220°C) for 6/7 minutes.
Tip: you can remove the cocoa to make a plain sponge.
02
COCOA SHORTBREAD CRUST
- 120g Butter
- 90g Confectioners’ sugar
- 2g Fine salt
- 30g Almond flour
- 50g Eggs
- 210g All-purpose flour
- 25g Cocoa powder
- 527g Total weight
Mix the cold cubed butter with the fine salt, confectioners’ sugar, almond flour and 35g all-purpose flour.
Once you have obtained a homogeneous mixture, add the larger portion of flour in one go.
Store in the refrigerator for a few hours.
Roll it out to a depth of 4mm and cut out some 53 × 3cm strips.
Bake on a perforated silicone mat at 300°F (150°C).
Tip: the shortbread crust can also be made without cocoa.
Once you have obtained a homogeneous mixture, add the larger portion of flour in one go.
Store in the refrigerator for a few hours.
Roll it out to a depth of 4mm and cut out some 53 × 3cm strips.
Bake on a perforated silicone mat at 300°F (150°C).
Tip: the shortbread crust can also be made without cocoa.
03
EARL GREY CRÈME ANGLAISE
- 300g Whole milk
- 300g Heavy cream 36%
- 100g Egg yolks
- 50g Sugar
- 30g Earl Grey tea
- 780g Total weight
Boil the milk and cream, add the Earl Grey tea, and brew for 5 minutes.
Strain the liquid and check its weight, topping it up with milk if necessary so you have 500g.
Combine the infusion with the egg yolks mixed with the sugar.
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
Tip: you can use lemon instead of tea.
Strain the liquid and check its weight, topping it up with milk if necessary so you have 500g.
Combine the infusion with the egg yolks mixed with the sugar.
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
Tip: you can use lemon instead of tea.
04
ALPACO 66% BAVAROIS
- 300g Earl Grey Crème Anglaise
- 385g Heavy cream 36%
- 165g ALPACO 66%
- 5g Gelatin
- 855g Total weight
When the crème anglaise is hot, add the bloomed gelatin.
Gradually pour it onto the couverture and stir the two together using a spatula until the mixture takes on a smooth, shiny and
elastic texture.
Mix using an immersion blender to obtain a perfect emulsion. Make sure no air bubbles form.
Mix this with the whipped cream, then pour it out.
Tip: You can also make a lemon bavarois.
Gradually pour it onto the couverture and stir the two together using a spatula until the mixture takes on a smooth, shiny and
elastic texture.
Mix using an immersion blender to obtain a perfect emulsion. Make sure no air bubbles form.
Mix this with the whipped cream, then pour it out.
Tip: You can also make a lemon bavarois.
05
LIGHT ORANGE BLOSSOM CREAM
- 750g Heavy cream 36%
- 150g IVOIRE 35%
- 6g Gelatin
- 30g Orange blossom
- 936g Total weight
Heat the cream and add the bloomed gelatin.
Make an emulsion by gradually pouring the cream onto the melted couverture and combining the two.
Add the orange blossom.
Set aside in the refrigerator for a minimum of 4 hours.
Beat the cream in a stand mixer.
Tip: “infuse” this cream with coffee to combine chocolate, lemon and coffee flavors.
Make an emulsion by gradually pouring the cream onto the melted couverture and combining the two.
Add the orange blossom.
Set aside in the refrigerator for a minimum of 4 hours.
Beat the cream in a stand mixer.
Tip: “infuse” this cream with coffee to combine chocolate, lemon and coffee flavors.
06
ABSOLU CRISTAL NEUTRAL SPRAY MIX
- 410g Absolu Cristal neutral glaze
- 40g Mineral water
- 450g Total weight
Bring the Absolu Cristal neutral glaze to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Cut the sponge into 52 x 9cm pieces (1 sheet = 2 logs). Place the sponge inside the Mini U-shaped mold (54 × 4 × 4cm - ref. 3929) so the side with the air bubbles is in contact with the mold. Pour in the Alpaco 66% bavarois, then finish off with the chocolate shortbread crust and freeze the assembly. Beat the orange blossom cream, then use a piping bag to pipe it onto the log’s surface. Freeze the log again and spray it with spray gun mix. Cut it into logs of approx. 7.5cm. Decorate with a few blue tea flowers.