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Professional
Guanaja Fleur de Sel Log
Made with Guanaja Lactée 41%
Laurent Masse - PASTRY CHEF INSTRUCTOR ÉCOLE VALRHONA
5 stepsMakes 3 yule logs
Recipe Step by Step
01
GUANAJA 70% WHIPPED GANACHE
- 555g Heavy cream 36%
- 70g Glucose DE35/40
- 70g Invert sugar
- 505g GUANAJA 70%
- 1150g Heavy cream 36%
- 2350g Total weight
Heat the smaller portion of cream with the glucose and the invert sugar.
Gradually pour the hot mixture onto the melted couverture. Immediately mix to make a perfect emulsion.
Add the second portion of cold cream.
Mix again.
Ideally, leave to set in the refrigerator overnight.
Whip until firm.
Gradually pour the hot mixture onto the melted couverture. Immediately mix to make a perfect emulsion.
Add the second portion of cold cream.
Mix again.
Ideally, leave to set in the refrigerator overnight.
Whip until firm.
02
GUANAJA LACTÉE 41% & CARAMEL CRÉMEUX
- 475g Sugar
- 40g Heavy cream 36%
- 60g Glucose DE35/40
- 5g Fleur de sel
- 175g Clarified butter
- 545g GUANAJA LACTÉE 41%
- 2200g Total weight
Use the sugar to make a dry caramel.
At the same time, heat the cream with the glucose and fleur de sel.
Deglaze the mixture first with the clarified butter and then with the cream, glucose and salt.
Gradually incorporate this mixture into the melted couverture chocolate to make an emulsion.
Keep this texture as you add in the remaining mixture.
Mix using an immersion blender to form a perfect emulsion.
Leave to set in the refrigerator.
At the same time, heat the cream with the glucose and fleur de sel.
Deglaze the mixture first with the clarified butter and then with the cream, glucose and salt.
Gradually incorporate this mixture into the melted couverture chocolate to make an emulsion.
Keep this texture as you add in the remaining mixture.
Mix using an immersion blender to form a perfect emulsion.
Leave to set in the refrigerator.
03
COCOA ALMOND SPONGE
- 605g Eggs
- 370g Blanched almond flour
- 370g Confectioners’ sugar
- 485g Egg whites
- 130g Sugar
- 120g Cocoa powder
- 120g Pastry flour
- 130g European-style butter
- 2330g Total weight
Beat together the eggs, almond flour and confectioners’ sugar.
Beat the egg whites until stiff, adding the sugar little by little.
Sift together the flour and cocoa powder. Melt the butter.
Mix a small amount of the whites into the first mixture, followed by the flour, cocoa and the rest of the whites.
Finish by adding the melted butter diluted with a small portion of the egg and almond flour mixture.
Spread out on a tray.
Bake at 465°F (240°C) for 6 minutes,
Beat the egg whites until stiff, adding the sugar little by little.
Sift together the flour and cocoa powder. Melt the butter.
Mix a small amount of the whites into the first mixture, followed by the flour, cocoa and the rest of the whites.
Finish by adding the melted butter diluted with a small portion of the egg and almond flour mixture.
Spread out on a tray.
Bake at 465°F (240°C) for 6 minutes,
04
TENDER GUANAJA LACTÉE 41% GLAZE
- 300g GUANAJA LACTÉE 41%
- 200g Heavy cream 36%
- 530g Absolu Cristal neutral glaze
- 1030g Total weight
Heat the cream. In a separate receptacle, melt the Absolu Cristal glaze to 140/160°F (60/70°C).
Gradually pour the cream onto the couverture, emulsify the two using a spatula (as you would for a ganache) and finish off with the Absolu Cristal glaze. Strain.
Blend until your glaze has a perfectly smooth texture and glossy look, taking care not to incorporate any air bubbles.
Ideally, you should store the glaze overnight before use.
Heat the glaze to 85/95°F (30/35°C) in the microwave before use.
Gradually pour the cream onto the couverture, emulsify the two using a spatula (as you would for a ganache) and finish off with the Absolu Cristal glaze. Strain.
Blend until your glaze has a perfectly smooth texture and glossy look, taking care not to incorporate any air bubbles.
Ideally, you should store the glaze overnight before use.
Heat the glaze to 85/95°F (30/35°C) in the microwave before use.
05
ABSOLU CRISTAL NEUTRAL SPRAY MIX
- 410g Absolu Cristal neutral glaze
- 40g Mineral water
- 450g Total weight
Bring the Absolu Cristal 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
Make the whipped ganache and crémeux. Spread 700g of almond sponge into each tray (40 × 60cm). After the sponge has cooled, spread 500g of set crémeux onto each one. Spread on 650g of whipped ganache, then roll up the log in the traditional way. Squeeze it to give it an even shape and place it in a large U-shaped mold (ref. 2171). Freeze. Cover the logs with the rest of the whipped ganache and smooth the latter’s surface using a piece of acetate. Freeze. Glaze the logs with the tempered soft glaze. Use a piping bag with a slanted V-cut nozzle to pipe a decorative ribbon of crémeux onto the log. Spray the log with the hot Absolu Cristal glaze.
To make the chocolate decoration: Spread some tempered dark couverture chocolate between 2 sheets of guitar paper. Check its thickness.
Before it sets, cut it into 3cm and 10cm disks. Add your choice of logo and put in place some chocolate yule log ends.