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Recipe Step by Step
01
Vanilla Opalys Milk Ice
2730g whole milk
52g powdered milk
250g granulated sugar
300g atomized glucose
640g OPALYS 33%
4 tahitian vanilla pods
Carefully weigh out all ingredients. Follow the order given. Pour the milk into the saucepan. At 25°C (77°F), add the powdered milk. At 30°C (86°F), add the sugars (sugar, atomized glucose). At 40°C (104°F), gradually add the hot mixture to the melted chocolate, stirring in the center to create an elastic core, then blend to perfect the emulsion. At 45°C (113°F), mix in the stabilizer/emulsifier combined with about 10% of the total sugar. Add the split and scraped vanilla pods. Pasteurize everything together at 85°C (185°F) for 2 minutes, then cool down rapidly to 4°C (39.2°F). If possible, homogenize the mixture to break down the fatty crystals as fine as possible. Allow to rest for a minimum of 12 hours. Blend and churn between -6°C and -10°C (21.2 - 14°F). Store in the freezer at -18°C (-0.4°F).
02
Strawberry Sorbet
1160g water
600g caster sugar
240g atomized glucose
12g stabilizer SE 64
1995g strawberry purée
Heat the water to 40°C (104°F), add the sugars and the stabilizer. Bring to a boil. Cool quickly to 10°C (50°F). Allow to rest in the refrigerator overnight. Add the thawed strawberry purée (not warmed) to the syrup. Mix together, then churn.
03
Almond Dragées Sponge
600g almond powder
300g sugar
150g invert sugar
800g whole eggs
225g dry butter 84%
180g egg whites
120g sugar
250g crushed dragées
In a food processer or mixer, mix together the almond powder, sugars, and eggs. When the batter is lightly whipped, add the melted butter. Meanwhile, beat the egg whites and sugar. Carefully mix together both preparations, then spread into a frame (60 x 40 cm). Sprinkle with crushed dragées. Bake at 180°C (356°F) for 15-20 minutes.
04
Almond Lemon Iced Parfait
115g egg yolks
90g caster sugar
30g water
90g PATE D'AMANDE PROVENCE 70% 4KG
430g whipping cream 35%
5g lemon zest
Combine the egg yolks, sugar, and water. Mix in the almond paste and heat in a Bain-Marie to 84°C (183.2°F) to make a pâte-à-bombe batter. Cool the mixture in a mixer by beating until lukewarm. Whip the whipping cream until foamy. Add the lemon zest. Carefully blend the pâte-à-bombe batter and foamy whipped cream. Mold and store in the freezer at -18°C (-0.4°F).
05
Absolu Strawberry Jelly
110g strawberry purée
55g glucose DE 38/40
275g ABSOLU CRISTAL NAPPAGE NEUTRE
Heat all ingredients to 60°C (140°F). Mix and keep in a cool place.
06
Opalys Spray Mix
150g BEURRE DE CACAO
300g OPALYS 33%
titanium oxide
Melt together all ingredients. Strain before using. For a «velvet» spray, use the mixture while warm (40-45°C [104-113°F]) and spray onto a frozen base.
07
Cold Spray Glaze
120g dextrose
40g glucose DE 60
120g water
600g ABSOLU CRISTAL NAPPAGE NEUTRE
Combine the water, dextrose, and glucose and bring to a boil. Pour into the Absolu Cristal glaze, blend. Use the spray glaze at around 25°C (77°F).
Assembly and finishing
Cut the sponge into strips of 8 cm x 52 cm. Freeze. Pour 190 g of iced parfait into rectangular silicone molds (3 x 50 cm) and sprinkle on about 30 g of Opalys crunchy pearls. Freeze. Add 100 g of strawberry jelly on top. Churn the strawberry sorbet, adjusted to 32.5 Brix, then line the Small «U» molds with about 650 g of sorbet, followed by the rectangular inserts. Finish with the sorbet and freeze. Line the Undulation molds with about 980 g of vanilla Opalys milk ice, then add the insert. Smooth the edges and add the sponge. Freeze. Remove the cakes from the pans, Remove the cakes from the molds, cut into portions, and spray with the Opalys glaze to create a velvety finish. Freeze again, then pipe some strokes of sorbet on each side of the cake, then return to the freezer. Temper the Absolu glaze mixed with a little bit of sparkling silver powder to 25°C (77°F). Spray onto the Yule log cakes. Decoration: Spread a fine layer of the tempered Opalys chocolate between two guitar sheets. Before crystallization is complete, cut out the end pieces as well as wave shapes for the sides of the cake to use for decoration. Allow to crystallize at 17°C (62.6°F). Add the decorations and log ends.