Intermediate
1h25min
1h06min
6 to 8 portions
Dulcey chocolate, coffee and tangerine yule log recipe
An original recipe by L’Ecole Valrhona Gourmet
Utensils:
Spatula
Immersion blender
Plastic film
Parchment paper
Piping bag
Made with the products below :
1. Dulcey 35% chocolate whipped ganache
Ingredients:
- 4.05 oz / 115 g Heavy cream 36%
- 0.529 oz / 15 g Acacia honey
- 5.99 oz / 170 g Dulcey 35% chocolate
- 10.9 oz / 309 g Cold heavy cream 36%
Prep time: 15 min
Rest time: overnight (12h minimum)
Steps:
- Heat up 4.05 oz / 115 g cream with the honey. Pour a third of this hot mixture into the melted DULCEY 35% chocolate, stirring vigorously with a spatula.
- Add another third the same way. Do the exact same with the final third.
- Mix using an immersion blender to make a perfect emulsion. Add 10.9 oz / 309 g of cold cream and mix with an immersion blender again.
- Seal with plastic film and store overnight in the refrigerator.
2. Tangerine confit
Ingredients:
- 7.936 oz / 225 g Organic tangerines
- 0.52 oz / 15 g Unsalted butter
- 0.529 oz / 15 g Brown sugar
- 1.05 oz / 30 g Sugar
- 1.05 oz / 30 g Acacia honey
- 0.10 oz / 3 g Cornstarch
- 2.11 oz / 60 g Water
Prep time: 15 min
Cook time: 1h
Rest time: overnight (12h minimum)
Steps:
- Wash and brush the tangerines. Boil the tangerines for 30 minutes in a large volume of water to reduce their bitterness. Drain and roughly cut them, making sure to remove the stalks.
- Cook them on a low heat with butter and brown sugar. Let the mixture caramelize, then add the sugar, honey and cover with water. Leave to reduce until almost all the liquid has evaporated.
- Cover with water and leave to reduce again. Finely crush the tangerines before adding the cornstarch, which has been mixed beforehand with 2.11 oz / 60 g of water.
- Boil for a few minutes, stirring vigorously all the while to stop the texture from becoming grainy. Store in the refrigerator overnight.
- Mix using an immersion blender.
3. Coffee-soaking syrup
Ingredients:
- 7.05 oz / 200 g Espresso coffee
- 0.881 oz / 25 g Sugar
Prep time: 10 min
Rest time: until use
Steps:
- Heat up the coffee and add the sugar.
- Mix well then store in the refrigerator.
4. Viennese sponge
Ingredients:
- 1.41 oz / 40 g Egg yolks
- 3.70 oz / 105 g Eggs
- 2.99 oz / 85 g Sugar
- 2.29 oz / 65 g Egg whites
- 0.881 oz / 25 g Sugar
- 1.94 oz / 55 g All-purpose flour
Prep time: 15 min
Cook time: 5-6 min
Rest time: until the cake cools down
Steps:
- Beat together the yolks, whole eggs and 2.99 oz / 85 g of sugar until the mixture whitens.
- Then beat the egg whites with the remaining 0.881 oz / 25 g of sugar in a food processor.
- Fold the stiffened egg whites into the first mixture and add the sifted flour with a spatula. Mix again.
- Spread 12.69 oz / 360 g of sponge on a 30 × 40 cm baking tray and bake at 445°F (230°C) for 5–6 minutes in a fan-assisted oven.
- Take the sponge out of the oven and cover with parchment paper, placing a weight over the top to prevent the paper from moving. Use this trick to prevent the sponge from drying out and give it a softer texture.
5. Yule log assembly
Prep time: 30 min
Rest time: 4h30
Steps:
- Cut out three 10 × 27 cm strips of sponge. Soak one strip in coffee syrup then add 5.29 oz / 150 g of tangerine confit. Place in the freezer for 1 hour.
- Beat 4.2 oz / 119 g of DULCEY 35% chocolate ganache in a food processor at medium speed until it has a light mousse-like texture. Spread the whipped ganache over the confit then freeze for 30 minutes.
- Place a second sponge strip onto the whipped DULCEY 35% chocolate ganache, soak in coffee syrup and spread another 5.29 oz / 150 g of tangerine confit on top.
- Place the last sponge strip soaked in coffee syrup on top. Whisk the remaining DULCEY 35% chocolate whipped ganache until its texture is soft and frothy, easy to pipe. Using a piping bag with a plain round 16 mm-diameter nozzle, add generous droplets across the surface of the final sponge strip.
- With a melon baller soaked in hot water, randomly dig out a few drops of whipped ganache. Fill the resulting holes with tangerine confit. Freeze for at least 3 hours. Take the yule log out of the freezer and cleanly trim off the edges using a heated chef’s knife. The finished yule log is 8 × 24 cm.
