Dulcey chocolate, coffee and tangerine yule log displayed on a plate, next to a few beans and tangerine slices

Dulcey chocolate, coffee and tangerine yule log

Published on

Level :

Intermediate

Prep Time :

1h25min

Cook Time :

1h06min

Servings :

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:

  • 115g Heavy cream 36% 
  • 15g Acacia honey 
  • 170g Dulcey 35% chocolate
  • 310g Cold heavy cream 36%  

Prep time: 15 min

Rest time: overnight (12h minimum)

Steps:

  • Heat up 115g 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 310g of cold cream and mix with an immersion blender again. 
  • Seal with plastic film and store overnight in the refrigerator.  

2. Tangerine confit

Ingredients:

  • 225g Organic tangerines 
  • 15g Unsalted butter 
  • 15g Brown sugar 
  • 30g Sugar 
  • 30g Acacia honey 
  • 3g Cornstarch 
  • 60g 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 60g 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:

  • 200g Espresso coffee 
  • 25g 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:

  • 40g Egg yolks 
  • 105g Eggs 
  • 85g Sugar 
  • 65g Egg whites 
  • 25g Sugar 
  • 55g 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 85g of sugar until the mixture whitens.
  • Then beat the egg whites with the remaining 25g 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 360g sponge on a 30 × 40cm 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 × 27cm strips of sponge. Soak one strip in coffee syrup then add 150g of tangerine confit. Place in the freezer for 1 hour.
  • Beat 120g 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 150g 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 16mm-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 × 24cm.
Dulcey chocolate, coffee and tangerine yule log displayed on a plate, with a slice cut and placed in a plate