Difficult
1h40min
10min
Serves 8 people
An Exclusive Recipe By Nicolas Guercio, Executive Pastry Chef At Le Lutetia, Paris
Utensils:
- Silikomart snowflake yule log mold (25 × 8.1 × H5.8cm)
- Silikomart yule log insert mold (25cm)
- Stainless steel rectangle (25 × 10cm)
- Immersion blender
- Thermometer
- Stand mixer
- Spatula
- Scraper
Made with the products below:
1. Timut pepper & blackcurrant confit
Ingredients :
- 500g Blackcurrant purée (2 cups)
- 5g Agar agar (1 1/2 tsp)
- 7g Pectin NH (1 tbsp)
- 32g Dextrose* (1/4 cup)
- 17g White sugar (1 tbsp plus 1 tsp)
- 2g Timut pepper (1/2 tsp)
Preparation time: 20 minutes
Refrigerate for: 4 to 5 hours
Freeze for: 2 to 3 hours
Steps:
- Grind the Timut peppercorns.
- Put the blackcurrant purée and ground pepper in a saucepan.
- Warm them on a low heat, stirring all the while using a whisk.
- Add in the agar agar, pectin NH, dextrose and sugar, then bringthe mixture to a boil.
- Pour out the confit onto a pan and cover its surface with plastic wrap.
- Leave it to cool in the refrigerator for 4 to 5 hours.
- Once it has cooled, blend the confit using an immersion blender. Pour the confit into a piping bag. Make a tube by rolling a piece of parchment paper or plastic a rounda pen, then sealing the end using some tape.
- Fill the tube with the blackcurrant confit and seal the other end tape.
- Put the tube in the freezer for 2 to 3 hours.
- * If you don’t have dextrose, you can leave it out of this step.
2. Ivoire white chocolate & Vanilla whipped ganache
Ingredients :
- 500g Heavy cream 36% (2 cups)
- 4 NOROHY vanilla beans
- 220g IVOIRE 35% white chocolate (1 1/3 cups)
- 55g Gelatin (1/4 cup)
Preparation time: 20 minutes
Refrigerate for: 24 hours
Steps:
- Bring half the cream to a boil.
- Grate the 4 vanilla beans and add them to the IVOIRE 35% white chocolate.
- Gradually mix the hot cream into the white chocolate so that the chocolate melts.
- Add the bloomed gelatin and whisk it in.
- Incorporate the remaining (chilled) cream, then blend it in using an immersion mixer until the emulsion is flawless.
- Leave to set in the refrigerator for 24 hours.
3. Caraibe dark chocolate mousse
Ingredients :
- 100g Egg white (about 3 large egg whites)
- 30g White sugar (2 1/2 tbsp)
- 80g CARAIBE 66% dark chocolate (1/2 cup)
- 15g Cocoa butter (1 tbsp)
- 20g Butter (1 1/2 tbsp)
Preparation time: 15 minutes
Freeze for: 2 hours
Steps:
- Use a stand mixer to beat the egg whites.
- Melt the CARAIBE 66% dark chocolate, cocoa butter and butter in a bain-marie or microwave.
- Add the sugar to the beaten egg whites, then keep beating until they are stiff.
- First add one half of the melted chocolate into the whites, followed by the other, initially using a whisk to fold it in gently, then a spatula.
- Use a scraper to transfer the mousse into a piping bag, then fill the insert mold with the mousse.
- Tap on the mold to get rid of any air bubbles and smooth the surfacewith a spatula.
- Leave in the freezer for 2 hours.
4. Dulcey crisp
Ingredients :
- 100g Crêpe wafer pieces (about 1 cup)
- 90g DULCEY 35% CHOCOLATE (2/3 cup)
- 2g Fleur de sel (1/2 tsp)
Preparation time: 10 minutes
Refrigerate for: 30 minutes
Steps:
- Melt the DULCEY 35% chocolate in the bain-marie or microwave.
- Add a pinch of fleur de sel and the crêpe wafer pieces.
- Mix them all together so that the crêpe wafer pieces are thoroughly coated with chocolate.
- Pour the preparation onto a sheet of parchment paper, then use a rolling pin to spread it out.
- Use a stainless steel rectangular mold to shape the mix into a 25 × 10cm rectangle.
- Leave it in the refrigerator until it sets.
5. Almond sponge
Ingredients :
- 105g Almond paste (about 1/2 cup)
- 110g Egg (about 2 large eggs)
- 40g Butter (3 tbsp)
- 15g Flour (2 tbsp)
- 10g Cornstarch (1 tbsp)
Preparation time: 15 minutes
Baking time: 10 minutes
Steps:
- Cut the almond paste into pieces.
- Use an immersion blender to blend the almond paste and eggs in a measuring jug.
- Pour the preparation into the bowl of a stand mixer, then beat it on a low speed for 10 minutes.
- In the meantime, take the crisp out of the refrigerator and cut it to the size of the rectangle mold.
- Place the crisp in the refrigerator. Add the melted butter and gently fold it in using a spatula.
- Sift together the flour and cornstarch, then add them to the mix.
- Spread the sponge into a stainless steel rectangular mold (25 × 10cm) placed on a baking pan lined with parchment paper.
- Immediately bake the sponge for 10 minutes in an oven pre-heated to 340°F (170°C).
- Take the hot sponge out of the oven and the crisp out of the refrigerator.
- Place the crisp on the hot sponge so the heat sticks the two together.
- Put them back in the refrigerator.
Assembly of the Yule Log
Preparation time: 20 minutes
Freeze for: 2 to 3 hours
Take the whipped ganache out of the refrigerator. Use a stand mixer to whisk the ganache for 2 minutes. Use a spatula to help you fill the snowflake part of the mold with ganache, taking care to get into all the corners.
Whip the ganache again for 30 seconds to make it firmer. Pour the ganache into a piping bag and use it to coat the mold’s sides. Use a spatula to smooth away any air bubbles little by little.
Fill three-quarters of the snowflake mold, but leave a rectangle of the same size as your insert mold in the middle.
Take the sponge and cut out a strip the same size as the insert mold. Re move the chocolate mousse and tube of blackcurrant confit from their molds. Place the blackcurrant confit in the base of the snowflake mold, over the ganache, and press it down gently.
Put some ganache on each side so that the tube is held firmly in place. Put the chocolate mousse on top. Press it into the mold and use a spatula to scrape off any excess.
Finish the yule log by adding the sponge and trimming away any excess. Put the yule log in the freezer for 2 to 3 hours.
6. Spray coating: Ivoire white chocolate velvet glaze*
Ingredients :
- 100g IVOIRE 35% white chocolate (2/3 cup)
- 100g Cocoa butter (1/2 cup)
Preparation time: 5 minutes
Steps:
- Take the yule log out of the freezer and remove it from its mold.
- Melt the IVOIRE 35% white chocolate and cocoa butter in a bain-marie or microwave.
- Filter the mixture into the spray gun through a sieve.
- Spray it onto the top and sides of the yule log.
- * If you don’t have a spray gun, you can also use a velvet spray to carry out this step.
7. Italian meringue
Ingredients :
- 100g Egg white (about 3 large egg whites)
- 200g White sugar (1 cup)
- 50g Water (3 1/3 tbsp)
Preparation time: 10 minutes
Steps:
- Heat the sugar and water to 250°F (121°C) to make a syrup.
- Use a stand mixer to beat the egg whites.
- Gently fold the syrup into the beaten egg whites, then keep beating.
- Pour the meringue into a piping bag and pipe out 3 swirls to decorate the top of the log.
