Sweet Chocolate & Hazelnut Yule Log by Anne Coruble

Steps: 

• In a saucepan, heat the water, MANJARI 64% chocolate, butter and fine salt.
• At the same time, sift together the flour, cocoa powder and confectioners’ sugar, and mix them in along with the egg whites.
• Once the first mixture has come to a boil, pour it over the second mixture in three stages. Pour into a plastic pan and refrigerate for 12 hours.
• Once the mixture has cooled, pipe it in swirls onto a baking pan lined with baking parchment.
• The swirls should be about 10cm in diameter.
• Bake the swirls at 390°F (200°C) for 7 to 10 minutes.
• Make wafer balls using a 4cm-diameter half-sphere mold or in the palm of your hand.
• Store the wafer balls in a dry place.

• Dry caramelize the sugar in a wide-bottomed saucepan until golden brown.
• Deglaze with the butter and add the hot cream mixed with the glucose. Heat to 220°F (105°C). You can vary temperature from 220°F to 225°F (104°C to 107°C) depending on whether you want to make amore compact or liquid caramel. 
• Pour out and add the fleur de sel. Leave to cool and pour into piping bags at 105°F (40°C).

• Melt the MANJARI 64% or CARAÏBE 66% chocolate and butter at 115°F(45°C). At the same time, beat the yolks with half the sugar in a mixer.
• Mix the first two preparations and add the flour and cocoa powder. Add the stiff egg whites (beaten in a food processor) with the other half of the sugar. Finish with the chopped pecans.
• Use a piping bag to pipe the brownie into a 1cm-deep rectangle. Sprinkle lengthwise with whole pecans. Bake at 355°F (180°C) for approx.15 minutes, and cut to size.
• Pipe the caramel from the previous step onto the brownie to your preferred thickness, then place in the freezer.

• Heat the milk with the Norohy vanilla and leave to infuse for 30 minutes.
• Strain the milk and heat again. Pour the hot milk onto the egg yolks and muscovado sugar. Return to the pan and cook gently at 180°F (82°C),stirring constantly. 
• Take the pan off the heat and add the gelatin. 
• Split it into 3 batches and combine these one by one with the IVOIRE 35% chocolate, mixing with an immersion blender all the while.
• When the mixture reaches 95°F (35°C), add the cream after having whipped it using a food processor. Spoon a generous amount of mousse into the bottom of the mold, then insert the caramel-covered brownie on top, taking care not to let the mousse spill over its sides.
• Put the mousse on top, taking care to keep 1cm between the top of the mold and the preparations.
• Carefully put in place the hazelnut crisp, cut to size, and return the yule log to the freezer for 6 hours.

• Bring the water, cream and syrup* to a boil in a small saucepan.
• At the same time, caramelize the sugar until it begins to smoke. Deglaze with the hot liquids and stir until you have a smooth liquid caramel.
• In three stages, pour the caramel over the JIVARA 40% chocolate, gianduja and bloomed gelatin.
• Emulsify using an immersion blender, taking care not to incorporate any air into the mixture.
• Cool in a tall container to 85°F (29°C).
• * To make the syrup, mix equal amounts of water and sugar, then bring them to a boil until the sugar is completely dissolved.

• Get your mirror glaze, which should be 85°F (29°C). Emulsify a final time to give it a liquid texture, taking care not to incorporate any air bubbles.
• Remove the yule log from the freezer. Quickly pour a generous amount of mirror glaze over the frozen yule log.
• Optionally, place a few cocoa nibs on the lower edges of the yule log and sprinkle a few gold leaves on top.
• Place 5 balls of wafer on the log for an attractive decoration.