Ingredients for one chocolate YULE LOG for 15 serves
Chocolate shortbread
180g Unrefined cane sugar
70g Sugar
260g Flour T55
80g Unsweetened cocoa powder
4g Fleur de sel
220g Butter
Combine the butter with the unrefined cane sugar and sugar; add the sifted flour and cocoa powder and finish with the fleur de sel. Roll out to 3 mm (1/8 inch) thick using a dough sheeter. Refrigerate.
Cocoa biscuit sponge
30g Milk
100g Butter
62g Flour T55
25g Unsweetened cocoa powder
70g Hazelnut paste
200g Eggs
160g Egg yolks
300g Egg whites
80g Sugar
Melt the butter with the milk and bring to a boil. Remove from the heat and add the sifted flour and cocoa powder. Mix well, add the hazelnut paste and dry the mixture.
Gradually add the eggs and egg yolks. Beat the egg whites and meringue with the sugar. Add a little of the meringued egg whites to the choux pastry dough, then gently fold in the remaining meringued egg whites with a rubber spatula.
Gently spread the biscuit to an even thinness on an exopat. Preheat the oven to 210°C (410°F) and bake for 3 minutes. Remove from the oven and place on a rack.
Black gold chocolate crémeux
375g Cream
375g Milk
150g Egg yolks
75g Sugar
300g Dark couverture chocolate Caraïbe 66%
Bring the cream and milk to a boil. Mix together the egg yolks and sugar and pour a small amount of the boiling liquid on the egg yolks-sugar mixture. Pour into a pan and cook, stirring continuously until it reaches 82°C (180°F), pour in 3 batches onto the dark chocolate 66% and mix without adding air.
Chocolate mousse
160g Dark couverture chocolate 66%
120g Milk couverture chocolate 35%
100g Milk
100g Cream (1)
506g Cream (2)
100g Egg yolks
Melt the chocolates over a bain-marie. Whip cream (2) in a stand mixer with a whisk.
Heat the milk and cream (1) and pour over the egg yolks; combine and return to the pan and cook to 82°C (180°F). Combine with the melted chocolates and emulsify well. Fold in the whipped cream.
Triangle Decoration
250g Dark chocolate
10g Glittering bronze
20g Kirsch
Assembly of the chocolate triangle Yule log
Prepare a triangle Yule log mold : lightly grease the interior and place a piece of guitar acetate plastic inside. Make the chocolate crémeux and pour into the triangle Yule log mold and leave to freeze for about 40 minutes. Repeat the operation 4 times.
Set aside 1 pastry bag with chocolate crémeux to stick the decoration on.
Put another sheet of guitar acetate plastic in the pre-greased mold.
Make the chocolate mousse; pour part of the mousse into the mold and line the inside with it using a small palette knife. Place the first crémeux insert, cover with a small amount of mousse and add another crémeux insert in the opposite direction to the first insert. Again, pour chocolate mousse on the sides and add the last two inserts. Smooth with the chocolate mousse.
Set in the freezer.
Make the chocolate shortbread. Leave to set in the refrigerator and make the cocoa biscuit sponge. Once cooked, leave to cool on a rack.
Cut the chocolate shortbread to the size of the Yule log and bake on an Exopat for 20 minutes at 155°C
Make the chocolate decorations.
Cut a rectangle of a slightly smaller size of the sides of the Yule log. Spray the glittering bronze and kirsch mixture irregularly onto rhodoid acetate plastic.
Temper the chocolate. Finely spread on the chocolate on the sprayed rhodoid acetate plastic. Place the rhodoid acetate plastic onto a clean board. Leave to lightly set. Gently cut triangles. Set between 2 baking sheets in the refrigerator.
Unmold the triangle Yule log, place it on the cooled shortbread, cut rectangles from the cocoa biscuit sponge to cover the sides of the triangle Yule log and gently stick them on.
Use the chocolate crémeux to stick on the chocolate triangles.
