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Before starting this Yule Log like Chocolate Squares, organise all the necessary ingredients for the hazelnut Dacquoise biscuit. The quantities listed here will fill a Flexipan Entremets baking mat 33.5 x 33.5cm and will make 2 logs.
Sift the ground hazelnuts and icing sugar together...
... over a sheet of greaseproof paper.
Place the whole hazelnuts in a piping bag.
Fold the top of the bag and crush with a rolling pin.
Pour the egg whites in the stand mixer recipient. Add half of the castor sugar.
Beat the egg whites until foamy.
Add the rest of the sugar...
... and continue beating until stiff. Remove the whisk attachment.
Add the sifted icing sugar and ground hazelnuts in two batches.
Combine the first batch with a rubber spatula.
Add the remaining sugar and hazelnut mix...
... and fold gently.
Pour the preparation into a Flexipan Entremets baking mat.
Spread with a cranked spatula into a regular layer.
Parsemer sur le dessus la totalité des noisettes concassées...
Sprinkle chopped hazelnuts over the surface...
Bake in a fan-assisted oven, preheated at 170°C (gas 3)...
... for 20 minutes. When cooked, remove from the oven and set aside to cool.
For the two-chocolate crémeux: Pour the whipping cream in a saucepan and bring to a boil.
In a mixing bowl, place the egg yolks and castor sugar.
Blanch with a whisk.
Place the milk and dark chocolate pistoles in a separate bowl.
Place a sifter or fine sieve.
Pour the hot whipping cream over the blanched eggs.
Combine well with a whisk.
Transfer the preparation into the saucepan used to boil the cream and cook 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon).
Pass through the fine sieve...
... straight over the chocolate pistoles.
Combine with a whisk...
... until smooth and homogeneous.
Transfer the preparation into a piping bag.
Fill one cavity of the yule log insert mould with the preparation.
Even the surface with a spatula.
When the biscuit has cooled down, release from the mould onto your kitchen worktop.
Using a knife, cut a strip of biscuit to the dimensions of the insert mould.
Cut to the right length...
... and arrange the biscuit strip on top of the mousse. Cover with cling film and store in the freezer overnight.
Cut a second strip of biscuit, this time to the dimensions of the silicone yule log mould. You can freeze the leftover biscuit to use for a later recipe.
For the milk chocolate mousse: Organise all the necessary ingredients.
Steep the gelatine sheets in cold water.
In a saucepan, pour the water...
... and the castor sugar. Bring to a boil over medium heat.
Place the eggs (egg yolks + whole eggs at room temperature) in the stand mixer recipient.
When the sugar reaches 118°C...
... pour it over the egg yolks while whisking at low speed. Make sure the sugar doesn't touch the wires of the whisk while pouring.
Squeeze the gelatine sheets to strain.
Add the gelatin to the hot preparation.
Beat until cooled down completely. At this stage, the preparation is called 'pâte à bombe'.
Place the whipping cream in the stand mixer recipient...
... and beat until you obtain a whipped cream.
The whipping cream should be chilled.
Melt the chocolate and add to the pâte à bombe.
Combine gently with a rubber spatula.
Add half of the whipped cream. Combine well...
... then pour the preparation over the remaining whipped cream...
... and fold gently with the spatula.
Assembling the log: Place the chocolate block mat into the Silikomart yule log mould.
Pour the milk chocolate mousse first, to a thickness of 2 cm.
Freeze for 10 or 15 minutes.
In the meantime, release the chocolate insert from the mould.
Cut the insert to the right length: length of the silicone mould minus 1 cm.
Remove the log from the freezer and arrange the insert in the centre, with the rounded side facing down. Press gently to bury the insert.
Fill the mould with the rest of the chocolate mousse.
Even the surface with a spatula.
Arrange the second biscuit strip on top.
Cover with cling film.
Press on the biscuit so it sticks to the cream.
Reserve in the freezer.
Ideally, the log should be stored in the fridge for 24 hours. Remove the log from the white silicone mould.
Place the log on your worktop surface...
... and gently detach the chocolate block silicone mat.
Transfer on a yule log cake board.
Apply the chocolate velvet spray over the whole surface of the log. It is essential to do this operation while the log is frozen. Reserve in the fridge.
Using a pastry brush, spread some gold colouring powder into parallel lines on the surface of a sheet of acetate. Remove any powder excess.
Temper 200 grams of chocolate (using the technique with Mycryo cocoa butter) and pour it over the acetate sheet...
... and spread to a thin layer with a cranked metallic spatula.
Leave to set a little.
When the chocolate starts turning matte and solid, use the 7-wheel expendable dough cutter to mark the chocolate into squares.
Cover with another acetate sheet...
... as shown in the photo.
Place a heavy board on top so the chocolate sets perfectly flat. You can refrigerate the chocolate until solid.
With the rest of the tempered chocolate, make decorated yule log tips with a snowflake pattern. Leave to set then release carefully from the mould.
Dip a brush in the gold colouring powder...
... and apply the gold powder over the decorated yule log tips.
Release the chocolate spirals. You will need tempered chocolate to make these as well.
For the mascarpone Chantilly cream : Remove the cream from the fridge (refrigerate 24 hours ahead)...
... place it in the stand mixer recipient...
... and whisk until you obtain a firm Chantilly cream.
Transfer into a piping bag fitted with a Saint-Honoré nozzle.
Pipe the Chantilly cream on the surface of the cake, in the pattern of your choice.
Carefully arrange the two decorated yule log tips at both ends. Use a drop of Chantilly to make them stick.
When the chocolate squares have set, remove from the fridge and lift the acetate sheet on top. The chocolate squares should detach easily.
Choose the most regular chocolate squares and pipe a drop of melted chocolate...
...to stick them on both sides of the log.
The log is now finished. Arrange a few chocolate spirals over the Chantilly. Sprinkle with gold flakes. Reserve in the fridge until ready to serve. Don't forget the log is frozen at this stage; it should take between 4 and hours for it to defrost completely.
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