Christmas Yule Log like Chocolate Squares

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.

Set aside.

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.

Combine the first batch with a rubber spatula.

... and fold gently.

Pour the preparation into a Flexipan Entremets baking mat.

Spread with a cranked spatula into a regular layer.

Sprinkle chopped hazelnuts over the surface...

... 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.

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).

... straight over the chocolate pistoles.

... 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.

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.

Steep the gelatine sheets in cold 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...

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.

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.

Pour the milk chocolate mousse first, to a thickness of 2 cm.

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.

Cover with cling film.

Press on the biscuit so it sticks to the cream.

Reserve in the freezer.

Place the log on your worktop surface...

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.

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.

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.

Set aside.

Release the chocolate spirals. You will need tempered chocolate to make these as well.

... 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...

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.