Before starting this Strawberry and Champagne Yule Log recipe, make sure you have organised all the necessary ingredients.
Preheat your oven to 210°C (gas 6-7). In a mixing bowl, place the 4 whole eggs, almond powder, flour and 70 grams of sugar.
Combine well with a whisk. Set aside.
Clarify the remaining eggs.
Beat the egg whites until firm...
... then add 70 grams of castor sugar and beat again until stiff.
Add 1/3 of the beaten egg whites to the preparation.
Combine well with a whisk.
Pour the preparation over the rest of the beaten egg whites.
Incorporate gently with a rubber spatula.
Add the melted butter last.
Pour the preparation on a baking sheet lined with greaseproof paper.
Spread with a rubber spatula.
Bake for 10 minutes...
... until the surface is golden. Make sure you don't overcook the biscuit so it stays soft. When cooked, transfer the biscuit on your worktop surface and let cool.
Zest half of the lemon and orange.
Wash and dry the strawberries. Cut 400 grams of strawberries into cubes and add to the zest.
Add the lemon juice and 20 grams of sugar, then combine and refrigerate.
Soften the gelatine sheets in cold water.
Whisk 4 egg yolks with 50 grams of sugar and the remaining lemon and orange zest.
Add the Champagne...
... and cook over low heat until thick ('à la nappe').
Make sure the preparation doesn't get to a boil.
Transfer into a cold recipient...
... and add the strained gelatine.
Set aside to cool.
Add the diced strawberries...
... and the whipping cream (beaten into a Chantilly cream).
Gently combine with a rubber spatula.
Line a large yule log mould with cling film...
... and shape a rectangle of biscuit (cut to the right dimensions) inside the cavity. The side of the biscuit that was in contact with the baking sheet should facing down the cling film. This will ensure the surface is plain and regular.
Fill the cavity with champagne and strawberry mousse.
Even the surface with a spatula.
Wrap with cling film and reserve in the fridge overnight.
The next day, gently remove the cling film.
Release the log from the mould onto your worktop surface.
Remove the cling film on the surface.
Melt the clear glaze over low heat with a tablespoon of water. Add a few drops of red colouring and strawberry flavouring. Combine with a whisk until smooth and homogeneous.
Glaze the biscuit with a pastry brush...
... over the whole surface of the log. Arrange 100 grams of stemmed strawberries over the surface of the log.
For the spun sugar decorations: Place the isomalt powder in a saucepan...
... and melt over medium heat. Isomalt is more moisture-resistant than regular sugar.
Continue cooking until you obtain a dark caramel.
Take 2 identical forks and place them back to back.
Dip them in the liquid caramel and shake them over the log in order to create strands of caramel. These caramel decorations won't last for very long; they should be prepared at the last minute Enjoy this delicious Christmas dessert!
If you don't want to use gelatine sheets, which are of animal origin, you can replace them with agar-agar, a powder extracted from red seaweeds.
Recommended quantity: 1 gelatin sheet (2 grams) = 0.6 grams of agar-agar.