Three-Chocolate Yule Log

Pour the preparation on a baking sheet lined with greaseproof paper slightly greased with an oil spray.

Spread with a cranked metallic spatula.

Bake at 180°C (gas mark 4).

The génoise is ready when golden. When cooked, leave to cool on a rack.

For the crème anglaise: Organise all the necessary ingredients.

In a saucepan, bring the milk to a boil.

Blanch the egg yolks and castor sugar with a whisk.

When the milk starts boiling, pour it over the blanched egg yolks.

Combine with a whisk.

Transfer the preparation into the saucepan used to boil the milk and cook 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon).

Pass the thick cream through a fine sieve.

For the white chocolate mousse: Organise all the necessary ingredients.

Pour the boiling cream over the white chocolate pistoles. Add the Mycryo cocoa butter, melted to 30°C beforehand.

Combine. All the chocolate should melt in the hot custard.

For the milk chocolate mousse: Organise all the necessary ingredients.

Pour the boiling cream over the milk chocolate pistoles.

Combine. All the chocolate should melt in the hot custard. Set aside.

For the dark chocolate mousse: Organise all the necessary ingredients.

Pour the boiling cream over the dark chocolate pistoles.

Combine. All the chocolate should melt in the hot custard. Set aside.

All 3 base preparations for each chocolate mousse are now ready.

Beat the whipping cream until you obtain a firm whipped cream.

In the meantime, line a yule log tin with a sheet of acetate cut to the right dimensions.

This will ensure an easier release from the mould.

Add 210 grams of whipped cream to the white chocolate mousse and combine.

Pour the preparation inside the yule log mould, up to 1/3. I recommend using a funnel dispenser to avoid drippings over the inside of the mould.

Reserve in the freezer.

Add 175 grams of whipped cream to the milk chocolate mousse...

... and combine with a rubber spatula.

Pour the preparation inside the yule log mould, up to 2/3. I recommend using a funnel dispenser to avoid drippings over the inside of the mould. Reserve in the freezer.

Add 200 grams of whipped cream to the dark chocolate mousse and combine. Pour the preparation in the yule log mould to the fill the rest.

Cover with a strip of sponge cake cut to the right dimensions.

Steep the biscuit with syrup.

Wrap the yule log tightly with cling film...

... and reserve in the freezer.

For the caramel icing (on the day): Organise all the necessary ingredients.

Pour the sugar and a little water in a saucepan.

Cook over medium heat...

... to make a caramel.

When the colour is brown, reduce the temperature by adding the whipping cream. (Watch out for splashes of boiling caramel.)

Combine with a whisk until homogeneous.

Add the soft gelatine sheets (softened in water then strained beforehand). Use 10 grams of gelatine for 1/2 litre of caramel sauce (i.e. 5 sheets). Make sure you weigh the caramel sauce.

Combine well without adding air to the preparation.

Transfer the preparation into a recipient and let the temperature go down to 27°C.

When the log is frozen, take out of the freezer and remove the cling film.

Heat the blade of a knife...

... and use it to detach both ends of the log.

Release the log from the mould onto a rack.

The acetate sheet at the bottom of the mould will facilitate this operation.

Gently detach the acetate sheet.

The caramel icing should now be at a temperature of 27°C.

If you see air bubbles in the icing, make sure you mix it again. Use a hand mixer (Bamix for example) for this operation.

Place the tube in the preparation...

... then tilt the recipient so that the head is totally immersed.

While mixing, make sure whirls do not form at the base of the mixer. That would mean that air is going in.
Preventing air from going in the preparation is the secret to a smooth icing.

Pour the caramel icing in one stroke, from one end of the log to the other. If you want a more opaque result, repeat this operation another time. By coming into contact with the frozen log, the caramel icing will set immediately.

Slightly heat the blade of a knife and trim both ends of the log to see the three distinct layers of chocolate.

Scatter a few caramelised almonds on the surface of the log...

... as well as a few almond tuiles.

Sprinkle a few gold flakes over the log for a more festive effect.