– 900 Gr of guanaja mousse
– 340 Gr of creamy cocoa grué
– 325 Gr of lemon marmalade
– 300 Gr of cocoa pâte à choux biscuit
– 340 Gr of dacquoise cocoa nibs
– 400 Gr of glossy black icing
– 200 Gr of chocolate decoration
– 75 Gr of caster sugar
– 75 Gr of water
– 120 Gr of egg yolks
– 50 Gr of eggs
– 280 Gr of 70% guanaja chocolate
– 400 Gr of liquid cream
Melt the chocolate at 60 ° C.
Whip the cream and keep it in the fridge.
In a bain-marie, heat the eggs and the egg yolks to 40 ° C, then whip them with a mixer.
Melt the sugar in water at 110 ° C and pour in the whipped eggs and make a bomb dough.
Whisk the hot chocolate with the whipped cream.
Add the bomb dough and mix with a spatula.
Pour 900 Gr of the preparartion per mold
The foam will diminuate of approximately 10%
CACAO NIBS CREAM
– 158 Gr of liquid cream
– 105 Gr of milk
– 53 Gr of cocoa nibs
– 11 Gr of caster sugar
– 11 Gr of coconut sugar
– 4.5 Gr of pectin 325 NH 95
Roast the cocoa nibs in the oven at 150 ° C for 10 minutes.
Heat the milk and cream in a saucepan and add the roasted nibs.
Infuse for 1 hour filmed.
Pass through a chinese, then reweigh and add the missing amount of liquid with cream.
Add the sugar and pectin mixture.
Mix with a whisk and bring to a boil.
Clear, film and let cool.
– 185 Gr of lemon
– 23 Gr of caster sugar
– ½ vanilla bean
– 93 Gr of lemon juice
– 2 Gr of pectin 325 NH 95
Cut the lemons into slices and blanch them 3 times.
In a saucepan, put the lemon slices, the lemon juice and the 1st sugar.
Cook over low heat.
Add the sugar and pectin mixture and bring to a boil.
Clear and cool.
Chop with a knife.
COCOA PÂTE À CHOUX BISCUIT
– 28 Gr of milk
– 31 Gr of butter
– 2 Gr of fine salt
– 36 Gr of T55 flour
– 6 Gr of cocoa powder
– 32 Gr of eggs
– 52 Gr of egg yolks
– 78 Gr of egg whites
– 37 Gr of caster sugar
Bring the milk, butter and fine salt to a boil.
Add the flour and cocoa powder off the heat and mix.
Gradually add the eggs and yolks and smooth.
Whip the egg whites and tighten with the sugar.
Mix the two masses together.
Spread with an angled spatula on a silpat.
Bake at 180 ° C for 8 minutes.
Place on the grid and cool.
1 yule log cakeshould be 17×52 cm.
DACQUOISE GRUÉ COCOA
– 200 Gr of almond powder
– 200 Gr of mixed cocoa nibs
– 200 Gr of icing sugar
– 300 Gr of brown sugar
– 100 Gr of T55 flour
– 500 Gr of egg whites
– 100 Gr of brown sugar
– 60 Gr of cocoa nibs
Mix the cocoa nibs in a food processor.
Combine the mixed nibs, almond powder, icing sugar, brown sugar and flour.
Whip the whites with the whisk and tighten with the brown sugar.
Mix with the powders.
Spread out in a 1 cm frame. (1.313 Kg)
Sprinkle the 60 Gr of cocoa nibs on it.
Bake at 170 ° C for 20 minutes.
Place on the grid and let cool.
Cut into a rectangle 7.5 cm wide, 52 cm long.
GLOSSY BLACK ICING
– 12 Gr of fish gelatin
– 72 Gr of water
– 250 Gr of caster sugar
– 200 gr of liquid cream
– 74 Gr of glucose
– 100 Gr of water
– 80 gr of cocoa powder
Mix the water and gelatin in a bowl and refrigerate.
In a saucepan, put the caster sugar, liquid cream, glucose and water and bring to a boil.
Off the heat, add the cocoa powder, mix with a whisk and bring to a boil.
Mix with a hand blender and add the gelatin.
Pass through a chinese and store in a cool place.
– 300 Gr of Guanaja chocolate 70%
Melt the chocolate in a bain-marieand temper it.
Spread out between two acetate sheetand cut out rectangles 2cm wide by 3cm long.
For the tips, sprinkle cocoa powderon a acetate sheet, pour chocolate, add a second acetate sheet and spread. Cut out a round 9cm in diameter and cut the base 8cm from the top.
Cut the yule log caketo 18cm.
Melt the glaze at 28°C and glaze the yule log cake.
Then arrange the rectangles in staggered rows.
Puton the end caps.
Pack it ina box.