Ruby and gold Xmas Yule log

The festive season just wouldn’t be the same without a showstopping Yule log, and this creation by Ryan Stevenson, head chef at Callebaut Chocolate Academy, is a sure-fire hit.

RUBY CRÉMEUX Ingredients 163g Even cream (35 percent) 244g raspberry puree Cap’Fruit 16g lime puree Cap’Fruit 20g dried glucose 40DE 130g egg yolks (pre-mixed) 61g sugar 488g Callebaut - Finest Belgian Ruby Chocolate - RB1 16g butter (82 percent) 61g gelatin mass

Preparation Boil the cream, purees and dried glucose together. Add the egg yolk mix to the cream. Cook the combined ingredients as you would a crème anglaise at 82 degrees. Add the Ruby Chocolate, butter and gelatin mass to the cream and mix until the whole thing is homogeneous. Pour into piping bags. Cool before applying or serving.

BANANA AND LIME MADELEINE BISCUIT Ingredients 363g whole eggs 189g inverted sugar 348g flour T45 174g icing sugar 5g salt 15g baking powder 4g lime zest 112g banana puree Cap’Fruit 290g melted butter (82 percent)

Preparation Mix the eggs, sugar, flour, icing sugar, salt, baking powder and lime zest. Mix the banana puree and melted butter together. Weigh 1,200g for a 60cm x 40cm tray. Bake at 150 degrees for 15 minutes. GOLD MOUSSE Ingredients 128g milk 128g Even cream (35 percent) 27g vanilla Authentic Products 55g egg yolks 25g sugar 365g Callebaut Chocolate - Gold 183g Callebaut Chocolate - Power 41 32g gelatin

Preparation Boil the milk, cream and vanilla together. Mix together. Make a crème anglaise. Pour over crème anglaise and emulsify. Wait until the mass is reaches 40 degrees. Fold in 475g of whipped cream (35 percent fat).

POWER 80 BISCUIT Ingredients 353g Callebaut - Power Dark Chocolate - Power 80 136g butter 254g egg yolks 154g sugar 299g egg whites 154g sugar

Preparation Melt the dark chocolate and butter together. Whip the eggs and sugar until light and airy. Add ganache. Whip the egg whites and sugar until a meringue is formed. Add to the previous mixture. Pour onto a baking tray with a Silpat baking pan or a frame lined with baking paper. Bake at 170 degrees for 12 minutes.

RUBY GLAZING Ingredients 39g water 233g glucose 233g sugar 233g raspberry puree Cap’Fruit 110g gelatin mass 2g Mona Lisa Power Flowers™ Red NON-AZO 233g Callebaut - Finest Belgian Ruby Chocolate - RB1 110g mirror glaze Braun

Preparation Boil the water, glucose and sugar at 104 degrees. Pour the puree, gelatin mass, power flowers, Ruby Chocolate and mirror glaze over the previous mixture. Mix well. Pour in a bowl, seal and keep the mixture in the fridge. Heat to 35 degrees before use.

Assembly Fill a Christmas mold of your choice with a third of the gold mousse. Avoid air bubbles by tapping the mold. Pipe in the ruby crémeux and press in the banana and lime biscuit. Fill the mold further with gold mousse and even out the edges. Freeze the item. After removing the log from the mold, finish the cake with the ruby glaze. Carefully lift the cake and position it onto a slab of Power 80 chocolate biscuit. Decorate and enjoy.

EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com

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