Recipe created by Nicolas Bacheyre
la manufacture du goรปt
Yule logs
choc & graphic Almond dacquoise 600 g Egg whites 165 g Caster sugar 360 g Almond powder 360 g Icing sugar In a stand mixer tank, whisk the egg whites together with 1/4 of the caster sugar. Once the egg whites are well set and firm, gradually sprinkle in the remaining caster sugar in. Meanwhile, sift the almond powder and icing sugar together. Once the egg whites are firm, remove them from the stand mixer tank and finish the mixture by hand, gently stirring the almond powder and icing sugar into the egg whites. Spread on a baking sheet at a rate of 1.2 kg/sheet and bake at 175° C for 14 min. Once cooked, let it cool to room temperature and reserve for the next steps of the recipes. Chocolate mousse 175 g Egg yolks 86 g Caster sugar 15 g Water 863 g Liquide cream 345 g 70% Dark Yzao® chocolate couverture 5 g Vanille bean Melt the chocolate and the butter in a double boiler or in microwave, then heat it to about 55° C/60° C and keep warm during the whole preparation. In a saucepan, heat the caster sugar and water to 120° C. At the same time, in a stand mixer tank, beat the egg yolks together. Once the sugar syrup has reached 120° C, gently pour into the whisk operating at idle speed, but not stopped, and let it whisk at medium speed until a mousse base (pâte à bombe) has been obtained. Whip the liquid cream until it is smooth and fluid. Pour the slightly hot chocolate into the cream fairly quickly and whisk immediately. Instantly add the mousse base which will serve as binder and will result in a much more pleasant, brilliant texture.
Chocolate creamy 200 g Liquid cream 1 110 g Trimoline inverted sugar 244 g 70% Dark Yzao® chocolate couverture 448 g Liquid cream 2 In a pan, bring the liquid cream 1 and the invert sugar to boil. Pour the mixture over the chocolate in 3 times, as for the making of a ganache (a whipped filling of chocolate and cream), making sure you create a kernel at the start. Finish with the cold liquid cream 2, briefly mix the whole and mold into an log insert. Place in the the freezer at -35° C for at least 4 hours so that it is deep-frozen and easier to unmold. Assembly and decoration Ladle the chocolate mousse into the bottom of the mould up to about 2/3 from the edge. Turn out the chocolate cream insert and immediately insert it into the centre of the mousse without pressing too hard so that it does not touch the bottom of the mould. Line with a little chocolate mousse up to about 3 cm from the edge. Then place the biscuit with the puffed cereal over it. Smooth gently with a little chocolate mousse, making sure the biscuit remains visible. Deepfreeze at -35° C for 6 hours before turning out. Turn out the Yule log using a trickle of water at 35/40° C, add the log ends. Return to the freezer for 10 to 15 minutes. Using the Black Spray preparation gun, then spray with a solution of alcohol and Gold metallic powder to give a scintillating appearance. Finish by placing the decoration pieces.
Nicolas Bacheyre Pastry Chef, “Un dimanche à Paris”
The Chef’s tip Spread a layer of chocolate thinned down with 2% of grape seed oil (neutral taste) onto the relief sheet with, in order to obtain an even better visual result and an easier unmolding. The chocolate will consequently be suppler. For the adjustment, the temperature given by the Manufacture Cluizel remains correct.
70% Dark Yzao® Couverture Coarse Grain Praliné Gold metallic powder Soufflétine Black Spray preparation Neutral mould Graphic Relief Sheet
ref. 20094 ref. 21055 ref. 27910 ref. 21820 ref. 27933 ref. 29100 ref. 29103
Chocolate mousse
Chocolate creamy
Chocolate Soufflétine
Almond dacquoise
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - August 2017
Chocolate Soufflétine 200 g Soufflétine 150 g 70% Dark Yzao® chocolate couverture 350 g Coarse Grain Praliné 40 g Butter Melt the chocolate and the butter in a double boiler. Once it is perfectly melted and slightly hot, mix it with the praliné. Finish by adding the puffed cereal and mix gently. Immediately spread the mixture on the dacquoise at the rate of 700 g/plate. Place at +4° C for about 2h.