Manufacture Cluizel - august 2018
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
Recipe created by Philippe Conticini
la manufacture du goût
Yule logs
Yule logs
Christmas delight
Christmas delight
For 6 yule logs of 10-12 slices each
For 6 yule logs of 10-12 slices each Philippe Conticini Pastry Chef ‘‘Gâteaux d’émotions’’
Chocolate biscuit (for a baking tray 40 x 60 cm) 15 g Sunflower oil 95 g Hazelnut butter 85 g 63% Dark Vanuari® chocolate couverture 35 g Saveurs Praliné 140 g Hazelnut powder 35 g Brown sugar 40 g Invert sugar 100 g Eggs 55 g Egg yolks 55 g Whole milk 50 g 30% fat cream 40 g Flour T55 20 g Potato starch 8 g Baking powder 90 g Chopped hazelnuts 1 g Fleur de sel 140 g Whipped egg whites 25 g Brown sugar Preheat the oven to 170° C. Brown the butter and pour it onto the chocolate and sunflower oil. Mix until the chocolate has melted and the mixture becomes smooth. In the tank of the beater, whisk together the praliné, hazelnut powder, sugar, invert sugar, eggs, egg yolks, milk, cream, fleur de sel and the chocolate mixture previously made. After 3 minutes of whisking at medium speed, incorporate the sieved powders and chopped hazelnuts. Whisk the egg whites and stiffen with the brown sugar. Incorporate the whipped egg whites to the first mixture. Spread the biscuit 1cm thick on a 40 x 60 cm baking tray with a silicone mat, and bake for 8 minutes at 170° C. On removal from the oven, remove and place the biscuit on a rack. After it has completely cooled, cut 3 strips of 48 x 7 cm and 3 strips of 48 x 5 cm. Reserve. Traditional praliné cream (for 3 insert molds with 50 cm trays) 1000 g Whole milk 240 g Egg yolks 20 g Liquid coffee extract 500 g Coarse Grain Praliné 400 g Hazelnut paste 470 g 39% Milk Vanuari® chocolate couverture 6 g Fleur de sel 26 g Gelatin mass Make a custard with milk, liquid coffee extract and egg yolks. Pour the mixture over the praliné, hazelnut paste, chocolate, gelatin mass and fleur de sel. In order to keep the praliné bits, it is important not to blend the mixture. Finally, pour 660 g into a 50 x 4 cm log insert mold. Put in the freezer.
Riachuelo 70% sabayon mousse 580 g Dark Riachuelo Plantation chocolate couverture 220 g Milk 180 g Hazelnut butter 240 g Saveurs Praliné 4 g Fleur de sel 260 g Water 220 g Sugar 260 g Egg yolks 1400 g Whipped cream Melt the chocolate in a bain-marie. Meanwhile, brown the butter then interrupt the cooking by pouring the milk over the hazelnut butter, then add the fleur de sel and the praliné. Blend the chocolate mixture as a ganache (whipped filling of chocolate and cream). Make a sabayon. Whip the egg yolks with the beater and heat the water and sugar at 118° C, then pour the sugar syrup over the whipped egg yolks. Let the beater turn until the mixture has completely cooled. Incorporate in the sabayon with the ganache in several steps, then finish with the whipped cream mousse. Garnish immediately. Hazelnut nuggets 25 g Water 100 g Semolina sugar (1) 100 g Egg whites (1) 90 g Icing sugar 30 g Hazelnut paste 30 g Coarse Grain Praliné 70 g Egg whites (2) 80 g Semolina sugar (2) as needed Gold metallic powder Preheat the oven to 160° C. Make a meringue. During this time heat the water and sugar at 125° C. Beat the egg whites with the icing sugar. Once the sugar syrup is cooked, pour it over the meringue and finish by incorporating the hazelnut paste and the praliné. Spread the mixture on a silicone mat keeping a thickness of about 2 cm, then bake the tray for 40 minutes at 160° C. Once the meringue has cooked, break it into small pieces and coat it with the egg whites and semolina sugar mixture. Arrange the pieces on a baking mat taking care to separate the pieces from each other. Bake for 20 minutes at 150° C. After the pieces have completely cooled, break the hazelnut meringues in small pieces and coat them with the gold metallic powder. Reserve in a hermetically sealed box.
Caramel hazelnut icing 300 g Semolina sugar 300 g Glucose 150 g Water 200 g Unsweetened condensed milk 15 g Hazelnut paste 150 g 39% Milk Vanuari® chocolate couverture 108 g Gelatin mass 200 Bloom 2 g Gold metallic powder Make a dry caramel with the semolina sugar and deglaze with the preheated water and glucose mixture. Pour the mixture over the rest of the ingredients. Blend the mixture without adding air. Reserve for 24 hours before serving. Assembly and decoration Make the chocolate mousse and garnish half of the 50 cm log insert. Insert the traditional praliné insert into the mousse, then add the 48 x 5 cm chocolate biscuit strip. Put the Coarse Grain Praliné in a pipping bag with a 15 cm socket and poach a roll onto the biscuit. Finish with the rest of the mousse and seal the log insert with the last 48 x 7 cm strip of biscuit. Set the icing at 27° C and glaze the yule log. Arrange the chocolate decorations and the yule log tips (find the decoration process on the other side). Finish decorating the yule log by placing a few gold nuggets around it and some roasted hazelnuts on the top. 63% Dark Vanuari® couverture chocolate Saveurs Praliné Coarse Grain Praliné 39% Milk Vanuari® couverture chocolate Dark Riachuelo Plantation chocolate couverture Gold metallic powder
Creating the Gruétine® chocolate decors For the yule log ends Add the Gruétine® before crystallizing the 39% Milk Vanuari® couverture chocolate and cut it into 8 x 8 cm squares. Gruétine® 39% Milk Vanuari® couverture chocolate
ref. 21009 ref. 20433
For the chocolate decoration of the yule log Cut acetate strips of 32 x 2 cm (Step 1). Cut the striped parts into 1.5 x 15 cm strips with a cutter (Step 2). Place on the acetate a thin layer of 39% Milk Vanuari® couverture chocolate and finish with Gruétine®.
Proceed in the same way for the 2 other baking mats (one 18 x 2 cm Rhodoïd® strip and one 12 x 2 cm Rhodoïd® strip) Figure A). Step 1 2 cm
Step 2 1,5 cm
ref. 20047 ref. 21015 ref. 21055
1 cm
ref. 20433 ref. 20586 ref. 27910
32 cm
Before crystalling the chocolate, form the decor using the log tray. Put the decor on the log tray (Rhodoïd® side onto the tray) while making sure to reach the bottom of the tray. The decor should be 25 cm long. Secure the decor with small pieces of adhesive tape (Figure A). Proceed in the same way for the 2 baking mats.
Figure A
25 cm