Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Yule logs
PÉCHÉ GOURMAND
Jordi Puigvert Colomer
Recipe for 12 servings
Kewane® and honey sponge cake
225 g Whole eggs 100 g Sugar 60 g Honey 120 g Extra virgin olive oil 150 g Milk 195 g Cake flour 24 g Baking powder 138 g Almond flour 200 g « Grands Accords® » Kewane® Chocolate 34 % Whisk eggs, sugar and honey, mixing vigorously. Add the olive oil little by little, then the milk a little bit at a time. Mix flour and baking powder, and sift thoroughly. Add the almond flour, then add to the previous preparation. Finally, pour in the melted chocolate, cooled (be careful: not too hot), and stir until smooth. Spread on a tray covered with 0.5 cm thick parchment paper and bake at 180 º C for 10 minutes.
Speculoos cream
250 g Milk 250 g Whipping cream (35 % milk fat) 1 Vanilla bean 100 g Egg yolks 4 g Gelatin sheets (200 º Bloom) 300 g « Grands Accords® » Kewane® Chocolate 34 % 100 g Speculoos Bring milk and cream to boil with the vanilla bean already cut in half and grated. Infuse for 15 minutes. Strain. Pour the liquid onto the egg yolks and cook again at low heat until reach 83 ºC. Remove from heat, add the gelatin (previously soaked 15 minutes in cold water and squeezed out), pour onto the chocolate and mix using a stick blender. Add the speculoos biscuits and blend again.
85 g Milk 85 g Whipping cream (35 % milk fat) 1 Lemon zest, finely grated 60 g Egg yolks 8 g Gelatin sheets (200 º Bloom) 400 g « Grands Accords® » Kewane® Chocolate 34 % 500 g Semi-whipped cream Heat milk, cream and lemon zest and infuse for 10 minutes. Pour in the yolks and stir. Return to heat and cook over low heat, stirring constantly until temperature reaches 83 ºC. Remove from heat, add the gelatin (previously soaked 15 minutes in cold water and squeezed out). Stir and pour onto the chocolate. Mix using a stick blender. Cool mixture to 30-35 ºC and then fold in the semi-whipped cream using a rubber spatula. Use immediately.
Kewane® glazing
75 g Water 150 g Sugar 150 g Glucose syrup 200 g Condensed milk 10 g Gelatin sheets 150 g « Grands Accords® » Kewane® Chocolate 34 % Combine the water with sugar and glucose, and bring to boil. Remove from the heat and add the condensed milk. Then, add the gelatin and stir. Pour the mixture onto the chocolate and mix well using a stick blender. Set aside for 12 hours in the fridge. Reheat to 32 ºC, blend well again to emulsify and remove the air bubbles. The glaze is ready to use.
Assembly and finishing
Cut the sponge cake into different-sized pieces, one slightly smaller than the base of the mold and another one slightly smaller than the base of the mold used for the insert. Once the speculoos cream is finished, pour into the insert mold, filling it 2/3 full, then cover with a piece of sponge. Freeze. Fill the yule Log mold ½ full with the Kewane® mousse. Then insert the frozen speculoos cream and sponge. Cover with some more Kewane® and lemon mousse and then finish by topping it off with sponge cake. Press down gently to ensure the sponge is flat, then freeze. Once completely frozen, unmold and glaze with the Kewane® glazing. Decorate. « Grands Accords® » Kewane® Chocolate 34 %
ref. 20670
Kewane® glazing
Kewane® and lemon mousse
Speculoos cream
Kewane® and honey sponge cake
MANUFACTURE CLUIZEL Avenue de Conches • Damville • CS 50026 • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 60 00 • pros.cluizel.com • clients@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 - September 2020
Kewane® and lemon mousse
CLUIZEL Chef