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Professional
Quinquina
Made with Oabika - Gold of the pod
An original L'École Valrhona recipe
8 stepsMakes 8 Yule logs
This iced Yule log was inspired by one of the treasures of Peruvian biodiversity: cinchona, a tree whose bark is used to treat a variety of ailments. The dessert unmistakeably has the traditional appearance of bark while also giving a nod to the vibrant colors of Vinicunca or “Rainbow Mountain”.
Recipe Step by Step
01
Illanka 63% Chiffon Cake
160g ILLANKA 63% COUVERTURE
120g Grape seed oil
110g All-purpose flour
40g Cornstarch
40g COCOA POWDER
5g Baking powder
190g Egg yolks
190g Egg whites
80g Invert sugar
380g Egg whites
120g Sugar
100g Trehalose powder
Melt the chocolate at 115°F (45°C). Mix the oil and melted chocolate.
Sift the flour, starch, cocoa powder and baking powder together.
Beat the egg yolks, the first portion of egg whites, the invert sugar, the sifted dry ingredients and the chocolate and oil mixture in a Robot Coupe mixer.
Beat the second portion of egg whites and gradually add in the sugar and trehalose.
Combine the 2 mixtures.
Spread in a tray and bake with the oven door closed at 355°F (180°C).
Sift the flour, starch, cocoa powder and baking powder together.
Beat the egg yolks, the first portion of egg whites, the invert sugar, the sifted dry ingredients and the chocolate and oil mixture in a Robot Coupe mixer.
Beat the second portion of egg whites and gradually add in the sugar and trehalose.
Combine the 2 mixtures.
Spread in a tray and bake with the oven door closed at 355°F (180°C).
02
Illanka & Chili Iced Crémeux
110g Sugar
8g Pectin X58
1000g Whole milk
180g Dextrose
260g Glucose powder DE 33
100g Trehalose powder
170g Egg yolks
730g ILLANKA 63% COUVERTURE
10g Red chili paste
Mix the sugar with the pectin X58 and set aside. Heat the milk and sugars together.
When it reaches 105°F (40°C), add the egg yolks. At 115°F (45°C), add the mixture of sugar and pectin. Cook at 185°F (84°C) then strain.
Slowly combine with the melted chocolate and chili paste to make an emulsion using a spatula. Immediately mix using a hand blender to make a perfect emulsion. Leave to set in the refrigerator.
When it reaches 105°F (40°C), add the egg yolks. At 115°F (45°C), add the mixture of sugar and pectin. Cook at 185°F (84°C) then strain.
Slowly combine with the melted chocolate and chili paste to make an emulsion using a spatula. Immediately mix using a hand blender to make a perfect emulsion. Leave to set in the refrigerator.
03
Grilled Corn Ice Cream
1,200g Whole milk
110g Peruvian grilled corn
71g 1% fat dry milk
250g Sugar
36g Invert sugar
36g Dextrose
300g Heavy cream 36%
6g Organic Procrema 5
In a saucepan, gently warm the milk to 105-115°F (40-45°C) then add the grilled corn. Cover and leave to infuse for an hour. Filter and top up the milk so it is back to its original weight. Next, make the ice cream mix:
First, pour the milk into your cooking pot.
Once it is at 75°F (25°C), add the dry milk
At 85°F (30°C), add the sugars: sugar, invert sugar and dextrose.
Once it is at 105°F (40°C), add the cream.
At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave to sit for at least 12 hours. Churn the ice cream.
First, pour the milk into your cooking pot.
Once it is at 75°F (25°C), add the dry milk
At 85°F (30°C), add the sugars: sugar, invert sugar and dextrose.
Once it is at 105°F (40°C), add the cream.
At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave to sit for at least 12 hours. Churn the ice cream.
04
Illanka Milk Ice Cream
1,300g Whole milk
70g 1% fat dry milk
37g Sugar
120g Glucose powder DE 33
60g Invert sugar
10g Heavy cream 36%
8g Organic Procrema 5
390g ILLANKA 63% COUVERTURE
Find the full detail of this recipe in Valrhona Ice Cream Essentials.
05
Pisco Whipped Ice Cream Ganache
70g Whole milk
55g Dextrose
55g Glucose DE 60
35g Trehalose powder
2g Gelatin powder - 220 Bloom
10g Water for the gelatin
100g OPALYS 33% CHOCOLATE
350g Heavy cream 36%
15g Pisco
Warm up the milk. When it reaches 75-85°F (25-30°C), add the dextrose, glucose DE 60 and trehalose.
Heat the milk to approx. 185°F (85°C) and add the rehydrated gelatin.
Slowly combine the hot mixture with the chocolate. Mix to form a perfect emulsion.
Cool the mixture then add the cold cream, then the Pisco. Mix again.
Leave to set in the refrigerator, preferably for 12 hours. Whip until firm.
Heat the milk to approx. 185°F (85°C) and add the rehydrated gelatin.
Slowly combine the hot mixture with the chocolate. Mix to form a perfect emulsion.
Cool the mixture then add the cold cream, then the Pisco. Mix again.
Leave to set in the refrigerator, preferably for 12 hours. Whip until firm.
06
Grilled Corn Crisp
200g Peruvian grilled corn
95g Cane sugar
50g Grape seed oil
230g ILLANKA 63% COUVERTURE
75g Peruvian grilled corn
Use a food processor to blend the larger quantity of grilled corn, cane sugar and grape seed oil thoroughly until a paste forms. Leave to cool at room temperature. Roughly crush the second portion of grilled corn and add it to the paste-like mixture. Finish by adding the melted Illanka chocolate at 90-95°F (32-35°C). Stir thoroughly and use immediately.
07
76°Brix Oabika & Chili Gel
210g Mineral water
190g OABIKA
25g Sugar
5.2g Yellow pectin
130g Sugar
3g Red chili paste
3g Citric acid liquid mix
Heat the water along with the Oabika.
Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
Bring to a boil before adding the remaining sugar. Add the chili paste.
Heat the mixture to 76°Brix. Add the citric acid solution, then pour out into a frame on a silicone baking mat. Leave it to set for 24 hours at 62°F (17°C).
Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
Bring to a boil before adding the remaining sugar. Add the chili paste.
Heat the mixture to 76°Brix. Add the citric acid solution, then pour out into a frame on a silicone baking mat. Leave it to set for 24 hours at 62°F (17°C).
08
Chilled Absolu Spray Glaze
40g Mineral water
60g Dextrose
40g Glucose DE 60
260g ABSOLU CRISTAL NEUTRAL GLAZE
Mix together the water, dextrose and glucose and then bring them to a boil.
Combine the mixture with the Absolu Cristal and mix using an immersion blender.
Use the spray glaze at a temperature of approx. 75°F (25°C).
Combine the mixture with the Absolu Cristal and mix using an immersion blender.
Use the spray glaze at a temperature of approx. 75°F (25°C).
Assembly and finishing
Start by making the ice cream mix, the iced Illanka & Chili Crémeux, the iced Pisco whipped ganache and the spray glaze. Set aside for 24 hours at a temperature of 40°F (4°C). Next, make the Oabika & Chili Gel. Pour it out into a 12×12cm frame and leave to set at 60-65°F (16-18°C) for 24 hours.
Make the chiffon cake. Spread 740g of batter per 40×60cm frame on silicon baking mats. Bake at 355°F (180°C) for 10-12 minutes. Turn out as soon as it comes out the oven and cover with a sheet of parchment paper to keep the sponge moist. Set aside.
Next, make the grilled corn crisp. Use a palette knife to thinly spread 75g onto guitar sheets you have cut to 18×26cm rectangles. Before the crisp sets fully, press each rectangle into a baguette tray to create a curved shape. Leave to set and store in the freezer.
Assembly
Churn the ice creams. Start by spreading 1,000g iced Illanka crémeux onto each 40×60cm layer of chiffon cake. Freeze for 10 minutes. Next, spread 800g grilled corn ice cream per cake, freeze for 10 minutes, then add 800g Illanka milk ice cream. Freeze again for max. 10 minutes. Beat the Pisco whipped ganache until firm. Using a palette knife, smooth 320g whipped ganache onto each cake, aiming for a bark texture. Sprinkle on a few grilled corn kernels and freeze for 5 minutes. Cut each cake into four 18×26cm rectangles. Before the ice cream fully sets, bend each rectangle into an almost-closed cylinder to create a hollow tree trunk. Freeze immediately. Tip: To help curve your Yule log into a rounded shape, use a piece of flexible card to shape them and hold them in place as they freeze and set.
Finishing
Spray the inside of the logs with Absolu Cristal spray mix.
Arrange a grilled corn crisp inside each log. Using a piping bag with a 8mm nozzle, fill each crisp with a few long lines of crémeux. Add a few cubes of Oabika & Chili Gel and a few grilled corn kernels. Use dabs of crémeux to stick on chocolate shards made by spreading some melted chocolate between sheets of parchment paper to decorate the outside of the log.