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Professional
Almendarina Yule Log
Made with Almond Inspiration
Makes 6 Yule Logs in flat-bottomed molds
7 stepsRecipe Step by Step
01
Almond Inspiration Cream Mix
1110g Whole UHT milk
220g Egg yolks
110g Caster sugar
8g Gelatin 200 bloom
40g Water for the gelatin
760g INSPIRATION AMANDE
Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin. Add the rehydrated gelatin. Slowly pour over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.
02
Mandarin Syrup
100g water
125g sugar
140g mandarin pulp
15g mandarin concentrate
Bring the water and sugar to the boil. Add the pulp and mandarin concentrate. Store in the refrigerator.
03
Mandarin Compote
90g Caster sugar
24g pectin nh
1000g mandarin pulp
400g caster sugar
200g glucose de 38
130g yuzu juice
12g galtin 200 bloom
60g water for the gelatine
Mix the sugar and pectin. Heat the mandarin pulp to 105°F (40°C) with the glucose and sugar. Incorporate the sugar and pectin mix. Bring the mixture to the boil and add the gelatin (which you have rehydrated in advance) and yuzu juice. Set aside.
04
Almond Biscuit
665g Whole eggs
200g inverted sugar
330g sugar
200g powdered almonds
320g uht cream 35%
360g french white pastry flour
18g baking powder
265g dry butter 84%
Mix together the eggs, inverted sugar and caster sugar. Sift the flour and baking powder, then add these to the mix along with the powdered almond. At 115-120°F (45-50°C), on the cream and hot melted butter. Leave in the refrigerator for a few hours.
05
Almond Inspiration Crispy Praline
465g ECLAT D'OR
285g INSPIRATION AMANDE
650g PRALINE AMANDE 70% FRUITE
Melt the couverture and mix together all the ingredients.
06
Almond Inspiration Crème Anglaise Mousse
1180g whole uht milk
240g egg yolks
14g gelatin
70g water for the gelatin
2370g INSPIRATION AMANDE
2130g uht cream 35%
Bring the milk to the boil and pour it over the egg yolks. Cook at 185°F (85°C), then strain through a muslin. Add the rehydrated gelatin. Form an emulsion by gradually pouring the mixture over the melted Inspiration. Immediately mix using an electric mixer to make a perfect emulsion. Once the mixture is smooth, check the temperature is at 80°F (27°C) and add the frothy whipped cream. Pour immediately and freeze.
07
Almond Frosting
20g Gelatin powder
100g water for the gelatin
195g water
260g caster sugar
320g glucose syrup
260g Sweetened condensed milk
360g INSPIRATION AMANDE
65g BEURRE DE CACAO
385g ABSOLU CRISTAL NAPPAGE NEUTRE
38g water
Make a syrup by cooking the larger portion of water, sugar and glucose at 220°F (104°C). Add the sweetened condensed milk and rehydrated gelatin. Melt both the Almond Inspiration and cocoa butter and then gradually pour the condensed milk on top. Immediately mix using an electric mixer to make a perfect emulsion. Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix again in an electric mixer. Leave to harden for 24 hours before use. Reheat the frosting to 90-95°F (32-34°C). Mix it in an electric mixer, and use it to ice your desserts.
Assembly and finishing
Prepare the cream mix and syrup and store them in the refrigerator. Make the compote and pour out 580g into a 4mm-high ganache frame
which you have chilled in the freezer and placed on a 3D chocolate sheet. Freeze.
Make the biscuit and spread out 750g per 40 x 60cm tray. Bake at 345°F (175°C) for 12 minutes.Add 1400g of crispy praline to a 40 x 60cm frame. Cut the 3 layers of biscuit to fit the frame (ideally 36 x 52cm).
Steep each biscuit in 100g of syrup. Spread 1080g of cream mix on the crispy praline, then cover this with a layer of biscuit.
Spread out 780g of compote, then cover with another layer of biscuit.
Spread on another 1080g of cream mix, then cover this with the final layer of biscuit. Finish off the Yule Log by adding 360g of compote on top,
then freeze. Cut out 6 x 52cm strips. Make the mousse and pour 930g into each flat-bottomed mold. Put the insert in place, then freeze.
If the mousse is even slightly too soft, place it in the refrigerator for a few minutes before you put the insert in place.Turn the desserts out then spray on a layer of Absolu Cristal glaze, which you have diluted in advance to contain 5% mandarin pulp and brought
to the boil. Freeze. Use a piping bag to apply some Almond Inspiration frosting so that it runs down the sides of the Yule Log.