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Cercle V
Blackdown Yule Log
Made with Komuntu 80% - the 100 Year Anniversary chocolate
An original recipe by Jérémy Aspa
9 stepsMakes 5 yule logs (Ref.: 31929)
Recipe Step by Step
Step01
EGG-BASED CRÈME ANGLAISE FOR CREAMY DARK CHOCOLATES
1030g Whole UHT milk
440g UHT cream 35%
295g Whole eggs
120g Caster sugar
1885g Total weight
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Step02
INTENSE TULAKALUM 75% CRÉMEUX
1750g Egg-based Crème Anglaise for Creamy Dark Chocolates
750g TULAKALUM COVERAGE 75%
2500g Total weight
Weigh out the amount of hot custard required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Step03
BLACKCURRANT STEEPING SYRUP
415g Water
85g Sugar
165g Blackdown and Andorine blackcurrant purée
665g Total weight
Bring the water, sugar and blackcurrant purée to a boil.
Place in the refrigerator.
Place in the refrigerator.
Step04
BLACKCURRANT CONFIT
1520g Blackdown and Andorine blackcurrant purée
220g Sugar
220g Glucose powder DE33
30g Pectin NH
12g Lemon juice
2002g Total weight
Heat half the blackcurrant purée.
At 105°F (40°C), add the sugar, glucose powder and pectin mixed together.
Bring to a boil.
Combine it with the remaining blackcurrant purée and lemon juice at 40°F (5°C).
Important: Using a food processor will soften the confit’s texture.
At 105°F (40°C), add the sugar, glucose powder and pectin mixed together.
Bring to a boil.
Combine it with the remaining blackcurrant purée and lemon juice at 40°F (5°C).
Important: Using a food processor will soften the confit’s texture.
Step05
TULAKALUM 75% GLAZE ABSOLU SPRAY
560g ABSOLU CRISTAL NEUTRAL GLAZE
135g TULAKALUM COVERAGE 75%
55g Water
750g Total weight
Bring the Absolu Cristal to the boil in the water. Add the chocolate and blend.
Immediately apply using a spray gun at about 175°F (80°C).
Immediately apply using a spray gun at about 175°F (80°C).
Step06
TULAKALUM 75% CHOCOLATE CRISP
Melt the chocolate and mix it with the crispy wheat flake cereal and crunchy pearls.
Use straight away.
Use straight away.
Step07
COCOA VIENNESE SPONGE
145g Egg yolks
380g Whole eggs
300g Sugar
240g Egg whites
95g Sugar
95g Pastry flour
95g Cocoa powder
1350g Total weight
Whisk together the egg yolks, whole eggs and larger amount of sugar in a mixer.
Beat the egg whites with the smaller portion of sugar.
Mix the stiffened whites with the other mixture and finally add the sifted flour and cocoa powder.
Spread out on a baking sheet.
Beat the egg whites with the smaller portion of sugar.
Mix the stiffened whites with the other mixture and finally add the sifted flour and cocoa powder.
Spread out on a baking sheet.
Step08
BASIC CRÈME ANGLAISE FOR INTENSE AND SUPREME MOUSSE
625g Whole UHT milk
130g Glucose DE 60 SOSA
130g Egg yolks
885g Total weight
Bring the milk and Glucose DE 60 to the boil and pour into the egg yolk.
Heat to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or quickly cool and use later.
Heat to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or quickly cool and use later.
Step09
INTENSE TULAKALUM 75% CRÈME ANGLAISE MOUSSE
810g Basic Crème Anglaise for Intense and Supreme Mousse
810g TULAKALUM COVERAGE 75%
1380g UHT Cream 35%
3000g Total weight
Weigh out the amount of hot custard required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Check the temperature 113-117°F (or 45-47°C) for dark chocolate and gradually fold in the airy whipped cream using a spatula.
Use immediately and freeze.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Check the temperature 113-117°F (or 45-47°C) for dark chocolate and gradually fold in the airy whipped cream using a spatula.
Use immediately and freeze.
Assembly and finishing
As needed DARK COUVERTURE
Assembly:
Prepare the Komuntu 80% intense crémeux, the blackcurrant steeping syrup, the blackcurrant confit and the Komuntu 80% spray glaze.
Make the chocolate crisp and spread 1350g into a 40 × 60cm frame. Before it sets completely, cut it into 6.5 × 52cm strips using a cheese knife.
Store in the refrigerator.
Prepare the Viennese cocoa sponge. Get three 40 × 60cm baking sheets and spread 450g into each one, and bake at 445°F (230°C) for 6 minutes.
Turn the sponges out to stop them cooking.
Soak each sponge layer with 220g of syrup.
Freeze.
Spread 400g of confit onto each sponge.
Freeze.
Spread 500g of crémeux onto each sponge and stack the 3 sheets one on top of the other.
Freeze.
Cut the insert into 6.5 × 52cm strips.
Using a pastry bag fitted with a 10mm nozzle, pipe 200g of crémeux into 2 rows with a 1.5cm gap between them.
Place a 120g row of confit between the 2 rows of crémeux.
Freeze.
Make the crème anglaise mousse and pour 600g directly into each U-shaped Fragment mold (ref. 31929).
Add the insert and put in place the crisp.
Freeze.
Chocolate decoration:
Temper some dark couverture and spread it thinly between two guitar sheets using a rolling pin.
Before it sets, cut it into hexagons and give each one a flat 8cm base to make your yule log ends.
Temper and spread out some more chocolate and cut it into 2 × 3.5cm rectangles.
Once they have set, spray half the rectangles to give them a velvety look.
Turn out the logs, spray them with chocolate glaze, then cut them up and decorate each one with the chocolate rectangles.
Fragments Mold (Ref. 31929) 540 X 64 X 44MM
Meet the Chef
Pastry Chef Trainer at Tain l’Hermitage
Jérémy Aspa
You can replace the blackcurrant with any red or dark-colored berries, such as blackberries or raspberries. To give your dessert some extra pizazz and an original feel, add a touch of balsamic vinegar to the confit.
Learn more