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Makes 14 Yule logs
Recipe Step by Step
ALMOND & HAZELNUT CRUMBLE
50g Blanched almond flour
50g Raw hazelnut flour
100g Brown sugar
100g All-purpose flour
1g Fleur de sel
100g European-style butter
400g Total weight
processor with the paddle attachment. Add the cold cubed butter until a dough forms.
Push the crumble through a sieve and bake at 300°F (150°C) for 18-20 minutes.
CHOCOLATE HAZELNUT CRUNCH
Drain the almonds, spread them on a baking tray then caramelize at 320°F (160°C) for approx. 25 mins.
Stir halfway through baking.
Mix the cold maple syrup with the puffed rice, spread on a baking tray and caramelize at 320°F (160°C)
for approx. 20 mins.
Stir halfway through baking.
Melt the chocolate at 105-115°F (40-45°C), add the praliné and hazelnut paste and combine this with the
caramelized mixture, crumble, crispy wheat flake cereal, toasted rice and fleur de sel.
RAW HAZELNUT DACQUOISE (makes one 60 × 40cm sheet)
395g Toasted hazelnut flour
395g Confectioner’s sugar
1.5g Fine salt
500g Egg whites
955g Total weight
Beat the egg whites to form stiff peaks, then beat in the sugar to stiffen them further.
Incorporate by hand into the previously mixed dry ingredients.
Cook at 355°F (180°C) for 15-20 minutes.
390g Lemon zest
975g Lemon juice
1950g Total weigh
Blanch three times, plunge into cold water, then cook the blanched zest with the sugar and lemon juice at 225°F (107°C) before blending.
BAHIBE HAZELNUT CRÉMEUX
680g Whole milk
650g Heavy cream 36%
255g Egg yolk
5g Gelatin 220 Bloom
25g Water for the gelatin
790 g BAHIBE 46%
265g Roasted Hazelnut Pure Paste
2750g Total weight
Cook the cream, milk and yolks mixed with the sugar at 181°F (83°C), then add the gelatin.
Slowly combine with the chocolate, stirring with a spatula to start an emulsion, and mix using an immersion
blender to make a perfect emulsion.
Add the hazelnut paste.
Leave to cool at 115°F (45°C) and mix.
BAHIBE VANILLA WHIPPED GANACHE
297g Heavy cream 36%
33g Liquid glucose
33g Cremsucre Paste
6g Organic Madagascan vanilla bean
358 g BAHIBE 46%
450g Heavy cream 36%
1172.5g Total weight
Gradually combine the hot mixture with the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the second portion of cold cream.
Mix with the blender again.
Leave to set in the refrigerator, preferably for 12 hours.
200g Absolu Cristal Neutral Glaze
70g 100% Femminello lemon purée
As needed Organic Madagascan vanilla bean paste
As needed Mini Gold Squares - 1.5mm
270g Total weight
Assembly and finishing
As needed Milk chocolate oak leaf
Spread 1700g of hazelnut chocolate crisp in a 60cm × 40cm (3.5cm deep) frame, put on the sheet of dacquoise, then spread on 800g of lemon
confit followed by 2600g of hazelnut Bahibe crémeux.
Cut the dessert into 27.5 × 5cm rectangles (1 frame = 14 logs), then use a St-Honoré nozzle or piping bag with a hole at the tip to pipe on the Bahibe
hazelnut whipped ganache.
Using a spray gun, coat the ganache with the Absolu Cristal glaze and 10% water.
Dip the log in the rock mix heated to 95°F (35°C) so it is soaked right up to the top of its frame.
Make dabs of lemon gel in the hollows of the whipped ganache, and add some hazelnut slivers.
Finish with some Chocolatree oak leaf chocolate decorations.