Madeira Yule Log

Made with Blond® Dulcey 35%

Recipe from Christophe RENOU

8 steps

for 5 “Grand U” bûche molds

Recipe Step by Step


Breton Shortbread

245g egg yolks
490g caster sugar
490g softened butter
685g all-purpose flour
25g baking powder
6g salt

Whip the egg yolks with the caster sugar. When the eggs and sugar are whipped, add the softened butter. Sift together the flour, baking powder and salt and add to the mixture. Pour onto a baking sheet and leave to rest before baking. Bake at 150-160°C with the damper open.

Pressed Breton Shortbread

1600g Breton Shortbread

After baking, weigh the cooked and chilled Breton shortbread. Place in the bowl of a freestanding mixer with a paddle attachment and start the machine on the slowest speed to break the shortbread into crumbs. Add the melted cocoa butter and mix briefly.

Vanilla Viennese Sponge

240g egg yolks
640g whole eggs
500g caster sugar
400g egg whites
160g caster sugar
320g cake flour
40g vanilla powder

Whip the egg yolks, whole eggs and the larger amount of sugar in a freestanding mixer. Whip the egg whites and add the smaller quantity of sugar. Fold the egg whites into the first mixture and then add the sifted flour. Weigh out the cake mixture and spread evenly onto a silicone mat. Bake at 230°C for 6-7 minutes in a fan oven. 725g per 40x60cm baking sheet

Basic Milk Custard

1260g whole milk
250g egg yolks
125g caster sugar

Mix the egg yolks with the sugar without whitening. Bring the cream and milk to the boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C. Strain and use immediately.

Dulcey Crémeux

1640g Basic Milk Custard
950g DULCEY 35%
10g gelatin

Take the hot and strained custard and use a rubber spatula to emulsify with the chopped chocolate, as for a ganache, until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at 35-45°C. This technique will ensure the cream is always smooth, even after thawing.

Banana Passion Fruit Compote

2010g banana
370g passion fruit pulp
220g soft brown sugar
170g lemon juice

Slice the peeled bananas on the bias. Mix together the passion fruit pulp with the sugar, liquid butter and lemon juice. Add the bananas and leave to marinade for 30-40 minutes. Pour into a dish and cook at 200°C for 12-15 minutes. Set aside in the refrigerator and blend when cold.

Dulcey Essentials Light Mousse

695g whole milk
30g gelatin
1290g DULCEY 35%
1390g whipping cream 35% fat

Bring the milk to the boil and add the soaked and drained gelatin. Pour around one third of the hot liquid onto the melted couverture. Whisk until smooth, glossy and elastic, signifying the emulsion process is underway. Add the remaining milk, taking care to preserve this texture. When the mixture reaches 30-35°C, fold in the cold whipped cream. Use immediately. Blast freeze.

Absolu Banana Passion Fruit Spray Glaze

50g banana pulp
50g passion fruit pulp

Bring the Absolu Cristal neutral glaze to the boil with the banana and passion fruit pulps and then blend. Spray immediately using a spray gun at around 80°C.

Assembly and finishing

Prepare the Pressed Breton Shortbread and use a spatula to spread 2000g per 60 x 40cm frame, pressing evenly to the edges. Remove the frame and leave to set. Cut into five 7 x 52cm strips. Spread 600g of Banana Passion Fruit Compote onto each cooled Vanilla Viennese Sponge and then cut into 18 x 52cm strips and set aside in the freezer. Place the strips of sponge and compote into the “grand U” bûche molds and then use a piping bag with a 16mm nozzle to add 500g of set Dulcey Crémeux in random balls on top. Blast freeze. Make the Light Dulcey Mousse and then pour 650g into each mold. Add a strip of Pressed Breton Shortbread to seal the mold, taking care to set the shortbread at the same height as the edge of the Vanilla Viennese Sponge. Blast freeze. Unmold the logs and spray with the Absolu Banana Passion Fruit Spray Glaze. Temper some Dulcey chocolate and then use to line two “grand U” bûche molds. Leave to set. Unmold the chocolate and break into largish pieces. Decorate with the pieces (see photo) and add a house logo.