Mustika Mini Yule Log

Made with Opalys 33%

An original recipe by Antoine Michelin

6 steps

Makes 10 mini Yule logs in Slalom Insert molds (ref. 12433)

Recipe Step by Step



700g Half-fat milk
11g Gelatin powder 220 Bloom
55g Water for the gelatin
135g Cocoa butter
1700g Total

Heat the milk to 140/160°F (60/70°C) and add the rehydrated gelatin.
Add a small amount to the praliné and cocoa butter.
Gradually add the rest of the milk gel to make an emulsion using a spatula.
Mix thoroughly using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 12 hours.


300g 100% Vaccinum Myrtillus blueberry purée
216g Glucose DE 35/40
216g Sugar
28g Pectin NH
40g Lemon juice
1800g Total

Heat the blueberry purée and glucose to 105°F (40°C). Mix the sugar with the pectin then add it to the
heated purée.
Bring to a boil then add the lemon juice.
Store at 40°F (4°C).


630 g Wholemeal flour
965 g 5-grain cereal
12 g Sel de Guérande salt
500 g Dark brown sugar
8 g Baking powder
755 g European-style butter
125 g Egg whites
3000 g Total

Mix the dry ingredients in a food processor, taking care not to break down the cereal flakes too much.
Mix with the paddle attachment in a food processor while gradually adding in the cubed butter then
the egg whites.
Set aside.


205 g Whole raw almonds
165 g 5-grain cereal
310 g Egg whites
245 g Sugar
260 g Egg yolk
115 g European-style butter
1300g Total

Toast the almonds and cereal at 300°F (150°C) for 20 minutes.
When everything has fully cooled, grind very finely in a food processor. Set aside.
Beat the egg whites with the sugar. Add the yolks at the end.
Gently add the first mixture of ground almonds and cereal and finish with the melted butter at about
115°F (45°C).
Use immediately.


255 g Lime juice
340 g Invert sugar
50 g Gelatin powder 220 Bloom
255 g Water for the gelatin
1270 g Plain yogurt
1530 g Heavy cream 36%
3700g Total

Heat the lime juice with the sugar at 105°F (40°C), then add the rehydrated gelatin.
Mix with the yogurt.
Once the mixture is at 85°F (30°C), combine with the cream which has been whipped until it has the
texture of a mousse.
Use immediately.


1360 g Absolu Cristal Neutral Glaze
136 g Mineral water
1500 g Total

Bring the Absolu Cristal Neutral Glaze to a boil in water.
Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

As needed OPALYS 33%

Make the praliné crémeux and blueberry confit. Set aside.
Make the five-grain shortbread and spread to a thickness of 4mm into a 37 × 57cm frame.
Bake in a fan-assisted oven at 320°F (160°C) for around 30 minutes.
Prepare the sponge batter and pour 1300g onto the shortbread.
Bake at 355°F (180°C) for approx. 10 minutes.
When the sponge has fully cooled, cut out 3.5cm × 52cm strips lengthwise.
Use a piping bag with a 13mm nozzle to pipe two tubes of praliné crémeux (about 80g) along the top of the sponge strips on either side,
taking care to leave a gap between the two.
Then place approx. 120g blueberry confit between the two lines of praliné crémeux and freeze.

Make the yogurt mousse.
When you have finished mixing, add 500g blueberry confit to the mousse and mix briefly to create a marbled effect.
Place approximately 400g marbled mousse in each Slalom Insert Mold (ref. 12433).
Put the insert in place, shortbread side up, and freeze. 

Spread some tempered Opalys couverture onto a CHOCOLATREE transfer sheet.
Before it fully sets, use a card cut to the shape of the Slalom Mold to make wave shapes. Leave to set.
Mold some baubles in the Mini Baubles mold (ref. 18824).
After assembling them, stick the mini baubles onto the waves.
Turn out then spray with Absolu Cristal glaze.
Finish with a customized logo or some CHOCOLATREE chocolate decorations. 

Meet the Chef
Pastry Chef at Tain l’Hermitage

Antoine Michelin

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