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Professional
Praliné Belle Hélène yule log
Made with Almond Pastes
An original recipe from l'Ecole Valrhona
7 stepsFor five Grand U yule log molds, ref. 33978
Recipe Step by Step
Step01
MOIST ALMOND CAKE
560g Ground almonds
450g Caster sugar
825g Whole eggs
225g Dry butter 84% fat
180g Egg whites
110g Caster sugar
In a food processor, mix the ground almonds with the sugar and eggs. When combined, add the butter.
Meanwhile, whip the egg whites with the sugar.
Carefully fold the two mixtures together.
Spread into a frame and bake at 180°C for 15-20 minutes.
Meanwhile, whip the egg whites with the sugar.
Carefully fold the two mixtures together.
Spread into a frame and bake at 180°C for 15-20 minutes.
Step02
CRUNCHY TANARIVA PRALINÉ
Melt the couverture at 45°C, mix with the liquid butter and add the Fruity Crunch Praliné. Use immediately.
Step03
PEAR CHANTILLY
460g Williams pear pulp
10g Powdered gelatin
60g Mineral water
25g Pear liqueur
915g Whipping cream 35% fat
150g Mascarpone
Soften the gelatin in five times its weight in water. Heat the pear pulp, and then add the gelatin and the pear liqueur.
Blend together with the cream and mascarpone.
Leave to rest for 12 hours in the refrigerator.
Whip with a beater before using.
Blend together with the cream and mascarpone.
Leave to rest for 12 hours in the refrigerator.
Whip with a beater before using.
Step04
PEAR COMPOTE
485g Williams pear pulp
105g Caster sugar
9g Pectin NH
45g Caster sugar
605g Pear
Mix the smaller quantity of caster sugar with the pectin NH.
Bring the pear pulp to the boil with the remaining sugar.
Add the pectin and sugar mixture, and bring to the boil again.
Pour into a container.
At 50°C, add the fresh pear, cubed.
Set aside in the refrigerator.
Bring the pear pulp to the boil with the remaining sugar.
Add the pectin and sugar mixture, and bring to the boil again.
Pour into a container.
At 50°C, add the fresh pear, cubed.
Set aside in the refrigerator.
Step05
LIGHT ALMOND PRALINÉ MOUSSE
1030g Whole milk
25g Powdered gelatin
130g Mineral water
1265g 55% ALMOND PRALINE
1550g Whipping cream 35% fat
Soften the gelatin in five times its weight in water. Bring the milk to the boil and add the gelatin.
Pour around a third of the hot liquid onto the praliné and whisk until glossy and elastic, signifying the emulsion process is underway.
Add the remaining milk, taking care to preserve the texture.
When the praliné mixture reaches 25°C, fold in the whipped cream.
Pour immediately.
Blast freeze.
Pour around a third of the hot liquid onto the praliné and whisk until glossy and elastic, signifying the emulsion process is underway.
Add the remaining milk, taking care to preserve the texture.
When the praliné mixture reaches 25°C, fold in the whipped cream.
Pour immediately.
Blast freeze.
Step06
GOLD VANILLA ABSOLU SPRAY GLAZE
1000g ABSOLU CRISTAL NEUTRAL GLAZE
100g Water
100g Sparkling gold powder
1 Vanilla bean
Melt the Absolu Cristal with the water.
Add the split and scraped vanilla bean and sparkling gold powder.
Spray immediately with a spray gun at around 80°C.
Add the split and scraped vanilla bean and sparkling gold powder.
Spray immediately with a spray gun at around 80°C.
Step07
SOFT TAÏNORI GLAZE
170g Whipping cream 35% fat
450g ABSOLU CRISTAL NEUTRAL GLAZE
230g TAINORI 64% COUVERTURE
Melt the couverture.
Bring the cream to the boil. Separately, melt the Absolu Cristal at 60-70°C.
Gradually pour the cream onto the melted couverture and emulsify using a rubber spatula, as with a ganache. Finish by adding the Absolu Cristal. Strain.
Blend to perfect the texture, taking care not to incorporate any air.
The glaze is best stored overnight before using.
Use the glaze at a temperature of 30-32°C, by reheating in a microwave.
Bring the cream to the boil. Separately, melt the Absolu Cristal at 60-70°C.
Gradually pour the cream onto the melted couverture and emulsify using a rubber spatula, as with a ganache. Finish by adding the Absolu Cristal. Strain.
Blend to perfect the texture, taking care not to incorporate any air.
The glaze is best stored overnight before using.
Use the glaze at a temperature of 30-32°C, by reheating in a microwave.
Assembly and finishing
Spread the Crunchy Tanariva Praliné on top of the cooked and cooled Moist Almond Cake.
Leave to set in the refrigerator and then cut into five 7 x 52cm strips.
Use a piping bag with a plain nozzle to pipe 250g of Pear Chantilly in peaks along the edge of the strips of cake. Then pipe 200g of Pear Compote in the middle of the peaks.
Pipe a further 50g of Pear Chantilly on top of the Pear Compote. Blast freeze.
Pour 750g of Light Almond Praliné Mousse into each yule log mold.
Add the cake/cream/compote inserts, making sure the cake is level with the top of the molds. Blast freeze.
Unmold the yule logs and spray with the hot Gold Vanilla Absolu Cristal Glaze. Freeze.
Make drips using the Soft Taïnori Glaze (see photo).
To finish, temper some dark chocolate and use a little oil to stick some acetate sheets onto flat baking sheets. Pour a little melted chocolate on top, add a second acetate sheet and use a rolling pin to smooth the couverture out to the edges. Check the thickness. As soon as the couverture starts to set, cut out squares to use as ends for the yule logs.