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Professional
Zellie
Made with Tanariva 33%
Nicolas Riveau - PASTRY CHEF INSTRUCTOR ÉCOLE VALRHONA
8 stepsMakes 60 desserts
Recipe Step by Step
01
BASIC CRÈME ANGLAISE
- 315g Whole UHT milk
- 134g UHT cream 35%
- 89g Oeufs entiers
- 37g Caster sugar
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.
02
ILLANKA 63% CRÉMEUX
- 575g Basic crème anglaise
- 275g ILLANKA 63%
- 850g Total weight
Heat and strain the crème anglaise. Next, gradually combine it with the melted chocolate, mixing it in all the while with a spatula. Immediately mix to make a perfect emulsion. Leave to set in the refrigerator.
03
TANARIVA 33% & CARAMEL CRÉMEUX
- 115g Sugar
- 230g Heavy cream 36%
- 15g Glucose DE38/40
- 150g TANARIVA 33%
- 40g Clarified butter
- 550g Total weight
Use the sugar to make a dry caramel, then deglaze it with the hot cream and glucose.
At a temperature of 165/175°F (75/80°C), slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
At 105°F (40°C), add the liquid butter and mix again.
Leave to set in the refrigerator.
At a temperature of 165/175°F (75/80°C), slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
At 105°F (40°C), add the liquid butter and mix again.
Leave to set in the refrigerator.
04
SOFT CHOCOLATE SPONGE
- 380g Egg yolks
- 120g Blanched almond flour
- 120g Confectioners’ sugar
- 560g Egg whites
- 120g Sugar
- 130g ILLANKA 63%
- 260g European-style butter
- 80g Cocoa powder
- 90g Heavy cream 36%
- 1860g Total weight
Gradually add the egg yolks to the almond flour and confectioners’ sugar, then beat the mixture until a ribbon forms.
Beat the egg whites until stiff, adding the sugar little by little.
Sift the cocoa powder and, at the same time, melt the chocolate and butter.
Mix a small portion of the whites with the melted chocolate and butter until their texture is smooth.
Add the almond flour, confectioners’ sugar, beaten egg yolks, sifted cocoa powder and cream.
Finish off by gently adding the remaining egg whites.
For a 60 × 40cm frame: Bake at 375°F (190°C) for 12 minutes.
Beat the egg whites until stiff, adding the sugar little by little.
Sift the cocoa powder and, at the same time, melt the chocolate and butter.
Mix a small portion of the whites with the melted chocolate and butter until their texture is smooth.
Add the almond flour, confectioners’ sugar, beaten egg yolks, sifted cocoa powder and cream.
Finish off by gently adding the remaining egg whites.
For a 60 × 40cm frame: Bake at 375°F (190°C) for 12 minutes.
05
HAZELNUT STREUSEL
- 247g Butter
- 247g Brown sugar
- 247g Powdered hazelnut
- 2g Fine salt
- 247g Weak flour
Using the flat beater in an electric mixer, mix the cold cubed butter with the other ingredients until you
obtain a crumbly, grainy mixture.
BAKING: 300-320°F (150-160°C).
obtain a crumbly, grainy mixture.
BAKING: 300-320°F (150-160°C).
06
ILLANKA 63% STREUSEL CRUNCH
- 900g Hazelnut streusel
- 20g Raw cane sugar
- 280g ILLANKA 63%
- 1200g Total weight
Break up the baked hazelnut streusel into a fine powder in a food processor.
Add the melted couverture chocolate, then the raw cane sugar, and stir them together.
Bake at 340°F (170°C) for 8 minutes.
Add the melted couverture chocolate, then the raw cane sugar, and stir them together.
Bake at 340°F (170°C) for 8 minutes.
07
LIGHT MOUSSE
- 23g Gelatin powder 220 Bloom
- 115g Water for the gelatin
- 590g Whole milk
- 1090g WAINA 35%
- 1180g Heavy cream 36%
- 2998g Total weight
Heat the milk and add the rehydrated gelatin.
Gradually combine the hot milk with the melted chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Once the mixture is at 85/95°F (30/35°C), combine with the frothy whipped cream.
Pour out immediately. Freeze.
Gradually combine the hot milk with the melted chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Once the mixture is at 85/95°F (30/35°C), combine with the frothy whipped cream.
Pour out immediately. Freeze.
08
OPALYS 33% SPRAY MIX
- 65g OPALYS 33%
- 35g Cocoa butter
- 100g Total weight
Melt the ingredients together.
Strain before use.
Strain before use.
Assembly and finishing
Make the chocolate sponge. Then make the streusel crunch and spread it onto a 60 × 40cm silicone mat. Bake at 340°F (170°C) for 8 minutes. After it has baked, immediately place the chocolate sponge onto the crunch so that the two adhere. Freeze.
Once it has cooled, peel off the silicone mat, spread on 750g of tempered Illanka crémeux and cut it into 2.5 × 52cm strips.
Using a piping bag without a nozzle, pipe lines of crémeux onto a sheet of guitar paper that you have cut to the size of the U-Shaped Mini Log Mold (10 × 52cm, ref. 3929) and place the paper in the mold.
Use a piping bag with a 4mm nozzle to pipe 3 tubes of caramel crémeux onto the sponge strips. Freeze.
Make the light Waina mousse and immediately pour 230g into the mold. Immediately put in place the inserts so that the crisp is level with the top of the mold. Freeze.
Make the chocolate spray mix, then use the spray gun to coat the yule logs.
Finish off with your customized logo decoration.