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Festive Season
Dulcey Coffee and Tangerine Yule Log
Made with Blond Dulcey 35%
An original recipe by l'Ecole Gourmet Valrhona
4 stepsMakes 1 Yule log for 6-8 - No mold needed
Preparation time: 45 minutes
Freezing time: 3 hours
Recipe Step by Step
Step01
DULCEY 35% WHIPPED GANACHE
115g Heavy cream 36%
15g Acacia honey
170g DULCEY 35% chocolate
310g Cold heavy cream 36%
Heat up 115g cream with the honey.
Pour a third of this hot mixture into the melted DULCEY 35% chocolate, stirring vigorously with a spatula.
Add another third the same way. Do the exact same with the final third.
Mix using an immersion blender to make a perfect emulsion.
Add 310g of cold cream and mix with an immersion blender again.
Seal with plastic film and store overnight in the refrigerator.
Pour a third of this hot mixture into the melted DULCEY 35% chocolate, stirring vigorously with a spatula.
Add another third the same way. Do the exact same with the final third.
Mix using an immersion blender to make a perfect emulsion.
Add 310g of cold cream and mix with an immersion blender again.
Seal with plastic film and store overnight in the refrigerator.
Step02
TANGERINE CONFIT
225g Organic tangerines
15g Unsalted butter
15g Brown sugar
30g Sugar
30g Acacia honey
3g Cornstarch
60g Water
Wash and brush the tangerines. Boil them for 30 minutes in a large volume of water to reduce their bitterness. Drain and roughly cut them, making sure to remove the stalks. Cook them on a low heat with butter and brown sugar. Let the mixture caramelize, then add the sugar, honey and cover with water. Leave to reduce until almost all the liquid has evaporated. Cover with water and leave to reduce again. Finely crush the tangerines before adding the cornstarch, which has been mixed
beforehand with 60g of water. Boil for a few minutes, stirring vigorously all the while to stop the texture from becoming grainy. Store in the refrigerator overnight. Mix using an immersion blender.
beforehand with 60g of water. Boil for a few minutes, stirring vigorously all the while to stop the texture from becoming grainy. Store in the refrigerator overnight. Mix using an immersion blender.
Step03
COFFEE SYRUP
200g Espresso coffee
25g Sugar
Heat up the coffee and add the sugar.
Mix well then store in the refrigerator.
Mix well then store in the refrigerator.
Step04
VIENNESE SPONGE
40g Egg yolks
105g Eggs
85g Sugar
65g Egg whites
25g Sugar
55g All-purpose flour*
Beat together the yolks, whole eggs and 85g of sugar until the mixture whitens.
Then beat the egg whites with the remaining 25g of sugar in afood processor.
Fold the stiffened egg whites into the first mixture and add the sifted flour with a spatula. Mix again.
Spread 360g sponge on a 30 × 40cm baking tray and bake at 445°F (230°C) for 5-6 minutes in a fan-assisted oven.
Take the sponge out of the oven and cover with parchment paper, placing a weight over the top to prevent the paper from moving. Use this trick to prevent the sponge from drying out and give it a softer texture.
Then beat the egg whites with the remaining 25g of sugar in afood processor.
Fold the stiffened egg whites into the first mixture and add the sifted flour with a spatula. Mix again.
Spread 360g sponge on a 30 × 40cm baking tray and bake at 445°F (230°C) for 5-6 minutes in a fan-assisted oven.
Take the sponge out of the oven and cover with parchment paper, placing a weight over the top to prevent the paper from moving. Use this trick to prevent the sponge from drying out and give it a softer texture.
Assembly and finishing
Cut out three 10 × 27cm strips of sponge. Soak one strip in coffee syrup then add 150g of tangerine
confit. Place in the freezer for an hour. Beat 120g DULCEY 35% ganache in a food processor at medium
speed until it has a light mousse-like texture. Spread the whipped ganache over the confit then freeze for
30 minutes. Place a second sponge strip onto the whipped DULCEY 35% ganache, soak in coffee syrup
and spread another 150g of tangerine confit on top. Place the last sponge strip soaked in coffee syrup on
top. Whisk the remaining DULCEY 35% whipped ganache until its texture is soft and frothy, easy to pipe.
Using a piping bag with a plain round 16mm-diameter nozzle, add generous droplets across the surface
of the final sponge strip. With a melon baller soaked in hot water, randomly dig out a few drops of whipped
ganache. Fill the resulting holes with tangerine confit. Freeze for at least 3 hours. Take the Yule log out of
the freezer and cleanly trim off the edges using a heated chef’s knife. The finished Yule log is 8 × 24cm.