You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Festive Season
TAÏYO YULE LOG
Made with Taïnori 64% Pure Dominican Republic
Vincent Gil
PASTRY CHEF INSTRUCTOR
Makes 3 yule log
Recipe Step by Step
Step01
VANILLA-FLAVORED LIQUID STARCH
475g Whole milk
4g Organic Madagascan vanilla beans
15g Potato starch
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the remaining milk and leave to infuse with the split and scraped vanilla pod for approx. 15 minutes.
Strain and correct the milk’s weight if necessary.
Heat to 185/195°F (85/90°C).
Combine some of the hot milk with the milk and starch mixture.
Bring to a boil in a saucepan.
Heat the remaining milk and leave to infuse with the split and scraped vanilla pod for approx. 15 minutes.
Strain and correct the milk’s weight if necessary.
Heat to 185/195°F (85/90°C).
Combine some of the hot milk with the milk and starch mixture.
Bring to a boil in a saucepan.
Step02
IVOIRE & VANILLA INTENSE WHIPPED GANACHE
440g Liquid starch
5g Powdered gelatin 220 Bloom
25g Water for the gelatin
310gIVOIRE 35%
265g Whipping cream
Weigh out the quantity of hot liquid starch required for the recipe and add the rehydrated gelatin.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend as soon as possible until you have a perfect emulsion.
Add the chilled cream. Blend again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Beat so the texture is thick enough to use with a piping bag or spatula.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend as soon as possible until you have a perfect emulsion.
Add the chilled cream. Blend again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Beat so the texture is thick enough to use with a piping bag or spatula.
Step03
PINEAPPLE, GINGER, & LIME CONFIT
180g 100% Extra Sweet pineapple purée
70g Fresh ginger juice
180g Sugar
180g Powdered glucose DE33
25g Pectin NH
15g Lime zest
Heat the purée and ginger juice.
AT 105°F (40°C), add the sugars combined with the pectin NH.
Bring to a boil and add the lime zest.
Leave to cool and set aside in the refrigerator.
AT 105°F (40°C), add the sugars combined with the pectin NH.
Bring to a boil and add the lime zest.
Leave to cool and set aside in the refrigerator.
Step04
MOIST LIME SPONGE
500g Eggs
200g Egg yolks
400g Almond flour
35g Wildflower honey
35g Corn starch
320g Sugar
10g Lime zest
Place all the ingredients in the bowl of a stand mixer fitted with a whisk attachment and beat for 10/15 minutes.
Step05
CRISPY WHEAT FLAKE CEREAL & FLEUR DE SEL CRISP
125gTAÏNORI 64%
200g Crispy wheat flake cereal
3g Fleur de sel
Melt the couverture and add the crispy wheat flake cereal and fleur de sel.
Mix and use immediately.
Mix and use immediately.
Step06
BASIC CUSTARD
130g Whole milk
30g Glucose DE60
30g Egg yolks
Bring the milk and DE60 glucose to a boil, then combine them with the egg yolks.
Cook at 183°F (84°C) and blend until completely smooth.
Use immediately or cool quickly and set aside in the refrigerator.
Cook at 183°F (84°C) and blend until completely smooth.
Use immediately or cool quickly and set aside in the refrigerator.
Step07
INTENSE TAÏNORI CUSTARD-STYLE MOUSSE
170g Basic custard
185gTAÏNORI 64%
290g Whipping cream
Weigh out the amount of hot custard required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Check the emulsion’s temperature (it should be 115/117°F or 45/47°C) and gradually fold in the whipping cream using a spatula.
Use immediately and freeze.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Check the emulsion’s temperature (it should be 115/117°F or 45/47°C) and gradually fold in the whipping cream using a spatula.
Use immediately and freeze.
Step08
TAÏNORI ABSOLU SPRAY GLAZE
585g Absolu Cristal
60g Water
160gTAÏNORI 64%
Bring the Absolu Cristal neutral glaze to a boil with the water, then emulsify it with the melted couverture.
Use it immediately in a spray gun at approx. 175°F (80°C).
Use it immediately in a spray gun at approx. 175°F (80°C).
Assembly and finishing
Step-by-step guide:
Make the whipped ganache and leave it to set for at least 12 hours in the refrigerator.
Make the pineapple confit and leave it to set in the refrigerator.
Make the sponge mix and pour it into a 40 × 60cm frame on a baking pan lined with a non-stick mat.
Bake at 345°F (175°C) for approx. 10/12 minutes.
Let it cool and cut it into 5.5 × 53cm strips.
Use a piping bag fitted with a 12mm nozzle to arrange 3 rows of confit lengthwise (200g) on each strip. Freeze.
Fill the base of the VALRHONA “Medium U-shaped Log Mold” (33977) with 350g of confit and freeze.
Beat the whipped ganache and, using a pastry bag without a nozzle, pipe 350g onto the confit.
Place the sponge and confit insert on top, press down lightly and smooth with a small angled palette knife. Freeze.
Roll out the crisp into 53 × 8cm strips. Keep refrigerated.
Make the mousse and pour approx. 620g into a VALRHONA “Undulation Yule Log Mold” (33974).
Remove the insert from its mold and put it in place, pressing it down gently. SPREAD 30g of mousse over the top and add a strip of crisp.
Smooth with an angled palette knife and freeze.
Remove the yule logs from their molds and apply the Absolu glaze.
Heat the glaze to 175°F (80°C) and spray the yule logs using a spray gun.
Decorate with the yule log ends.
Finishing:
Slice the pineapple into very thin pieces and dry these in the oven for 2 hours 30 minutes at 230°F (110°C).
Once they have dried slightly, brush the slices with Absolu Cristal and leave them in a hot cupboard for 24 hours until they are completely dry.
For the yule log ends, pour some tempered chocolate onto a CHOCOLATREE “Yellow Gold Mosaic” (13247CCZ - 46405) transfer paper.
Place a second guitar sheet on top and roll a PVC tube along the entire length of the sheet to spread the chocolate out.
Use a fluted cookie cutter to cut it into 10cm circles, then cut their base 2.5cm from the bottom so your yule log ends are 7.5cm tall and 10cm wide.
Leave to set in a chocolate cupboard at 60°F (17°C) and 65% humidity.
Place a droplet of vanilla whipped ganache on top of the yule log.
Stick on the dried pineapple slice, then add another droplet so you can attach the CHOCOLATREE “Starry Night Round” (85005CCR - 43437) chocolate decoration.
Meet the Chef
