Composition
- 900 Gr of
guanaja mousse
- 340 Gr of
creamy cocoa grué
- 325 Gr of lemon
marmalade
- 300 Gr of cocoa
pâte à choux biscuit
- 340 Gr of
dacquoise cocoa nibs
- 400 Gr of
glossy black icing
- 200 Gr of chocolate
decoration
GUANAJAMOUSSE
Ingredients
- 75 Gr of caster
sugar
- 75 Gr of water
- 120 Gr of egg
yolks
- 50 Gr of eggs
- 280 Gr of 70%
guanaja chocolate
- 400 Gr of
liquid cream
Method
Melt the
chocolate at 60 ° C.
Whip the cream
and keep it in the fridge.
In a bain-marie,
heat the eggs and the egg yolks to 40 ° C, then whip them with a mixer.
Melt the sugar in
water at 110 ° C and pour in the whipped eggs and make a bomb dough.
Whisk the hot
chocolate with the whipped cream.
Add the bomb dough
and mix with a spatula.
Pour 900 Gr of
the preparartion per mold
The foam will
diminuate of approximately 10%
CACAO NIBS CREAM
Ingredients
- 158 Gr of
liquid cream
- 105 Gr of milk
- 53 Gr of cocoa nibs
- 11 Gr of caster
sugar
- 11 Gr of
coconut sugar
- 4.5 Gr of
pectin 325 NH 95
Method
Roast the cocoa
nibs in the oven at 150 ° C for 10 minutes.
Heat the milk and
cream in a saucepan and add the roasted nibs.
Infuse for 1 hour
filmed.
Pass through a chinese,
then reweigh and add the missing amount of liquid with cream.
Add the sugar and
pectin mixture.
Mix with a whisk
and bring to a boil.
Clear, film and let
cool.
LEMON MARMALADE
Ingredients
- 185 Gr of lemon
- 23 Gr of caster
sugar
- ½ vanilla bean
- 93 Gr of lemon
juice
- 2 Gr of pectin
325 NH 95
Method
Cut the lemons
into slices and blanch them 3 times.
In a saucepan,
put the lemon slices, the lemon juice and the 1st sugar.
Cook over low
heat.
Add the sugar and
pectin mixture and bring to a boil.
Clear and cool.
Chop with a knife.
COCOA PÂTE À CHOUX BISCUIT
Ingredients
- 28 Gr of milk
- 31 Gr of butter
- 2 Gr of fine
salt
- 36 Gr of T55
flour
- 6 Gr of cocoa
powder
- 32 Gr of eggs
- 52 Gr of egg
yolks
- 78 Gr of egg
whites
- 37 Gr of caster
sugar
Method
Bring the milk, butter
and fine salt to a boil.
Add the flour and
cocoa powder off the heat and mix.
Gradually add the
eggs and yolks and smooth.
Whip the egg
whites and tighten with the sugar.
Mix the two
masses together.
Spread with an
angled spatula on a silpat.
Bake at 180 ° C
for 8 minutes.
Place on the grid
and cool.
1 yule log cakeshould
be 17x52 cm.
DACQUOISE GRUÉ COCOA
Ingredients
- 200 Gr of
almond powder
- 200 Gr of mixed
cocoa nibs
- 200 Gr of icing
sugar
- 300 Gr of brown
sugar
- 100 Gr of T55
flour
- 500 Gr of egg
whites
- 100 Gr of brown
sugar
- 60 Gr of cocoa
nibs
Method
Mix the cocoa
nibs in a food processor.
Combine the mixed
nibs, almond powder, icing sugar, brown sugar and flour.
Whip the whites
with the whisk and tighten with the brown sugar.
Mix with the
powders.
Spread out in a 1
cm frame. (1.313 Kg)
Sprinkle the 60
Gr of cocoa nibs on it.
Bake at 170 ° C
for 20 minutes.
Place on the grid
and let cool.
Cut into a
rectangle 7.5 cm wide, 52 cm long.
GLOSSY BLACK ICING
Ingredients
- 12 Gr of fish
gelatin
- 72 Gr of water
- 250 Gr of
caster sugar
- 200 gr of
liquid cream
- 74 Gr of
glucose
- 100 Gr of water
- 80 gr of cocoa
powder
Method
Mix the water and
gelatin in a bowl and refrigerate.
In a saucepan,
put the caster sugar, liquid cream, glucose and water and bring to a boil.
Off the heat, add
the cocoa powder, mix with a whisk and bring to a boil.
Mix with a hand
blender and add the gelatin.
Pass through a chinese
and store in a cool place.
CHOCOLATE DECORATION
Ingredients
- 300 Gr of
Guanaja chocolate 70%
Method
Melt the
chocolate in a bain-marieand temper it.
Spread out
between two acetate sheetand cut out rectangles 2cm wide by 3cm long.
For the tips,
sprinkle cocoa powderon a acetate sheet, pour chocolate, add a second acetate
sheet and spread. Cut out a round 9cm in diameter and cut the base 8cm from the
top.
FINISH
Cut the yule log
caketo 18cm.
Melt the glaze at
28°C and glaze the yule log cake.
Then arrange the
rectangles in staggered rows.
Puton the end
caps.
Reviewed by admin
on
December 20, 2021
Rating:
.png)
.png)
.png)
.jpg)