Valrhona Plant Based Serenity Yule Log
Yule log

Almond Serenity Yule Log

Made with ALMOND INSPIRATION

7 steps

Recipe Step by Step

01

ALMOND DRINK

960g Mineral water

171g Whole raw almonds

1131g Total weight

Blend the almonds in a food processor.

Add the water.

Mix again.

Leave it to soak overnight.

Strain.

02

PLANT-BASED ALMOND INSPIRATION & BOURBON VANILLA CREAM

490g Almond drink

25g Madagascar vanilla bean

10g Natur emul

1.7g Konjac

430g ALMOND INSPIRATION

250g Egg white substitute

1207g Total weight

Blend the vanilla in the almond drink.

Strain.

Blend the almond drink, Natur Emul and konjac.

Bring to a boil. Slowly combine the hot mixture with the melted couverture chocolate.

Add the egg white substitute.

Immediately mix using an immersion blender to make a perfect emulsion.

Leave to set in the refrigerator, preferably for 12 hours.

Whisk until the texture is firm enough to use in a piping bag or with a spatula.

03

LEMON CONFIT

150g Lemon zest

150g Mineral water

360g Lemon juice

190g Sugar

23g Pectin NH

30g Sugar

903g Total weight

Remove the lemon zest using a peeler and blanch the zest 3 times.

Add the water, lemon juice and the larger portion of sugar.

Candy the peel gently.

Leave to cool to 105°F (40°C).

Add the sugar and pectin mixture. Bring to a boil.

Blend thoroughly using a food processor.

Store in the refrigerator.

04

EGG WHITE SUBSTITUTE

720g Water for the gelatin

6.6g Konjac

30.3g Potato protein isolate

757g Total weight

Mix the potato protein isolate powder with the konjac.

Add the water and mix until well combined, which may take a while.

Leave it to soak overnight.

Mix again.

05

ALMOND SPONGE

95g Almond flour

200g All-purpose flour

85g Confectioner’s sugar

15g Baking powder

7g Fine salt

12g Lemon zest

12g Vanilla bean paste

170g Almond oil

170g Acacia honey

95g Coconut purée

350g Egg white substitute

1121g Total weight

Sift the dry ingredients.

Mix them into the liquids.

Leave to rest in the refrigerator for 12 hours.

06

ALMOND INSPIRATION MOUSSE

320g Almond drink

6.3g Natur emul

1.1g Konjac

320g ALMOND INSPIRATION

160g Egg white substitute

807g Total weight

Blend the almond drink, Natur Emul and konjac.

Bring to a boil.

Slowly combine the hot mixture with the melted couverture chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Check the temperature is 85°F (30°C), add a quarter of the beaten egg white substitute, mix it in by

hand and finish by adding the rest of the whites.

07

ALMOND INSPIRATION SPRAY MIX

330g ALMOND INSPIRATION

170g Cocoa butter

500g Total weight

Melt the ingredients together.

Strain before use.

Assembly and finishing

Valrhona Plant Based Serenity Yule Log

Assembly :

Make the Almond Inspiration and vanilla plant-based cream, lemon confit and almond sponge.

Make the Almond Inspiration plant-based mousse.

Pipe 140g into each mold. Smooth it until it is level. Freeze. Turn out. Freeze.

Temper the Almond Inspiration couverture chocolate, then use it to finely coat the bases of the thermoformed molds (60g per mold). Leave to set.

Pipe 215g of almond sponge into each 50 x 3cm rectangular mold.

Bake for 22 minutes at 340ÅãF (170ÅãC) with the door ajar. Lay the bases of the thermoformed molds flat.

Soften the Almond Inspiration and vanilla plant-based cream and put 90g in each mold.

Put in place a 27cm strip of almond sponge.

Use a piping bag to arrange 90g of Almond Inspiration and vanilla plant-based cream around the edges until it is level with the sponge.

Smooth the assembly’s surface.

Add 135g of lemon confit. Smooth the assembly’s surface.

Arrange the Almond Inspiration plant-based mousse on top.

Freeze.

Finishing :

Turn out the logs. Spray them with the Almond Inspiration spray mix.