Yule log

BOREAS

An original recipe by Christophe Domange
Makes 3 yule logs

9 steps

Recipe Step by Step

Vanilla & OPALYS Ice Cream

1030g milk
20g non-fat dry milk
100g sugar
90g glucose powder DE 33
245g 8118 (OPALYS 33% FEVE 3KG)
6g ice cream stabilizer
2 ea vanilla beans

Heat the milk with the vanilla beans.

Once it is at 75°F (25°C), add the dry milk.

Once it is at 85°F (30°C), add the sugar and glucose powder.

Once it is at 115°F (45°C), incorporate the stabilizer with the mixture.

Once it is at 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).

Leave the mixture to set for at least 12 hours at 40°F (4°C).

Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).

Freeze at -20°F (-30°C). Store in the freezer at 0°F (-18°C).

MANJARI Ice Cream

1940g milk
110g non-fat dry milk
135g sugar
180g glucose powder DE 33
120g invert sugar
15g heavy cream 36%
12g ice cream stabilizer
495g 4655 (MANJARI 64% FEVE 3KG)

Heat the milk. Once it is at 75°F (25°C), add the dry milk.

Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).

Once it is at 105°F (40°C), add the cream.

Once it is at 115°F (45°C), incorporate the combined stabilizer with a portion of the sugar you used initially (about 10 %).

Once it is at 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion.

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).

Leave the mixture to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).

Freeze at -20°F (-30°C). Store in the freezer at 0°F (-18°C).

Almond & Hazelnut Brownie

550gDARK EXTRA NOIR 53%
300g European-style butter
200g egg yolks
160g sugar
90g invert sugar
300g egg whites
200g sugar
100g pastry flour
50g blanched almonds
50g toasted hazelnuts

Melt the chocolate and the butter at 120°F (50°C).

Mix the egg yolks with the first portion of sugar and the invert sugar.

Add to the chocolate and butter mixture.

Beat together the egg yolks and the second portion of sugar, then gently incorporate into your other mixture.

Add the sifted flour and roughly chopped almonds and hazelnuts.

Bake in a 60 x 40cm frame at 320°F (160°C).

Choux Pastry

125g water
125g whole milk
5g salt
5g sugar
100g butter
150g pastry flour
250g eggs

Bring the water, milk, butter, salt and sugar to a boil.

Add the flour, then allow the liquid to evaporate. Take the pan off the heat and gradually incorporate the eggs.

Pipe out the mixture, then glaze your pastries.

Heat the oven to 250°C (480°F), switch the heat off, then put your pastries in. Do not turn it back on and keep the oven door closed.

As soon as your choux pastries have started to rise and take on a golden color, turn the oven back on to 180°C (355°F) with the door slightly ajar. Alternatively, bake them in a fan-assisted oven at 165°C (330°F) (again, with the door slightly ajar).

Crispy PRALINÉ

400g 10862 (PRALINE HAZELNUT 60% CARAMELIZED 3KG)
160g wheat flake cereal
80g 4658 (JIVARA LACTEE 40% FEVE 3KG)

Add the praliné to the melted chocolate. Incorporate the wheat flake cereal and mix it in gently.

PRALINÉ Iced Mousse

1260g milk
840g glucose DE 60
840g sugar
170g dextrose
840g egg yolks
2180g heavy cream 36%
1880g 10857 (PRALINE AMANDE 60% CARAMELISE 3KG)

Carefully weigh all the ingredients. Bring the milk and glucose to a boil.

Mix the egg yolks, sugar and dextrose.

Combine the glucose and hot milk mixture with the yolk and sugar mixture.

Cook at 185°F (84°C), then mix. Gradually combine the crème anglaise with the praliné until you obtain a perfect emulsion.

Mix to form a perfect emulsion.

Cool the mixture to 105-115°F (40-45°C). Add the whipped cream. Pour out.

Chocolate Sauce

65g water
25g dextrose
30gABSOLU CRISTAL NEUTRAL GLAZE
85gDARK MANJARI 64%
20g P125 COEUR DE GUANAJA

Mix together the water, dextrose and ABSOLU CRISTAL, then bring to a boil.

Slowly combine with the chocolates.

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

Spray Mix

150g 160 (BEURRE DE CACAO 3KG)
350g 4653 (GUANAJA 70% FEVE 3KG)

Melt all the ingredients together then spray at a temperature of 105-115°F (40-45°C).

ABSOLU CRISTAL Glaze

100g water
140g dextrose
60g glucose
600gABSOLU CRISTAL NEUTRAL GLAZE

Bring the water, dextrose and glucose to a boil.

Add the boiled ABSOLU CRISTAL.

Mix and use at about 75°F (25°C).

Assembly and finishing

Spread the Crisp between two guitar sheets, freeze, then cut into 2 x 55cm strips. Store the strips in the freezer. Use a 15mm plain round nozzle and a piping bag to pipe out about 130g of Choux Pastry in a 55cm-long line. Put the Crisp on top and bake. If you are using a convection oven, heat to 480°F (250°C), put the Éclairs in, then turn off the oven and keep the door closed. As soon as the Choux Pastry has blown up and started to change color, turn the oven back up to 355°F (180°C). Allow the Choux Pastry to slowly cook. Cut the Brownie into 8 x 53cm strips and freeze. Make the Chocolate Sauce, leave to cool, then store in a piping bag until you are ready to plate up. Make the profiterole insert. Cut the Choux Pastry in two. Churn the Ice Cream. Put 120g of Ice Cream inside the Choux Pastry and freeze for a few minutes. Apply 60g of MANJARI Chocolate Sauce to the Ice Cream, then freeze. Add another 130g of Ice Cream on top of the Chocolate Sauce, then put the Choux Pastry’s lid on top of the Ice Cream and freeze. Pour 250g of PRALINÉ Iced Mousse into a Small U-Shaped Yule Log Mold (Ref. 2172), then put the profiterole insert in place. Freeze. Plating Churn the MANJARI ice Cream. Fill the Slalom Molds (Ref. 12487) with about 600g of MANJARI Ice Cream. Put the insert in place, add another 200g of Ice Cream, smooth out the surface and insert the Sponge. Freeze. Turn out the dessert and spray it to give it a velvety look. Use a piping bag with a plain round 10mm nozzle to pipe a line of OPALYS and Vanilla Ice Cream along the top of the yule log and store the dessert in the freezer. Temper the ABSOLU CRISTAL glaze at 75°F (25°C). Use to spray the yule logs. Finish off by adding a chocolate decoration.