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Yule log
BOURBON PECAN YULE LOG
Made with BLOND ORELYS 35%
An original recipe by L’Ecole Valrhona Chef Derek Poirier
7 stepsYule Log Recipe, no mold needed. Recipe calculated for 2 Yule logs 10 inch.
Recipe Step by Step
01
Viennese Biscuit
180 g egg yolks
470 g eggs
150 g vergeoise brown
180 g egg whites
100 g sugar
160 g flour 45
Beat the egg yolks with the brown sugar in a freestanding mixer.
Whip the egg whites with the smaller quantity of sugar until stiff. Combine the two mixtures and then add the sifted flour.
Bake in a convection oven at 395°F (200°C) for 7-8 minutes.
02
Bourbon Syrup
250 g mineral water
150 g sugar
75 g whisky
Bring the water and sugar to a boil. Add the Bourbon.
Set aside in the refrigerator.
03
Bourbon Whipped Ganache
350 g heavy cream 36%
75 g glucose syrup
75 g light brown sugar
100 g bourbon
650 g ORELYS 35% BLOND CHOCOLATE
1200 g heavy cream 36%
Bring the smaller quantity of cream to a boil with the glucose, invert sugar and the Bourbon.
Slowly pour the boiling mixture onto the partially-melted chocolate,
Stir to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process.
Take care to preserve this texture throughout, gradually adding the liquid.
Use an immersion-blender to perfect the emulsion.
Add the remaining cold cream and leave to set in the refrigerator overnight or for a minimum of three hours.
04
Crunchy Praliné Pécan
Melt the Illanka couverture, mix with the Praliné Fruité and then add the caramelized pecans.
Spread on the Viennese biscuit.
05
Caramelized Pecan for "Crunchy Praliné Pécan"
Toast the nuts for about 15 minutes at 150°C and crush to nibs.
Cook the sugar and water to 114°C, stir in the warm toasted nuts, puff rice, crushed corn flakes COCOA BUTTER and stir until the sugar syrup has crystallized and then caramelized.
Set aside in a hotbox.
06
Illanka Whipped Ganache
450 g Heavy cream 36%
50 g Glucose syrup
50 g Invert sugar
410 g ILLANKA 63 % COUVERTURE
960 g Heavy cream 36%
Bring the smaller quantity of cream to a boil with the glucose and the invert sugar.
Slowly pour the boiling mixture onto the partially-melted chocolate,
Stir to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process.
Take care to preserve this texture throughout, gradually adding the liquid.
Use an immersion-blender to perfect the emulsion.
Add the remaining cold cream and leave to set in the refrigerator overnight or for a minimum of three hours.
07
Illanka Spray Glaze
Bring the ABSOLU CRISTAL and the water to the boil.
Slowly pour over the chocolate.
Mix and use at around 175°F (80°C).
Assembly and finishing
Recipe made for 2 Yule logs of 27 cm
Lightly soak biscuit with the bourbon syrup Spread 275g of the Crunchy Pecan Praliné mix onto the Viennese biscuit. Whip to a soft peak the Bourbon Whipped Ganache and spread evenly 650g onto the praline layer. Roll tightly as you would for a traditional Yule log. Put into a blast freezer and allow to freeze. Whip the Illanka Whipped Ganache to a soft peak Remove the rolled biscuit from the freezer and cover with a thin smooth layer of Illanka Whipped Ganache and return to freezer On a guitar sheet, pipe the remaining Illanka Whipped Ganache in a random lattice pattern to fit the circumference of the biscuit roll, put in freezer just to get slightly firmer. Roll up the rolled biscuit in the lattice sheet, without damaging the lattice work and return to freezer. Once frozen, remove the guitar sheet, and then spray with Illanka shiny glaze. Put into fridge to allow to thaw. For the chocolate shell, spread the tempered Illanka couverture on a guitar sheet to a thickness of about 2 mm and immediately add a second guitar sheet on the chocolate. Immediately, roll around a PVC tube of 16 cm in diameter. Let crystallize.
Break part of the chocolate shell and using a small palette or a brush cover with tempered Illanka coverture to give a wooden log effect. Let crystallize then patinate certain places with cocoa powder. Insert the Yule log into the chocolate shell and finish with a house logo.