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Recipe Step by Step
01
ILLANKA CRÉMEUX
915g Crème Anglaise
435g ILLANKA 63%
Once the Crème Anglaise has been heated and strained through a chinois, use a spatula to create an emulsion by pouring it slowly onto the melted ILLANKA 63% Couverture.
Immediately mix using an immersion blender to perfect the emulsion.
Leave to set in the refrigerator.
02
COCONUT STREUSEL
225g butter
225g raw cane sugar
225g bread flour
115g almond flour
115g coconut (shredded)
Mix the dry ingredients with the cold, cubed butter until you obtain a homogeneous paste.
Push through a 4mm sieve or wire rack to obtain evenly sized granules.
Store in the refrigerator or freezer until you are ready to cook. Bake at 150‑160°C (300-320°F) with the oven door slightly ajar until the streusel has a warm, blond color.
03
ILLANKA & COCONUT CRISPY BASE
280g ILLANKA 63%
150g crispy flake cereal
900g Coconut Streusel
Grind the baked coconut streusel into a fine powder.
Add the melted ILLANKA 63% couverture followed by the crispy cereal and mix.
04
ILLANKA SPONGE
480g ILLANKA 63%
220g butter
400g egg whites
220g sugar
200g egg yolks
70g pastry flour
Melt the ILLANKA 63% couverture with the butter and whisk up the egg whites with the sugar.
Add the egg yolks into the chocolate mixture while it is still hot, at around 50-55°C (120-130°F). Mix in a small portion of egg whites, then use a spatula to mix in the rest of the whites while adding the sifted flour.
Bake at 180°C (355°F) in a convection oven.
05
COCONUT MOUSSE
205g sugar
80g water
165g egg whites
23g gelatin
116g water for the gelatin
900g coconut purée
150g Malibu liqueur
890g whipping cream
Heat the sugar and water to 121°C (250°F).
Pour this onto the soft, airy egg whites and whip them up into a meringue.
Rehydrate the gelatin. Melt the gelatin and incorporate it into the coconut purée, warmed gently to 35°C (95°F) with the Malibu.
Use this warm mixture to dilute the Italian meringue.
Complete the mixture by adding the airy whipped cream.
06
ILLANKA CRÈME ANGLAISE MOUSSE
1200g Crème Anglaise
1500g ILLANKA 63%
1800g whipping cream
Gradually pour the hot Crème Anglaise (which you have strained) onto the melted ILLANKA 63% couverture.
Mix with an immersion blender, and once it is at a temperature of 45°C (115°F), add the remaining whipped cream. Pour out immediately.
07
ILLANKA FROSTING
320g water
430g sugar
535g glucose syrup
430g sweetened condensed milk
740g ILLANKA 63%
105g COCOA BUTTER
855g ABSOLU CRISTAL NEUTRAL GLAZE
85g water
Use the sugar, water and glucose to make a syrup, then heat to 104°C (220°F).
Incorporate the sweetened condensed milk, then gradually pour the mix out over the melted ILLANKA 63% couverture. Immediately mix using an immersion blender to perfect the emulsion.
Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix with an immersion blender.
Store in the refrigerator. Leave to set for 12 to 24 hours before use.
Use at 36°C (95°F).
Assembly and finishing
Prepare the Crémeux. Make the ILLANKA & Coconut Crispy Base and spread 1300g into a 60 x 40cm frame. Store in the refrigerator. Prepare the ILLANKA Sponge mixture and pour 1550g onto the Crispy Base. Bake at 180°C (355°F) for approx. 14 minutes, then freeze. Once it has cooled, cut out 7 x 52cm strips. Use a piping bag with a 12mm plain round nozzle to pipe a 250g droplet shape of Crémeux into the “Slalom Insert” molds (Ref. 12433). Freeze. Make the Coconut Mousse, immediately pour 470g into each Slalom Insert mold (Ref. 12433) and freeze. Make the Chocolate Mousse and immediately pour 650g into Large Slalom Yule Log molds (Ref. 12487). Put the insert in place, then pour another 200g of Mousse. Finish by putting the Sponge and Crispy Base in place towards the top of the mold. Freeze. Use tempered chocolate to make the Yule Log ends. Turn out, ice and decorate the Yule Logs.