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Recipe Step by Step
VELVETY PECAN SPONGE (makes one frame)
295g European-style butter
104g Raw cane sugar
264g Egg whites
Make the beurre noisette.
Mix the pecans, raw almonds, raw cane sugar, starch and vanilla in a food processor.
Add the eggs and honey, start to emulsify them, then add the beurre noisette cooled to 140°F (60°C).
By hand, fold in the whipped egg whites (mixed with sugar to stiffen them).
Spread 2000g onto a baking sheet with sides. Bake at 330°F (165°C) for around 25 minutes.
PECAN CRUNCH (makes one frame)
Melt the chocolate to 105°F (40°C) and add the praliné, pecan pure paste and fleur de sel. Heat to 95°F (35°C) then add the crispy wheat flake cereal and chopped pecans.
POACHED PEAR CUBES
3000g Fresh pears
5g Citric acid
Peel the pears and cut them into cubes of approx. 1cm × 1cm.
Boil the water, sugar and vanilla (seeds and pods), add the citrus zests and infuse for 10 minutes, then strain through a fine strainer.
Bring to a boil and add the pear cubes.
POACHED PEAR COMPOTE WITH SICHUAN PEPPER (makes one frame)
Heat the pear purée and vanilla. At 105°F (40°C), add the sugar with the xanthan gum and pectin.
Boil all the ingredients and, once they are cooked, add the lemon zest and juice and the crushed Szechuan pepper (finely ground and sifted), followed by the drained poached pear cubes.
CARAÏBE CHOCOLATE MOUSSE
630g Egg yolk
570g Whole milk
2076g Heavy cream 36%
Poach the mixture of egg yolks, eggs, sugar and water at 181°F (83°C) and beat using an electric whisk.
Gradually combine the hot milk with the melted chocolate, taking care to form a smooth emulsion. Mix using an
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
Once the mixture is smooth, check the temperature is at 120°F (50°C) and add the pâte-à-bombe and remaining frothy whipped cream.
150g Heavy cream 36%
5g Gelatin powder 220 Bloom
25g Water for the gelatin
188g Heavy cream 36%
0.75g Fleur de sel
Warm the cream and add the gelatin.
Gradually combine with the 50% pecan praliné.
Gradually add in the cold cream to form an emulsion.
Add the fleur de sel. Mix with an immersion blender.
380g Heavy cream 36%
190g Liquid Glucose DE40
24g Gelatin powder 220 Bloom
120g Water for the gelatin
55g Invert Sugar
Warm the liquid cream along with the liquid glucose, then add the cocoa powder.
Cook the sugar and water at 230°F (110°C).
Stir in the first mixture, the hydrated gelatin and the invert sugar, then blend.
Leave to set, preferably overnight.
Use at 80-82°F (26/28°C).
Assembly and finishing
As needed Small pear in syrup
As needed Caramelized pecan nuts
As needed Pure dark chocolate and Dulcey Christmas tree
As needed Book of Gold Squares - 80mm
Assembly: Spread 1800g of pecan crisp into a frame, then put the sponge on top.
Spread on 2600g of pear compote and freeze.
Cut the dessert into 53.5 × 6cm strips per frame (= 6 inserts).
Pipe 1kg of CARAÏBE mousse into a Valrhona flat-bottomed large Yule log mold (ref. 33976), put the strips of insert in place, smooth the dessert’s surface and freeze.
Finishing touches: Remove the logs from the mold, cut them into three pieces, then glaze them with the chocolate icing at 79-82°F (26-28°C).
Pipe some differently sized dabs of pecan crémeux (approx. 70g) along the top of the Yule log.
Finish off the dessert’s decoration with some quartered pears (caramelized using a blowtorch), some caramelized half-pecans, some Chocolatree “Pure Chocolate Christmas Tree” decorations and a few pieces of gold leaf.