You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
2.9g powdered gelatin
15g water for the gelatin
29g whipping cream
180g chestnut paste
88g chestnut cream
330g whipped cream
Hydrate the gelatin. Heat up the cream and gelatin to 45°C (115°F).
Mix together the chestnut cream and paste, then gradually pour the hot cream onto the chestnut mixture.
Whip up the remaining whipped cream and combine with the chestnut mixture.
250g chestnut paste
120g chestnut cream
81g European butter
Mix all the ingredients together, including the cold diced butter. Do this until you have a homogeneous, creamy, slightly blanched texture.
BAHIBÉ SPRAY MIX
140g 9997 (BAHIBE LACTEE 46% FEVE 3KG)
60g 160 (BEURRE DE CACAO 3KG)
Melt the ingredients together. Strain before use.
140g whole milk
280g european butter
290g bread flour
330g eggs yolks
630g egg whites
Melt the butter along with the milk, and bring to a simmer before adding the sifted flour.
Leave this dough to dry out before adding the eggs and yolks off the heat. At the same time, whip up the egg whites while gradually adding the sugar.
Gently mix the choux pastry with the meringue before spreading out on a 40 x 60cm tray.
Bake at 200°C (390°F) for 10 minutes.
BAHIBÉ WHIPPED GANACHE
470g whipping cream
60g invert sugar
1200g whipping cream
610g 9997 (BAHIBE LACTEE 46% FEVE 3KG)
Heat the smaller portion of cream, the glucose and the invert sugar.
Slowly pour the hot mixture over the melted BAHIBÉ 46% couverture. Immediately mix using an immersion blender to make a perfect emulsion.
Add the larger portion of cold cream. Mix using the immersion blender again. Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
CLEMENTINE & MANDARIN COMPOTE
330g mandarin purée
8.8g mandarin concentrate
6.6g pectin NH
Wash and scrub the clementines. Boil them three times in a large quantity of water to remove the bitterness. Drain. Cut them in half, then remove the white center, and cut into wedges. Blend the clementines with the fruit purée.
Mix a small quantity of sugar with the pectin NH, then add the blended clementines.
Bring the mixture to a boil, add the remaining sugar and stir vigorously.
Cook for 5 minutes. Pour the mixture onto a tray so it can cool down quickly.
Assembly and finishing
ASSEMBLY: Spread 300g of Compote over the Choux Sponge and freeze for 5 minutes. Use a piping bag with a 16mm nozzle to pipe on the Chestnut Mousse and loosely roll up the Choux Sponge. Lightly whip the Whipped Ganache and spread 400g onto the Choux Sponge. Use a piping bag and an 8mm nozzle to pipe out about 150g of Chestnut Vermicelli, then roll the log up as you would for a traditional Yule log. Squeeze the log to give it an even shape and place it in a Large U-shaped mold (Ref. 2171). Freeze.FINISHING: Cover the log with approx. 200g of Whipped Ganache and smooth it out using clear acetate. Use a piping bag with a 10mm nozzle to pipe out two rows of unevenly sized Ganache drops, leaving a space between each one. Use a sheet of acetate paper to slightly flatten the Ganache, then freeze. Remove the acetate paper and spray the BAHIBÉ Spray Mix onto the log while it is still very cold to give it a velvety finish. Add a little Clementine Compote to the log. Sketch 9cm whirls of tempered BAHIBÉ 46% couverture onto a sheet of acetate paper and grate on more BAHIBÉ 46% couverture before it sets. For the sides of the log, use a flattened pastry cone to create a drip effect on a sheet of acetate paper. Put a second sheet on top to flatten the decoration. Place it in a Large U-shaped mold (Ref. 2171) to give it a curve. Leave to harden at 16°C (60°F). Cut out and decorate the Yule logs. (See photo).TIP: To make the Chestnut Mousse insert, you can pour it into a tube made using acetate paper. This way, you will obtain a completely round insert and the log will be a lot easier to make!