Valrhona Olaff Yule Log Recipe
Yule log

Olaff Yule Log

Made with 50% ALMOND HAZELNUT

10 steps

Recipe Step by Step

01

3% POTATO PROTEIN WHIPPING BASE (for “Emma Vegan Sponge”)

58g Gelcrem Cold

29g 95% potato protein

890g Water

977g Total

Mix the potato protein isolate powder with the cold Gelcrem.

Add the water and mix until well combined, which may take a while.

Leave it to rehydrate overnight. Whip until firm.



Please note: This recipe can be used to replace egg whites.

You can also use egg whites as a replacement for this recipe.

02

EMMA VEGAN SPONGE

260g Extra-fine blanched almond flour

970g 3% potato protein whipping base

450g Invert sugar

1100g Pastry flour

450g Confectioner’s sugar

39g Baking powder

19g Fleur de sel

13g Powdered vanilla

450g Hazelnut oil

260g 100% coconut cream

4000g Total

Roast the ground almonds at 300°F (150°C).

Mix the whipping base and the invert sugar.

Add all the dry ingredients, followed by the coconut oil and coconut cream.

Leave to sit, preferably overnight.

Bake at 355°F (180°C).

03

HAZELNUT PRALINÉ CRÉMEUX

560g Oat drink 14%

8g Sugar 8.2g Pectin NH

900g 60% HAZELNUT PRALINÉ

130g COCOA BUTTER

49g Grape seed oil

1700g Total

Heat the oat drink and sugar-pectin mixture to 185°F (85°C).

Slowly combine with the melted PRALINÉ, COCOA BUTTER and oil.

Immediately mix using a hand blender to make a perfect emulsion.

Store in the refrigerator.

04

VEGAN CUSTARD-STYLE SAUCE

22g Cornstarch

52g Sugar

660g Oat milk

734g Total

Mix the starch and sugar together.

Warm the oat milk and add the starch and sugar.

Cook at 200°F (95°C).

Strain, then mix using an immersion blender.

Tip: Make sure to use a 14% oat drink.

05

3% POTATO PROTEIN WHIPPING BASE (for “Plant-based AMATIKA Mousse”)

60g Gelcrem cold

29g 95% potato protein

890g Water

979g Total

Mix the potato protein isolate powder with the cold Gelcrem.

Add the water and mix until well combined, which may take a while.

Leave it to rehydrate overnight. Whip until firm.

Please note: This recipe can be used to replace egg whites.

You can also use egg whites as a replacement for this recipe.

06

PLANT-BASED AMATIKA MOUSSE

660g Vegan custard-style sauce

1200g AMATIKA 46%

980g 3% potato protein whipping base

120g Cold inulin

3000g Total

Gradually combine the hot vegan custard-style sauce (which you have strained) with the chocolate.

Immediately mix using a hand blender to make a perfect emulsion.

Beat the whipping base, then incorporate the inulin.

Check the temperature (it should be 85-90°F or 30-32°C), add the whipping base and mix.

Pour out immediately.

07

GLUTEN-FREE VEGAN SHORTCRUST PASTRY

290g Extra fine almond flour

290g Raw cane sugar

260g Rice flour

4g Fleur de sel

220g Deodorized coconut oil

64g Mineral water

1100g Total

Mix together the almond flour, raw cane sugar, rice flour and fleur de sel.

Melt the coconut oil at 105°F (40°C). Add the water heated to 105°F (40°C).

Mix together.

08

PLANT-BASED HAZELNUT CRUNCH

1100g Vegan Shortcrust Pastry

280g  60% HAZELNUT PRALINÉ

90g  COCOA BUTTER

1500g Total

Once the shortcrust pastry has cooled after baking, weigh out and break up slightly.

Mix the PRALINÉ and melted COCOA BUTTER.

Use immediately or set aside.

09

TROPICAL CONFIT

1100g Mango purée

640g Pineapple purée

640g Passion fruit purée

640g Glucose powder DE 33

320g Sugar 51g Pectin NH

3400g Total

Heat the fruit purées and glucose to 105°F (40°C). Mix the sugar with the pectin then add it to

the heated purée. Bring to a boil and store in the refrigerator.

10

ABSOLU CRISTAL SPRAY MIX

1000g ABSOLU CRISTAL NEUTRAL GLAZE

100g Mineral water

1100g Total

Bring the ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water.

Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

Valrhona Olaff Yule Log Recipe

Prepare the crémeux and confit.

Make the sponge and spread 800g into each tray (four 35×54cm trays to make 6 logs).

Bake at 355°F (180°C) for approx. 15 minutes.

Cut the sponge into six 17×52cm strips and six 5.5×52cm strips.

Spread 350g of confit on each 17×52cm strip.

Place in a Valrhona “Large U-shape” log mold (ref.2171) then pipe out the confit using a piping bag fitted with a 16mm nozzle.

Freeze.

Tip: Use some baking paper to help you lower the sponge into the molds more easily. Use a piping bag with a 16mm plain round nozzle to pipe a row of crémeux (approx. 150g) along the entire length of the 5.5×52cm strips.

Immediately pipe another row of crémeux (approx. 50g) on top of this row using a piping bag fitted with a plain round 11mm nozzle.

Freeze.

Using a piping bag fitted with an E6 fluted nozzle, pipe small drops of crémeux onto a small silicone half-sphere mold.

Immediately place a sheet of dipping paper on top and press down so that the drops take on a star shape.

Make the mousse, then pour approx. 450g into each mold.

Place the crémeux and sponge strip on top.

Add a little mousse (50g) to the sponge then immediately spread on 240g of crunch.

Make sure the crunch is level with the sponge.

Freeze.

Remove the logs from their molds and decorate with crémeux stars.

Apply a layer of glaze and sprinkle with a small amount of grated coconut.