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Recipe Step by Step
Coffee Viennese Sponge
415g egg yolks
695g egg whites
555g bread flour
70g espresso powder
Mix the egg yolks, eggs and the larger portion of sugar in a stand mixer.
Beat the egg whites and add the smaller portion of sugar.
Mix the beaten egg whites with the other mixture and finally add the sifted flour.
Spread out evenly over a silicone mat on a 60cm (24in) x 40cm (16in) sheet tray.
Sift the espresso powder evenly over the sponge.
Coffee Créme Anglaise
270g coffee beans
270g egg yolks
Roast the coffee beans at 320°F (160°C) for 3 minutes. Bring the milk to a boil and add the coffee beans. Infuse for around 10 minutes. Strain the milk, rescale and correct it if necessary.
Mix the egg yolks and sugar without blanching, and combine with the milk. Thicken the mixture at a temperature of 183°F (84°C), strain and use immediately.
DULCEY Coffee Crémeux
1890g Coffee Créme Anglaise
1100g DULCEY 35%
11g gelatin powder (220 bloom)
55g water for the gelatin
Add the rehydrated gelatin to the warm, strained crème anglaise. Combine the mixture with the melted chocolate, emulsifying it with a spatula until a smooth, glossy, elastic texture forms.
To complete the emulsion, mix using an immersion blender. Be careful not to incorporate any air, and make sure you work at a temperature higher than 95°F (35°C). Leave to set, preferably overnight, at 40°F (4°C).
Use the espresso and sugar to make a syrup, then set aside.
OPALYS Mascarpone Whipped Ganache
146g invert sugar
633g OPALYS 33%
731g heavy cream 36%
Heat the milk and the invert sugar. Gradually combine the hot mixture with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold heavy cream and the mascarpone. Mix 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.
85g European-style butter
85g brown sugar
85g bread flour
85g almond flour
1g fleur de sel
5g espresso powder
Mix all the ingredients together. Press into small chunks.
Bake at 320°F (160°C) for approx. 12 minutes.
Pressed Coffee Streusel
320g Coffee Streusel
320g crispy wheat flake cereal
320g DULCEY 35%
Finely grind the baked coffee streusel in a food processor and combine with the the cereal and melted chocolate.
ABSOLU CRISTAL Spray
600g ABSOLU CRISTAL NEUTRAL GLAZE
Bring the Absolu Cristal to a boil with the water then mix using an immersion blender.
Immediately apply using a spray gun at approx. 160-175°F (70-80°C).
Assembly and finishing
ASSEMBLY Spread out 750g of Viennese sponge per tray and sprinkle on a little espresso powder. Bake at 445°F (230°C) for approx. 5 minutes. Steep the sheets of sponge in 200g syrup and put them in the freezer. Spread on 550g crémeux and freeze. Cut out five 17cm-thick strips, five 13cm-thick strips and five 6cm-thick strips. Place a 13cm thick strip centrally on top of a 17cm-thick strip. Slide them into a Large U-Shaped Yule Log Mold (Ref.2171) using an acetate sheet cut to the correct size. Whip up the ganache and pipe 500g inside the Yule log. Place the final strip of sponge on top of the whipped ganache, sponge-side down. Finish by gently adding the pressed streusel level with the outer layer of sponge. Freeze.
FINISHING Turn out the Yule logs and use a piping bag with a 12mm smooth round nozzle to dab on dots of ganache at random, then cover with a guitar sheet. Press down gently and freeze. Spray with Absolu spray mix. Use some tempered white chocolate to make some dots on a guitar sheet sprinkled with some cocoa powder. Cover with a second guitar sheet and press down gently to make flat discs. Place in a Large U-shaped Yule log (Ref.2171) and leave to set. Repeat these steps but make larger discs, and before they set completely, cut out 10cm diameter circles to make Yule log ends.