NOROHY VANILLA ROULADE RECIPE
Yule log

VANILLA ROULADE

Made with NOROHY Madagascar Vanilla Beans 125g

5 steps

Makes 9 roulades each serving 6 people.

Recipe Step by Step

01

VIENNESE SPONGE

235g Egg yolks

625g Eggs

490g Sugar

390g Egg whites

160g Sugar

315g Pastry flour

Whisk the egg yolks, eggs and the larger portion of sugar in a stand mixer.

Separately whisk the egg whites and add the smaller portion of sugar until stiff peaks.

Mix the stiffened whites with the other mixture and finally add the sifted flour.

Weigh the sponge batter and spread out evenly over a silicone tray.

Bake the sponge at 445°F (230°C) for 4 minutes in a convection oven. You will need 700g per 40 × 60cm tray.
02

VANILLA SYRUP

800g Water

400g Sugar

8g  NOROHY VANILLA

Boil the water with the sugar and vanilla seeds.

Place in the refrigerator.
03

OPALYS 33% VANILLA WHIPPED GANACHE

1000g Heavy cream 36%

100g Invert sugar

100g Glucose syrup

680g OPALYS 33% CHOCOLATE

1500g Heavy cream 36%

32g  NOROHY VANILLA

Bring the 1000g cream, invert sugar and glucose mixture to a boil and infuse the split and scraped vanilla beans.

Gradually combine the boiling mixture with the OPALYS 33% chocolate, mixing in the center to obtain a smooth, shiny, elastic texture. Mix using an immersion blender to form a perfect emulsion.

Add the 1500g cold cream then mix again.

Store in the refrigerator and leave to set, preferably overnight. Whip until firm.
04

VANILLA CHOCOLATE PETALS

Temper the OPALYS and add in the vanilla seeds.

Use a piping bag to pipe dabs of vanilla-speckled OPALYS onto 6cm-wide guitar sheets. Cover with another sheet, then use a flat-bottomed glass or a stainless steel pastry tamper to smooth out the couverture until you obtain 2mm-thick round petal shapes.

Place these in a curved mold so that your petals take on a curved shape. Set aside.
05

CARAMÉLIA CRISPY CLUSTERS

300g Chopped nuts

120g  CARAMÉLIA 36%

AN Sugar

Melt and temper the CARAMÉLIA 36% chocolate, then add in the chopped nuts.

Roll in sugar until you obtain small crispy clusters.

Set aside.

Assembly and finishing

NOROHY VANILLA ROULADE RECIPE

700g Viennese Sponge (3 layers)

650gOPALYS 33% Vanilla Whipped Ganache
(per Roulade)

210g Crispy Clusters (per Roulade)

400g Syrup (per sheet)

ASSEMBLY

Cut the sponge into 35 × 54cm sheets. Steep each sheet in 400g of vanilla syrup.

Spread on 650g of whipped ganache, followed by a sprinkling of crispy clusters, making sure to keep some for the decoration.

Roll up as you would a traditional Yule Log.

Squeeze the log to ensure an even shape and place in a large U-shaped mold. Store in the refrigerator.

FINISHING 

Cover the exposed side with the remaining whipped ganache. Decorate with vanilla chocolate petals.