Caramel Wonder Yule log
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Caramel Wonder Yule log
Recipe designed by Philippe Parc Meilleur Ouvrier de France (Pastry Making) World Champion (Pastry, Chocolate, Ice-cream making)
2 molds rounded bottom - ref. : 29112 CARAMEL MOUSSE Glucose Fine caster sugar Whipping cream Water Egg yolk Z60 % Laboratory chocolate Frothy whipped cream
30 g 130 g 300 g 50 g 100 g 400 g 800 g
Process : bring glucose to the boil. Gradually add caster sugar in and cook caramel. Deglaze with boiling water and boiling whipping cream. Add whipped egg yolk in. Simmer and keep whisking. Off the stove, add melted lab chocolate in, stir and mix, leave to cool down to 32° C and add frothy whipped cream and chopped nougatine in. Serve right away. DRIED FRUIT NOUGATINE Icing sugar NH Pectin Butter at room temperature Glucose Roasted nuts Roasted pistachios Roasted hazelnuts
180 g 4g 100 g 80 g 60 g 70 g 70 g
Process : heat up the glucose. Add the mixture of fine caster sugar and pectin in, then add butter in. When mixture is homogeneous, add roasted dried fruit in. Spread dough between two silicone sheets. Bake at 180°C for approximately 15 minutes. Remove from oven, leave to cool down and crush nougatine. Add half of crushed nougatine into caramel mousse. GIANDUJA CREAM Frothy whipped cream “Intense Hazelnut” Gianduja Whole milk Gelatine sheet
580 g 440 g 290 g 9g
HAZELNUT BISCUIT 1 baking tray: 40 x 60 Egg white Fine caster sugar Chopped roasted hazelnuts Hazelnut powder Icing sugar Flour
320 g 70 g 70 g 250 g 250 g 50 g
Process : whip egg white with fine caster sugar. Add mix of icing sugar, hazelnut powder and flour in. Pour onto a silicone sheet. Add chopped roasted hazelnuts in. Bake at 180°, with door semi-opened, for approximately 10 minutes. DARK CHOCOLATE ICING Whipping cream Glucose Z60 % Lab chocolate ‘Los Ancones’ cocoa paste
Z60 % Laboratory chocolate Ref. 20040 “Intense Hazelnut” Gianduja Ref. 21100 ‘Los Ancones’ cocoa paste Ref. 20801 Vegetable Pearls Ref. 27337 «Happy Holiday» Messengers Ref. 28951 Christmas Magic Yule Log end fitting Ref. 28204 Golden sparkling powder Ref. 27910
All the ready-made chocolate decorations used in the picture are from our Food Service Products catalogue.
670 g 200 g 540 g 135 g
Process : heat whipping cream and glucose up to 80°C. Add 1er Cru de Plantation® cocoa paste and melted Z60 % lab chocolate in. Blend. Add a little water if necessary. Use icing at approximately 28° C. Setting out : coat tins with caramel mousse. Add a stripe of hazelnut biscuit, a little caramel mousse and the gianduja frozen insert. Finish off with caramel mousse. Seal with a stripe of hazelnut biscuit and deepfreeze. Finishing touch : remove tins. Ice Yule logs while very cold, with chocolate icing at 30°C. Decorate with chocolate decorations and golden powder, using a brush.
Process : heat milk up to 80°C and add soaked and squeezed gelatine in. Add Gianduja in. Mix and add frothy whipped cream at 30°C. Set in inserts and put through deep-freezer.
Caramel mousse Crushed nougatine Hazelnut biscuit
manufacture cluizel SAS Chocolaterie Michel Cluizel • Route de Conches • 27240 Damville • France tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com Capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z TVA intra-communautaire : FR 64603650094
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