Michel Cluizel - Chocolate & Hazelnuts Yule Log

Recipe created by Stéphane Glacier

la manufacture du goût

Yule logs

yULE LOG CHOCOLATE and hazelnuts For 7 yule logs of 8 slices each Crunchy praliné 360 g Pure Hazelnut Praliné 140 g Z 60 couverture 340 g Croustilline® Mix the melted couverture with the praliné and Croustilline®. Spread with a spatula in a 56 x 36 cm frame. Freeze.

Hazelnut dacquoise 400 g Icing Sugar 400 g Pure hazelnut powder 500 g Egg whites 4 g Tartar cream 120 g Sugar 200 g Chopped hazelnuts Sieve the icing sugar and the hazelnut powder. With a beater, whisk the egg whites with the tartar cream and half of the sugar.

Add the rest of the sugar to make them firmer.

Delicately add the powders to the egg whites.

Spread the obtained Dacquoise on a cooking mat and in a 30 x 40 cm frame. It must be 1cm thick. Remove the frame and sprinkle with chopped hazelnuts. Sprinkle with icing sugar twice, 5 minutes apart and cook for 20 minutes at 170° C in a convection oven or at 190° C in a deck oven. Let cool.

Two chocolates cremeux 1100 g Liquid cream 240 g Egg yolks 120 g Sugar 400 g Milk Riachuelo Plantation chocolate couverture 400 g Z 60 couverture Boil the cream. Whisk the egg yolks and the sugar. Pour 1/3 of the cream onto the egg yolks. Pour the mixture in the saucepan and cook it at 85° C until it coats the spatula.

Strain onto the chopped couverture chocolate and mix delicately.

Milk chocolate mousse 80 g Water 245 g Semolina sugar 325 g Egg yolks 1080 g Milk Riachuelo Plantation chocolate couverture 35 g Gelatine powder 200 bloom 175 g Cold Water 1800 g Whipped cream 35% FAT Hydrate the gelatine with cold water. Prepare a “pâte à bombe” (preparation that will make the chocolate mousse lighter). Cook the water and the sugar at 118° C. Pour onto the egg yolks already beaten. Whisk until it is totally cold and add the melted gelatine. Melt the couverture chocolate at 45° C. Add 1/3 of the cream, then the “pâte à bombe” and the rest of the cream.

Stéphane Glacier MOF in 2000 Pastry Chef

Pure Hazelnut Praliné ref. 21050 Z 60 couverture ref. 20040 Croustilline® ref. 21007 Milk Riachuelo Plantation chocolate couverture ref. 20588 Neutral mould ref. 29100 “Waves” relief sheet ref. 29109 Brown spray preparation ref. 27927 Knot enamels ref. 25118 Ribbon tips ref. 28265

Assembly and decoration Cut the frame in 7 28 x 6 cm strips, and 7 28 x 3.5 cm strips. Place “Waves” relief sheets inside the yule log neutral mould.

Give a brushstroke of chocolate mousse in the mould to avoid air bubbles. Fill with chocolate mousse up to 1/3. Place one 28 x 3.5 cm cake strip. Fill with chocolate mousse once again and block out with the 28 x 6 cm cake strip. Freeze. Spray the brown preparation with the chocolate sprayer.

Decorate with yule log tips and enamels, a few hazelnuts and chocolate threads.

Milk chocolate mousse

Two chocolates cremeux Hazelnut dacquoise Cunchy praliné

Assembly Use the frame containing the praliné. Spread with a spatula a layer of the chocolates creamy, then the hazelnut Dacquoise, finish by pouring the creamy on the top of the frame.

Gently tap to obtain a smooth surface. Freeze.

Two chocolates cremeux Hazelnut dacquoise

Cunchy praliné

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094

Manufacture Cluizel - august 2018

Two chocolates cremeux