Michel Cluizel - Z Caramel Log Cake

la manufacture du goรปt

Yule Log

z karamel log cake 2 moulds 16-18 people

Z Karamel chocolate cream 400 g Milk 350 g Cream 35% fat 280 g Egg yolks 50 g Inverted sugar 18 g Gelatin sheet 500 g Z Karamel couverture 550 g Whipped cream Heat the milk and the 35% fat cream to 80°C. Add the egg yolks mixed with the inverted sugar.

Bring to a simmer, mixing constantly. Take the pan off the heat, then add the rehydrated gelatin followed by the chocolate. Mix well. Cool down to 20°C, then add the whipped cream.

Plate-up immediately.

Z Karamel cream 100 g Glucose 25 g Caster sugar 80 g Butter 380 g Cream 35% fat 9 g Gelatin sheet 40 g Z Karamel Couverture In a fairly large saucepan, bring the glucose to a boil. Gradually add the caster sugar. Cook until a smoking, foaming caramel forms. Deglaze with the boiling cream and butter mixture. Take the pan off the heat, then add the rehydrated gelatin followed by the chocolate. Allow the mixture to cool down. Transfer to the inserts.

Flourless chocolate sponge cake (baking tray 40 x 60) 100 g Caster sugar 320 g Egg whites 220 g Caster sugar 190 g Egg yolks 100 g Cocoa powder

ASSEMBLY : Coat the moulds with the the Z-Karamel chocolate cream. Add a strip of sponge cake followed by a thin layer of chocolate cream. Add the Z-Karamel cream inserts, followed by a final thin layer of chocolate cream. Finish with a strip of the croustillant.

Place the whole dessert in the freezer.

Mix the egg yolks with 100g of caster sugar. At the same time, whip the egg whites together with 220g of caster sugar. Gently mix the two mixtures together, then add the cocoa powder.

Spread onto a silicone sheet in a frame. Cook at 190°C for 7 minutes.

FINISHING : Remove the cake from the mould.

Add the decors on the log cake. Store at cold temperature and then spray the log cake with the chocolate spray preparation.

Almond and hazelnut croustillant 90 g Z Karamel couverture 370 g Soft almond and hazelnut praline 70 g Melted butter 190 g Croustilline®

Z Karamel Couverture ref. 20460 Praliné Souple Amandes Noisettes ref. 21065 Croustilline® ref. 21007 Cocoa powder réf. 21005 Sparkle Airshaped réf. 28170 Cursive script réf. 25790 “Joyeuses Fêtes” messenger

Mix the melted couverture at 45°c with the praline. add the melted butter and the croustilline®. mix well. spread onto a silicone sheet in a frame. store at cold temperature.

Chocolate sponge cake Chocolat cream

Z-Karamel cream

Chocolate sponge cake

Chocolat cream

Almond and hazelnut croustillant

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