Yule log

RENOVATING A CHRISTMAS CLASSIC
Traditional, familiar flavours with a modern, elegant twist. Sergi Vela elevates the Yule log to the next level with this recipe of impeccable artisan.

Recipe

Created by
  • Sergi Vela -
  1. biscoff mousse
  2. capuccino bavarois
  3. coffee slab
  4. chestnut coating
  5. finishing touch

biscoff mousse

Ingredients Preparation
  • 180g
    cream
  • 180g
    milk
  • 300g
    lotus biscuits
  • 30g
    gelatin leaves
  • 650g
    semi-whipped cream
  • Make a paste with the milk, cream and biscuits.
  • Incorporate the hydrated gelatine.
  • Semi-whip the cream and add the previous mixture at 30 °C.

capuccino bavarois

Ingredients Preparation
  • 100g
    sugar
  • 150g
    water
  • 66g
    eggs
  • 100g
    egg yolks
  • 360g
    Jade
  • 333g
    semi-whipped cream
  • 9g
    gelatin leaves
  • 5g
    instant coffee
  • 25g
    coffee beans
  • Infuse the cream with the two coffees, blend and strain. Leave for 24 hours, then semi-whip.
  • Make a syrup with the water and sugar at 121 °C.
  • Slowly and gradually add the eggs and yolks, creating a pâte à bombe.
  • Once the pâte à bombe has been created, add the gelatine and the melted Jade chocolate.
  • Semi-whip the cream when it’s cold and add it to the pâte à bombe, together with the gelatine and chocolate.

coffee slab

Ingredients Preparation
  • 150g
    egg yolks
  • 100g
    Muscovado sugar
  • 250g
    spelt flour
  • 350g
    egg whites
  • 150g
    Muscovado sugar
  • 20g
    instant coffee
  • Beat the yolks together with the first sugar and the coffee.
  • Beat together the egg whites and the second sugar.
  • Incorporate ¼ of the beaten egg whites to the initial mixture to even out the textures.
  • Sift the flour and add it to the mixture.
  • Incorporate the rest of the egg whites until the mixture becomes homogeneous.
  • Bake at 200 °C for 8 minutes.
  • Once cooled, cut into strips 25 cm long by 4 cm wide.

chestnut coating

Ingredients Preparation
  • 150g
    Cocoa butter
  • 150g
    Jade
  • 1/2As needed
    yellow food coloring
  • Melt the cocoa butter and Jade milk chocolate and mix.
  • Add the colouring, then create an emulsion.

finishing touch

Ingredients Preparation
  • As needed
    milk
  • As needed
    cream
  • As needed
    inverted sugar syrup
  • As needed
    egg yolks
  • As needed
    Sankual
  • pod(s)
    vanilla
  • As needed
    leaf gelatine
  • Insert the cappuccino bavarois into the cylinder (24x3) and freeze.
  • Once chilled, de-mould and place on top of the strip of coffee sponge, stuck down with almond praline in the cylinder (25x6).
  • Freeze to stabilise.
  • Put the Biscoff mousse into the large cylinder with the sponge interior and the coffee mousse. Freeze and store.
  • Temper the Jade or Sankual couvertures and spread out over an acetate sheet in a honeycomb shape, then leave to cool for a minute on the marble worktop. Then, roll into a tube to give it shape. — Store in the fridge.
  • Remove from the cylinder and coat in the chestnut coating. Peel off the chocolate panel and coat with a golden spray.
  • Place the tube inside the panel.

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