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 -

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 CHM-O93JADE 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.

ingredients

preparation

100g

sugar
150g

water
66g

eggs
100g

egg yolks
360g

CHM-O93JADE
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.

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 NCB-HD703CV 150g CHM-O93JADE 1/2 yellow food coloring	Melt the cocoa butter and Jade milk chocolate and mix. Add the colouring, then create an emulsion.

finishing touch

ingredients	preparation
milk cream inverted sugar syrup egg yolks CHD-Q84TOBA CHM-P3303SANK pod(s) Vanilla 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.

ingredients

preparation

milk
cream
inverted sugar syrup
egg yolks
CHD-Q84TOBA
CHM-P3303SANK
pod(s)

Vanilla
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.