Chef's recipe: Chocolate hazelnut Yule log
This recipe for a yule log called "Choco noisette" was developed and shared by Chef trainer Dimitri BÉCHEZ ( his Instagram ), using the Muraille yule log mold from PETIT .
ℹ️ The assembly is done upside down in the plastic gutter: first pour the upper part of the log and finish with what will be the base once unmolded, here the shortbread biscuit.
For a whole gutter of approximately 15-20 people
Preparations
Reconstituted shortbread
- 59g softened butter
- 27g sugar
- 1g salt
- 8g yellow
- 64g flour
- 48g brown sugar
- 43g soft butter
Mix the softened butter, sugar, salt, egg yolks and flour, spread between two sheets and bake at 150°C in the oven.
Crush the shortbread, add the softened butter, cream with the brown sugar and mix with the shortbread.
Spread between 2 sheets to 3mm then cut into a strip 7cm long and 50cm long then freeze.
Crush the shortbread, add the softened butter, cream with the brown sugar and mix with the shortbread.
Spread between 2 sheets to 3mm then cut into a strip 7cm long and 50cm long then freeze.
Hazelnut dacquoise
- 45g icing sugar
- 90g hazelnut powder
- 25g flour
- 125g egg whites
- 90g granulated sugar
- 50g crushed hazelnuts
Whisk the egg whites with a mixer, then gradually add the caster sugar, whisking until stiff peaks form. Weigh the dry ingredients together, then sift the flour and icing sugar.
Mix the dry ingredients and the whipped egg whites, then add the hazelnuts. Spread directly onto a baking sheet, sprinkle with crushed hazelnuts and bake at 170°C.
Mix the dry ingredients and the whipped egg whites, then add the hazelnuts. Spread directly onto a baking sheet, sprinkle with crushed hazelnuts and bake at 170°C.
Hazelnut cream
- 200g milk
- 200g cream
- 16g milk powder
- 48g sugar
- 64g yellow
- 120g pure hazelnut paste
- 34g gelatin mass
Heat the milk, cream and milk powder.
Add the egg yolks and sugar, cook the custard until it coats the back of a spoon* (same as crème anglaise)
Add the gelatin and hazelnut paste, then pour into an insert mold (square log) and freeze.
Add the egg yolks and sugar, cook the custard until it coats the back of a spoon* (same as crème anglaise)
Add the gelatin and hazelnut paste, then pour into an insert mold (square log) and freeze.
* Cooking to a coating consistency: this involves cooking a mixture in a saucepan over low heat, stirring constantly with a spatula. The mixture will gradually thicken and coat the spatula.
Praline confit
- 90g UHT cream
- 120g praline 50%
- 20g 100% hazelnut paste
- 0.5g fleur de sel
Boil the cream.
Pour over the praline and hazelnut paste.
Add the salt. Blend.
Place in an insert mold on top of the frozen creamy mixture and then freeze.
Pour over the praline and hazelnut paste.
Add the salt. Blend.
Place in an insert mold on top of the frozen creamy mixture and then freeze.
Caribbean mousse 66%
- 410g whole milk
- 510g of 66% chocolate coating
- 680g whipped cream
Boil the milk. Pour it over the blanket.
Whip the UHT cream.
Allow the "ganache" to cool to approximately 40°C. Mix the two mousse-like mixtures together, then use directly.
Whip the UHT cream.
Allow the "ganache" to cool to approximately 40°C. Mix the two mousse-like mixtures together, then use directly.
black gun device
- 150 black cover
- 150g cocoa butter
Melt the dark chocolate and cocoa butter at 45°C and blend. Filter and use directly.
Assembling the log
Cut out a strip 50cm long by 7cm wide from the hazelnut dacquoise and the reconstituted shortbread.
To create a reverse montage:
To create a reverse montage:
- Pipe the mousse into the "Wall" mold from Boutique Petit.
- Line the edges
- Place the previously prepared double hazelnut insert
- Pipe a little mousse and then place the biscuit on top.
- And finally, the reconstituted shortbread. Smooth and freeze.
Decorate with a few rectangles of dark chocolate, highlighting the shapes of the log, as well as some roasted hazelnuts, praline dots and gold leaf.
Enjoy your meal!
