Chef's recipe: "Christmas Memories" Yule log
This Christmas log recipe is titled "Christmas Memories" and was created and shared by Chef Instructor Dimitri BÉCHEZ (his Instagram), using the Cocoon yule log mold from PETIT.
With this mold, you can make a yule log to share for 6-8 people
Preparations
Reconstituted shortbread
- 59g pommade butter
- 27g brown sugar
- 1g salt
- 8g egg yolks
- 64g flour
- 2g ground cinnamon
- 48g brown sugar
- 43g soft butter
Crush the shortbread, add the pommade butter, cream with the brown sugar, and mix with the shortbread.
Roll out between 2 sheets to 3mm, then cut out a 16cm disk; keep in the freezer before assembly.
Gingerbread dough
- 25g sugar
- 38g eggs
- 8g milk
- 125g honey
- 63g rye flour
- 62g T55 flour
- 5g baking powder
- 3g 4-spice blend
- ½ orange zest
- ½ lemon zest
Add the milk and lukewarm honey (40°C).
Gradually add the flours (rye and wheat) while stirring.
Finish by adding the zests and spices.
Mold directly into a pan.
Start baking at 170°C for 10 minutes, then finish for about 25 minutes at 160°C.
Orange confit
- 75g candied oranges
- 15g lime juice
- 30g orange juice
Drain and rinse the candied oranges, blend in a food processor, and gradually add the orange juice.
Keep refrigerated.
Orange creamy
- 60g orange juice
- 24g lemon juice
- 14g orange zest
- 96g sugar
- 100g egg
- 12g gelatin mass
- 146g butter
Cook the orange juice, lemon juice, zests, sugar, and eggs to 85°C.
Add the gelatin.
At 40°C, add the butter and blend.
Pour into the bottom of the yule log mold to serve as an insert.
Freeze, then pipe the confit and freeze again.
B
Bring
Entremets assembly
Enjoy!
