Chef's recipe: "Christmas Memories" Yule log
This Christmas log recipe is entitled "Christmas Memories" and was developed and shared by Chef trainer Dimitri BÉCHEZ ( his Instagram ), using the Cocoon log mold from PET IT .
With this mold, you can make a yule log to share for 6-8 people
Preparations
Reconstituted shortbread
- 59g softened butter
- 27g brown sugar
- 1g salt
- 8g yellow
- 64g flour
- 2g ground cinnamon
- 48g brown sugar
- 43g soft butter
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 out a 16cm disc, place 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 mixed 4 spices
- 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 zest and spices.
Pour directly into a mold.
Start cooking at 170°C for 10 minutes, then finish with approximately 25 minutes at 160°C.
Candied oranges
- 75g candied oranges
- 15g lime juice
- 30g orange juice
Drain and rinse the candied oranges, blend in a food processor, gradually add the orange juice.
Keep refrigerated.
Creamy orange
- 60g orange juice
- 24g lemon juice
- 14g orange zest
- 96g sugar
- 100g egg
- 12g gelatin mass
- 146g butter
Poach the orange juice, lemon juice, zest, sugar and eggs at 85°C.
Add the gelatin.
At around 40°C, add the butter and blend.
Pour into the bottom of the log mold to serve as an insert.
Freeze then poach the confit and freeze again.
B
To carry
Assembling the dessert
Enjoy your meal!
