Table of Contents:
THE CHRISTMAS YULE LOG
Chef Gael Etrillard shares his recipe made with our silicone mold.
Introduction
Recipe for one yule log – MAE Silicone Yule Log Mold Ref. 007933 and MAE Silicone Insert Mold Ref. 009318.
Would you like to make this recipe? Find our yule log molds, inserts, and other food-grade silicone molds.
Recipe
Spiced Streusel Base
Ingredients:
- 520g Spiced Streusel (see base recipes)
- 50g Cocoa Butter
Method:
Pour the melted cocoa butter over the warm streusel and mix vigorously.
Spiced Mango Jelly
Ingredients:
- 330g Les Vergers Boiron Spiced Mango Purée
- 30g Gelatin Mass
- 9g Passoa Liqueur
Method:
Heat 80g of purée with the gelatin.
Add the remaining purée and the liqueur.
Pour into silicone molds and freeze.
Whipped Mango Ganache
Ingredients:
- 706g Cream (35% fat)
- 30g Inverted Sugar
- 24g Gelatin Mass
- 186g White Chocolate
- 60g Mango Powder
- 200g Les Vergers Boiron 100% Mango Purée
Method:
Blend the mango powder with the mango purée and set aside.
In a saucepan, combine 306g of cream with inverted sugar and gelatin.
Bring to a boil while whisking continuously.
Remove from heat and pour over the white chocolate.
Blend with an immersion blender and add the mango purée.
Blend again and refrigerate overnight.
Milk Chocolate and Chai Tea Mousse
Ingredients:
- 210g Cream (35% fat)
- 410g Milk
- 50g Chai Tea (Chai Blend – Hediard)
- 20g Sugar
- 100g Egg Yolks
- 120g Gelatin Mass
- 1200g Milk Chocolate
- 1800g Cream (35% fat)
- 600g Chai Tea Crème Anglaise
Method:
Boil 210g of cream with the milk and pour over the chai tea.
Cover and steep for 6 minutes.
Strain this infusion into a saucepan to obtain 540g.
Whisk the yolks with the sugar and add the tea infusion.
Cook like a crème anglaise and remove from heat.
Add the gelatin and blend with an immersion blender.
Weigh 600g of this chai tea crème anglaise and pour over the chocolate.
Start the emulsion and gently fold in the whipped cream.
Spray Glaze: (Total Weight 1140g)
Ingredients:
- 100g Les Vergers Boiron 100% Bergamot Purée
- 150g Les Vergers Boiron 100% Mango Purée
- 890g Neutral Glaze
Method:
Heat the ingredients to 65°C and use immediately.
Assembly:
Place 55mm tart rings on a tray and distribute the spiced streusel into the rings.
Lightly press and freeze.
Pipe the pear mousse into 40mm silicone spheres.
Insert the pear jelly inside and freeze.
Pipe the chocolate chai mousse into 60mm silicone molds and insert the pear spheres.
Freeze completely.
Once well frozen, dip in praline glaze and pear glaze.
Place the spheres on the spiced streusel bases.
Recipe provided by Gael Etrillard for Maé Innovation.
