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CLASSIC EGG-BASED CRÈME ANGLAISE
- 1120g Whole Milk
- 125g Cream 35%
- 250g Eggs
- 250g Sugar
- Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures. Heat the mixture to 84°C and mix with an immersion blender to combine. Use immediately or cool quickly in the refrigerator.
INTENSE HUKAMBI 53% CRÉMEUX
- 1400g Classic Crème Anglaise
- 11g Gelatin Powder, 200 Bloom
- 55g Water for the Gelatin
- 840g HUKAMBI 53%
- Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Ideally, leave to set in the refrigerator for 12 hours at 4°C.
TANGERINE COMPOTE
- 840g Cooked Tangerines
- 150g Sugar
- 26g Pectin NH
- 5g Gelatin Powder, 200 Bloom
- 25g Water for the Gelatin
- 750g Tangerine Purée
- Wash and brush the tangerines and use the tip of a knife to prick them. Cook the tangerines in boiling water for 20 minutes to soften them. Drain and weigh them. Chop up the tangerines in a food processor. Mix the sugar and pectin NH together. Mix the gelatin powder with the cold water and let it hydrate in the refrigerator. Heat the chopped tangerines and tangerine purée to 40°C, then add the sugar and pectin mixture. Bring to a boil and add the hydrated gelatin.
PISTACHIO SPONGE
- 400g Eggs
- 165g Egg Yolks
- 330g Pistachio Flour
- 30g Invert Sugar
- 30g Potato Starch
- 330g Sugar
- 130g Pure Pistachio Paste
- Beat all ingredients using a whisk attachment except the pure pistachio paste. The mixture will blanch and expand. Fold in the pure pistachio paste using a spatula.
PISTACHIO STREUSEL
- 225g Sicilian Pistachio
- 225g Sugar
- 225g Pastry Flour
- 225g European-style Butter
- Grind the pistachios into powder. Mix the dry ingredients with the cold cubed butter in a mixer. Pass the cooled dough through a 4mm sieve or a mesh rack to obtain evenly sized granules. Store in the refrigerator or freezer until you are ready to cook. Bake at 150/160°C with the oven door slightly ajar to ensure a golden color.
PISTACHIO CRISP
- 810g Pistachio Streusel
- 175g Sicilian Pistachio
- 460g Crispy Wheat Flake Cereal
- 12g Fleur de Sel
- 345g COCOA BUTTER
- Make and bake the streusel. Lightly roast the pistachios at 150°C for 10 minutes and then coarsely chop them. Combine the streusel, crispy wheat flake cereal, pistachios, fleur de sel and melted cocoa butter.
CLASSIC CRÈME ANGLAISE FOR THE INTENSE MOUSSE
- 595g Whole Milk
- 125g Glucose DE60
- 125g Egg yolks
- Bring the milk and glucose DE60 to a boil and combine it with the yolks. Heat the mixture to 84°C and mix with an immersion blender to combine. Use immediately or cool down quickly and store in the refrigerator.
INTENSE HUKAMBI CRÈME ANGLAISE MOUSSE
- 775g Classic Crème Anglaise
- 915g HUKAMBI 53%
- 1310g Cream 35%
- Weigh out the amount of hot crème anglaise required for the recipe. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Check the temperature (28-30°C) and gradually fold in the cream you have previously whipped to an airy texture using a spatula. Use immediately and freeze.
CARAÏBE SPRAY MIX
- 90g COCOA BUTTER
- 210g CARAÏBE 66%
- Melt the ingredients together. Strain before use. Temper the mixture at 28-29°C so that when you spray it into your molds it will give your assemblies or creations a shiny finish. To give your spray a velvety look, warm it to 40-45°C and spray it onto your frozen dessert, or temper it to 28-29°C and spray it into your dessert at 4°C.
Assembly and finishing
Make the intense Hukambi crémeux and let it set in the refrigerator at 4°C for at least 12 hours. Make the tangerine compote. Weigh out 1700g and spread it into a 40 × 60cm frame, then freeze it. Make the pistachio sponge. Weigh out and spread evenly into a 40 × 60cm frame on a perforated tray covered with a silicone mat. Bake for 13-15 minutes at 180°C. Take it out of its frame and leave to cool on a rack. Store in the refrigerator. Using a U-shaped insert mold for yule logs: Cut up the tangerine compote into 2 strips with a width of 3cm and 1 strip with a width of 2cm. Cut the pistachio sponge into 1 strip with a width of 3cm and 1 strip with a width of 5.5cm. Place the 3cm strip of sponge in the base of the yule log insert mold, then put the two 3cm strips of compote on the sides. Let the compote warm up for a few minutes and press it down so that it takes on the shape of the mold. Place the 2cm strip of compote in the middle of the 5.5cm strip of sponge and freeze it. Using a pastry bag without a nozzle, fill the inside of the insert with 550g of crémeux. Seal with the sponge, making sure to put the part with the compote on the inside. Freeze the insert. Make the pistachio crisp and spread 1800g into a 40 × 60cm frame. Leave to set at 17°C then cut into 7cm strips. Store in the freezer. Remove the insert from its mold. Make the Hukambi crème anglaise mousse. Weigh 750g of mousse into each log mold. Put the insert in place and smooth the mousse over it, then arrange the pistachio crunch. Use a palette knife to smooth away any excess mousse. Freeze. Turn out the log and cut it into the size you want. Make the Caraïbe spray mix and spray it unevenly onto the log using a gun. Gently warm the log using a heat gun. Then spray it with Absolu glaze. Let the log defrost at 4°C then put in place the chocolate yule log ends. Finish off with a “Round Spiral Yule Log End”.
