Madeira yule log
lngredients: Blond® Dulcey 32%
Procedures: 8
Recipe from Christophe RENOU, Chef Pâtissier at the’Ecole Valrhona, for 5 “Grand U” bûche molds (ref. 2171)
BRETON SHORTBREAD
- 245g egg yolks
- 490g caster sugar
- 490g softened butter
- 685g all-purpose flour
- 25g baking powder
- 6g salt
- Whip the egg yolks with the caster sugar. When the eggs and sugar are whipped, add the softened butter.
- Sift together the flour, baking powder and salt and add to the mixture. Pour onto a baking sheet and leave to rest before baking. Bake at 150-160°C with the damper open.
PRESSED BRETON SHORTBREAD
- 1600g Breton Shortbread
- 400g Cocoa Butter
- After baking, weigh the cooked and chilled Breton shortbread. Place in the bowl of a freestanding mixer with a paddle attachment and start the machine on the slowest speed to break the shortbread into crumbs. Add the melted cocoa butter and mix briefly.
VANILLA VIENNESE SPONGE
- 240g egg yolks
- 640g whole eggs
- 500g caster sugar
- 400g egg whites
- 160g caster sugar
- 320g cake flour
- 40g vanilla powder
- Whip the egg yolks, whole eggs and the larger amount of sugar in a freestanding mixer. Whip the egg whites and add the smaller quantity of sugar.
- Fold the egg whites into the first mixture and then add the sifted flour. Weigh out the cake mixture and spread evenly onto a silicone mat. Bake at 230°C for 6-7 minutes in a fan oven. 725g per 40x60cm baking sheet
BASIC MILK CUSTARD
- 1260g whole milk
- 250g egg yolks
- 125g caster sugar
- Mix the egg yolks with the sugar without whitening. Bring the cream and milk to the boil and pour onto the egg yolks.
- Cook until the mixture coats the back of a spoon at 84-85°C. Strain and use immediately.
DULCEY CRÉMEUX
- 1640g Basic Milk Custard
- 950g Blond® Dulcey 32%
- 10g gelatin
- Take the hot and strained custard and use a rubber spatula to emulsify with the chopped chocolate, as for a ganache, until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at 35-45°C.
- This technique will ensure the cream is always smooth, even after thawing.
BANANA PASSION FRUIT COMPOTE
- 2010g banana
- 370g passion fruit pulp
- 220g soft brown sugar
- 220g LIQUID CLARIFIED BUTTER
- 170g lemon juice
- Slice the peeled bananas on the bias. Mix together the passion fruit pulp with the sugar, liquid butter and lemon juice.
- Add the bananas and leave to marinade for 30-40 minutes. Pour into a dish and cook at 200°C for 12-15 minutes. Set aside in the refrigerator and blend when cold.
DULCEY ESSENTIALS LIGHT MOUSSE
- 695g whole milk
- 30g gelatin
- 1290g Blond® Dulcey 32%
- 1390g whipping cream 35% fat
- Bring the milk to the boil and add the soaked and drained gelatin. Pour around one third of the hot liquid onto the melted couverture. Whisk until smooth, glossy and elastic, signifying the emulsion process is underway. Add the remaining milk, taking care to preserve this texture.
- When the mixture reaches 30-35°C, fold in the cold whipped cream. Use immediately. Blast freeze.
ABSOLU BANANA PASSION FRUIT SPRAY GLAZE
- 1000g ABSOLU CRISTAL NEUTRAL GLAZE
- 50g banana pulp
- 50g passion fruit pulp
- Bring the Absolu Cristal neutral glaze to the boil with the banana and passion fruit pulps and then blend.
- Spray immediately using a spray gun at around 80°C.