Yule Log

RENOVATING A CHRISTMAS CLASSIC
Traditional, familiar flavours with a modern, elegant twist. Sergi Vela elevates the Yule log to the next level with this recipe of impeccable artisan.

Recipe

Created by
  • Sergi Vela -
  1. biscoff mousse
  2. capuccino bavarois
  3. coffee slab
  4. chestnut coating
  5. finishing touch

Products

Selección - Jade - drops - 5 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

Chocolate couvertures - Tobado - drops - 1.5 kg bag

Chocolate couvertures - Sankual - drops - 5 kg bag

biscoff mousse

ingredients preparation
  • 180g
    cream
  • 180g
    milk
  • 300g
    lotus biscuits
  • 30g
    gelatin leaves
  • 650g
    semi-whipped cream
  • Make a paste with the milk, cream and biscuits.
  • Incorporate the hydrated gelatine.
  • Semi-whip the cream and add the previous mixture at 30 °C.

capuccino bavarois

ingredients preparation
  • Infuse the cream with the two coffees, blend and strain. Leave for 24 hours, then semi-whip.
  • Make a syrup with the water and sugar at 121 °C.
  • Slowly and gradually add the eggs and yolks, creating a pâte à bombe.
  • Once the pâte à bombe has been created, add the gelatine and the melted Jade chocolate.
  • Semi-whip the cream when it’s cold and add it to the pâte à bombe, together with the gelatine and chocolate.

coffee slab

ingredients preparation
  • 150g
    egg yolks
  • 100g
    Muscovado sugar
  • 250g
    spelt flour
  • 350g
    egg whites
  • 150g
    Muscovado sugar
  • 20g
    instant coffee
  • Beat the yolks together with the first sugar and the coffee.
  • Beat together the egg whites and the second sugar.
  • Incorporate ¼ of the beaten egg whites to the initial mixture to even out the textures.
  • Sift the flour and add it to the mixture.
  • Incorporate the rest of the egg whites until the mixture becomes homogeneous.
  • Bake at 200 °C for 8 minutes.
  • Once cooled, cut into strips 25 cm long by 4 cm wide.

chestnut coating

ingredients preparation
  • Melt the cocoa butter and Jade milk chocolate and mix.
  • Add the colouring, then create an emulsion.

finishing touch

ingredients preparation
  • Insert the cappuccino bavarois into the cylinder (24x3) and freeze.
  • Once chilled, de-mould and place on top of the strip of coffee sponge, stuck down with almond praline in the cylinder (25x6).
  • Freeze to stabilise.
  • Put the Biscoff mousse into the large cylinder with the sponge interior and the coffee mousse. Freeze and store.
  • Temper the Jade or Sankual couvertures and spread out over an acetate sheet in a honeycomb shape, then leave to cool for a minute on the marble worktop. Then, roll into a tube to give it shape. — Store in the fridge.
  • Remove from the cylinder and coat in the chestnut coating. Peel off the chocolate panel and coat with a golden spray.
  • Place the tube inside the panel.

Discover more recipes

Sankual cake

Sankual cake

Oh! log

Oh! log

Plum cake Tobado with sugared apricots

Plum cake Tobado with sugared apricots

Jade glaze

Jade glaze

Beetroot cake

Beetroot cake