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Baking Mats and Liners
Chocolate and Confectionery Equipment
Recipe calculated for 3 rolled Yule log cakes.
550 g whipping cream 35%
70 g glucose
70 g invert sugar
505 g GUANAJA 70% COUVERTURE
1150 g whipping cream 35%
Bring to a boil the small amount of whipping cream, the glucose, and the invert sugar.
Gradually pour the boiling mixture into the partially melted couverture, stirring in the center to make
an elastic and glossy core, and the mixture has started to emulsify. Take care to maintain this texture
until mixing is complete. Continue to add the liquid gradually. Blend to perfect the texture
and complete the emulsion. Mix in the second amount of whipping cream, cold.
Allow to crystallize in the refrigerator, ideally overnight, but at least 3 hours.
475 g caster Sugar
940 g whipping cream 35%
60 g glucose
5 g sea salt
170 g LIQUID CLARIFIED BUTTER
545 g GUANAJA LACTÉE 41% COUVERTURE
Make a dry caramel with the sugar. Meanwhile, heat the cream, glucose, and salt.
Stop the cooking with the liquid butter, then the cream-glucose-salt combination.
Gradually add this mixture to the melted couverture, stirring to make an emulsion.
Add the rest of the mixture, taking care to maintain the proper texture.
Blend to perfect the texture and complete the emulsion.
Allow to crystallize in the refrigerator.
605 g whole eggs
370 g almond powder
370 g icing sugar
480 g egg whites
130 g caster sugar
120 g cake flour
120 g COCOA POWDER
130 g dry butter 84%
In a mixer, beat the whole eggs, almond powder, and icing sugar.
Whip the egg whites until peaks form, gradually adding in the sugar.
Sift together the flour and cocoa powder.
Melt the butter.
Mix together a little of the whipped egg whites and the first mixture, then add the sifted flour and cocoa
powder, as well as the rest of the egg whites.
Finish by adding in the melted butter mixed with a small amount of the egg and almond powder mixture.
Spread the batter on the trays.
Bake in a 230°C (446°F) convection oven for about 6-8 minutes.
200 g whipping cream 35%
530 g ABSOLU CRISTAL NEUTRAL GLAZE
300 g GUANAJA LACTÉE 41% COUVERTURE
Heat the cream. Separately, melt the Absolu Cristal glaze to 60-70°C (140-158°F).
Gradually pour the cream into the melted couverture, using a spatula to blend (as with ganache),
then add the neutral glaze. Strain. Stir until the desired texture is achieved and the glaze is glossy,
taking care to not incorporate air bubbles. It’s best to keep the glaze overnight before using.
Before use, reheat the glaze in the microwave and use at 30-35°C (86-95°F).
400 g ABSOLU CRISTAL NEUTRAL GLAZE
40 g water
Bring the Absolu Cristal and water to a boil.
Use immediately in a spray gun, around 80°C (176°F).
Make the crémeux and the whipped ganache. Spread 700 g of Mona Lisa sponge batter on each tray (40 x 60 cm).
When cooled, spread 500 g of crystallized crémeux on each tray. Then add 650 g of whipped ganache and proceed to roll up the log in the traditional way.
Tighten and smooth the logs so that they are even and place into Large «U» molds (Ref. 2171). Freeze. Cover the logs with the rest
of the whipped ganache and smooth with an acetate sheet. Freeze. Glaze the cakes with the tempered soft glaze. Use a pastry bag with
a Saint Honoré tip to pipe on a ribbon of crémeux for decoration. Spray the entire cake with the warm Absolu icing.
Chocolate decoration: Spread the tempered chocolate between two printed guitar sheets. Check the thickness.
Before crystallization, cut 3-cm and 10-cm discs. Add a logo and the chocolate end pieces.
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