ENGLISH TEXTS
VANILLA CRÉMEUX( OPTIONAL)
Ingredients
• Milk: 80 g
• Sugar: 5 g
• Vanilla bean: 1 / 2
• Gelatin: 1 / 2 sheet
• White chocolate: 130 g
• Heavy cream 30 %: 150 g
Method 1. Heat the milk, sugar and vanilla in a saucepan. 2. Pour the hot liquid over the melted white chocolate to create a ganache. 3. Add the pre-soaked gelatin. 4. Add the cold heavy cream and blend, then refrigerate overnight.
TIP Can be made the day before for better stability and easier piping.
VANILLA WHIPPED CREAM
Ingredients
• Heavy cream 30 %: 300 g
• Mascarpone: 45 g
• Icing sugar: 15 g
• Vanilla: 1 / 2 pod
Method 1. Whip the cold cream with the icing sugar, vanilla and mascarpone until you obtain a firm texture with good stability.
CHESTNUT CREAM
Ingredients
• Chestnut cream: 200 g
Method 1. Gently loosen the chestnut cream with a spatula. 2. Pipe the chestnut cream over the whipped cream.
TIP Pipe in thin lines to avoid a Yule log that is too sweet.
ASSEMBLING THE YULE LOG 1. Pipe the vanilla crémeux( previously chilled overnight) onto the meringue base.( optional) 2. Pipe the well-whipped chantilly smoothly over the crémeux( ensure it does not split). 3. Pipe the well-loosened chestnut cream over the chantilly. 4. Decorate the log with a few meringues, the dried vanilla bean and pieces of whole chestnuts. Assemble the log as late as possible to keep the meringue crispy and crunchy.( Ideally on the afternoon of the 24 th for the evening meal)
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TIP This step should be done when assembling the Yule log.
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