Δύσκολο

Timeless Classics
Good for freezing

Christophe Bonzon's Christmas collection is themed around Santa’s Workshop for 2024, and he designed a Yule log that looks like a mailbox. The flavor pairing features a marmalade with orange, mandarin and raisins soaked in gin, which complement the Cacao Barry Mexique 66% Dark Chocolate Couverture and the praline in the sponge. A light cinnamon bavarois, paired with the Cacao Barry Ghana 40% Milk Chocolate Couverture, rounds out the dessert, creating a delightful combination of warm flavors and textures

Christophe Bonzon's Christmas collection is themed around Santa’s Workshop for 2024, and he designed a Yule log that looks like a mailbox. The flavor pairing features a marmalade with orange, mandarin and raisins soaked in gin, which complement the Cacao Barry Mexique 66% Dark Chocolate Couverture and the praline in the sponge. A light cinnamon bavarois, paired with the Cacao Barry Ghana 40% Milk Chocolate Couverture, rounds out the dessert, creating a delightful combination of warm flavors and textures

Διάρκεια ζωής:: 2 days
Conservation:: 4C

Περιέχει: 6 Συστατικά

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2 Unit

fresh oranges
300 g

granulated sugar
5 g

apple pectin
400 g

mandarin juice
200 g

Raisins (soaked in Gin)
1 g

lemon juice

Blanch the oranges, boil for about 40 minutes to soften the skin and reduce bitterness.
After boiling, strain and allow the oranges to cool slightly.
Blend the oranges in the Thermomix. Blend on speed 6 for 10-15 seconds until you reach your desired texture (chunky or smooth).
Cook the Marmalade.
Add the sugar and pectin to the blended oranges with the mandarin juice in a sauce pot.
Optionally, add lemon juice for extra acidity and balance.
Cook the mixture for 20-25 minutes at 100°C. Let cool down and pipe 160 g of marmalade on each strip of cut praline sponge and sandwich with cremeux.

200 g

heavy cream
200 g

Whole milk
40 g

granulated sugar
100 g

egg yolks
190 g

Cacao Barry DARK COUVERTURE - MEXIQUE 66% - PISTOLS - 1KG BAG

Heat the cream and milk In a saucepan. Heat over medium heat until the mixture just begins to simmer (do not let it boil).
Whisk the egg yolks and sugar in a separate bowl, whisk together until the mixture becomes pale and thickened.
Gradually pour a small amount of the hot milk and cream mixture into the egg yolk mixture while whisking constantly to avoid curdling the eggs. Cook the Anglaise over low heat, stirring constantly with a spatula, until it thickens and reaches about 82–84°C.
Pour on the Cacao Barry Mexique 66% Dark Chocolate Couverture and let it sit for a minute to melt the chocolate, then stir gently until the chocolate is fully melted and the mixture is smooth and shiny.
Transfer the cremeux into the insert 3” by 21” then freeze, when frozen cut 1 strip of 2”.

225 g

egg yolks
200 g

Sugar 1
30 g

milk
40 g

Butter, melted
100 g

Grapeseed oil
300 g

Cacao Barry PRALINÉ - 50% HAZELNUTS - PASTE - 5KG BUCKET
340 g

egg whites
160 g

Sugar 2
230 g

bread flour
8 g

baking powder
100 g

caramelized hazelnuts

In a bowl, emulsify 225 g egg yolks with 200 g sugar until pale and well combined.
Gradually fold in the mixture (around 40C) of milk, melted butter, Cacao Barry Hazelnut Praline 50% and grapeseed oil until smooth.
In a separate bowl, whip egg whites until soft peaks form. Gradually add 160 g sugar and continue whipping until stiff peaks form.
Gently fold the meringue into the yolk-praline mixture in batches, being careful not to deflate the meringue.
Sift together bread flour and baking powder. Gradually fold the dry ingredients into the batter until just combined.
Pour the batter into a prepared sheet pan 60/40cm. Sprinkle the top with 100 g caramelized hazelnuts.
Bake at 180°C (joconde setting) for about 15 minutes, or until a toothpick inserted into the center comes out clean.
Once cool down cut 2 strips of 2” by 21”.

280 g

milk
22 g

liquid glucose
56 g

sugar
75 g
6 g

gelatin leaves
180 g

Cacao Barry MILK COUVERTURE - GHANA 40% - PISTOLS - 2.5KG BAG
12 g

ground cinnamon
510 g

soft peak whipped cream

In a medium saucepan, heat the milk, cinnamon and glucose over medium heat until just before boiling.
In a separate bowl, whisk the egg yolks and sugar together until pale and well combined.
Gradually pour the hot milk mixture into the egg yolk mixture.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a whisk, until it thickens and reach 82°C.
Remove the saucepan from heat and pour over the softened gelatin and Cacao Barry Ghana 40% Milk Chocolate Couverture and stir until the chocolate is fully melted and incorporated then emulsify.
Let the mixture cool to 30°C. Fold in whipped cream.
Assemble in a buche mold. Add insert and freeze

300 g

water
600 g

sugar
600 g

glucose
400 g

condensed milk
40 g

gelatin
600 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
60 g

Red food coloring
32 g

water
Q.S.

Violet food color powder
Q.S.

gold powder

Add the 6 g of gelatin powder to the 36 g of water to allow it to bloom. Set aside.
Boil sugar, glucose, and water, stirring occasionally, and ensure that the sugar dissolves completely.
Add the condensed milk. Add the bloomed gelatin to the mixture and stir until fully dissolved
Pour the sugar-condensed milk mixture over the melted Cacao Barry Zéphyr 34% White Chocolate Couverture.
Use an immersion blender to fully combine the ingredients, ensuring the mixture is smooth.
Add 0.1 tsp violet food colour powder and ½ tsp gold powder

120 g

cream
14 g

trimoline
14 g

glucose
0.6 g

vanilla paste
1 g

salt
90 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
40 g

mascarpone cheese
190 g

Cold whipping cream

In a saucepan, combine the 120 g whipping cream, trimoline, glucose, vanilla paste (or split and scraped vanilla beans), and salt. Heat gently until the mixture reaches a light boil.
Remove from heat and let it infuse for a few minutes if using vanilla beans. If you’re using vanilla beans, strain the mixture to remove the pods and scrap the inside.
Pour over the Cacao Barry Zéphyr 34% White Chocolate Couverture and mascapone. Let it sit for a minute to melt the chocolate, then stir gently to emulsify and create a smooth ganache. Use a hand blender for a perfect emulsion if needed.
Add cold cream and chill overnight.
Whip the ganache until it thickens to a mousse-like consistency. Be careful not to overwhip, as it could split.
Pipe on your glazed buche so it looks like a snow pack.
Finish by adding the chocolate decor that you made ahead of time.