Original recipe made in collaboration with l’Ecole VALRHONA.
For 5 yule log, mold Slalom Valrhona.
- Almond Streusel
Brown sugar: 210 g
Flour: T55 210 g
Ground almonds: 210 g
Concentrated butter (84%): 210 g
Sieve the flour and almonds together. Add the cold butter in small cubes and mix together using the paddle attachment. Press the cold dough through a 4 mm sieve or a candying rack to obtain regular granules. Keep in the refrigerator or freezer prior to cooking. Bake at 150/160°C, vent open, until amber in colour.
- Salted sugar-coated almond slivers
Almond slivers: 135 g
Caster sugar: 55 g
Water: 20 g
Sea salt: 0,5 g
Toast the almonds at 150°C. Cook the sugar and water to 115°C. Add the almonds and the sea salt to the cooked sugar. Mix together to obtain a sandy texture, tip onto a baking sheet to cool.
- Guanaja shortbread
Almond streuzel: 785 g
Salted sugar-coated almond slivers: 175 g
Guanaja couverture 70% Valrhona: 245 g
Finely chop the cooked almond streusel in a food processor. Add the previously melted couverture, then the salted sugar-coated almonds, and mix together. Spread 1200 g of Guanaja crispy streusel mixture in a 60 x 40 frame.
- Guanaja sponge cake
Guanaja couverture 70% Valrhona: 620 g
Concentrated butter (84%): 335 g
Egg whites: 605 g
Caster sugar: 335 g
Egg yolks: 305 g
Pastry flour T45: 105 g
Melt the couverture with the butter and beat the egg whites with the sugar. Add the yolks to the first mixture while still hot (50/55°C), and some of the egg whites to loosen the mixture, then fold in the rest of the whites with a spatula or scraper, simultaneously incorporating the sifted flour. Make the sponge and spread 1520 g of Guanaja sponge cake on the crispy streusel mixture. Bake at 180°C for 15 min. Spread 760 g of sponge in another 60 x 40 cm frame and bake at 180°C for 10 min.
- Blackcurrant custard
Blackcurrant puree RAVIFRUIT: 1210 g
UHT whole milk 1210 g
Egg yolks: 485 g
Caster sugar: 240 g
Bring the blackcurrant puree and the milk to a boil and pour onto the egg yolks, previously mixed with the sugar (without whitening). Cooking stirring regularly until it reaches a “coating” consistency (84/85°C), pass through a fine sieve and use immediately.
- Crémeux Guanaja-cassis
Blackcurrant custard: 2900 g
Guanaja couverture 70% Valrhona: 1100 g
While the custard is still hot and has been sieved, gradually pour it over the melted chocolate. Blend immediately to obtain an emulsion. Leave to crystallize in the refrigerator.
- Blackcurrant compote
Caster sugar: 40 g
NH pectin: 10 g
Blackcurrant puree RAVIFRUIT: 435 g
Caster sugar: 175 g
Glucose DE 38/40: 85 g
200 bloom gelatine powder: 8 g
Water for rehydrating: 40 g
Lemon puree RAVIFRUIT: 55 g
Mix the sugar with the pectin. Heat the blackcurrant puree with the glucose and sugar to 40°C. Add the sugar/pectin mixture. Bring to the boil and add the gelatine previously rehydrated with the water, and then the lemon puree. Refrigerate.
- Custard base
UHT cream 35%: 455 g
UHT whole milk: 455 g
Egg yolks: 180 g
Caster sugar: 90 g
Bring the cream and the milk to a boil and pour onto the egg yolks, previously mixed with the sugar (without whitening). Cooking stirring regularly until it reaches a “coating” consistency (84/85°C), pass through a fine sieve and use immediately.
- Guanaja chocolate mousse
Custard base: 1090 g
Guanaja couverture 70% Valrhona: 1180 g
UHT cream 35%: 1630 g
While the custard is still hot and has been sieved, gradually pour it over the melted chocolate. Blend immediately to obtain an emulsion. Stabilize this emulsion if necessary by adding some of the cream, lightely whipped. As soon as the mixture is smooth, check the temperature (45/48°C) and add the rest of the whipped cream.
- Guanaja glaze
Water: 285 g
Caster sugar: 375 g
Glucose syrup: 470 g
Sweetened condensed milk: 375 g
Guanaja couverture 70% Valrhona: 575 g
Cocoa butter: 95 g
Absolu cristal neutral glaze: 755 g
Water: 75 g
Make a syrup with the water, sugar and glucose. Cook to 104°C. Stir in the sweetened condensed milk, then gradually pour over the couverture previously melted with the cocoa butter. Blend immediately to obtain an emulsion. Add the Absolu Cristal previously brought to a boil with the small quantity of water and blend. Refrigerate. Allow to crystallize for 24 hours before use. Heat the glaze to 36-38°C, blend to homogenize and remove as many air bubbles as possible. Glaze.
Spread 180 g of blackcurrant compote on the 760 g sheet of sponge and freeze. Cut into 5.5 X 52.5 cm strips. Freeze. Cut the sponge with streusel into 7 X 52 cm strips. Freeze. In a slalom (Ref 12433) mold, spread 400 g of Guanaja-blackcurrant cream. Freeze. Then spread with 125 g of blackcurrant compote, and refreeze. Finish the filling with 385 g of crémeux and a sponge strip with blackcurrant compote. Freeze. Make the custard/Guanaja mousse and pour 750 g into each slalom mold (Ref 12487), put the filling in place and press down lightly. Cover with a sponge strip with streusel and freeze. Unmold and glaze with the Guanaja glaze. Decorate with half fir trees made with tempered dark couverture, spread between two guitar sheets. Position square log-end decorations.