Recipe Capuccinno Yule Log

To prepare this dish

Ingredient list

Hazelnut biscuit sponge

225 g egg whites
225 g fine sugar
90 g eggs
180 g egg yolks
75 g T55 flour
75 g ground hazelnuts
45 g Elle & Vire gourmet butter 82% fat

Coffee maceration

385 g whole milk
330 g Excellence whipping cream 35% fat
110 g roasted and chopped coffee beans

Creamy coffee

500 g coffee maceration
100 g egg yolks
50 g sugar
8 g gelatine (200 bloom)
48 g water for dissolving the gelatine
130 g milk chocolate 40%
80 g Elle & Vire gourmet butter 82% fat

Pastry cream

400 g whole milk
100 g egg yolks
80 g sugar
20 g flour
20 g powdered cream

Italian meringue

60 g egg white
90 g sugar
15 g glucose
30 g water

Light diplomat cream

500 g pastry cream
10 g gelatine (200 bloom)
60 g water for dissolving the gelatine
1 pod vanilla
20 g Kirsch
470 g Excellence whipping cream 35% fat
130 g Italian meringue

Cream cheese streusel

140 g T55 flour
150 g almond powder
50 g Original american cream cheese 34% fat
100 g Elle & Vire gourmet butter 82% fat
150 g fine sugar
1 g salt

Coffee preparation

60 g water
16 g glucose syrup
20 g invert sugar
50 g instant coffee

Coffee glaze

1000 g mirror glaze
100 g water
60 g coffee preparation

Sparkly gold

50 g white alcool
5 g sparkly gold powder

Sublime Cream

500 g Sublime, Cream with Mascarpone
40 g sugar
1/2 pod vanilla

Decoration

QS dark chocolate coating (64% cocoa)
QS milk chocolate couverture
cocoa powder

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Original american cream cheese 34% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Hazelnut biscuit sponge

   Whisk the egg whites, add the sugar and continue whisking until stiff.

   Whisk the eggs and egg yolks in a separate mixer bowl.

   Combine the two mixtures and add the flour, ground hazelnuts and hot melted butter.

   Spread onto a sheet of baking parchment and bake at 190°C (374°F) for approximately 10 mn.

2. 2

   Coffee maceration

   Bring the milk and cream to the boil then add the chopped coffee beans.

   Leave to infuse for at least 30 mn.

3. 3

   Creamy coffee

   Make a crème anglaise cooked to 82°C (180°F) with the coffee maceration, egg yolks and sugar.

   Add the dissolved gelatine and milk chocolate.

   Leave to cool to 35°C (95°F) then add the butter and blend.

4. 4

   Pastry cream

   Make a classic pastry cream. 

5. 5

   Italian meringue

   Make a classic Italian meringue cooked to 117°C (243°F).

6. 6

   Light diplomat cream

   Soften the pastry cream then add the melted dissolved gelatine with the scraped vanilla and kirsch.

   Add the whipped cream and then the Italian meringue.

7. 7

   Cream cheese streusel

   Combine all the ingredients using a mixer. Crumble coarsely and bake at 150°C (302°F) for 15 mn.

8. 8

   Coffee preparation

   Bring the water and sugars to the boil. Add the instant coffee and cook for 5 mn.

9. 9

   Coffee glaze

   Combine all the ingredients and bring to the boil. 

10. 10

    Sparkly gold

    Combine the ingredients.

11. 11

    Sublime Cream

    Whisk all the ingredients together.

12. 12

    Assembly

    Pour 450 g of creamy coffee into the 8.5 cm wide Yule log moulds.

    Position a 6.5 cm strip of hazelnut biscuit sponge on top, freeze and remove from the mould.

    Pipe 400 g of light diplomat cream into 8.5 cm Yule log moulds.

    Insert the creamy coffee in the centre. Add 150 g of light diplomat cream then cover with a 8 cm wide strip of biscuit sponge. Freeze.

13. 13

    Decoration

    Spray the frozen Yule logs with coffee glaze. Add a fine layer of sparkly gold.

    Spread crystallized dark couverture chocolate between two acetate guitar sheets and cut out 3 cm wide strips. Cut out the ends of the Yule log, measuring 8.5 cm x 8 cm, in milk couverture chocolate.

    Insert the strips into the Yule log and pipe on the whipped Sublime cream. Sprinkle lightly with cocoa powder.

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