Recipes
Melt the white chocolate and the cocoa butter. in an electric mixer fitted with a flat beater, mix all the ingredients together.
In an electric mixer, whisk the eggs and eggs yolks with the almond powder and the sugar. gently mix with the sifted flour, baking powder and cocoa powder. Whisk the egg whites, stiffen with the sugar and mix gently with the first mixture. add the butter delicately. spread on Flexipat®, bake at 220 °c / 428 °F in a deck oven or at 170 °c / 338° F in a convection oven for approx. 12 minutes.
Melt the butter in a saucepan, add the pineapple cubes. Roast 5 minutes then add the brown sugar. continue cooking until the mixture turn into a caramel shade. drain and cool.
In a saucepan, boil the purées, add the eggs whitened with the sugar. cook at 84 °c / 183 °F. Pour into a round-bottomed mixing bowl then mix the hydrated and drained gelatin. cool at 35 °c / 95 °F, incorporate the creamed butter and emulsify in an electric mixer until smooth and shiny. Pour 400g per insert into Flexipan® Yule log insert then freeze.
Boil the milk and the cream. Whiten the egg yolks with the sugar. Pour the liquids* over the yolk/sugar mixture. Cook at 85 °c / 185 °F and incorporate the gelatin after having softened it in cold water and drained it. strain through a fine sieve. cool then incorporate the whipped cream.
*whipped elle & Vire excellence Whipping cream
Line the Yule log molds with guitar sheets. line the sides of the molds with milk chocolate mousse then fill with a layer of milk chocolate mousse. Place the creamy exotic fruit insert then arrange 175g caramelized pineapple. Pipe a line of milk chocolate mousse then add a 4 cm wide strip of sacher sponge cake. Pipe another 1 cm milk chocolate mousse. add a 7 cm wide strip of sacher sponge cake. Pipe another line of milk chocolate mousse. spread 200g crunchy coco with a spatula to seal the log. Freeze.
Turn out the log placing the Yule log mold under very hot water. Remove the guitar sheet and place the log in the freezer. spray with milk chocolate mixture using a spray gun. cut the logs into the desired size then place them on Yule log card board. add a few “green brushed” chocolate thin squares. add a raspberry then some pineapple leaves. add some rectangular white chocolate couverture plaquettes to end cap the Yule log, 8.5 cm x 7.5 cm. top with your own chocolate logo.
Awarded “Meilleur Ouvrier de France Pâtissier 2000” [Best Pastry Craftsman of France in 2000], Stéphane Glacier is one of the world’s leading ambassadors for the art of French pastry. After teaching in the most prestigious schools, he launched his own consultancy, founded a publishing house and opened a pâtisserie as well as a school for professionals and amateurs in the town of Colombes, located on the outskirts of Paris. Let’s meet him.
