Recipes
Beat the sugar with the eggs and the egg yolks. heat in bain- marie to 45 °c / 113 °f then whisk until completely cold. in another bowl, whisk the whites into peaks with the sugar. incorporate 1⁄4 of the whisked whites into the egg/sugar mixture. add the sifted flour then the rest of the whisked whites. spread on flexipat® and bake 10 minutes in a convection oven at 200 °c / 392 °f or in a deckovenat220°c/428°f
Mix all the ingredients together.
Boil the water and the salt. add the lemons very thinly sliced without pips. allow to whiten 3 minutes after boiling, then strain through a fine sieve and rinse in cold water. Mix the sugar and the pectin. in a saucepan heat the apricot purée and the lemon juice until lukewarm, add the sugar/pectin mixture. Mix. add the lemons to the previous mixture. cook over low heat into a marmalade. cool then finely chop the marmalade.
In a saucepan, heat the raspberry purée, the iQf frozen red fruit mix and half the sugar at 70°c / 158°f. add the Nh pectin mixed with the rest of the sugar. boil 3 minutes then incorporate the hydrated and drained gelatin. cool.
Wash the limes, peel and juice them. Keep the peel and the juice. cook the water and the sugar at 118 °c / 244 °f and pour over the beaten eggs. Whisk until completely cold. Melt the hydrated and drained gelatin in a micro-wave oven, incorporate it to the bomb mixture. Loosen the cream cheese with the purée and lime peel. Incorporate the bomb mixture to the cream cheese mix then incorporate delicately the whipped cream.*
*whipped Elle & Vire excellence Whipping Cream
Cut a strip of sponge cake roll 50 cm long and 11 cm wide. soak the sponge cake strip with lime syrup. line a flexipan® log molds insert with the soaked sponge cake roll strip. With a pastry bag fitted with a n°12 tip, pipe 800g of candied red fruit then seal the flexipan® log molds insert with a 4 cm wide strip of sponge cake roll soaked with lime syrup. freeze. line the Yule log molds with guitar sheets. line the sides of the molds with lime cream cheese mousse then fill with a layer of lime cream cheese mousse. top with the candied red fruit insert. Pipe another 1 cm lime cream cheese mousse. on a 7 cm wide strip of sponge cake roll soaked with lime syrup, pipe 200g semi-candied lemon using a pastry bag fitted with a n°12 tip, evenly smooth with a spatula. top with the sponge cake on the candied mousse side pour seal.
Turn out the log placing the Yule log mold under very hot water, put the log back in the freezer. remove the guitar sheet. With an acetate sheet, glaze the Yule log mold with neutral glaze. cut the logs into the desired size then place them on Yule log card board. add chopped pistachios on the sides and top of the log. add a few “green brushed” chocolate thin squares. add some rectangular dark chocolate couverture plaquettes to end cap the Yule log mold, 8.5 cm x 7.5 cm. add a few strawberry chunks and gold leaf tips. add a few raspberries lightly sprinkled with decorative snow sugar. 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.
