Black Forrest Yule log

Recipe for One log

Recipe idea

Jean-Sébastien CLAPIE

TRUNK (HOTEL) Tokyo

Ingredients

Sicoly

Red fruit purée without added sugars

No added sugar frozen morello cherry purée

Chocolate biscuit

ingredients :

280 g Egg yolks
250 g Egg whites
250 g Sugar
50 g Flour
50 g Cornstarch
50 g Cocoa powder
100 g Butter
20 g Roasted sesame

process :

Sieve together the flour, cornstarch and cocoa powder. Melt the butter in a Bain-Marie. Roast the black sesame in the oven.

In a bowl, emulsify the egg yolks with half the sugar. Mix part of the mixture with the melted butter.
In a second bowl, beat the egg whites and tighten with the other half of the sugar. Fold in delicatelly the meringue inside the emulsified yolks. Add the dry ingredients. Add the melted butter and yolk mix. Finish by mixing in the black sesame.

Spread out the biscuit into a 60x40 cm baking tray and bake for 22 minutes at 180°C. Half time through the baking, turn the tray around. Place on a grid when out of the oven.
Cut out into strips of 23 cm x 5,5 cm.
Thinly cover the biscuit with chocolate to help move the entremets and to prevent the biscuit from getting soggy.

Vanilla cream

ingredients :

250 g Crème
105 g Mascarpone
35 g Sugar
2 g Vanilla
4 g Gelatine

process :

Tremper la gélatine dans l’eau froide. Chauffer la crème et ajouter la vanille pour faire infuser pendant 30 minutes. Réchauffer la crème puis ajouter le sucre et la gélatine. Refroidir et ajouter le mascarpone.

Couler 100 g par petit moule insert «Candle in the wind» Silikomart.

Laisser prendre au réfrigérateur 2 heures.

Red fruit jelly

ingredients :

320 g SICOLY® red fruit frozen purée
30 g Sugar
7.2 g Gelatine

process :

Soak the gelatin inside cold water. Heat the SICOLY® red fruit purée with the sugar and add the gelatin. Leave to cool down and pour in the mould, over the vanilla cream.

Leave to set in the fridge and then freeze.

Chocolate mousse

ingredients :

1.5 g Gelatine
250 g Milk
290 g Alto del Sol chocolate
500 g Cream

process :

Soak the gelatin inside cold water.

Whip the cream. Heat the milk and add the gelatin. Pour over the chocolate to prepare the ganache. Cool down to 32°C.

Add the whipped cream in two times.

Glazing

ingredients :

275 g Sicoly® morello cherry purée
500 g Sugar
125 g Water
400 g Cream
200 g Glucose
33 g Gelatine leaves
125 g Condensed milk
85 g Neutral glazing

process :

Cook the sugar and water to 121°C.
Boil together the cream, SICOLY® morello cherry purée and glucose. Add the cooked sugar and mix well.

Add the gelatin, condensed milk, neutral glaze and coloring powder.

Keep in the fridge overnight.
The next day, cook to 35°C before using to glaze the entremets.

Assembly & finishes

Pour the chocolate mousse in the medium mould « Candle in the wind », up to 3/4 high.

Place the vanilla and red fruit insert in the middle and press. Make the bottom even with some mousse and place the chocolate biscuit (chocolate side up). Press the chocolate biscuit to halfway for better handlig after glazing.

Freeze and glaze.

Decorate with some gold powder in order to create a «galaxy» effect on your entremets.