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Very easy
Dulcey pecan-vanilla Yule log
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Very easy
Ingredients
• Pecan praliné:• 90 g pecans
• 45 g caster sugar
• 0.9 g salt
• Praliné insert:
• 55 g pecan praliné
• 35 g 30% fat liquid cream
• 0.65 g gelatine
• Dulcey ganache:
• 85 g Dulcey chocolate
• 42 g 30% fat liquid cream
• 5 g flower honey
• Sponge:
• 50 g egg
• 31 g caster sugar
• 31 g T45 flour
• 1 g vanilla powder
• Vanilla diplomat cream:
• 110 g whole milk
• 1 vanilla pod
• 15 g egg yolk
• 15 g caster sugar
• 15 g brown sugar (vergeoise)
• 5 g butter
• 1.4 g gelatine (powder or sheet)
• 110 g cold 30% fat liquid cream
• Gélachoc cream:
• 120 g 30% fat liquid cream
• 1 vanilla pod
• 27 g caster sugar
• 11 g white chocolate
• 3.3 g gelatine (powder or sheet)
• 147 g cold 30% fat liquid cream
• 15 g cold water
• Crunchy layer:
• 30 g pecan praliné
• 5 g milk chocolate
• lace crêpes (gavottes)
Preparation
• Pecan praliné:
• Toast the pecans for 10 min at 150°C.
• Make a dry caramel and pour it onto a sheet of baking paper to cool.
• When everything has cooled, put the pecans and the caramel in the blender and blend until you get the desired texture.
• Add the salt.
• Praliné insert:
• Hydrate the gelatine in cold water.
• Heat the cream with the praliné.
• Off the heat add the gelatine.
• Mix well.
• Set aside so it starts to set.
• Dulcey ganache:
• Melt the chocolate in the microwave or bain-marie.
• In a saucepan, heat the cream and the honey.
• Pour the cream/honey mixture in 3 batches over the melted chocolate, emulsifying with a spatula.
• Set aside.
• Sponge:
• Whisk the eggs with the sugar until the mixture is very creamy and white, forming a ribbon.
• Gently add the sifted flour
• and the vanilla.
• Pour into a cake tin 26-30cm long.
• Bake for 10 min at 170°C.
• Leave to cool on a rack.
• Vanilla diplomat cream:
• Infuse the vanilla in the milk.
• Whisk the egg yolk with the sugars and add the flour.
• Remove the pod, heat the milk and pour it over the egg mixture while whisking.
• Return to medium-high heat and whisk without stopping until it thickens.
• Cook for a further 10s after the bubbles appear. Add the butter then the hydrated gelatine off the heat.
• Leave to cool to around 25°C.
• Whip the cream and gently fold it into the set pastry cream.
• Gélachoc cream:
• Heat the first part of cream with the vanilla. Cover with film and leave to infuse overnight.
• The next day, hydrate the gelatine in
• cold water at least 10 min beforehand.
• Heat the cream with the sugar and remove the pod.
• Pour over the gelatine and the chocolate.
• Add the rest of the cold cream. Blend and pour into another dish.
• Cover with film touching the surface and chill overnight.
• The next day, whisk the cream in the food processor and when it is loosened add the water and continue whisking a little.
• Crunchy layer:
• Melt the praliné with the chocolate.
• Add the lace crêpe in pieces.
• Set aside.
• Assembly:
• Pour half the diplomat cream into the log mould.
• Loosen the praliné insert with a whisk and spread it over the cream.
• Add the Dulcey ganache on top.
• Cover with the rest of the cream.
• Add the sponge.
• Press it well into the cream then cover with the crunchy layer.
• Leave to set in the fridge overnight, then pipe the cream with the P125 nozzle, add the praliné, a few pecans, some Dulcey chocolate and gold leaf.
• Toast the pecans for 10 min at 150°C.
• Make a dry caramel and pour it onto a sheet of baking paper to cool.
• When everything has cooled, put the pecans and the caramel in the blender and blend until you get the desired texture.
• Add the salt.
• Praliné insert:
• Hydrate the gelatine in cold water.
• Heat the cream with the praliné.
• Off the heat add the gelatine.
• Mix well.
• Set aside so it starts to set.
• Dulcey ganache:
• Melt the chocolate in the microwave or bain-marie.
• In a saucepan, heat the cream and the honey.
• Pour the cream/honey mixture in 3 batches over the melted chocolate, emulsifying with a spatula.
• Set aside.
• Sponge:
• Whisk the eggs with the sugar until the mixture is very creamy and white, forming a ribbon.
• Gently add the sifted flour
• and the vanilla.
• Pour into a cake tin 26-30cm long.
• Bake for 10 min at 170°C.
• Leave to cool on a rack.
• Vanilla diplomat cream:
• Infuse the vanilla in the milk.
• Whisk the egg yolk with the sugars and add the flour.
• Remove the pod, heat the milk and pour it over the egg mixture while whisking.
• Return to medium-high heat and whisk without stopping until it thickens.
• Cook for a further 10s after the bubbles appear. Add the butter then the hydrated gelatine off the heat.
• Leave to cool to around 25°C.
• Whip the cream and gently fold it into the set pastry cream.
• Gélachoc cream:
• Heat the first part of cream with the vanilla. Cover with film and leave to infuse overnight.
• The next day, hydrate the gelatine in
• cold water at least 10 min beforehand.
• Heat the cream with the sugar and remove the pod.
• Pour over the gelatine and the chocolate.
• Add the rest of the cold cream. Blend and pour into another dish.
• Cover with film touching the surface and chill overnight.
• The next day, whisk the cream in the food processor and when it is loosened add the water and continue whisking a little.
• Crunchy layer:
• Melt the praliné with the chocolate.
• Add the lace crêpe in pieces.
• Set aside.
• Assembly:
• Pour half the diplomat cream into the log mould.
• Loosen the praliné insert with a whisk and spread it over the cream.
• Add the Dulcey ganache on top.
• Cover with the rest of the cream.
• Add the sponge.
• Press it well into the cream then cover with the crunchy layer.
• Leave to set in the fridge overnight, then pipe the cream with the P125 nozzle, add the praliné, a few pecans, some Dulcey chocolate and gold leaf.
Other recipes using this product…
«J'ai adoré pouvoir commander aussi bien des fruits secs en vrac que des pâtes à tartiner, des purées d'oléagineux et d'autres produits gourmands sur un seul site.»
Alice d.
«Je ne connaissais pas Nuts Family et j'ai été agréablement surprise. Le choix est large, les produits donnent envie et la qualité est au rendez-vous. Une belle découverte !»
GEORGES M.
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