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Very easy
Hazelnut cappuccino vanilla Yule log
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Very easy
Ingredients
• Equipment:• 30cm(L)x4cm(W) Debuyer gutter mould for the insert
• Silikomart log mould 25cm(L) x 9cm(W) x 7cm(H)
• Hazelnut praliné:
• 400 g hazelnuts
• 250 g caster sugar
• 70 g water
• Cappuccino crémeux:
• 16 g instant cappuccino (powder)
• 30 g sugar
• 3 egg yolks
• 188 g liquid cream
• 2 g gelatine 200 blooms
• Ladyfinger sponge:
• 30 g sugar
• 30 g flour
• 1 egg
• 1 pinch of salt
• Praliné crunch:
• 40 g hazelnut praliné
• 20 g lace crêpes
• 15 g milk chocolate
• Vanilla mascarpone cream:
• 250 g mascarpone
• 345 g single cream
• 3 egg yolks
• 2 g vanilla caviar
• 90 g sugar
• 4.5 g gelatine 200 blooms
• 40 g water
• White chocolate glaze and cappuccino glaze:
• 150 g white chocolate
• 105 g liquid cream
• 25 g cappuccino
• 105 g water
• 165 g sugar
• 36 g glucose
• 9 g powdered gelatine 200 blooms + 54 g cold water
Preparation
• Hazelnut praliné:
• Toast the hazelnuts at 160°C for 15 minutes.
• In a pan, pour the water and the sugar. Cook until the mixture reaches 121°C. Add the toasted hazelnuts.
• Mix so the hazelnuts are well coated in the water/sugar mixture.
• Cook until the syrup caramelises.
• Pour the caramelised hazelnuts onto a sheet of baking paper and leave to cool.
• Once the hazelnuts have cooled, pour into a blender.
• Blend until you get a semi-liquid texture.
• Cappuccino crémeux:
• Hydrate the gelatine in a bowl of cold water
• Mix the egg yolks with the sugar.
• In a saucepan, heat the cream, then add the cappuccino powder.
• Pour the cream/cappuccino mixture over the egg yolk/sugar mixture then return to the heat until 82/83°C.
• Off the heat, add the wrung-out gelatine.
• Pour the crémeux into the insert mould, leaving a little room for the hazelnut praliné.
• Keep in the freezer for 3 hours then place about 3 tablespoons of hazelnut praliné on top.
• Freeze overnight.
• Ladyfinger sponge:
• Whip the egg white with the sugar and the salt. Add the egg yolk then the sifted flour.
• Form a rectangle of about 26cm x 11cm.
• Bake for 10-15 minutes at 180°C.
• Leave to cool then cut a band of 25cm by 7 cm.
• Praliné crunch:
• Melt the milk chocolate.
• Add the hazelnut praliné and the lace crêpes.
• Spread the crunch over the ladyfinger sponge then freeze.
• Vanilla mascarpone cream:
• Whip the single cream and keep in the fridge.
• Hydrate the gelatine in a bowl of cold water.
• Heat the mascarpone. Off the heat, add the wrung-out gelatine then mix well.
• With a beater, whip the egg yolks with the vanilla caviar. Heat the water and the sugar to 117°C, then add this water/sugar mixture to the egg yolks while continuing to whisk.
• The mixture should have thickened well.
• Add the mascarpone. When the mixture is lukewarm, add the whipped cream.
• Assembly:
• Pour half the vanilla mascarpone cream into the log mould.
• Place the cappuccino/praliné insert, pressing lightly.
• Pour in some vanilla mascarpone cream then the crunch/ladyfinger sponge (you will have some cream left).
• Freeze for at least one night.
• Glaze:
• Soak the gelatine in a bowl of cold water.
• In a bowl, pour the white chocolate and the liquid cream.
• In a saucepan, pour the water, the glucose and the sugar over low heat. When the mixture reaches 103°C, pour the syrup into the bowl and add the wrung-out gelatine. Mix with a hand blender, taking care not to incorporate air into the mixture to avoid bubbles.
• Take half the glaze, and add the cappuccino to it with the blender.
• When the glazes reach 35/38°C, unmould the log, set it on a rack then pour the white chocolate glaze then make stripes with the cappuccino glaze.
• Decorate the log with hazelnuts and crunchy cereals.
• Leave to defrost.
• Enjoy!
• Toast the hazelnuts at 160°C for 15 minutes.
• In a pan, pour the water and the sugar. Cook until the mixture reaches 121°C. Add the toasted hazelnuts.
• Mix so the hazelnuts are well coated in the water/sugar mixture.
• Cook until the syrup caramelises.
• Pour the caramelised hazelnuts onto a sheet of baking paper and leave to cool.
• Once the hazelnuts have cooled, pour into a blender.
• Blend until you get a semi-liquid texture.
• Cappuccino crémeux:
• Hydrate the gelatine in a bowl of cold water
• Mix the egg yolks with the sugar.
• In a saucepan, heat the cream, then add the cappuccino powder.
• Pour the cream/cappuccino mixture over the egg yolk/sugar mixture then return to the heat until 82/83°C.
• Off the heat, add the wrung-out gelatine.
• Pour the crémeux into the insert mould, leaving a little room for the hazelnut praliné.
• Keep in the freezer for 3 hours then place about 3 tablespoons of hazelnut praliné on top.
• Freeze overnight.
• Ladyfinger sponge:
• Whip the egg white with the sugar and the salt. Add the egg yolk then the sifted flour.
• Form a rectangle of about 26cm x 11cm.
• Bake for 10-15 minutes at 180°C.
• Leave to cool then cut a band of 25cm by 7 cm.
• Praliné crunch:
• Melt the milk chocolate.
• Add the hazelnut praliné and the lace crêpes.
• Spread the crunch over the ladyfinger sponge then freeze.
• Vanilla mascarpone cream:
• Whip the single cream and keep in the fridge.
• Hydrate the gelatine in a bowl of cold water.
• Heat the mascarpone. Off the heat, add the wrung-out gelatine then mix well.
• With a beater, whip the egg yolks with the vanilla caviar. Heat the water and the sugar to 117°C, then add this water/sugar mixture to the egg yolks while continuing to whisk.
• The mixture should have thickened well.
• Add the mascarpone. When the mixture is lukewarm, add the whipped cream.
• Assembly:
• Pour half the vanilla mascarpone cream into the log mould.
• Place the cappuccino/praliné insert, pressing lightly.
• Pour in some vanilla mascarpone cream then the crunch/ladyfinger sponge (you will have some cream left).
• Freeze for at least one night.
• Glaze:
• Soak the gelatine in a bowl of cold water.
• In a bowl, pour the white chocolate and the liquid cream.
• In a saucepan, pour the water, the glucose and the sugar over low heat. When the mixture reaches 103°C, pour the syrup into the bowl and add the wrung-out gelatine. Mix with a hand blender, taking care not to incorporate air into the mixture to avoid bubbles.
• Take half the glaze, and add the cappuccino to it with the blender.
• When the glazes reach 35/38°C, unmould the log, set it on a rack then pour the white chocolate glaze then make stripes with the cappuccino glaze.
• Decorate the log with hazelnuts and crunchy cereals.
• Leave to defrost.
• Enjoy!
Other recipes using this product…
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