DULCEY COFFEE AND TANGERINE YULE LOG

INSTRUCTIONS

• Heat up 115g cream with the honey. Pour a third of this hot mixture into the melted DULCEY 35% chocolate, stirring vigorously with a spatula.
• Add another third the same way. Do the exact same with the final third.
• Mix using an immersion blender to make a perfect emulsion. Add 310g of cold cream and mix with an immersion blender again.
• Seal with plastic film and store overnight in the refrigerator.

• Wash and brush the tangerines. Boil them for 30 minutes in a large volume of water to reduce their bitterness. Drain and roughly cut them, making sure to remove the stalks.
• Cook them on a low heat with butter and brown sugar. Let the mixture caramelize, then add the sugar, honey and cover with water. Leave to reduce until almost all the liquid has evaporated.
• Cover with water and leave to reduce again. Finely crush the tangerines before adding the cornstarch, which has been mixed beforehand with 60g of water.
• Boil for a few minutes, stirring vigorously all the while to stop the texture from becoming grainy. Store in the refrigerator overnight.
• Mix using an immersion blender.

• Heat up the coffee and add the sugar.
• Mix well then store in the refrigerator.

• Beat together the yolks, whole eggs and 85g of sugar until the mixture whitens.
• Then beat the egg whites with the remaining 25g of sugar in a food processor.
• Fold the stiffened egg whites into the first mixture and add the sifted flour with a spatula. Mix again.
• Spread 360g sponge on a 30 × 40cm baking tray and bake at 445°F (230°C) for 5-6 minutes in a fan-assisted oven.
• Take the sponge out of the oven and cover with parchment paper, placing a weight over the top to prevent the paper from moving. Use this trick to prevent the sponge from drying out and give it a softer texture.

• Cut out three 10 × 27cm strips of sponge. Soak one strip in coffee syrup then add 150g of tangerine confit. Place in the freezer for an hour.
• Beat 120g DULCEY 35% ganache in a food processor at medium speed until it has a light mousse-like texture. Spread the whipped ganache over the confit then freeze for 30 minutes.
• Place a second sponge strip onto the whipped DULCEY 35% ganache, soak in coffee syrup and spread another 150g of tangerine confit on top.
• Place the last sponge strip soaked in coffee syrup on top. Whisk the remaining DULCEY 35% whipped ganache until its texture is soft and frothy, easy to pipe. Using a piping bag with a plain round 16mm-diameter nozzle, add generous droplets across the surface of the final sponge strip.
• With a melon baller soaked in hot water, randomly dig out a few drops of whipped ganache. Fill the resulting holes with tangerine confit. Freeze for at least 3 hours. Take the Yule log out of the freezer and cleanly trim off the edges using a heated chef’s knife. The finished Yule log is 8 × 24cm.