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Strawberry Pavlova
 

ILLANKA 63% YULE LOG

 
Category: Cakes and Tarts
Difficulty: High
 

INGREDIENTS

Serves 8.
Calculated for 1 Yule log

Chocolate Viennois Sponge:
2.82 ounces (80 grams) egg yolks
4 whole eggs
¾ cup & 1 tbsp (167 grams) sugar
4.7 ounces (133 grams) egg whites
¼ cup (53 grams) sugar
⅓ cup (53 grams) flour
½ cups (53 grams) COCOA POWDER


Chocolate Liqueur Feeding Syrup:
⅔ cup (155 grams) water
⅓ cup (32 grams) sugar
3 tablespoon (47 grams) chocolate liqueur
1 each Vanilla bean

ILLANKA Whipped Ganache:
⅞ cup (208 grams) whipping cream
1 ½ tbsp.(30 grams) honey
6.8 ounces (193 grams) ILLANKA 63 % COUVERTURE
1 ¾ cups (418 grams) whipping cream

ILLANKA Classic Ganache*:
⅔ cup (155 grams) whipping cream 
1 tbsp.(22 grams) honey
4.83 ounces (137 grams) ILLANKA 63 % COUVERTURE

 

INSTRUCTIONS

Chocolate Viennois Sponge:
  • Manually beat the egg yolks and eggs with the larger quantity of sugar with a hand mixer. 
  • Whip the egg whites and add the remaining sugar. Combine the whipped egg whites with the first mixture and finally fold in the flour and sifted cocoa powder.
  • Spread the mixture evenly onto a silicone mat and bake at 230 °C (446°F) for around six minutes in a fan oven.

 

Chocolate Liqueur Feeding Syrup:

  • Make a syrup with the water, sugar and the split and scraped vanilla bean.
  • When the syrup is cool, add the chocolate liqueur.
 
 
ILLANKA Whipped Ganache:
  • Bring the smaller quantity of cream to boil with the honey. 
  • Slowly pour the boiling mixture onto the partially-melted couverture, blending to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. 
  • Take care to preserve this texture throughout, gradually adding the liquid. Process to perfect the emulsion. Add the remaining cold cream and leave to set in the refrigerator overnight or for a minimum of three hours.

 

ILLANKA Classic Ganache:

  • *Chef’s tip: bring out the best in your yule-log by adding one more texture with this ILLANKA classic ganache.
  • Add the honey to the cream and bring to boil.
  • Slowly pour the boiling mixture onto the melted couverture, blending to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. Take care to preserve this texture throughout, gradually adding the liquid. Process to perfect the emulsion. 

 

Assembly:

  • Spread 8.5 ounces (725) g of Viennois Sponge on each 40 x 60 cm baking sheet and bake at 446°F (230 °C) for around six minutes in the oven.
  • Feed each sponge with 2.4 ounces (200 grams) of Chocolate Feeding Syrup.
  • Spread 3.5 ounces (100 grams) Classic Ganache evenly over each sponge.
  • Beat the Whipped Ganache and spread 7.7 ounces (650 grams) over each sponge.
  • Roll the yule-log tightly to obtain an even shape. Freeze.

*Chef’s tip: for an additional garnish, roll out some tempered dark chocolate couverture between two acetate sheets and leave to set at 17 °C set between two baking trays.
Coat the bûches with the remaining Whipped Ganache. Break up the chocolate decoration into thin slivers and arrange them nicely on the bûche (see photo)..