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MINI MATCHA YULE LOG
 

MINI MATCHA YULE LOG

 An original recipe by Jérémie Runel
Category: Cakes and Tarts
Difficulty: High
 

INGREDIENTS

Makes 42 Mini Yule Logs

Matcha Cake Roulade
175g egg yolks
470g whole eggs
365g sugar
290g egg whites
120g sugar
210g all-purpose flour
30g matcha green tea powder


Matcha Syrup:
500g water
200g sugar
20g matcha green tea powder

Morello Cherry Confit:
780g morello cherries
200g sugar
12g pectin NH

Whipped Alpaco Ganache
320g heavy cream
70g honey
270g Alpaco 66% Couverture
660g whipping cream

Whipped Matcha Ganache
185g heavy cream
40g honey
270g Ivoire 35% White Chocolate
20g matcha green tea powder
500g heavy cream

 

 

INSTRUCTIONS

Matcha Cake Roulade:
  • Beat the egg yolks, eggs and the 365g portion of sugar in an electric mixer.
  • Beat the whites and make a meringue with the 120g of sugar and green tea powder.
  • Mix the stiffened whites with the other mixture and finally add the sifted flour.
  • Weigh out sheets of cake: Each one should be 550g.
  • Bake at 430°F (220°C) for 6-7 minutes in a fan-assisted oven.

  *Chef’s note: The matcha tea is optional – You can replace it with cocoa. If you decide on this option, you will need to make a cocoa syrup.

 

Matcha Syrup:
  • Boil all the ingredients together then store in the fridge.
  
Morello Cherry Confit:
  • Heat the Morello cherries.
  • Once the temperature has reached 95°F to 115°F (35°C to 45°C), add the sugar and pectin mixture.
  • Bring to the boil then store in the fridge.
  • Beat before use, to create a smoother confit.

 

Whipped Alpaco Ganache:
  • Bring 320g of heavy cream, and honey to the boil.
  • Slowly pour the boiling mixture over the melted Alpaco 66% couverture and mix in an immersion blender to create the perfect emulsion, then pour in the larger portion of cream. Blend again.
  • Store in the fridge overnight, then whip until firm.
 
Whipped Matcha Ganache:
  • Bring 185g of heavy cream, green tea powder, and honey to the boil.
  • Slowly pour the boiling mixture over the melted  IVOIRE 35% WHITE CHOCOLATE and mix in an immersion blender to create the perfect emulsion, then pour in the larger portion of cream. Blend again.
  • Store in the fridge overnight, then whip until firm.

 *Chef’s tip: You can make the ganache just using chocolate.

 

ASSEMBLY & FINISHING

  • Cut the biscuit into 56x14cm rectangles.
  • Steep each piece of cake in 100g of syrup. Spread out 140g of Morello cherry confit per cake.
  • Spread out 200g of whipped Alpaco ganache per cake then use a spatula to smooth the surface.
  • Roll up as you would a traditional yule log. Squeeze the yule log so that it cuts into even sizes.
  • Place in a mini U-shaped mold with the exposed edge of the yule log cake facing out of the mold. Push down lightly so that the log has a flat side then freeze.
  • Use a basket weave nozzle and pipe 150g of the whipped green tea ganache onto the log.
  • Cut into mini yule logs of approx. 7.5cm.
  • Decorate with a few candied Morello cherries.