Bûche festive

Cut the cold butter into small cubes and place them in the mixing bowl. Scale all the dry ingredients together and pour over the butter. With the paddle attachment, mix gently until forming small balls. Sprinkle the streusel over a baking pan and bake at 150ºC around 25/30 minutes.

Melt both chocolates around 40º C and add the baked streusel with the crispy feuillantine and the praliné. Spread the crunchy base  to fit into the rectangle  inox frame.

Whip together the egg yolks with the whole eggs and sugar (1). Beat the egg whites with sugar (2) and mix to the first egg mixture. Fold the sifted flour and cocoa powder. Spread the sponge mass into round a sheet pan with frame and bake at 170ºC. 

Bring everything to boil. Reserve in the refrigerator.

Effectuer une pesée rigoureuse de tous les ingrédients. Mélanger les purées puis prélever 400g de purée, verser en pluie la gélatine, mélanger et laisser hydrater au minimum 30 minutes.

A part, mélanger les sucres avec la fécule de pomme de terre ou amidon de maïs. Chauffer les 600 g de purée et entre 10 et 60°C ajouter en 3 fois le mélange sucres fécule, mixer puis porter à ébullition.

 Ajouter la masse gélatine fruitée, mixer. Utiliser aussitôt ou refroidir rapidement, puis réserver à 4°C. 

! Pour la réalisation de volume plus important de confit fruité (à partir de 2 kg de masse total) vous pouvez utiliser un pasteurisateur cuiseur.

Poor or spread the confit on top of the sponge and freeze. Keep some confit for the mandarin cream.

Loosen the confit with a whisk or spatula. Add the cold liquid cream mixing gently until creamy texture. Pipe into a cylinder acetate and freeze. 

Heat the milk and inverted sugar at 40º C. Melt the chocolate at 40º C and pour the hot milk into the melted chocolate. Emulsify properly the mass with the blender. When the ganache reach 35º C, add the semi-whipped cream, mixing gently. Pour directly halfway through the silicone yule log mold,  place the frozen mandarin cream cylinder in the center and then fill completely over the top of the mold with the preparation sponge & crunch. Deep freezing.

Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C).
Incorporate the sweetened condensed milk, then gradually combine the mixture with the melted chocolate and cocoa butter. Immediately mix using an immersion blender to make a perfect emulsion. Bring the neutral glaze to the boil, add it to the smaller portion of water and mix using an immersion blender. Store in the refrigerator. Leave to set for 12 hours before use. Reheat the glaze at 36-38°C, then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Glaze.