Cookwares

• Hob
• Oven

Method

1. 1Step : Place the gelatin in a large bowl of cold water to bloom. Prepare a custard (crème anglaise): bring the milk and cream to a boil. At the same time, whisk the egg yolks with the sugar.
2. 2Step : Then pour the boiling liquid over the eggs while whisking well, and pour everything back into the saucepan. Cook the custard up to 84°C, stirring constantly, then remove from the heat.
3. 3Step : Add the bloomed and wrung-out gelatin, followed by the melted chocolate, and blend the crémeux with an immersion blender. Then pour into the insert mold and place in the freezer.

Cookwares

• Hob
• Oven

Method

1. 1Step : Melt the praline paste with the chocolate. Add the hot cream to make a ganache, then add the honey. When the ganache reaches 36°C, add the butter cut into small pieces. Let the ganache cool at room temperature.

Cookwares

• Hob
• Oven

Method

1. 1Step : Whisk the butter with the sugars. Then add the eggs, whisking quickly to incorporate them. In a separate bowl, mix the dry ingredients: the flours, cornstarch, salt, and baking powder.
2. 2Step : Add the dry ingredients to the butter-sugar-egg mixture, and whisk just until you get a smooth batter (do not overmix). Incorporate the chopped walnuts, still with the electric mixer, then fold in the chocolate chips.
3. 3Step : If needed, stir a little more with a spatula to ensure the chocolate and walnuts are evenly distributed. Preheat the oven to 210°C in conventional heat with the rack at the bottom of the oven.

Cookwares

• Hob
• Oven

Method

1. 1Step : Melt the chocolate in a double boiler, then add the praline paste and the crushed crêpes dentelles (gavottes). Cut the cooled cookie into a rectangle slightly smaller than your log mold.
2. 2Step : Spread the crunch over the cooled cookie trimmed to the right size, and let it set in the freezer.
3. 3Step : Once set, spread the Biskélia praline ganache over the crunch (it should be about 1cm thick) and return to the freezer until final assembly.

Cookwares

• Hob
• Oven

Method

1. 1Step : Start by preparing the custard: place the gelatin in a bowl of very cold water. Bring the milk, double cream, scraped vanilla bean, liquid vanilla, and sugar (14g) to a boil.
2. 2Step : Whisk the egg yolks with the sugar (8g). Pour half of the boiling milk over them while whisking vigorously, then pour everything back into the saucepan. Cook over low heat until it reaches 85°C.
3. 3Step : Add the bloomed and wrung-out gelatin, then let the custard cool. Whip the very cold heavy cream until you get soft-to-medium whipped cream (chantilly).
4. 4Step : When the custard reaches 26°C, add a small portion of the whipped cream and mix vigorously to loosen it. Then gently fold in the rest of the whipped cream, taking care not to deflate the mixture.

Cookwares

• Hob
• Oven

Method

1. 1Step : Melt the chocolate. Once melted, add the neutral oil and mix well. Take your Yule log out of the freezer and pour your glaze over the very cold log. Keep your log in the fridge until ready to serve.

Cookwares

• Hob
• Oven

Method

1. 1Step : Pour half of the vanilla mousse into the mold, spreading it up the sides to line the entire mold.
2. 2Step : Then place the chocolate insert inside.
3. 3Step : Cover and smooth out with the remaining vanilla mousse, then seal with the cookie/crunch/ganache layer. Place in the freezer for a few hours before applying your glaze.