Traditional desserts, move out of the way. The ‘Yule Log Our Way’ is a modern spin on the class Yule Log, crafted by Executive Pastry Chef Valentin Jollivet at the three Michelin-starred Alain Ducasse at The Dorchester
Ideal for a show-stopper this festive season, this advanced dish been crafted using hazelnut-filled sections and a sweet Mandarine confit. Dig in!
Ingredients
For the Hazelnut Praline:
● 500g Hazelnut
● 200g Sugar
● 83g Water
● 10g Sea Salt
For the Hazelnut Ice Cream:
● 2200g Milk
● 100g Milk Powder
● 500g Cream
● 200g Egg Yolk
● 240g Sugar
● 60g Trimoline
● 400g Hazelnut Toasted
● 100g Hazelnut Paste
● 16g Super Neutrose
For the Hazelnut Ganache:
● 344g Chocolate Opalys
● 1550g Cream
● 45g Gelatin Mass
● 100g Hazelnut Paste
● 200g Hazelnut Toasted
For the Mandarine Confit:
● 1000g Mandarine
● 250g Sugar
● 1000g Water
For the Mandarine Gel:
● 450g Mandarine Juice
● 50g Lime Juice
● 20g Sugar
● 8g Agar Agar
For the Insert Mandarine:
● 350g Mandarine Gel
● 180g Mandarine Confit
● 50g Mandarine Skin
● QS Timut Pepper
For the Biscuit Praline:
● 333g Hazelnut Praline
● 166g Feuillantine
● 100g Chocolate Opalys
Method
For the Hazelnut Praline:
1 Toasted the Hazelnut 15min at 160C.
2 Make a caramel with the water and sugar, put on the toasted hazelnut with the salt
For the Hazelnut Ice Cream:
1 The day before, infuse all the Hazelnut with the milk and cream.
2 Pass to the tamis and start to make the ice cream.
3 Milk + Cream + Trimoline together warm it at 40C and add the powder.
4 Boil it and add on the egg yolk, mix with the bamix. Ice cream ready
For the Hazelnut Ganache:
1 The day before, infuse the cream with all the hazelnut.
2 Pass to the tamis and make the ganache
For the Mandarine Confit:
1 Blanch the mandarine 3 times.
2 Boil the water and sugar
3 Cook the mandarine at 70C with the syrup for 48h
For the Mandarine Gel:
1 Warm the Mandarine and lime juice
2 Add the powder and boil it
For the Insert Mandarine:
1 Mandarine Gel + Brunoise of Mandarine
2 Candie and the Mandarine Skin together
3 Add the timut pepper at the end
For the Biscuit Praline:
1 Mix all the ingredient together
Recipe courtesy of Executive Pastry Chef Valentin Jollivet of Alain Ducasse at The Dorchester
