Chocolate Yul Log

Chocolate Yul Log

  • Timeless Classics
Recipe for 15 portions
A Christmas Yule log specially made by Jean-Michel Perruchon, Meilleur Ouvrier de France, for a magical evening at the famous Parisian restaurant Le Refettorio.

Chocolate brownie cookie

Used products: Chocolate brownie cookie

Preparation: Chocolate brownie cookie

Total weight: 370 g 

In the bowl of a mixer, using a pastry blender, blend the butter until smooth and homogeneous, without swelling. Add the dark chocolate couverture, melted at 45°C, without stopping the mixer. Using a pastry blender, add the caster sugar and eggs, then the flour and coarsely chopped pecans. Line a 50 x 7cm-long frame, set on a baking tray with a sheet of "silpat", and bake in a fan-assisted oven at 160°C for around 10 minutes. After baking, allow to cool completely. Set aside for the praliné feuilleté in the frame.

Praliné Feuilleté

Preparation: Praliné Feuilleté

Total weight: 280 g

Melt the milk chocolate couverture at 35°C and add the butter, then mix in the hazelnut praline, hazelnut paste and pailleté feuilletine. Spread over the brownie. Freeze until ready to assemble.

Milky chocolate cream

Used products: Milky chocolate cream

Preparation: Milky chocolate cream

Total weight: 497 g

In a saucepan, make a crème anglaise cooked to 85°C, using the milk, crème fleurette, vanilla (split and scraped) and egg yolk/sugar mixture. Pour over the milk and dark chocolate couverture, mix and pour into a "flexipan insert à buche" mold. Place in the freezer and set aside for assembly.

Chocolate Mousse

Used products: Chocolate Mousse

Preparation: Chocolate Mousse

Total weight: 1000 g

In a saucepan, make a crème anglaise with the crème fleurette, egg yolks and caster sugar cooked to 85°C. Pour over the melted dark chocolate couverture and blend. Finally, gently add the whipped cream at 40°C and serve immediately.

Dark mirror chocolate glaze

Used products: Dark mirror chocolate glaze

Preparation: Dark mirror chocolate glaze

Total weight: 1390 g

In a saucepan, cook the water, caster sugar and glucose together at 103°C. Remove from the heat and add the condensed milk and gelatin mass (60 g gelatin powder 200 blooms and 360 g water). Pour over the dark, milky chocolate couverture. Blend and set aside in the fridge. The next day, heat the glaze to 40°C and use at around 30 / 35°C.

Assembly and finishing

In a 50 cm long by 8 cm wide log tray, poach 600 g of chocolate mousse. Insert the palet of milk chocolate cream, add 150 g of chocolate mousse and the brownie cookie. Top with another 150 g of chocolate mousse and finish with the puff pastry praline insert. Place in the freezer.
Unmould the logs. Cut the logs to the desired size and then glaze with the dark chocolate mirror glaze. Decorate with chocolate log decorations.