Chocolate Jaffa Yule Log
Servings: 10
Calories: 250kcal
Cost: $17
The perfect mariage of flavors
Equipment
- 1 Stand mixer
- 1 Immersion blender
- 1 Saucepan
- 2 Baking trays
- 1 Cooling rack
- 1 Offset spatula
- 1 Rubber spatula
- 2 Piping bags
- 2 Pastry bowls
- 1 Sieve
Ingredients
Quick Mandarine Marmalade
- 300 g Mandarine
- 90 g Sugar
- 6 g Pectin NH
Syrup
- 125 g Water
- 100 g Sugar
- 5 g Orange zest
- 10 g Orange blossom water
Chocolate Sponge
- 3 ea. Eggs
- 3 ea. Egg yolks
- 70 g Sugar
- 40 g Flour
- 25 g Unsweetened cocoa powder
Chocolate Mousse
- 150 g Milk
- 2 ea. Egg yolks
- 70 g Sugar
- 2 g Gelatin 200 bloom
- 150 g Dark chocolate 58/64%
- 350 g Heavy cream
Chocolate Glaze
- 150 g Dark chocolate melted
- 150 g Heavy cream
- 50 g Milk
- 5 g Cocoa powder
Instructions
Mandarine Marmalade
- To begin, place the mandarines in a saucepan and add enough water to cover them. Bring the water to a boil and allow the mandarines to cook for 2 minutes. Then, cover the saucepan with a lid and let the mandarines sit overnight. This step allows the flavors to develop and intensify, resulting in a more vibrant and complex taste. The next day, drain and rinse the mandarines. Remove the stem, quarter the mandarines, and discard any seeds or tough membranes that may be left behind. Transfer the mandarines to a food processor and pulse them a few times until they reach a smooth consistency. Next, add sugar and pectin to the mandarine puree in the food processor. Gently blend the ingredients together to create a sweet and tangy spread that perfectly captures the essence of fresh mandarines. Transfer the orange mixture to a saucepan and bring it to a boil. Allow it to cook for 5 minutes, stirring occasionally to prevent burning. Once the mandarine spread has cooked and thickened, remove it from the heat and let it cool. You can then transfer the spread to a container and store it in the refrigerator for several weeks. Spread 7 ounces/200g of the mandarine mixture onto plastic wrap sheets. Shape the spread into a cylinder and freeze it until set.
Syrup
- Bring to boil, water, sugar and orange zest. Cool and add orange blossom water to taste. Use syrup at room temperature.
Chocolate Sponge
- Turn oven on. Whisk eggs, yolks and sugar over a water-bath until the mixture gets warm. In the stand mixer fitted with the whisk attachment, beat on high speed for 8 minutes until light and fluffy. Fold in sifted powders. Spread batter onto a lightly oiled parchment paper into a 12X18-inch/30X45cm ≈ 1/2-inch/1.5cm thick sheet.
Baking
- Preheat fan oven to 400ºF/200ºC. Bake sponge for about 7 minutes (do not over bake). Let cool. Flip biscuit over a greased parchment layered on a kitchen towel.
Chocolate Mousse
- Melt chocolate over a bain-marie (avoid over heating it). Soak gelatin sheet in cold water to soften, and drain. Whip chilled heavy cream to soft peaks and refrigerate. For the Crème Anglaise, start by bringing milk to a boil with a portion of the sugar. While the milk is heating up, whisk together egg yolks and the remaining sugar until they are well combined. Once the milk is hot, slowly pour it into the yolk mixture while stirring continuously. Next, return the mixture to the stove and cook it over low heat until it reaches 185ºF/85ºC, stirring constantly to prevent it from curdling. Once the custard has reached the desired temperature, remove it from the heat and whisk in the softened gelatin. Pass it through a fine sieve over melted dark chocolate, and mix well until the chocolate is fully incorporated. Allow the mixture to cool until it reaches 100ºF/38ºC before folding in some freshly whipped cream.
Ganache Glaze
- Melt dark chocolate. Heat up cream and milk, and add chocolate powder. Mix well and add it to the melted chocolate. Immerse the immersion blender into the mixture, ensuring that the blending head is fully submerged. Now, here comes the important part - keep the nose of the immersion blender facing downward as you mix. This helps prevent air bubbles from being incorporated into the mixture. Use chocolate glaze at 104ºF/40ºC.
Montage
- Arrange chocolate sponge skin side up onto a couple of sheets of plastic wrap laid on the countertop. Moisturize biscuit with some orange syrup and spread a pound/450g chocolate mousse. Place the frozen mandarine marmalade cylinder on the bottom end; roll into log and freeze for a couple of hours. Coat the log with the remaining mousse. Freeze the chocolate log until ready to glaze.
Glazing
- Place the frozen chocolate log over a baking tray lined with plastic wrap and a cooling rack. Glaze the log and smooth out with an offset spatula. To mimic the knots, cut out ends, and arrange them on top of the cake. Seal knots with chocolate glaze. Place the yule log in the refrigerator overnight to thaw. Decorate with chocolate shavings, cubed Nougat de Montélimar, and French Meringue mushrooms.
Nutrition
Serving: 100g | Calories: 250kcal
