Gourmet

Dulcey Coffee and Tangerine Yule log

Made with Chocolate Dulcey 35% - Blond Cooking Range

AN ORIGINAL RECIPE BY l’École Gourmet Valrhona

4 steps

Makes 1 Yule log for 6-8 - No mould needed

To be done the day before :
DULCEY 35% whipped
ganache
Tangerine confit

To be done on the day :
Viennese sponge
Coffee syrup
Assembly
(Plan for 3½ hours of freezing)

Required utensils :
Fruit brush (optional)
Melon baller

Recipe Step by Step

DULCEY 35% WHIPPED GANACHE

Preparation time: 15 minutes
Rest time before use: 12 hours

115 g Whipping cream 35%
15 g Acacia honey
170 g DULCEY 35% chocolate
310 g Cold whipping cream 35%

Heat up 115g cream with the honey.
Pour a third of this hot mixture into the melted DULCEY 35% chocolate, stirring vigorously with a spatula.
Add another third the same way. Do the exact same with the final third.
Mix using a hand blender to make a perfect emulsion. Add 310g of cold cream and mix with a hand blender again.
Seal with plastic film and store overnight in the refrigerator.

TANGERINE CONFIT

Preparation time: 1 hour
Rest time before use: 12 hours

225 g Organic tangerines
15 g Unsalted butter
15 g Brown sugar
30 g Caster sugar
30 g Acacia honey
3 g Cornflour
60 g Water

Wash and brush the tangerines. Boil them for 30 minutes in a large volume of water to reduce their bitterness.
Drain and roughly cut them, making sure to remove the stalks. Cook them on a low heat with butter and brown sugar.
Let the mixture caramelise, then add the caster sugar, honey and cover with water.
Leave to reduce until almost all the liquid has evaporated.
Cover with water and leave to reduce again.
Finely crush the tangerines before adding the cornflour, which has been mixed beforehand with 60g of water. Boil for a few minutes, stirring vigorously all the while to stop the texture from becoming grainy.
Store in the refrigerator overnight. Mix using a hand blender.

COFFEE SYRUP

Preparation time: 10 minutes

200 g Espresso coffee
25 g Caster sugar

Heat up the coffee and add the sugar.
Mix well then store in the refrigerator.

VIENNESE SPONGE

Preparation time: 30 minutes

40 g Egg yolks
105 g Eggs
85 g Caster sugar
65 g Egg whites
25 g Caster sugar
55 g Plain flour*

*See the nutrition tip section at the end of the recipe if you would like to use a different type of flour.

Beat together the yolks, whole eggs and 85g of sugar until the mixture whitens. Then beat the egg whites with the remaining 25g of sugar in a food processor. Fold the stiffened egg whites into the first mixture and add the sifted flour with a spatula. Mix again. Spread 360g sponge on a 30 × 40cm baking tray and bake at 230°C for 5-6 minutes in a fanassisted oven.
Take the sponge out of the oven and cover with baking paper, placing a weight over the top to prevent the paper from moving.
Use this trick to prevent the sponge from drying out and give it a softer texture.

Assembly and finishing

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ASSEMBLY

Preparation time: 45 minutes
Freezing time: 3 hours

Cut out three 10 × 27cm strips of sponge. Soak one strip in coffee syrup then add 150g of tangerine confit. Place in the freezer for an hour. Beat 120g DULCEY 35% ganache in a food processor at medium speed until it has a light mousse-like texture. Spread the whipped ganache over the confit then freeze for 30 minutes. Place a second sponge strip onto the whipped DULCEY 35% ganache, soak in coffee syrup and spread another 150g of tangerine confit on top. Place the last sponge strip soaked in coffee syrup on top. Whisk the remaining DULCEY 35% whipped ganache until its texture is soft and frothy, easy to pipe.
Using a piping bag with a plain round 16mm-diameter nozzle, add generous droplets across the surface of the final sponge strip. With a melon baller soaked in hot water, randomly dig out a few drops of whipped ganache. Fill the resulting holes with tangerine confit. Freeze for at least 3 hours. Take the Yule log out of the freezer and cleanly trim off the edges using a heated chef’s knife. The finished Yule log is 8 × 24cm.