Professional

Marakafé

Made with Macaé 62%

David Briand - EXECUTIVE PASTRY CHEF ÉCOLE VALRHONA

8 steps

For 5 Large U-shaped Yule logs

Recipe Step by Step

COFFEE CRÈME ANGLAISE

155g Pure Arabica coffee beans
470g Heavy cream 36%
1100g Whole milk
315g Whole eggs
125g Sugar
2165g Total weight

Leave the slightly crushed coffee beans in the oven at 300°F (150°C) for approx. 5 minutes.
Heat the cream and infuse the coffee beans in it for approx. 30 minutes. Strain, then add more milk to ensure the weight
is correct.
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 185°F (84°C) and mix with an immersion blender until it is homogeneous.
Use immediately or cool down quickly and store in the refrigerator.

MACAÉ & COFFEE INTENSE CRÉMEUX

2020g Coffee crème anglaise
1080g MACAÉ 62%
3100g Total weight

Weigh out the amount of hot coffee crème anglaise required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

PASSION FRUIT GEL

45g Cold inulin
860g 100% passion fruit purée
110g Sugar
15g Gelatin powder 220
75g Bloom Water for the gelatin
1105g Total weight

Mix the cold inulin into the passion fruit purée.
Add the sugar and the hydrated gelatin to a portion of the passion fruit purée. Heat this up.
Mix with the cold portion of passion fruit purée and leave to set in the refrigerator.

MACAÉ 62% SOFT GLAZE

395g Heavy cream 36%
560g MACAÉ 62%
1050g Absolu Cristal neutral glaze
2005g Total weight

Make a ganache with the hot cream and chocolate, then add the melted Absolu Cristal Neutral Glaze at 140/160°F (60/70°C).
Mix with an immersion blender until the emulsion is perfect, taking care not to incorporate any air bubbles.
Strain. Store in the refrigerator.

COFFEE AND ALMOND STREUSEL

120g European-style butter
120g Brown sugar
120g All-purpose flour
120g Extra fine blanched almond flour
2g Fleur de sel
8g Instant coffee powder
490g Total weight

Combine all the ingredients together.
Sift through a sieve onto a tray covered with a perforated silicone mat.

SOFT EXTRA AMER 67% SPONGE

525g Egg whites
290g Sugar
260g Egg yolks
290g European-style butter
650g EXTRA AMER 67%
90g All-purpose flour
2105g Total weight

Whisk the egg whites while gradually adding the sugar.
Add the yolks to the melted butter and chocolate at 120°F (50°C).
Incorporate a small amount of beaten egg whites to make the mixture more liquid, followed by the remaining egg whites and
finally the sifted flour.

CLASSIC CRÈME ANGLAISE FOR THE INTENSE MOUSSE

910g Whole milk
190g Glucose DE60
190g Egg yolks
1290g Total weight

Bring the milk and glucose DE60 to a boil and combine it with the yolks.
Heat the mixture to 185°F (84°C) and mix with an immersion blender until it is homogeneous.
Use immediately or cool down quickly and store in the refrigerator.

INTENSE MACAÉ 62% CRÈME ANGLAISE MOUSSE

1180g Classic crème anglaise for the Intense Mousse
1370g MACAÉ 62%
2000g Heavy cream 36%
4550g Total weight

Weigh out the amount of hot crème anglaise required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Check the temperature (113/116°F or 45/47°C) and gradually fold in the airy whipped cream using a spatula.
Use immediately and freeze.

Assembly and finishing

As needed Instant coffee powder
As needed Cocoa nib powder

Make the Macaé and coffee intense crémeux, the passion fruit gel and the Macaé soft glaze. Set aside. Bake at 320°F (160°C) for approx. 12 minutes. Set aside. Make the moist chocolate sponge and spread it into a 60×40cm frame. Sprinkle the coffee streusel over the sponge. Bake at 350°F (175°C) for approx. 15 minutes. Leave it to cool and cut it into 53×7cm strips.

Blend the passion fruit gel slightly to give it a smooth texture. Spread approx. 90g onto each strip of sponge. Freeze. Using a piping bag with a 15mm smooth round nozzle, pipe some dots of crémeux (approx. 600g) along the length of the sponge. Freeze. Place the passion fruit gel in a piping bag without a nozzle and pipe 180g along the entire length of the crémeux dots. Freeze. Make the intense Macaé crème anglaise mousse then immediately place approx. 950g into each large U-shaped mold. Put in place the insert (with the sponge facing upwards), smoothing the mousse if necessary. Freeze.

Heat the Macaé soft glaze to approx. 95°F (35°C), blend it thoroughly to remove any air bubbles and then use it to glaze the log strips. Cut to your preferred size. Use some tempered dark chocolate to make log ends between two sheets of guitar paper, then pour some chocolate straight into some large U-shaped molds. Leave to set. Brush with a metal brush. Sprinkle the logs with cocoa nibs and coffee powder, and put in place the log ends and decorations.