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Cercle V
Yule Log Tadapo
Made with Millot 74% - Pure Millot Plantation
A recipe by Rémi Montagne - Executive Pastry Chef at L’École Valrhona
8 stepsMakes 6 desserts using “Fragments” Yule Log molds (Ref. 31929)
Recipe Step by Step
Step01
ROOIBOS AND OPALYS NAMELAKA
- 370g Whole milk
- 28g “Mélange du Cap” red tea (Palais des Thés)
- 20g Glucose DE 38/40
- 10g Gelatin powder 220 Bloom
- 50g Water for the gelatin
- 690g OPALYS 33%
- 740g Heavy cream 36%
- 1903g Total
Heat the milk and infuse the tea for 8 to 10 minutes.
Strain, then add the glucose and rehydrated gelatin.
Gradually combine the hot milk with the melted chocolate to form an emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the heavy cream then mix again.
Leave to set in the refrigerator overnight.
Strain, then add the glucose and rehydrated gelatin.
Gradually combine the hot milk with the melted chocolate to form an emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the heavy cream then mix again.
Leave to set in the refrigerator overnight.
Step02
MILLOT NAMELAKA
- 740g Whole milk
- 19g Gelatin powder 220 Bloom
- 95g Water for the gelatin
- 960g MILLOT 74%
- 1500g Heavy cream 36%
- 3314g Total
Bring the milk to a boil and add the rehydrated gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream then mix again.
Leave to set in the refrigerator.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream then mix again.
Leave to set in the refrigerator.
Step03
PEAR AND ROOIBOS COMPOTE
- 1200g Fresh pears
- 40g “Mélange du Cap” red tea (Palais des Thés)
- 8g Madagascan vanilla bean
- 1200g 100% Williams pear purée
- 200g Glucose DE 38/40
- 200g Sugar
- 32g NH pectin
- 2880g Total
Dice the pears, then gently dry the pieces for 10 minutes in the oven at 175°F (80°C).
Infuse the tea and vanilla in hot purée for 20 minutes, then sift it and correct its weight if necessary.
Heat the infused purée and glucose to 105°F (40°C).
Mix the sugar with the pectin then add it to the heated purée.
Bring to a boil, add the diced pear and store in the refrigerator.
Infuse the tea and vanilla in hot purée for 20 minutes, then sift it and correct its weight if necessary.
Heat the infused purée and glucose to 105°F (40°C).
Mix the sugar with the pectin then add it to the heated purée.
Bring to a boil, add the diced pear and store in the refrigerator.
Step04
MILLOT SPONGE
- 310g Egg whites
- 170g Sugar
- 160g Egg yolks
- 170g European-style butter
- 330g MILLOT 74%
- 55g Pastry flour
- 1195g Total
Beat the egg whites with the sugar.
Add the egg yolks to the chocolate and butter, which you have melted at approx. 120-130°F (50-55°C).
Incorporate some of the beaten egg whites to dilute the mixture a little.
Once you have done that, add the remaining egg whites and sifted flour.
Add the egg yolks to the chocolate and butter, which you have melted at approx. 120-130°F (50-55°C).
Incorporate some of the beaten egg whites to dilute the mixture a little.
Once you have done that, add the remaining egg whites and sifted flour.
Step05
P125 CŒUR DE GUANAJA SHORTCRUST PASTRY
- 130g P125 CŒUR DE GUANAJA
- 230g European-style butter
- 96g Eggs
- 450g Bread flour
- 170g Confectioner’s sugar
- 58g Extra-fine blanched almond powder
- 4g Fleur de sel
- 1138g Total
Mix the chocolate melted at 95°F (35°C) with the creamed butter.
Gradually add the cold eggs.
Combine the mixture with the flour, confectioner’s sugar, almond flour and fleur de sel.
Briefly stir all these ingredients together.
Spread out immediately.
Bake at 300°F (150°C).
Gradually add the cold eggs.
Combine the mixture with the flour, confectioner’s sugar, almond flour and fleur de sel.
Briefly stir all these ingredients together.
Spread out immediately.
Bake at 300°F (150°C).
Step06
MILLOT CRISP
- 230g COCOA NIBS
- 9g Fleur de sel
- 610g P125 Cœur de Guanaja Shortcrust Pastry
- 240g Crispy wheat flake cereal
- 400g MILLOT 74%
- 1489g Total
Grind together the nibs and fleur de sel until they have broken up a little.
Using a stand mixer, break the baked pastry into crumbs and add the nibs, fleur de sel, crispy wheat flake cereal and melted chocolate.
Using a stand mixer, break the baked pastry into crumbs and add the nibs, fleur de sel, crispy wheat flake cereal and melted chocolate.
Step07
CRÈME ANGLAISE
- 689g Whole UHT milk
- 295g UHT cream 35%
- 197g Oeufs entiers
- 20g Caster sugar
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 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Step08
MILLOT CRÈME ANGLAISE MOUSSE
- 1228 g MILLOT 74%
- 1783 g UHT cream 35%
- 1189 g BASIC ENGLISH CREAM
When the custard is hot and thick, add the rehydrated gelatin if necessary.
Gradually pour over the melted chocolate, taking care to emulsify the mixture.
Mix as soon as possible to perfect the emulsion.
If necessary, stabilize this emulsion with part of the whipped cream.
As soon as the mixture is smooth, check the temperature (35/38°C for whites and blonds, 38/41°C for milks, 47/50°C for blacks) and add the rest of the whipped cream.
Gradually pour over the melted chocolate, taking care to emulsify the mixture.
Mix as soon as possible to perfect the emulsion.
If necessary, stabilize this emulsion with part of the whipped cream.
As soon as the mixture is smooth, check the temperature (35/38°C for whites and blonds, 38/41°C for milks, 47/50°C for blacks) and add the rest of the whipped cream.
Assembly and finishing
As needed MILLOT 74%
Prepare the namelakas, compote, sponge and MILLOT crisp. Add 1200g of sponge to a 40×60cm frame. Bake at 355°F (180°C) for 15 minutes. Once it has cooled, spread 1400g of crisp on the sponge. Cut it into 7.5×53cm strips. Form some tempered couverture into thin 5×53cm strips of chocolate. Use a piping bag with a 12mm nozzle and some MILLOT namelaka to stick a strip of chocolate onto the sponge, then pipe 3 rows of namelaka on top. Fill the space between the rows with compote (approx. 210g). Add another strip of chocolate and repeat the process. Finish the insert by adding 420g of rooibos namelaka. Freeze. Make the mousse and pour 660g into each Yule log mold. Add in the insert. Freeze. Turn it out and spray it with MILLOT ABSOLU glaze.