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bûche yuzu, chocolat blanc et wasabi

Yuzu, wasabi and white chocolate Christmas Yule log 

Ingredients for one 25cm long Yule log

Yuzu insert: 

  • 100g of eggs
  • 50g of icing sugar
  • 5g of cornstarch
  • 50ml of yuzu juice
  • 60g of butter
  • Mold for inserts

Dacquoise : 

  • 70g of egg whites
  • 30g of sugar
  • 50g of icing sugar
  • 50g of almond powder
  • 15g of cornstarch

White chocolate and wasabi mousse: 

  • 250g of high quality white chocolate
  • 50cl whipping cream with 30% of fat
  • 10g shredded wasabi paste
  • Mold for yule log

Yule log decoration: 

Instructions

1. Yuzu insert (D-2)

In a pan, heat the yuzu juice up. Meanwhile, mix the icing sugar and cornstarch together then add the eggs one at a time. Add a bit of yuzu juice to smooth out the batter and pour the mixture into a pan. Bring to a boil while continually stirring. Once it starts to boil, lower the heat to the lowest setting and cook for 3 minutes to pasteurize cream. Remove from the heat, add the diced butter and whisk until it is completely blended into the batter. Pour the yuzu cream into a mold for insert and set aside in the freezer to harden.

2. Dacquoise (D-1)

Whisk the egg whites until they form peaks then add sugar to firm the egg whites up. With a rubber spatula, carefully incorporate the icing sugar, almond powder and cornstarch that were mixed together beforehand. Pipe out a rectangle of batter slightly smaller than your yule log mold so that the dacquoise is hidden once the Christmas Yule log is done. Cook for 12 minutes at 180°C, until golden brown.

3. White chocolate mousse (D-1)

Melt the chocolate in a bain-marie and let it cool until it reaches 35°C. In the meantime, whip the whipping cream. Add a bit of whipping cream to the wasabi paste and mix together before incorporating it into the whipped cream. Gently incorporate one tablespoon of wasabi whipped cream into the melted white chocolate with a spatula. Add the remaining whipped cream and gently incorporate to the melted chocolate, making sure that the whipped cream remains firm.

4. Assembling the yule log (D-1)

Pour half of the mousse into the yule log mold. Place the yuzu insert in the middle of the mold and pour the rest of the mousse. Cover with the dacquoise. Set aside in the refrigerator overnight.

5. Yule log decoration (H-6)

Carefully unmold the yule log Cover the frozen yule log with velvet spray Put in the refrigerator to defrost the yule log for approximately 6h Sprinkle candied yuzu peels, gold leaf flakes and roasted sesame seeds with wasabi on top.

Bon appétit !

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