Bûche Plaisirs Sucrés (Velours)

Name: Bûche Plaisirs Sucrés (Velours)
Prep time: 1 h 10 min
Cook time: 45 min
Total time: 1 h 55 min
Ingredients: 110 g Almond flour; 90 g Powdered sugar; 10 g Invert sugar syrup; 150 g Eggs; 20 g Butter; 95 g Aged egg whites; 15 g Granulated sugar; 30 g Flour (T55); to taste Hazelnuts (Piedmont hazelnuts); 135 g Hazelnut flour; 150 g Powdered sugar; 150 g Egg whites; 50 g Granulated sugar; 410 g Condensed milk (unsweetened); 100 g Glucose; 480 g Syrup (30°B); 500 g Dark chocolate glaze (Valrhona); 500 g 66% dark chocolate (Valrhona Caraïbe); to taste Velvet spray powder

A yule log cake composed of joconde sponge, hazelnut dacquoise, crispy feuillantine, milk chocolate ganache, and chantilly cream.

1h 55m

Easy

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Ingredients

Almond flour 110 g

Powdered sugar 90 g

Invert sugar syrup 10 g

Eggs 150 g

Butter 20 g

Aged egg whites 95 g

Granulated sugar 15 g

Flour (T55) 30 g

Hazelnuts (Piedmont hazelnuts) to taste

Hazelnut flour 135 g

Powdered sugar 150 g

Egg whites 150 g

Granulated sugar 50 g

Condensed milk (unsweetened) 410 g

Glucose 100 g

Syrup (30°B) 480 g

Dark chocolate glaze (Valrhona) 500 g

66% dark chocolate (Valrhona Caraïbe) 500 g

Velvet spray powder to taste

Instructions

Make the Joconde sponge

In a mixing bowl, combine the almond flour, invert sugar syrup, and powdered sugar. Pour in half of the eggs and whip with a whisk for 8 minutes. Add the remaining eggs in two additions and whip for 10–12 minutes. Stir a small amount of the mixture into the butter and whisk. Whip the egg whites with the granulated sugar to stiff peaks, then fold into the first mixture. Sift the flour over the batter like rain and gently fold, then fold in the whipped butter. Place a 2 mm thick Joconde frame on a silicone mat. Spread 520 g of batter evenly with a spatula. Bake at 230°C for 7–8 minutes. Flip onto a sheet of baking paper, peel off the silicone mat, and let cool.

Make the roasted hazelnut pieces

Spread the hazelnuts on a baking sheet and roast at 165–170°C for 15 minutes, then rub off the skins over a large-holed sieve. Crush the hazelnuts with a rolling pin. Once completely cooled, store them in an airtight container until needed.

Make the hazelnut dacquoise

Sift the powdered sugar and hazelnut flour together. Whip the egg whites, adding the granulated sugar in three additions, until stiff peaks form. Gently fold in the powdered sugar and hazelnut flour mixture by hand with a spatula, lifting the batter carefully.

Make the chocolate mirror glaze

Boil the condensed milk, glucose, and 30°B syrup together; pour over the chopped chocolate and the dark chocolate glaze. Start stirring from the center with a spatula, gradually widening the motion and slowly emulsifying in the liquid. Transfer into a container and store chilled until ready to use.

Finishing and decoration

Temper the velvet spray powder to 45°C and load it into a spray gun. Spray the yule log as soon as it comes out of the freezer to achieve a beautiful, fine suede finish. While the log is still frozen, trim it cleanly, place it on a cake board, and return it to the refrigerator for 2 hours to set. Pipe a small pool of chocolate glaze on top. Coat the two ends with the chocolate glaze and apply dark chocolate decorations on both ends. Finish by decorating with a cinnamon stick and star anise.