Chocolate and macadamia yule log

Servings 8

190 g whipping cream (at least 30% fat)
35 g egg yolks
25 g sugar
1.5 g Gelatin powder or sheet (200 blooms) (add 10 g of water to powder for bloom)
50 g macadamia butter

Bloom your gelatin powder with water. In a small saucepan, bring whipping cream to a boil. Whisk egg yolks with sugar. Pour a 1/3 of hot whipping cream on egg yolks. Whisk and pour everything back to the saucepan. Cook on low heat while continuously stirring until it reaches a temperature of 179-183°F (82-84°C). Pour directly on macadamia butter and gelatin in small pieces. Whisk until homogenous. Pour in a mold or cake ring smaller than the one for your mousse cake (16 cm diameter) and keep in the freezer until it hardens (around 4h).

Separate the yolks from the whites in your eggs. Whip egg whites at medium speed while adding sugar progressively until they are at soft peaks. Whisk your egg yolks and add your whipped egg whites to them little by little. Finish by adding sifted flour and cornstarch very gently with a spatula. Bake in a baking tray for 12 min at 410°F (210°C) or until light brown. Let it cool down, then cut off the borders to get a 16 cm large sponge cake (you can use a 16 cm ring cake to do it). You can, if you want, add some espresso coffee to it, to make it moister and add extra flavor.

Melt your milk chocolate then add to macadamia butter. Add feuillantine, then whisk together. Put on top of the savioardi sponge:

Bloom your gelatin powder with water. In a small saucepan, bring milk to a boil. In a bowl whisk together egg yolks and sugar. Pour 1/3 of hot milk on egg yolks. Whisk and pour everything back to the saucepan. Cook on low heat while continuously stirring until it reaches a temperature of 179-183°F (82-84°C). Pour directly on dark and milk chocolate chopped in small pieces and whisk until your chocolate is fully melted and integrated. Whip whipping cream to soft peaks. Add to chocolate/egg mixture gently with a spatula. Use immediately for assembly.

Pour the chocolate mousse into your mold and fill 1/3 of the mold with it. Apply mousse to the sides of the mold. Put the frozen macadamia crémeux in the middle. Pour again chocolate mousse on top of the crémeuxup to ¾ of the mold. Finally, add the sponge and push it down until the mouse entirely fills the mold.
Leave in the freezer for at least 6 hours.

Whisk 108 g of water to bloom your gelatin and keep it in the fridge for 20 minutes. In a small saucepan, cook water (1) with sugar (1) until it reaches 230°F (110°C)to make a syrup, then remove it from heat. In another saucepan, bring to a boil whipping cream, water (2), and sugar (2), and add syrup to it. Bring everything to a boil before adding gelatin. Pour onto dark chocolate chopped in small pieces. Mix with an immersion blender. Cover with saran wrap. You can either use it the same day or another day (leave in the fridge in that case). Either way, it should be at 75°F (24°C) when using it to glaze your frozen entremets.