Dulcey madeira yule log

Name: Dulcey madeira yule log
Ingredients: 685 g Flour; 6 g Salt; 25 g Baking powder; 640 g whole egg; 160 g brown sugar; 490 g Soft butter; 400 g Cocoa butter; 490 g brown sugar; 400 g Egg white; 245 g Egg yolk; 40 g Vanilla powder; 250 g Egg yolk; 125 g brown sugar; 1260 g Whole milk; 950 g Blond Dulcey; 10 g leaf gelatin; 1640 g milk custard; 695 g Whole milk; 2010 g Banana; 370 g passion fruit pulp; 320 g cake flour; 30 g leaf gelatin; 220 g soft brown sugar; 1290 g Blond Dulcey; 1390 g cream 0.35; 170 g Lemon juice; 1000 g Absolu Cristal neutral glaze; 220 g clarified butter; 50 g passion fruit pulp; 50 g banana pulp

Create the most delicious pastries with these surprising chocolate feves from Valrhona.

Ingredients

685gFlour

6gSalt

25gBaking powder

490gSoft butter

490gbrown sugar

245gEgg yolk

640gwhole egg

160gbrown sugar

400gEgg white

40gVanilla powder

320gcake flour

240gEgg yolk

250gEgg yolk

125gbrown sugar

1260gWhole milk

950gBlond Dulcey

10gleaf gelatin

1640gmilk custard

2010gBanana

370gpassion fruit pulp

220gsoft brown sugar

170gLemon juice

220gclarified butter

695gWhole milk

30gleaf gelatin

1290gBlond Dulcey

1390gcream 0.35

1000gAbsolu Cristal neutral glaze

50gpassion fruit pulp

50gbanana pulp

Preparation

Whisk the egg yolks with the caster sugar. Add the softened butter once the eggs and sugar are whipped.
Sift the flour, baking powder, and salt together and add to the mixture.
Pour onto a baking tray and let rest before baking.
Bake at 150 - 160°C in the oven with the door open.
Weigh the cooled shortbread after baking.
Place 1600 grams of shortbread in the bowl of a stand mixer with a paddle attachment and start the machine on the lowest speed to break the shortbread into crumbs.
Add the melted cocoa butter and mix briefly.

Whisk the egg yolks, whole egg, and caster sugar (1) in a stand mixer.
Whip the egg whites and add the caster sugar (2).
Fold the egg whites into the first mixture and then add the sifted flour and vanilla powder.
Weigh the cake batter and spread it evenly over a silicone mat. Use 725 grams per 40 x 60 cm baking tray.
Bake for 6 - 7 minutes at 230°C in a convection oven.

Mix the egg yolks with the sugar.
Bring the cream and milk to a boil and pour over the egg yolks.
Cook until the mixture coats the back of a spoon at 84 - 85°C.
Strain and use immediately.

Take the hot milk custard and emulsify with a rubber spatula with the chopped chocolate, as with a ganache, until smooth, shiny, and elastic.
Blend to perfect the emulsion, ensuring no air is incorporated, and work at 35 - 45°C. This technique ensures the cream is always smooth, even after thawing.

Cut the peeled bananas into pieces.
Mix the passion fruit pulp with the sugar, butter, and lemon juice.
Add the bananas and let marinate for 30 - 40 minutes.
Pour the mixture into a dish and bake for 12 - 15 minutes at 200°C.
Set aside in the refrigerator and blend the mixture when cold.

Bring the milk to a boil and add the soaked gelatin.
Pour about a third of the hot liquid over the melted couverture. Whisk until smooth, shiny, and elastic.
When the mixture reaches 30 - 35°C, fold in the cold whipped cream.
Use immediately.

Bring the Absolu Cristal to a boil with the banana and passion fruit pulp and blend.
Spray immediately with a spray gun at about 80°C.

Spread the crumbled Breton shortbread in a 60 x 40 cm frame and press the edges down well. Remove the frame and let it rest.
Cut the shortbread into five strips of 7 x 52 cm.
Spread 600 grams of banana – passion fruit compote over the cooled vanilla sponge cake and cut it into strips of 18 x 52 cm. Set aside in the freezer.
Place the strips of sponge cake and compote in 'grand U' bûche molds and then use a piping bag with a 16 mm nozzle to add 500 grams of Dulcey crémeux in random balls on top.
Make the Dulcey mousse and then pour 650 grams into each mold.
Add a strip of shortbread to seal the mold, making sure the shortbread is at the same height as the edge of the vanilla sponge cake.
Freeze.
Unmold the 'logs' and pipe the glaze over them.
Temper some Dulcey chocolate and then use it to line two 'grand U' bûche molds. Set aside.
Unmold the chocolate and break into large pieces.
Decorate the 'logs' with the pieces.