Underwood Yule Log

Recipe

BLACK FOREST CAKE

Recipe for 1 Yule log serving 4 to 6 people, mould "bûche torsade" 098301

70 g - Almond croustillant
80 g - Almond and lime biscuit
250 g - Sweet clover yogurt mousse
100 g - Lime curd
140 g - Compotée of wild blackberry and blueberry

SWEET PASTRY

6 g - Almond powder
52 g - T55 flour
0,5 g - Salt
20 g - Icing sugar
21 g - Butter
12 g - Whole eggs

ALMOND PRALINÉ

20 g - Water
65 g - Caster sugar
10 g - Glucose syrup
127 g - Almonds
1 g - Fleur de sel

ALMOND CROUSTILLANT

27 g - Baked sweet pastry
41 g - Almond praliné
0,5 g - Fleur de sel
14 g - Feuilletine
7 g - Ivory couverture

COMPOTÉE of WILD BLUEBERRY AND BLACKBERRY

90 g - Wild blueberries
90 g - Wild blackberries
35 g - Caster sugar
2 g - Pectin NHX INGREDIUM
1 g - Lime zest
7 g - Gelatin mass INGREDIUM F or B

LIME CURD

76 g - Lime juice
27 g - Butter
54 g - Caster sugar
43 g - Whole eggs
5 g - Egg yolks
7 g - Cocoa butter
7 g - Gelatin mass INGREDIUM F ou B

LIME MADELEINE BISCUIT

22 g - Whole eggs
20 g - Caster sugar
0,5 g - Fleur de sel
10 g - Whole milks
30 g - Butter
10 g - Honey
30 g - T55 flour
2 g - Baking powder
1 g - Lime zest

SWEET CLOVER MOUSSE

30 g - Whole milk
4 g - Sweet clover
20 g - Gelatin mass INGREDIUM F ou B
180 g - Greek yogurt
20 g - Egg whites
40 g - Caster sugar
100 g - Whipped cream

1.
SWEET PASTRY
Rub the butter with all the dry ingredients. Add the whole eggs. Do not overwork the dough. Leave to rest for 2 hours in the fridge. Roll out the dough to 3 mm and bake for 14 minutes at 160°C. Keep a small amount of baked sweet pastry for decoration.
2.
ALMOND PRALINÉ
Roast the almonds for 30 minutes at 150°C. Cook a caramel with water, sugar and glucose. Pour it over the roasted almonds on a tray lined with a Silpat. Once cold, break the almond caramel into pieces using the end of a rolling pin. Blend in a food processor, adding fleur de sel. Keep some grainy texture in the praliné.
3.
ALMOND CROUSTILLANT
Crush the sweet pastry. Add the almond praliné, fleur de sel and feuilletine. Add the melted white chocolate. Mix well. Spread to a thickness of 5 mm.
4.
COMPOTÉE OF WILD BLUEBERRY AND BLACKBERRY
Mix sugar and pectin together, then add to the wild blueberries and wild blackberries. Cook until it boils, without over-cooking the fruits. Add the lime zest and the gelatin, then remove from the heat.
5.
LIME CURD
Bring juice, zest, butter and cocoa butter to a boil. Mix the whole eggs, egg yolks and sugar together. Cook like a lemon curd. Add the gelatin mass at the end. Strain and cool quickly.
6.
LIME MADELEINE BISCUIT

Whisk the whole eggs with sugar and fleur de sel until foamy. Heat milk, butter and honey to 50°C. Pour over the egg, sugar and salt mixture. Add the sifted flour and baking powder. Add the lime zest as well. Spread to a thickness of 1 cm. Bake at 160°C.
7.
SWEET CLOVER MOUSSE
Heat the milk with the sweet clover. Infuse for 10 minutes. Strain and weigh the milk again. Add the gelatin mass and microwave until the gelatin has melted. Heat the egg whites and sugar to 60°C in a bowl over a bain-marie, then whisk in a stand mixer. Whip the cream at the same time. When assembling, pour the lukewarm milk into the Greek yogurt. Loosen the Swiss meringue with a spatula with a little whipped cream. Fold the meringue into the Greek yogurt. Finally, fold in the remaining whipped cream.
8.
FINISHING
Line the mould "bûche torsade" with the sweet clover mousse. Create an regular cavity in the centre. Semi-freeze the mousse. Pipe 100 g of lime curd into the centre of the Yule log. Spread 140 g of compotée of wild blueberry and blackberry over the lime curd. Cut the biscuit to the size of the mould and place it on top of the compotée. Spread a little mousse over the biscuit so that you can close the Yule log with the almond croustillant cut to the correct dimensions. Keep a small amount of mousse for decoration. Freeze. Unmould. Mix the remaining mousse to homogenise it. Pipe three waves, shorter or longer, on one side of the Yule log following the curves. Cover these waves with blended sweet pastry. Freeze.

Spray the Yule log with violet cocoa butter, creating a gradient from one end to the other. Decorate with blackberries, coated blueberries and freeze-dried lilac flowers.