Recipe Christmas logs : Exel'mans Dessert

To prepare this dish

Ingredient list

Polenta

400 g Sublime, Cream with Mascarpone
50 g Valrhona cocoa powder
50 g fine semolina
20 g Elle & Vire gourmet butter 80% fat salted
200 g eggs
80 g sugar

Chocolate mix

300 g Sublime, Cream with Mascarpone
13 g Elle & Vire gourmet butter 82% fat
30 g sugar
58 g Valrhona chocolate (Extra 53%)
100 g Valrhona Caraque couverture

Vanilla crème pâtissière

1 liter whole milk
150 g Excellence whipping cream 35% fat
1 pod Bourbon vanilla (infused)
180 g sugar
200 g egg yolks
20 g powdered cream

Exel’Mans cream

300 g chocolate mix (including for the salambos)
375 g vanilla crème pâtissière (pastry cream)

Choux paste and Decoration

1 kg Valrhona Mirror dark chocolate "Absolu"
600 g choux buns (or 24)

Elle & Vire products used

Sublime, Cream with Mascarpone

Elle & Vire gourmet butter 80% fat salted

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Polenta

   Boil Elle & Vire® Sublime, Add the cocoa powder blend with fine semolina. Allow it to swell as you stir, and when the polenta has dried out a bit, add the Elle & Vire® Salted Gourmet Butter. At the same time, use an electric whisk to beat the whole eggs with the sugar, as if you were making a sponge cake. Mix with the polenta which should be nice and smooth, then spread it in a 1.5 cm deep frame on a silicone tray and cook in a low oven at 165°C (329°F) for between 15 and 18 minutes.

2. 2

   Chocolate mix

   Boil the Sublime, the butter and sugar, pour on top of both chocolate ; mix it well, cool down over night.

3. 3

   Vanilla crème pâtissière

   Prepare the vanilla crème pâtissière
4. 4

   Exel’Mans cream

   For the Exel’Mans cream, use the flat paddle attachment to combine 300 g of the chocolate mix with 375 g of the vanilla crème pâtissière, then whipped it. 

5. 5

   Assembly

   Assemble in half round mould (Christmas log mould 53,5 X 5,5 X 4)

   Coat the mould with the Exel’man cream. Place a polenta biscuit base inside. Pour of the Exel’Mans cream over the biscuit and cover with another polenta biscuit. Fill up with Exel’mans cream until 9/10 and finish with a piece of flat choux paste. Freeze it and finish with a chocolate mirror glaze.

    

6. 6

   Choux paste and Decoration

   Fill the choux buns with Exel’Mans cream, and then top with the remainder of the chocolate mirror glaze Place these buns on the edge of the log. Decorate with Christmas chocolate decoration and gold leaf.

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