ROLLED BISCUIT SPONGE WITH TEA (850 g of biscuit sponge per frame (37 cm X 57 cm))
95 g egg yolks 235 g eggs 15 g sugar 210 g sugar 140 g egg white 50 g sugar 130 g T55 flour 5 g very finely blended Ceylan tea
TEA AND YUZU SOAKING SYRUP (215 g soaking syrup per biscuit sponge)
50 g sugar 120 g water 40 g Grand Marnier 20 g yuzu puree 4 g Ceylan tea
PEAR AND YUZU CONFIT (500 g per biscuit sponge sheet)
210 g pear puree 100 g yuzu puree 290 g raw sugar 6 g pectin NH yellow food colouring
SILKY CREAM CHEESE CREAM (550 g per biscuit sponge sheet)
200 g milk 6 g gelatine powder (200 Bloom) 30 g water for dissolving the gelatine 150 g Original american cream cheese 34% fat 200 g white chocolate 35% 500 g Sublime, Cream with Mascarpone
WHITE SPRAY GUN MIXTURE
250 g white chocolate 35% 125 g cocoa butter 125 g clarified butter Fat-soluble white food colouring
ROLLED BISCUIT SPONGE WITH TEA (850 g of biscuit sponge per frame (37 cm X 57 cm))
Whisk the egg yolks, eggs, inverted sugar and sugar (A). In another bowl of the mixer, whisk the egg whites and sugar (B). Combine the two mixtures, add the flour and tea that have been sifted together. Spread onto a sheet of baking parchment and bake in the oven at 200°C (392°F) for 10 minutes.
2
TEA AND YUZU SOAKING SYRUP (215 g soaking syrup per biscuit sponge)
Bring the water to the boil and infuse the tea for approximately 15 minutes. Strain through a china cap sieve and bring to the boil. Add the yuzu purée, Grand Marnier® and sugar. Cool and use to soak the rolled biscuit sponge with tea.
3
PEAR AND YUZU CONFIT (500 g per biscuit sponge sheet)
Heat the fruit purées to 40°C (104°F). Add the pectin that has been combined with some of the unrefined cane sugar then add the remaining sugar. Heat to 64 Brix. Cool.
4
SILKY CREAM CHEESE CREAM (550 g per biscuit sponge sheet)
Dissolve the gelatine in the water. Bring the milk to the boil, add the dissolved gelatine and pour onto the Cream Cheese, then onto the melted white
chocolate. Blend. When the temperature reaches 25°C (77°F), add the mousse-like Sublime cream.
5
WHITE SPRAY GUN MIXTURE
Melt the ingredients together at 40°C (104°F). Blend and strain through a china cap sieve.
6
ASSEMBLY
Spread the pear and yuzu confit onto the crust side of the soaked biscuit sponge. Spread 550 g of silky Cream Cheese cream on top. Chill for a few minutes. Roll firmly in the traditional way. Transfer to a traditional Yule log mould and freeze. Smooth over the remaining silky Cream Cheese cream and return to the freezer. Use the remaining mousse to coat the rolled Yule log.
7
DECORATION
Spray a thin layer of white spray gun mixture over the frozen Yule log to produce a velvety effect. Use a very fine vermicelli nozzle to decorate with the
whipped Sublime. Add white chocolate rectangles and Yule log ends. Add a few drops of coloured neutral mirror glaze.
Recipes
