Chocolate Peanut Yule Log

Ingredients

Chocolate Pate Sucree

• 150 gr. butter
• 95 gr. granulated sugar
• 30 gr. almond flour
• 50 gr. whole eggs
• 1.5 gr. sea salt
• 200 gr. cake flour
• 4 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) – 48902
• 40 gr. extra brut cocoa powder, 100% Active:

Chocolate Roulade Sponge

• 180 gr. egg yolks
• 168 gr. eggs
• 168 gr. sugar
• 101 gr. egg whites
• 19 gr. sugar
• 70 gr. all-purpose flour
• 30 gr. PreGel Cacao Togo (Cocoa Powder)

Milk Chocolate Peanut Mousse

• 206 gr. milk chocolate, 36%
• 150 gr. PreGel Peanut Traditional Paste
• 37 gr. PreGel Five Star Chef Pastry Gelatin Base
• 173 gr. milk
• 105 gr. egg yolks
• 450 gr. soft whipped cream

Meringue

• 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
• 250 gr. water
• 300 gr. sugar

Method

Chocolate Pate Sucree

1. Combine all ingredients in food processor.
2. Mix just to combine.
3. Roll out to 2.5 mm.
4. Bake at 160 °C.

Chocolate Roulade Sponge

1. In a mixer with a whip attachment, whip the egg yolks, eggs and first sugar to full volume.
2. At the same time, whip the egg whites and second sugar to full volume.
3. Fold the whipped eggs and whipped egg whites together.
4. Sift the all-purpose flour and the PreGel Cacao Togo (Cocoa Powder).
5. Add the sifted ingredients to the whipped eggs and combine everything, trying not to overmix.
6. Spread onto a parchment lined sheet pan and bake at 160 °C for 12 – 15′.
7. Once out of the oven, place another sheet of parchment paper on top of the sponge cake and roll up.
8. Allow to cool to room temperature.

Milk Chocolate Peanut Mousse

1. Melt the chocolate and the PreGel Peanut Traditional Paste together at 45 °C.
2. Make an anglaise with the milk and egg yolks.
3. Whisk the PreGel Five Star Chef Pastry Gelatin Base into the hot anglaise.
4. Strain the anglaise over the melted chocolate and peanut paste.
5. Whisk together to form a smooth ganache.
6. Fold in the soft whipped cream.

Meringue

1. In a mixer with the whip attachment, combine the sugar and water.
2. Whip together to dissolve sugar.
3. Add PreGel Five Star Chef Albumissimo (Egg White Base) to mixer and whisk by hand to dissolve powder.
4. Whip on medium-high to high speed until mixture reaches full volume.

Assembly

1. With the Chocolate Roulade Sponge cool and the Milk Chocolate Peanut Mousse already made, spread a layer of mousse on top of the sponge cake.
2. Allow this to rest in the refrigerator for a few minutes to allow the mousse time to set before rolling.
3. Once the mousse is firm to the touch, remove from refrigerator and roll the cake to create the yule log.
4. Wrap tightly with food grade plastic wrap and allow to freeze.
5. Cut strips of Chocolate Pate Sucree to the width of the yule log, about 10 inches long.
6. Remove yule log from freezer and cut into 25 cm lengths and place atop the Chocolate Pate Sucree.
7. With the meringue finished, spread a layer on the outside of the yule log.
8. Using a blow torch, torch the outside of the meringue until dark brown.
9. Garnish as desired.

Source: http://www.pregelrecipes.com