Every year, our 1st prize international dessert winner makes a Yule Log. This year, we asked Bruno Tenailleau to work for you.
Exclusively for friends of TomPress, Bruno Tenailleau has accepted to create a recipe. We asked him to design a Yule log for you that is ""as delicious as it is easy to make"".
The Yule log is for many people the traditional Christmas dessert.
Instead of buying an ice cream log at the supermarket, we are offering you a recipe by Chef Tenailleau, 1st prize winner of the international pastry competition. What better way to end a meal!
First things first - this is the list of ingredients:
- Sliced gingerbread
- 1 organic orange
- 600 grammes of dark chocolate containing 65 % cocoa
- 400 grammes of pouring cream
- ½ litre of water
- 8 sheets of gelatine
- 8 egg whites
- 150 grammes of sugar + 50 grammes for the egg whites.
Begin by zesting the orange, then place your zests in a saucepan with the water and sugar. Simmer to evaporate and you will get a thick syrup.
Meanwhile bring the cream to the boil and immediately take it off the heat. Add the steeped and dried gelatine and mix it in with a whisk. Still using the whisk, add the chocolate in small pieces.
Beat the egg whites until stiff with their 50 grammes of sugar. When the chocolate mixture is warm, incorporate the egg whites and the syrup very gently with a spatula to avoid breaking the white and to keep the lightness.
Spread slices of gingerbread at the bottom of your dish, add a layer of chocolate, then a layer of gingerbread and so on. End with a layer of gingerbread.
Leave the dish in the fridge for 2 to 3 hours and then remove.
Now enjoy your log with the rest of the chocolate and decorate nicely.
Happy Christmas to you all!
A few tips:
- If you are afraid that it will be difficult to remove the log from the dish, you can spread cling film on the bottom of the dish.
- You can use chocolate with a higher concentration of cocoa but it will be harder to work with.
- This recipe, with its slices of gingerbread, can be prepared in individual portions or as a large log: use your imagination!
Bruno Tenailleau is an extraordinary chef. First prize winner of the international dessert prize, he conducts his gastronomic research on a daily basis. Watching him work is very impressive: he composes, he assembles, he plays with textures and contrasts, and works his recipes like a musician or a perfume blender. A real champion! And yet, he is willing to offer us some of his best recipes.
