Chocolate and Nespresso Yule Log by Grégory Faye

Here is the final touch of this Christmas menu by chef Grégory Faye: Chocolate and Nespresso Yule Log by Grégory Faye paired with the Espresso Martini made with Grey Goose vodka.

Preparation of the Chocolate and Nespresso Yule Log

Vanilla Biscuit roulade:

Ingredients:

• 5 egg whites
• 4 egg yolks
• ⅔ cup of sugar
• ½ teaspoon of vanilla extract
• ½ teaspoon baking powder
• 1 cup all-purpose flour

Preparation:

• Beat the yolks with the vanilla and ⅓ sugar in a mixer
• In a bowl, beat the egg whites with a beater
• Sift flour and baking powder
• Mix the egg whites in the egg yolks (delicately)
• Add the flour
• Spread on a plate with greased parchment paper
• Bake at 325 Fahrenheit
• Cut strips, set aside

Chocolate butter cream :

Ingredients:

• 3 eggs
• 1 teaspoon of cocoa powder
• ½ cup of sugar
• 1 teaspoon of vanilla extract
• 1 cup unsalted butter at room temperature
• ½ teaspoon of salt
• 170 g melted dark chocolate (75%)

Preparation

• In a bain-marie, heat the eggs, sugar, cocoa powder, vanilla and salt, stir with a whisk, let the sugar melt and transfer to a blender
• Beat until it’s sparkling
• Cool to 50 degrees Celsius, add the butter ointment in small cube, then slowly, add the warm chocolate

Ganache with dark chocolate, espresso and tonka bean

Ingredients: 

Ganache base :

Ingredients: 

• 225 g of cream 35%
• 25 g of invert sugar
• 25 g of glucose
• 195 g dark chocolate 75%
• 1 capsule of Nespresso of your choice
• ½ tonka bean

Finale base :

Ingredients:

• Ganache for the base: 450 g
• 35% cream: 450 g

Preparation:

• Boil cream, invert sugar and glucose
• Add the inside of the Nespresso Cosi capsule and the half tonka bean ground
• Infuse for 8 to 10 minutes
• Warm slowly
• Pour on the chocolate
• Using a maryse, add the cream in the chocolate
• Cool one night
• Beating the next day and raise the ganache

Log Montage

• Lay the ganache on the biscuit, roll tight
• Put at cold temperature for 3 hours
• Then, using a pastry bag, mask with the chocolate butter cream
• Decorate with pieces of meringue and shavings of Amandine

Serve with Grey Goose Espresso Martini

Discover the full Christmas Menu of chef Gregory Faye