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.
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Preparation of the Chocolate and Nespresso Yule Log
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Chocolate and Nespresso Yule Log by Gregory Faye
Credit: Luc Bourgeois
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Vanilla Biscuit roulade:
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Ingredients:
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- 5 egg whites
- 4 egg yolks
- ⅔ cup of sugar
- ½ teaspoon of vanilla extract
- ½ teaspoon baking powder
- 1 cup all-purpose flour
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Preparation:
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- 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
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Chocolate butter cream :
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Ingredients:
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- 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%)
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Preparation
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- 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
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Ganache with dark chocolate, espresso and tonka bean
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Ingredients:
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Ganache base :
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Ingredients:
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- 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
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Finale base :
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Ingredients:
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- Ganache for the base: 450 g
- 35% cream: 450 g
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Preparation:
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- 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
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Log Montage
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- 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
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Serve with Grey Goose Espresso Martini
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Discover the full Christmas Menu of chef Gregory Faye
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