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Chocolate and Nespresso Yule Log by Grégory Faye

Chocolate and Nespresso Yule Log by Gregory 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

Chocolate and Nespresso Yule Log by Gregory Faye

Chocolate and Nespresso Yule Log by Gregory Faye
Credit: Luc Bourgeois

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 Cosi
  • 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