I have been keeping Yue’s recipe, Earl Grey, Hazelnut and Chocolate Yule Log, for some time. And so as a log mousse mold from Silikomart. But until this year which I am not working I’ve got the chance to give it a trial. And it was served as one of the desserts for the Christmas party held at home.
It was hard to find a recipe completely fits the log mousse mold. Most I have seen is mousse cake with the tree pattern mould. But I wanted to make the cake base with the mould. The first time I poured the cake batter directly onto the silicon mould. But the tree patterned cake stick to the mould. The outcome was not acceptable. I could only keep the part meant to be the base as it was on a parchment paper. Hmm, I greased the tree pattern mould for a second trial. And I used a smaller cake pan just for the tree trunk.
Creme au earl-grey (3 cm x 25 cm tube)
133g whipping cream
67g egg yolks (about 4 egg yolks)
3g sheet gelatin,, bloomed
5g earl grey leaves
Combine egg yolks & sugar.
Bring the cream to boil, add the tea leaves & infuse for 5 min.
Drain to remove the tea leaves.
Pour the cream to the egg batter, mix well & heat to 70C until thick & creamy (recipe says 82C)
Remove from heating, add bloomed gelatin & mix until dissolve.
Pour into a tubular mould & freeze.
Chocolate sponge (an elongated sheet pan)
40g unsalted butter, softened
50g plain flour, sifted
30g cocoa powder
50g full fat milk
65g caster sugar
Pinch of salt
Separate 3 egg whites & yolks, refrigerate the egg whites until needed.
Put the tree pattern silicon mould and line the rest of the pan with a parchment baking paper.
In a small saucepan, bring the butter to boil under gentle heat. Remove from heating & immediately fold in the flour, followed by cocoa powder.
Pour & fold in the milk in 2-3 portions until combine.
Mix 3 egg yolks with 1 whole egg, pour & fold to the batter in 2-3 times until combine. Set aside to rest for at least 15 min.
In a large bowl, combine egg whites & salt, whisk at high speed until it’s foamy.
Whisk in the sugar in 2-3 portions, continue whisking to just before stiff peaks.
Fold 1/3 meringue into the egg yolk batter until combined.
Pour the egg yolk batter to the remaining meringue & fold gently until smooth & combined.
Spread on the prepared tin & bake in a preheated oven at 180C for 10 min.
Remove from the oven, carefully remove the cake from the tree pattern mould and parchment paper respectively. Let cool.
2 tbsp hot water
1/2 tbsp sugar
1 tbsp Cointreau
Mix all ingredients & set aside until needed.
100g whipping cream
135g hazelnut praline paste
3.5g sheet gelatin, bloomed
205g whipping cream
In a saucepan, bring 100g cream to boil, stir in gelatin until dissolve & then pour over the praline paste making a smooth mixture.
In a large mixing bowl, whisk the remaining cream to soft peaks & fold in the praline cream.
67g whipping cream
37g dark chocolate
Melt the chocolate over warm water bath.
Heat 20g cream & mix with chocolate to make a smooth ganache. Allow to cool down for 5 min.
Whip the remaining cream to soft peaks, fold it the chocolate cream.
Line the tree patterned chocolate sponge on a U shape tray.
Brush generous amount of cake syrup on the cake.
Carefully remove the cake from the tree patterned mould & spread the chocolate Chantilly on the middle of the log.