Marie's little tip before starting the preparation of your Christmas yule log:
"I recommend to prepare your Yule log in the same order as I do. And even to prepare the insert, dacquoise cake and croustillant on the day before so that they are cool enough."
1 sheet of edible gelatin
25g caster sugar
Almond Dacquoise cake
2 egg whites
20g caster sugar
60g icing sugar
80g powdered almond
Lace crepe chocolate croustillant
50g praline chocolate
50g milk chocolate
50g crumbled lace crepes
3 egg yolks
3 sheets of edible gelatin
400g single cream
1 tablespoon sugar
2 tablespoon of the tea J.C. Absolu Oolong
Soak the gelatin in water for 10 minutes, then sieve it. Peel the clementines and cut them into two. Put them into a pan together with the sugar and cook for 5 minutes on a low heat. Remove from the heat, add the gelatin and blend well. Pour it into the insert cooking pan and place in the freezer for at least 2 hours.
Whip the egg whites into a light mousse, then add the sugar in two goes when they are firm. Mix the icing sugar and the almond powder together. Delicately add 1/3 of whipped egg whites to the dry mix. Then add what's left of the eggs. Put greaseproof paper on a baking tray and pour the mix into it. Put in the oven to 180°C (356°F) for 20 minutes. Leave the dacquoise cake to cool completely before removing it from the greaseproof paper, otherwise you could break it! Cut it to the shape of your Yule log.
Mix the lace crepes. Melt the chocolate on a bain-marie. Add the crumbled lace crepes to the melted chocolate and pour the croustillant onto the dacquoise cake. Leave it to cool and cake.
Rehydrate the gelatin in water for 10 min. Whip 3/4 of the cream like a very firm Chantilly, put it aside. In a pan, heat the remaining cream together with the tea leaves on a low heat. Leave it to brew for 10 minutes. Add the whipped egg yolks together with the sugar, heat up on a low heat while continuously stirring. When the cream starts to thicken, add the gelatin away from the heat and mix well to make it melt. Add 1/3 of chantilly to the "custard" delicately, and add the rest of the chantilly.
NB: Don't let the custard cool, otherwise the gelatin would be sticky and you wouldn't be able to mix the custard to the Chantilly!
Put your yule log on your kitchen counter. Cover your log cooking pan with a rhodoid sheet, if you use a staineless steel pan, it will make it easier to remove the log. Pour 1/4 of the tea mousse inside the pan. Place the clementine insert, pour what's left of the mousse.
Cut the dacquoise cake and the croustillant into a rectangle of a same length and width as your yule log cooking pan. Place it on top of the mousse. Place the whole in the freezer for at least 2 hours. Just to be safe, I left it one whole night there. Take the Yule log out of the freezer, place it on a serving plate. Decorate with crumbled lace crepes, cubes of orangettes and meringue Christmas trees.
Rediscover all of Marie's recipes on her blog, la-vie-lilloise.fr as well as many other articles. Photo credit: la-vie-lilloise.fr