Nougat, chocolate and orange Yule Log: a stunning and gorgeous recipe, suitable for every occasion.
If in France the Yule Log (Bûche) is the Christmas dessert par excellence, in Italy it can be made at any time of the year.
Moreover, nobody prevents you from turning this Nougat, chocolate and orange Yule Log into a wonderful entremets.
The texture is fluffy and melting, thanks to a nougat bavaroise combined with an orange gelée and Sacher biscuit: soft, but with a pleasant texture.
Nougat, chocolate and orange Yule Log is prepared with classic but delicate flavors that will allow you to share a balanced and delicious dessert.

Nougat, chocolate and orange Yule Log

Porzioni 8
Chef Aria

Ingredienti

Orange Sacher Biscuit

  • 3 medium whole eggs (150 g)
  • 3 scant oz (80 g) almond paste 50% (marzipan)
  • ¼ cup (30 g) icing sugar
  • scant 2 tbsp (25 g) melted unsalted butter
  • 2 tbsp (30 g) superfine granulated sugar
  • 3 tbsp (25 g) pastry flour
  • 1/8 cup (15 g) cocoa powder
  • 1/3 oz (10 g) melted dark chocolate
  • zest from 1 orange

Dark chocolate orange custard

  • 1/3 cup + 1 tsp (85 g) heavy cream
  • 1/3 cup + 1 tsp (85 g) fresh orange juice, sifted
  • 2 small-medium egg yolks (31 g)
  • 1 tbsp + 2 tsp (22 g) superfine granulated sugar
  • 2.7 oz (77 g) dark chocolate 70%
  • 0.6 g gelatin sheets, gold (0.2%)
  • 2 tsp orange extract (optional)

Orange jelly

  • 2/3 cup (150 g) fresh orange juice, sifted
  • 2 tbsp (30 g) superfine granulated sugar
  • 7 tsp (27 g) dextrose or granulated sugar
  • 4.5 g gelatin sheets, gold (2.18%)

Nougat bavarois

  • 1 ¼ cups + 1.5 tbsp (295 g) full fat milk
  • ¼ cup + 2 tbsp + 2 tsp (90 g) superfine granulated sugar
  • 5 medium-large egg yolks (95 g)
  • 4 tbsp (60 g) nougat paste
  • 1 1/3 cups less 1.5 tsp (295 g) soft whipped cream
  • 8.85 gelatin sheets, gold (1.06%)

Chocolate mirror glaze

  • 1 cup + 1 tbsp + 1 tsp (220 g) superfine granulated sugar
  • scant 8 oz (220 g) glucose syrup
  • ½ cup + 1 tsp (116 g) water
  • generous 5 oz (147 g) sweetened condensed milk
  • 4 oz (110 g) chopped milk chocolate 40%
  • 4 oz (110 g) chopped dark chocolate 65%
  • 13.2 g gelatin sheets, gold (1.44%) (1.44%)

Istruzioni

Orange Sacher Biscuit

  1. Heat oven at 395 F - 200°C (I used fan oven 360F - 180°C).

    Divide egg yolks from egg whites of 2 eggs.

    In the microwave, heat the almond paste to soften.

    With a hand blender, mix almond paste with icing sugar.

    Add 2 egg yolks, one at a time, then the whole egg.

    Blend for about 5 minutes.

    Melt butter.

    Whisk egg whites, adding sugar a little at a time.

    Fold 1/3 of the meringue into the almond mixture.

    Add sifted flour with cocoa powder, the remaining meringue, cold melted butter and melted chocolate.

    Gently combine.

    Spread the mixture on a baking tray lined with baking paper (1 cm thick) and bake for 13 minutes.

    Cut from the biscuit a 9x 2.7 inches (7x23 cm) rectangle and freeze the remaining Sacher biscuit for another recipe.

Dark chocolate orange custard

  1. Soak gelatin sheets in cold water.

    In a small bowl, mix egg yolks with sugar until well combined.

    Chop chocolate (you can melt).

    In a sauce pan, bring to a boil fresh orange juice with milk, then pour the mixture over yolks and sugar.

    Cook.stirring constantly until temperature reaches 178F - 82°C.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Pour the mixture over the chocolate and use a hand blender to combine.

    Pour the chocolate custard into the mould, refrigerate then freeze.

Orange jelly

  1. Soak gelatin sheets in cold water.

    Heat an amount of fresh sifted orange juice, add sugar and dextrose and stir to melt.

    Add wringed gelatin sheets and stir to melt.

    Add the remaining orange juice and mix to combine.

    Pour 2/3 cup less 2 tsp (140 g) of the jelly over the chocolate custard and freeze.

Nougat bavarois

  1. Soak gelatin sheets in cold water.

    Bring the milk to a boiling point.

    In a small saucepan, mix egg yolks with sugar until combined.

    Pour the hot milk over yolks/sugar mixture, pass through a strainer, then cook over a low heat until 180F (82°C), stirring constantly.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Add nougat paste and blend with a hand blender until smooth.

    When the mixture reaches 80F (25°C), add whipped cream, in 2 or 3 batches.

Chocolate mirror glaze

  1. Soak gelatin sheets in water.

    Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

    Out of the heat, add condensed milk and pour the mixture over chopped chocolates (or melted).

    Add wringed gelatin sheets and mix with a hand blender until smooth and shiny.

    Refrigerate overnight.

To assemble

  1. Pour some nougat into mould (fill up to half the mould).

    Insert the chocolate custard with orange jelly and press a little.

    Pour other nougat bavarois (1/2 cm from the edge of the mould), place the Sacher biscuit.

    Freeze.

To serve

  1. Remove the dessert from the mould and place on a rack.

    Heat the glaze at 95 F/ 85 F - 35-30°C and glaze the log.

    Garnish as you prefer.

    Refrigerate for at least 12 hours before serving.

Note

For the mould I used silicone Yule Log moulds by Silikomart.

 

Facebook Comments