Home
The Creations

Yule logs

Ponthier - Corsican Clementine, Passion Fruit and Vanilla Log

Corsican Clementine, Passion Fruit and Vanilla Log

Etienne Leroy
World Pastry Champion 2017
SOFT VANILLA BISCUIT
Flour
Honey
Butter
Milk
Liquid vanilla
Egg yolks
Whole egg
Egg whites
Sugar
252g
104g
180g
496g
20g
204g
312g
462g
218g
Bring to the boil the milk, butter, honey and liquid vanilla. Combine the egg yolks, whole egg and sifted flour in a mixing bowl. Add the boiling liquid. Heat the mixture in a saucepan to thicken without boiling. Mix. Fold in the stiffly beaten egg whites. Spread 1050g on each of two 40x60cm silicon rimmed baking sheets. Bake in a ventilated oven at 170°C for about 14 minutes on a lined baking tray. After removing from the oven, turn onto the baking sheet and leave in the fridge without removing the silicone mould. 2 hours later, remove the biscuit sheets from the mould.
WHIPPED VANILLA GANACHE
35% M.F. cream 1
Vanilla pod
INGREDIUM gelatin mass with gelatin F (fish)
White chocolate 33%
35% M.F. cream 2
Vanilla extract
651g
17g
68g
285g
651g
4g
Bring the 35% M.F. cream 1 to the boil and infuse with the vanillas for 15 minutes. Strain and add the gelatine mass. Pour the cream over the chocolate in three stages and make the emulsion. Mix in the cold 35% M.F. cream 2. Set aside at 4°C for at least 6 hours before whisking.
MARMALADE DECORATION
PGI Corsican Clementine, Mandarin and Passion Fruit Confit
PONTHIER PGI Corsican Clementine Crush
150g
75g
Smooth the cold confit and mix with the crushed PONTHIER PGI Corsican Clementine Crush.
PGI CORSICAN CLEMENTINE, MANDARIN AND PASSION FRUIT CONFIT
PONTHIER Williams Pear purée
PONTHIER 100% Passion Fruit purée
PONTHIER 100% Mandarin purée
PONTHIER PGI Corsican Clementine Crush
INGREDIUM Dextrose
INGREDIUM Pectin NHX
INGREDIUM Agar-Agar
205g
205g
410g
410g
53g
11g
6g
Mix the purées and the PONTHIER PGI Corsican Clementine Crush together. Add the powders (INGREDIUM Dextrose + Pectin + Agar-Agar), previously mixed together, beating vigorously with a whisk. Bring to the boil for 1 minute. Cool to 4°C. Heat to approx. 40°C while whisking and pour into 3.5cm diameter PCB CREATION Moline tube moulds. Freeze.
ASSEMBLY AND FINISHING TOUCHES
Snow decor
White chocolate
as much as needed
as much as needed
Whisk the vanilla ganache to a creamy, supple texture. Spread 680g of vanilla ganache evenly over each of the 2 biscuits. Position the tube of PGI Corsican Clementine, Mandarin and Passion Fruit confit. Roll tightly using a ruler. Place in log moulds to keep a nice roll shape and freeze. Cut 3 logs from each roll, 18cm long. Using a No. 18 nozzle, pipe a 50g ‘sausage’ of whipped vanilla ganache on each log. Hollow out using a palette knife. Dust generously with snow decor. Garnish the hollow with 40g of Corsican Clementine, Mandarin and Passion Fruit confit. Position two white chocolate log ends.