The Creations

Yule logs

Lemon 100%

LEMON-CHOCOLATE YULE LOG

Georges Kousanas

RECIPE FOR A 25CM YULE LOG

CHOCOLATE ALMOND BROWNIE

Whole eggs
Caster sugar
Salt
70% dark chocolate
100% cocoa mass
Butter
Pastry flour T65
Chopped almonds

50g
109g
1,5g
15g
30g
60g
40g
75

Whisk the eggs, sugar, and salt together. Gently fold in the melted butter and
chocolate. Add the flour and chopped almonds. Butter and flour a 25cm long and
6cm diameter metal gutter mold. Create a cylinder of plastic-wrapped almond paste
with a 2cm diameter and place it in the center of the brownie batter to create a
cavity during baking. Bake for approximately 20 min at 180°C. Let it cool and then
unmold.

LEMON CONFIT

Zest of PONTHIER lemon
Yellow lemon puree PONTHIER
Sugar
Agar-agar

8g
46g
27,5g
2g

Heat the lemon puree with PONTHIER lemon zest until it reaches 40°C. Add the
sugar and agar-agar, then stir until it boils. Let it cool in the refrigerator. Blend after
cooling.

LEMON CREAM

Brown sugar
Whole eggs
Yellow lemon puree PONTHIER
White chocolate
Cocoa butter

16g
60g
65g
60g
15g

Bring the brown sugar, eggs, PONTHIER lemon puree to a boil and cook for 2 min.
Pour in the chopped chocolate and cocoa butter, then blend. Pour the cream into
2cm diameter, 25cm long guitar sheet tubes. Freeze.

INTENSE CHOCOLATE WHIPPED GANACHE

Cream 35% (1)
Glucose
Inverted sugar
70% chocolate
Cream 35% (2)

60g
10g
10g
50g
150g

Heat cream (1), glucose, and inverted sugar to a boil. Pour the boiling mixture over
the chocolate and blend. Add cream (2) and blend. Let it crystallize for 4 hours
before whipping it like whipped cream.

ASSEMBLY AND FINISHING

Dark chocolate

200g

In the same gutter mold as the brownie, line with a guitar sheet and place an «S»-
shaped imprint at the bottom. Whip the ganache until it reaches a soft texture. Pipe
250g of ganache inside the mold. Insert the tube of lemon cream into the cavity of
the brownie, then place the whole assembly on the ganache. Freeze. Once frozen,
remove the imprint, then sprinkle with a flocking device (100g of dark chocolate
and 100g of cocoa butter). For the chocolate decorations, cut a guitar sheet into
a rectangular shape with rounded edges. Spread the chocolate and let it crystallize
slightly. Before it fully crystallizes, roll the rectangle around an 8cm rolling pin.
For the ends, spread chocolate between 2 guitar sheets and, using a 6cm cookie
cutter, cut out disks. Pipe the lemon confit into the cavity, then place the chocolate
decorations.