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Pear

Ponthier - Chocolate and Williams Pear Christmas log
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Ponthier - Chocolate and Williams Pear Christmas log

Chocolate and Williams Pear Christmas log

Chocolate biscuit
70% almond paste 240g
Icing sugar 90g
Egg yolks 150g
Eggs 80g
Flour T55 80g
Cocoa powder 80g
Butter 80g
Egg whites 225g
Caster sugar 90g
240g
90g
150g
80g
80g
80g
80g
225g
90g
Mix the almond paste with the icing sugar, add the egg yolks and eggs. Whisk together the mixture and add the sieved flour and cocoa powder, the warm melted butter and the egg whites, beaten together with the caster sugar. Roll out in a baking ring and bake in a preheated oven at 160°C.
Milk chocolate mousse
Cream
Milk
Egg yolks
Sugar
Gelatine
Jivara milk chocolate
Tanariva milk chocolate
Whipped cream
126g
126g
40g
40g
8g
120g
180g
300g
Bring the milk and cream to the boil, pour onto the egg yolks beaten with the sugar, strain the mixture and pour over the milk chocolate and the gelatine, which has already softened in cold water. Blend together and cool the mixture down to 35°C, then fold it into the whipped cream.
Pear and passion fruit jelly
PONTHIER pear puree
PONTHIER passion fruit puree
Gelatine
700g
300g
14g
Heat up half of the PONTHIER fruit purees and incorporate the gelatine, which has already softened in cold water. Mix well and homogenise. Incorporate everything into the second half of the fruit purees and mix well again.
Dark streusel (part 1)
Flour
Icing sugar
Starch
Powdered almonds
Butter
Salt
450g
450g
90g
280g
450g
9g
Combine the flour, icing sugar, starch, powdered almonds and salt. Soften the butter and mix it into the powder mixture until you have a smooth dough. Divide the mixture into small dough pieces and place on a baking sheet. Bake for 20 minutes at 170°C until you have an even colour. Continue to bake them at 140°C to dry them out.
Dark streusel (part 2)
Kellogg’s cereals
Manjari chocolate
Hazelnut praline
Hazelnut paste
Chopped hazelnuts
Chopped almonds
Fleur de sel
435g
210g
282g
160g
130g
30g
30g
Melt the Manjari chocolate then incorporate the Kellogg’s cereals, hazelnut praline, hazelnut paste, chopped hazelnuts, chopped almonds and fleur de sel. Place mixture 1 and mixture 2 in a mixer bowl and mix using the flat beater.
Assembly
Place the chocolate biscuit on a tea towel. Spread a 0.5cm-thick layer of the pear and passion fruit jelly on top, then place in the freezer for 1 hour. Use a spatula to spread the milk chocolate mousse on top of the pear and passion fruit jelly. Gently roll up the biscuit using the tea towel to form an even log shape. Refrigerate for around 1 hour. Cut the dark streusel into a rectangle of the desired size, then place the rolled up biscuit on top. To finish, decorate with dark chocolate leaves and chocolate discs dusted with gold.
Ponthier