The Creations

Yule logs

Yuzu

Yuzu log

Eric Ortuño

1 log

YUZU MOUSSE

Semi-whipped cream
Egg whites
Sugar
PONTHIER Yuzu Crush
Gelatin hydrated in 30g of water

200g
125g
160g
70g
6g

Whip the egg whites with the sugar. Heat the Yuzu Crush to 28°C, add the gelatin. Fold in the whipped egg whites and semi-whipped cream.

YUZU PUREE COMPOTE PONTHIER

Yuzu Puree
Sugar
Pectin NH

250g
80g
5g

Heat the Yuzu puree to 40°C, add the pectin mixed with the sugar. Boil for 30 seconds, then cool.

KABOCHA SPONGE CAKE

Egg yolks
Sugar
All-purpose flour
Milk
Sunflower oil
Cooked Kabocha squash puree
Egg whites
Sugar

5
30g
60g
55g
50g
50g
5
60g

Heat the milk, oil, and sugar to 75°C. Fold in the sifted flour and the Kabocha puree. Add the egg yolks. Whip the egg whites, adding sugar in three portions. Combine. Spread on a baking sheet and bake at 180°C for 9 minutes.

BARK

Almond paste
White chocolate

200g
200g

Melt the chocolate and mix it with the almond paste. Temper to 25°C.

ASSEMBLY

Spread the compote on the cake and roll it with the mousse. Freeze in a cylindrical mold with a 9cm diameter, using a silicone insert shaped like a log. Fill with the bark mixture. Add a bit of mousse and insert the cylinder. Finish the sides with Yuzu compote spread on a log-shaped stencil. Freeze and spray with chocolate and cocoa butter. Decorate with a chocolate axe.