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- YULE ROLL WITH BLACK FLAKES-

Méthodes

By Daniel REBERT

 

Recipe for 8 persons

 

Ingredients

 

Viennese cocoa biscuit

80 g egg yolks

215 g whole eggs

170 g caster sugar

135 g egg whites

55 g caster sugar

55 g flour

55 g cocoa powder

 

Chocolate liqueur soaking syrup

155 g water

32 g caster sugar

50 g chocolate liqueur

1 Tahiti vanilla pod

 

Raised ganache Illanka

210 g whipping cream 35 % fat

25 g glucose

25 g inverted sugar

195 g Illanka couverture 63 %

420 g whipping cream 35 % fat

 

Classical ganache entremets Illanka

155 g whipping cream 35 %

25 g inverted sugar

140 g Illanka couverture 63 %

 

 

Procedure

 

Viennese cocoa biscuit

Beat the yolks, the whole eggs and the 170 g caster sugar gently with a blender. Raise the egg whites and add the rest of the sugar. Mix the egg whites raised in the first mix and add the sieved flour and cocoa powder. Pour the biscuit on a 30×40 cm silicone foil and spread regularly. Cook the Viennese biscuit in the oven at 230 °C (445°F) for 6 to 8 minutes.

Chocolate liqueur syrup

Make a syrup with the water, the sugar and the vanilla split pod. When the syrup is cold, add the chocolate liqueur.

 

Raised ganache Illanka

Bring a small quantity of whipping cream, the glucose and the inverted sugar to a boil. Slowly pour the boiling mix and the couverture on part of the pastry shell while mixing the centre to create an elastic and shining kernel, the sign of a successful emulsion. The texture will have to be kept until the end. Keep on pouring the liquid progressively. Mix to round off the emulsion. Add the rest of the cold and liquid whipping cream and leave to crystallise in the refrigerator for one night.

 

Classical ganache entremets Illanka

Add the inverted sugar in the cream and bring both to a boil. Slowly pour the boiling mix on the pastry shell couverture, while mixing the centre to create an elastic and shining kernel, the sign of a successful emulsion. This texture will have to be kept until the end. Keep on pouring the liquid progressively. Mix to round off the emulsion.

 

Chocolate dressing

Spread the black couverture at room temperature between two sheets and leave to crystallise between two baking sheets.

 

Assembly and Dressing

Soak the biscuit with vanilla chocolate syrup soaking. Spread the classic panache evenly on the soaked biscuit. Beat the raised ganache slowly and distribute 650 g on the classic ganache. Roll the Yule. Tighten it up to get a regular shape. Mask the Yule with the rest of the raised ganache. Decorate with fine leaves of chocolate.

Member author
Daniel REBERT

Daniel Rebert’s cakes are created and perfumed by the perfect combination of two cultures : that of France and his North Rhine homeland. Pine honey brings out the best in his gingerbread ; a hint of cinnamon in his dry pastry and compote blends perfectly with the subtlety of the quince. [...]

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