Buche Yule Opus Yuzu

Entremets

RECIPE QUANTITY 2 buches of 24 cm / 9.49 inches / 8 portions RECIPE NUMBER TO30004

Chocolate Sponge White Chocolate Mousse Gelatine mix solution

120 g California 1:1, Bakeable 4.2oz 80 g Crème Anglaise less Sweet 2.72oz 100 g gelatine powder 3.53oz
filling almond 110 g Opus Blanc 35% Lait de 3.77oz 600 g water 21.16oz
150 g granulated sugar 5.22oz terroir, White chocolate
couverture with mountain Bloom the gelatine approx. 10 min.
180 g fresh eggs 6.28oz
milk, Rondo in cold water. Use for further processing
130 g milk 3.5% 4.59oz
160 g pastry flour type 400 5.64oz 100 g heavy cream 35% 3.42oz or refrigerate.
35 g cacao powder 20-22%, 1.27oz 15 g Cacaobutter Bio, Cacao 0.46oz Milk Chocolate 38% Mousse
cacao powder butter, Grated 230 g Crème Anglaise less Sweet 8.08oz
4 g baking powder 0.13oz 6 g Gelatine mix solution 0.21oz 320 g Opus Lait 38% Lait de 11.22oz
90 g Maracaibo Clasificado 65%, 3.14oz terroir, Milk chocolate
Melt the Felchlin Couverture and cacao
Dark chocolate couverture, couverture with mountain
butter to 40 - 45°C / 104 - 113°F .Whip the milk, Rondo
Rondo chopped
heavy cream until a soft peak consistency
40 g walnuts roasted, chopped 1.27oz and set aside in the refrigerator. Dissolve 285 g heavy cream 35% 10.09oz
100 g butter liquid 3.56oz the gelatine in the warm Crème Anglaise, 20 g Gelatine mix solution 0.63oz

Mix California almond paste and pour over the melted couverture and stir Melt the Felchlin Opus Lait Couverture to
granulated sugar well. Slowly add whole in well until smooth. When the 40 - 45°C / 104 - 113°F. Whip the heavy
eggs and milk. Sieve pastry flour, Cacao temperature of the Crème Anglaise / cream until a soft peak consistency and
powder, baking powder and then fold Couverture mixture has cooled to 40°C / set aside in the refrigerator. Dissolve the
slowly into the almond paste. Add 104°F, add one third of the chilled gelatine in the warm Crème Anglaise,
chopped Maracaibo Clasificado 65% whipped cream and mix in well. Gently pour over the melted couverture and stir
couverture and chopped hazelnuts. Slowly incorporate the rest of the cream. in well until smooth. When the
add liquid butter. temperature of the Crème
Anglaise/Couverture mixture has cooled
Crème Anglaise less Sweet
to 40°C / 104°F, add one third of the
120 g milk 3.5% 17.64oz
chilled whipped cream and mix in well.
120 g heavy cream 35% 17.64oz
Gently incorporate the rest of the cream.
50 g past. liquid egg yolk 7.05oz
12 g granulated sugar 1.76oz

Bring the milk and cream to the boil and

pour slowly onto the egg / sugar mixture.
Stirring continuously and carefully cook to
82 - 84°C / 179.6 - 183.2°F and then strain
through a fine sieve.
 Buche Yule Opus Yuzu
Entremets
Yuzu Orange crémeux Structure
40 g orange & orange amère 1.45oz
FELCHLIN PRODUCTS
purée CO22 Opus Lait 38% Lait de terroir, Milk
40 g yuzu purée 1.45oz chocolate couverture with
25 g past. liquid egg yolk 0.85oz mountain milk, Rondo
30 g pasteurised liquid egg 1.06oz CO35 Opus Blanc 35% Lait de terroir,
25 g granulated sugar 0.85oz White chocolate couverture with
1.5 g gelatine powder 0.05oz mountain milk, Rondo
8 g water 0.29oz Buche Yule Opus Yuzu CS76 Cacaobutter Bio, Cacao butter,
30 g butter soft 1.06oz Grated
1000 g Chocolate Sponge 35.27oz
Warm the purées. Mix well the egg yolk, 300 g White Chocolate Mousse 10.58oz CU08 Maracaibo Clasificado 65%, Dark
whole eggs and sugar. Add to the hot 850 g Milk Chocolate 38% Mousse 29.98oz chocolate couverture, Rondo
purée and bring to a boil while mixing HA01 cacao powder 20-22%, cacao
thoroughly with a whisk. Add the soaked 200 g Yuzu Orange crémeux 7.05oz powder
gelatine. Cool to 35°C/95°F and add the 1000 g Walnut croquant 35.27oz KK43 California 1:1, Bakeable filling
soft butter. Homogenise with a hand 150 g Black cherry jelly 5.29oz almond
blender. 160 g Maracaibo Clasificado 65%, 5.64oz Footer

Dark chocolate couverture, Please note: Some products are not available
Rondo in all markets

Walnut croquant
230 g granulated sugar 8.11oz Chocolate Sponge
1.5 g salt 0.05oz Pour into Flexipat mat
65 g glucose 2.29oz 60 x 40 cm / 23.62 x 15.75 inches
65 g water 2.29oz Baking temperature
450 g walnuts 15.87oz 180°C / 356°F in a cooker oven
60 g Rapeseed oil cold pressed 2.12oz Baking time: approx. 20 - 25 minutes
65 g Cacaobutter Bio, Cacao 2.29oz
butter, Grated After baking cut into 1 strip of 48 x 8 cm /
60 g Opus Blanc 35% Lait de 2.12oz 18.9 x 3.15 inches
terroir, White chocolate and 1 strip of 48 x 4 cm / 18.9 x 1.57
couverture with mountain inches.
milk, Rondo

Roast the walnuts in the oven for 15 Finishing

minutes at 135°C / 275°F. Bring the water, Spread the walnut croquant directly over
sugar, salt and glucose to the boil, add the the chocolate sponge. Cut out strips of
walnuts and caramelise until the desired 48 x 8 cm / 18.9 x 3.15 inches for the large
colour. Pour the caramelised nuts out yule log and 48 x 4 cm / 18.9 x 1.57 inches
onto a silpat and leave them to cool cm for the small yule log. Using a plain
down. Mix for 5 seconds in a Robo-Coupe tube pipe 100 g / 3.53 oz of cherry jelly
and then add the rapeseed oil. Mix again directly onto the smaller strip of chcolate
shortly until there are small pieces of nuts sponge and freeze. Line a small yule log
visible ensuring that the temperature with Maracaibo 65% and fill with 200 g /
does not exceed (not over 29°C / 84.2°F). 7.05 oz of the yuzu orange cremeux.
Mix the nut mixture together with the Leave to set, then fill in 300 g /10.58 oz of
tempered white couverture. the white chocolate mousse and lay on
the sponge strip with the black cherry
jelly. Freeze and then demould. Fill the
Black cherry jelly large yule log mould with 850 g / 29.98 oz
of the Opus Lait 38% mousse and insert
135 g black cherry purée 4.69oz
the small frozen yule log. Lay the larger
4.5 g granulated sugar 0.16oz
strip of chocolate sponge on top to close
13 g agar-agar 0.46oz
the mould.
Mix the sugar together with the agar-agar.
Cook the cherry puree and add the sugar-
agar mixture. Mix together and leave to
cool. When it has cooled down blend
using a hand blender until smooth.
 Buche Yule Opus Yuzu
Entremets

Recipe number : TO30004

Description : Two kinds of mousse with cherry jelly and yuzu cream on chocolate biscuit with
caramelised walnuts

Sales data : Nutritional values per 100 g :

Kilocalorie (kcal) 436

Shelf life 2 days Kilojoule (kJ) 1824
Lipids 32.05 g
Selling days 1 day
saturated fatty acids 12.95 g
Carbohydrates 29.29 g
Selling price
of which sugars 24.24 g
Selling unit 100 g Proteins 6.24 g
Salt 0.19 g

Declaration :
Sugar, cream, walnuts 13%, cacaobutter, whole milk, eggs, cacao kernel, wheat flour, cherries 4%, butter, whole
milk powder, water, egg yolk, glucose syrup (wheat glucose), rapeseed oil, almonds, bitter orange purée, yuzu
purée 1%, cacao powder, thickening agent (agarose, agaropectin), edible gelatine, raising agent (baking powder),
edible salt, emulsifier (sunflower lecithin), acidity regulator (potassium carbonate), vanilla, preserving agents
(sorbic acid, potassium sorbate)

State 06.09.2022
Information relating to shelf life and sales days are for reference value only
Allergen information is compliant with current Swiss legislation