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Bûche de Neulas

In the world of pastry, creativity and innovation are essential ingredients for creating exceptional desserts. On this occasion, one of our outstanding technicians from Sosa Ingredients: Jean Sivideu, surprises us with a Christmas creation where he pays tribute to one of the ingredients that marked our company for many years: the neulas. This dessert merges Catalan tradition with the elegance of French pastry in a Bûche de Noël that will become the center of attention on the table.

This recipe is included in a recipe book that we have called “Our Christmas Recipes which is available for download at the following link

DOWNLOAD OUR CHRISTMAS RECIPES

Tribute to Catalonia

The history of Sosa Ingredients began with neulas, the first ingredient we manufactured and distributed. Jean Sivideu, with deep respect for these values, devised a Bûche de Noël in the shape of a bundle of neulas. This traditional form is placed on the table after the Christmas meal, during coffee, to be shared. Thus, the spirit of the company and the Catalan environment merge in a delicious creation.

Key ingredients

The taste of neules is the essence of this Bûche, evoking memories of Catalan pastries. In addition, seasonal citrus fruits are incorporated to give it a fresh and vibrant touch.

The heart of this Bûche is a Crema Catalana perfected with Pectin X48 to ensure optimal texture after freezing. The addition of Gelcrem Caliente ensures that the cream maintains its perfect consistency after thawing. A traditional Catalan sponge cake provides a fluffy texture and unmistakable flavor.

To intensify the flavors, a Mandarin Gel with Gelcrem frío is incorporated. This provides a perfect balance between sweet and sour, creating a gel with a pronounced and refreshing flavor.

Mousse de neulas, made with infused milk and neulas, is kept as light as possible. The milk and neulas base is infused to achieve an authentic flavor. A light meringue, sweetened with Inulin and Oligofructose, complements this mousse. These fibers reduce sugar without sacrificing flavor.

The final touch

The Bûche is covered with a thin layer of Dulcey de Valrhona chocolate. This chocolate layer adds a touch of indulgence and an elegant presentation to the dessert.

This Bûche is a treat for the senses that celebrates the union of two regions and the passion for pastry. Happy Holidays!

Bûche de Neulas

Jean Sivideu’s Bûche de Neulas is more than just a dessert; it is a tribute to tradition, creativity and quality ingredients. With neulas as a starting point and an expert combination of flavors, this dessert embodies the essence of Catalonia and the elegance of French pastry in a delicious masterpiece that is sure to be the center of attention on your holiday table.

Ingredients

Neules Yule Log
- 125g -
  Mousse of Neulas
- 20g -
  Crunchy Neulas
- 100g -
  Catalan cream interior
- 75g -
  Mandarin Gel
- 75g -
  Traditional Sponge Cake
- 10g -
  Blond chocolate 35%.
Mousse of Neulas
- 350g -
  Neulas Base
- 20g - Vegan Mousse Gelatine
- 152g -
  Water
- 8g - Albuwhip
- 60g - Oligofruct
- 60g - Cold inulin
Crunchy Neulas
- 200g -
  Neulas
- 24g -
  Salt
- 14g - Toasted almond paste
- -
  Cocoa butter
Catalan cream interior
- 1000g -
  Milk
- 125g -
  Sugar
- 150g -
  Egg yolk
- 30g - Gelcrem Hot
- 5g - Nappage Pectin X58
- 5g - Cinnamon stick
- 5g -
  Lemon peel
- 5g -
  Orange peel
Mandarin Gel
- 225g -
  Mandarin puree
- 60g -
  Simple syrup
- 20g - Gelcrem Cold
Traditional Sponge Cake
- 220g -
  Whole eggs
- 100g -
  Sugar
- 75g -
  Corn starch
- 25g -
  Soft flour
- 15g -
  Baking Powder Std
- 8g -
  Cinnamon powder
- 8g -
  Lemon zest
- 8g -
  Orange zest

Prepared by

Mousse of Neulas
1. Whip the Albuwhip with water.
2. Add the Oligofruct mixed with the Inulin. Continue whipping for 5 minutes.
3. Bring the neula base with the Vegan Mousse Gelatine to a boil.
4. Gently mix this mixture with the meringue. Use.
Crunchy Neulas
1. Melt the cocoa butter and add the other ingredients.
2. Mix well and use.
Catalan cream interior
1. Boil the milk and infuse it with the cinnamon, lemon peel and orange until it cools. Strain.
2. Mix the solids together and add them little by little to the milk.
3. Bake up to 85 °C. Pour into the desired mold.
Mandarin Gel
1. Mix all ingredients with a blender for 3 minutes. Reserve in the refrigerator for 30 minutes.
2. After this time, grind again for 1 minute to avoid any lumps and thus obtain a very fine and shiny texture.
3. Put in a piping bag and leave on one side.
Traditional Sponge Cake
1. Whip the eggs and, halfway through whipping, add the sugar. Continue beating for 5 more minutes.
2. Add the solids little by little and finish mixing.
3. Bake in pan for 8 minutes at 185 °C.
Final assembly of the Bûche de Neulas
1. Spread the crisp over the cake and cut to the size of the mold.
2. Prepare the insert by freezing the inside of the crème brûlée. Unmold.
3. In the same mold, pour the tangerine gel and coat the inside with crème brûlée, making sure it is completely covered with gel. Freeze.
4. In the log mold, paint the sides with the pre-tempered blond chocolate.
5. Fill the mold 2/3 full with the mousse and place the insert inside.
6. Smooth well and cover with the sponge cake. Freeze and unmold.