“Neules” Yule Log

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 flavours, this dessert brings together the essence of Catalonia and the elegance of French pastry making in a delicious masterpiece that is sure to be the centre of attention on your Christmas table.

“Neules” Yule Log

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 flavours, this dessert brings together the essence of Catalonia and the elegance of French pastry making in a delicious masterpiece that is sure to be the centre of attention on your Christmas table.

Ingredients

  • Neules Yule Log
    • 125g - "Neules"mousse
    • 20g - "Neules"crunch
    • 100g - Crema catalana filling
    • 75g - Mandarin gel
    • 75g - Traditional sponge
    • 10g - Dulcey Valrhona blond chocolate
  • Neules Mousse
  • Neules Crunch
    • 200g - Neules
    • 24g - Salt
    • 14g - Toasted almond paste
    • - Cocoa butter
  • Crema Catalana Filling
  • Mandarin Gel
  • Traditional Sponge
    • 220g - Whole eggs
    • 100g - Sugar
    • 75g - Corn starch
    • 25g - Pastry flour
    • 15g - Baking Powder Std
    • 8g - Cinnamon powder
    • 8g - Lemon zest
    • 8g - Orange zest shavings

Prepared by

  • Neules Mousse
    1. Beat together the Albuwhip and water.
    2. Add the Oligofruct mixed with the Inulin. Keep beating for 5 minutes.
    3. Bring to a boil the neule roll base mix and Vegan Mousse Gelatine.
    4. Gently fold this mixture into the meringue. Your mixture is ready to use.
  • Neules Crunch
    1. Melt the cocoa butter and add the other ingredients.
    2. Mix thoroughly. Your mix is ready to use.
  • Crema Catalana Filling
    1. Boil the milk and infuse it with the cinnamon and the lemon and orange zests until it cools. Strain it.
    2. Mix the solids together and gradually add them to the milk.
    3. Heat to 85 °C. Pour into your choice of mould.
  • Mandarin Gel
    1. Mix all the ingredients in a blender for 3 minutes. Keep in the refrigerator for 30 minutes.
    2. After 30 minutes, blend it again for 1 minute to get rid of any lumps and give it a very fine, shiny texture.
    3. Place it in a piping bag and set aside.
  • Traditional Sponge
    1. Beat the eggs and add the sugar halfway through the process. Keep beating for a further 5 minutes.
    2. Add the solid ingredients little by little and finish mixing.
    3. Bake on a tray for 8 minutes at 185 °C.
  • Final assembly
    1. Spread the crunch over the sponge and cut it to the size of the mould.
    2. Prepare the insert by freezing the crema catalana filling. Remove it from its mould.
    3. Pour the mandarin gel into the same mould, coating the crema catalana filling so it is completely covered with gel. Freeze.
    4. Brush the sides of the Yule log mould with tempered blond chocolate.
    5. Fill the mould with mousse until it is two-thirds full and put the insert in place.
    6. Smooth the surface and cover it with sponge cake. Freeze it and take it out of its mould.

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