Straciatella Christmas log

Second log for this Christmas 2021, this time Straciatella version: an all chocolate cookie topped with a vanilla & chocolate sprinkles mousse and a creamy dark chocolate insert, a tempting and not too complicated program for delicious result 😊
 
 

 
 Prep time : 1h15 + 15 minutes cooking + freezing and defrosting
 For a 30cm long Yule log :

 

Chocolate crémeux insert :

 90g whole milk
 90g full cream
 35g egg yolks
 15g sugar
 65g 66% cocoa chocolate
 
 Heat the milk with the cream. Whisk the egg yolks with the sugar, then pour the hot liquid over them, stirring well.
 
 

 

 
 Pour the mixture back into the pan and cook, stirring constantly, until it reaches 83°C. Then pour the cream over the chocolate and mix with a pastry blender or hand blender.
 
 

 
 Pour the crémeux into the insert mold and place in the freezer until ready to assemble.
 
 

 
 

Chocolate cookie :

 110g 66% cocoa chocolate
 40g butter
 1 egg
 70g sugar
 50g flour
 6g baking powder
 90g chocolate chips
 
 Melt the chocolate with the butter.
 Whisk the egg with the sugar, then add the melted chocolate and butter. Finish by adding the flour, baking powder and finally the chocolate chips.
 
 

 
 Spread the dough in a pan (I used a pie circle), then bake at 175°C for 15 minutes and let cool.
 
 

 
 

Mousse à la vanille :

 

Vanilla mousse :

 2,7g gelatin
 68g whole milk
 14g mascarpone
 1 vanilla bean
 14g sugar (1)
 23g egg yolks
 8g sugar (2)
 300g full cream
 100g chocolate sprinkles
 
 Rehydrate the gelatine in a bowl of cold water.
 Heat the milk with the mascarpone, vanilla beans and sugar (1).
 
 

 
 Whisk the egg yolks with the sugar (2).
 
 

 
 Pour the hot liquid over it, then pour it back into the pan and cook, stirring constantly, until it reaches 83°C. Add the rehydrated gelatin and wring it out well.
 
 

 

 
 Let cool to 30°C, then whip the cream (not too firm, otherwise it will be more difficult to incorporate).
 
 

 
 Gently add it to the vanilla custard, fold in the chocolate sprinkls and immediately proceed to assembly.
 
 

 

 
 

Assembly and decoration :  

300g Ivoire (white) chocolate
 40g grape seed oil
 50g dark chocolate 
 
 Pour half of the mousse into the log mould (if it is stainless steel and not silicone, remember to use a sheet of guitar paper to facilitate removal from the mould).
 
 

 
 Add the insert in the center, then cover with the rest of the mousse.
 
 

 

 
 Finally, place the cookie cut to the right size. Place the log in the freezer until completely frozen. 
 Then melt the white chocolate and add the oil.
 
 

 
 Melt the dark chocolate. Let the chocolate drop to 35°C, then remove the log from the mould.
 
 

 
 Place it on a rack and pour the white chocolate over it. Then dip a brush into the dark chocolate and "sprinkle" the log. 
 Place the log in the refrigerator and let it defrost for at least 3 hours before enjoying!