Gianduja & clementin yule log

Last classic log recipe for this year (even if an ice cream log is coming very very soon): a clementine & gianduja log. For those who don't know gianduja, it's a mixture of hazelnuts and milk chocolate, you can find all the explanations and the recipe here. Otherwise, as always with entremets logs, you can of course prepare this log several days in advance (up to 2 or 3 weeks before the big day) and divide the work over several days!



Prep time : 1h30 + 10 minutes cooking
 For 25cm yule log :

 

Clementine confit :

 355g clementine juice
 12g NH pectin
 75g caster sugar
 Zest of a clementine
 
 Mix the sugar and pectin.
 Heat the clementine juice, then add the sugar/pectin mixture, mixing well.
 
 
 
 Bring to a boil and continue cooking for about 2 minutes. Then pour the mixture into a bowl and cool completely.
 
 
 
 When the confit is set and is cold, add the zests.
 
 
 
 

Gianduja cake :  

50g butter
 85g gianduja
 1 egg
 20g sugar
 30g flour
 40g chopped hazelnuts
 
 Melt the butter with the gianduja.
 
 
 
 Whisk the egg with the sugar, then add the butter and gianduja.
 
 
 
 
 Then add the flour and finally the chopped hazelnuts.
 
 
 
 Pour into a mold about the size of your log pan to a thickness of 1cm.
 
 
 
 Bake in the preheated oven at 170°C for 10 minutes.
 
 
 
 Let cool.
 When the cake is cold, cut it to the size of your mold, then in half lengthwise.
 
 
 
 Top each cake with half of the clementine confit, then stack them.
 
 
 
 Place in freezer until ready to assemble.
 
 

Hazelnut praliné croustillant :

 55g of 46% cocoa milk chocolate
 85g of praliné
 65g of crêpes dentelles
 
 Melt the chocolate, then add the praline. Add the crumbled crêpes dentelles, then spread the croustillant between two sheets of parchment paper, the size of the log mould.
 
 
 
 
 Place in freezer until ready to assemble.
 
 

Gianduja mousse :

 140g whole milk
 1 vanilla pod
 50g egg yolks
 40g sugar
 4g gelatin
 180g gianduja
 180g full cream
 
 Put the gelatine in a large bowl of cold water.
 Heat the milk with the vanilla seeds.
 
 
 
 Whisk the egg yolks with the sugar, then pour the hot milk over them, mixing well.
 
 
 
 
 Return the mixture to the saucepan and cook until 85°C. Then, off the heat, add the rehydrated ad wrung out gelatine. Then add the gianduja cut into small pieces or melted.
 
 
 
 When the cream is about 35°C, whip the cream until it is not too stiff.
 
 
 
 Gently fold the whipped cream into the cream using a spatula, then immediately proceed with the assembly.
 
 
 
 

Assembly :

 Pour half of the mousse into the log mould.
 
 
 
 Add the cake and clementine confit insert, then cover with the mousse.
 
 
 
 Finish with the praline croustillant, then place the log in the freezer until it sets.
 
 
 
 

Decoration :  

Chocolate velvet icing 
 Clementine zest 
 Shavings of gianduja 
 
 Unmould the log, then spray it immediately with the chocolate velvet glaze. Decorate with the zests and gianduja shavings, then place in the refrigerator for at least 4 hours to defrost before enjoying!