Chocolate Yule Log

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Ingredients

For the orange cream

1 oranges orange
zest and juice
250 ml ml double cream double cream
50 g g icing sugar icing sugar
1 lemons lemon
zest and juice
15 g g dried cranberries dried cranberry

For the mirror glaze

4 sheets sheet gelatine gelatine
100 ml ml double cream double cream
120 g g icing sugar icing sugar
50 ml ml orange juice orange juice
50 ml ml water water
60 g g cocoa powder cocoa powder
40 g g dark chocolate dark chocolate
broken into chunks

For the praline

125 g g blanched hazelnuts blanched hazelnuts
toasted
100 g g icing sugar icing sugar
1 pinches pinch salt salt

For the base

80 g g butter butter
50 g g icing sugar icing sugar
1 oranges orange
zest only
40 g g blanched hazelnuts blanched hazelnuts
chopped
35 g g bran flakes bran flakes
crushed
100 g g flour flour
1 pinches pinch salt salt
0.5 eggs egg
beaten

For the chocolate orange mousse

4 egg yolks egg yolk
135 g g sugar sugar
65 ml ml whole milk whole milk
110 g g dark chocolate dark chocolate
2 sheets sheet gelatine gelatine
165 ml ml cream cream
15 ml ml orange liqueur orange liqueur
1 oranges orange
zest only
1 pinches pinch salt salt

Chocolate, orange and hazelnut yule log

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3:20 h
(7)

Method

This impressive Christmas dessert recipe might be tricky, but the finished result is worth the effort. Read through the recipe a few times before you start to help you plan out your timings. It may also help to make a few components ahead of serving and keep them in the freezer- we recommend making everything except the mousse on December 23rd, then make the mousse and assemble the dessert on Christmas Eve and finally finish with the glaze on Christmas Day morning, leaving the dessert to defrost in the fridge until ready to serve.

  1. Begin by preparing the orange mousse, at least a day in advance. Put the orange juice into a small pan over a low heat and reduce by two thirds.
  2. In another, larger pan combine the cream, sugar and citrus zest and bring to a boil. Boil for exactly 3 minutes, then remove from the heat and whisk in both the lemon juice and reduced orange juice. Set aside and allow to infuse for 15 minutes.
  3. Strain the mix through a fine sieve, then pour into a lined yule log mould. Scatter over the cranberries, pushing them into the middle of the cream with the tip of a knife. Chill for at least 2 hours then freeze overnight.
  4. For the mirror glaze, soak the gelatin in cold water for 10 minutes until soft.
  5. Meanwhile, combine the sugar, orange juice, water, cocoa powder and cream in a saucepan and bring up to the boil, stirring continuously.
  6. Add the dark chocolate to the pan and stir until melted and smooth, then remove from the heat.
  7. Squeeze any excess moisture from the gelatin and add it to the chocolate mix, stirring well until completely dissolved.
  8. Pass the glaze mixture through a fine sieve and leave in the fridge, at least overnight, until ready to use.
  9. To make the praline, add the sugar and salt to a pan and heat until melted into a caramel.
  10. Add the nuts and stir until evenly coated in the caramel mix, then pour onto a heatproof tray (be careful - the nuts will be very hot) and allow to cool and harden.
  11. Once cool, break up the praline with a rolling pin or pulse in a food processor until you have a coarse crumb. Store in an airtight container until ready to use.
  12. Preheat the oven to 180ºC/160ºC/gas mark 4 and line a baking tray with greaseproof paper.
  13. For the base, blend the butter, icing sugar and orange zest together in a mixer. Add the hazelnuts, bran flakes, flour and salt and continue mixing.
  14. Add the egg and mix until incorporated and forming a ball, then roll out across a floured surface to the thickness of a pound coin.
  15. Check the pastry is wide and long enough to cover the yule log mould, then transfer to the lined tray and bake for 15 - 20 minutes.
  16. Once cooked, leave the base to cool before trimming to the size of the tin.
  17. To make the mousse, soak the gelatine in cold water for 10 minutes. Meanwhile, mix the egg yolks and sugar together until pale.
  18. Gently warm the milk in a saucepan and, whisking continuously, add it to the eggs.
  19. Pour the egg mixture back into the pan and heat gently for 8 - 10 minutes, stirring continuously, until the mixture begins to thicken into a custard. Once it coats the back of a spoon, remove the pan from the heat.
  20. Squeeze any excess moisture from the gelatin and add to the custard along with the chocolate, stirring until the gelatine has dissolve and the chocolate has melted to form a smooth mixture. Pour the mixture into a clean bowl and leave to cool for 5 - 15 minutes.
  21. While the chocolate mixture cools, whip the cream to form soft peaks (where it just begins to hold shape). Fold a third of the cream carefully into the chocolate mixture, then half the remaining cream. Folding gently, add the remaining cream until fully incorporated.
  22. Add the orange zest, liqueur and salt to the mousse and stir gently. Fold in most of the praline, reserving a handful for garnish, then transfer the mousse to a piping bag - it should be kept at room temperature if you are assembling the Yule log.
  23. To assemble, remove the frozen orange cream from the bottom of the Yule log mould and place on a tray. Freeze until ready to use.
  24. Line the mould with a layer of cling film and pipe a generous layer of chocolate mousse into the bottom, tapping the side of the mould gently to level the mousse.
  25. Remove the orange cream from the freezer and place into the mould, pushing into the mousse - you may need to trim the ends a little.
  26. Pipe another layer of mousse over the cream and down the sides of the tin, making sure the cream is completely covered but leaving room for the base. Shake the tin again to level the mousse.
  27. Place the trimmed base onto the mousse, pressing firmly to ensure it sinks in a little. Carefully place the Yule log in the freezer for at least 3 hours (or overnight) to firm up.
  28. Just before serving, remove the Yule log from the freezer and ease it out of the mould. Trim any rough edges and place on a rack set over a tray.
  29. Gently heat the mirror glaze until melted but not hot - around 45ºC - and pour over the Yule log, taking care to ensure it has been evenly coated with no gaps in the glaze.
  30. Sprinkle over the reserved praline and some grated chocolate, then leave to set slightly. Place in the fridge to defrost until ready to serve.

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