Christmas is just around the corner! The shopping list is ready, the gifts are wrapped, and the tree is glittering with lights and tinsel. But what about dessert?! Thankfully, Charles and Ava are on hand with their delicious recipe for a Yule log infused with Tsarevna tea! The perfect, original dessert for delighting your guests.
Step 1: Whipped ganache infused with TSAREVNA
- 600g liquid cream
- 6g gelatin sheets
- 150g white chocolate
- 1 heaped teaspoon of Tsarevna tea
First hydrate the gelatin in a bowl of cold water.
Melt the white chocolate in the microwave in 30-second intervals.
Pour 300g of cream into a saucepan and bring to the boil. Remove from the heat, add the tea into the cream, and cover with plastic wrap. Leave for 3-4 minutes (the recommended infusing time for this tea).
In three intervals, pour the hot cream onto the melted chocolate and combine. Ensure you pour through a sieve to avoid adding the tea leaves. Make an emulsion using a spatula.
Add the hydrated gelatin and mix well until they have completely melted.
Finally, add in the remaining 300g of cream while stirring, and pour into the large recipient so the cream cools consistently throughout. Cover securely with plastic wrap and leave in the fridge for at least 4 hours, and ideally 12 hours.
Step2 : Orange jam with star anise
- 1 star anise
- 200g orange juice
- 20g sugar
- 8g NH pectin
Heat the orange juice with the star anise until boiling. Turn off the heat, cover the saucepan, and infuse for 10 minutes.
Mix the sugar and the pectin and the sugar, and add to the orange juice.
Bring to a boil uncovered for 2 minutes, then cover securely with plastic wrap and place in the fridge for 1 hour.
Step 3: The Viennois sponge
- Zest of 1 orange
- ½ egg yolk
- 1 whole egg
- 55g superfine sugar (40g for the first mixture + 15g for the egg whites)
- 1 egg white
- 30g flour
Beat the egg yolk with the whole egg and 40g of sugar for 10 minutes, until the mixture triples in volume.
Using a different bowl, beat the egg white with the rest of the sugar (which you add in three intervals). NB: the beaten egg whites should not be too firm, to ensure your sponge is soft after cooking.
In three intervals, add in the beaten egg whites into the first mixture, incorporating gently with a spatula.
Add in the sieved flour and the zest of 1 orange.
Finish by spreading the mixture across a well-oiled sponge tin around 1 cm thick.
Cook in the oven preheated to 446° F (230° C) for 4 minutes, then remove the sponge from the tin.
Step 4: The crunchy biscuit with spices
- 40g powdered sugar
- 60g softened butter
- 12g almond powder
- 30g whole egg
- 100g flour
- 1 teaspoon of cinnamon powder
- 1 teaspoon of ginger powder
- 30g milk chocolate
- 10g cacao butter
Begin with the sweet dough:
Mix the butter and sugar together. Add the almond powder, egg, cinnamon, and ginger. After the mixture is smooth, add the flour and combine briefly, ensuring you don’t knead the dough too much.
Spread the dough around 3 mm thick onto baking paper. Cook for 30 minutes at 320° F (160° C).
After it is fully cooked, leave to cool and break it up into little pieces.
Mix the broken biscuit with the melted chocolate and cacao butter.
Spread the mixture around 3 mm thick on a sheet of baking paper, place another sheet on top and leave in the freezer for 30 minutes.
Step 5: Assembling the Yule log
Spread a 5 mm layer of jam onto the Viennois sponge then roll it into a cylinder, making sure it is tight. Place in the freezer for around 1 hour.
Just before you remove the roll from the freezer, it’s time to finish the tea-infused ganache!
Start by slowly whisking the mixture, then accelerate when you see small waves appear in the cream. Continue until the cream falls from the whisk like a ribbon.
Place the ganache into a pastry bag (without a tip) and put in the fridge.
Cut a strip off each side of your sponge to make it 1 cm smaller than your mold.
Spread ganache over the bottom and the sides of the mold. Using a spatula, smooth down the sides to remove all air bubbles!
Place your rolled sponge into the mold and cover with ganache.
Smooth the ganache at the top of the mold then place the crunchy biscuit on top.
Place in the freezer for 12 hours before removing from the mold!
Finish by covering with white velvet spray (sold in specialist stores) and sprinkle the Yule log with powdered sugar to look like snow!
Lastly, use a drop of glucose syrup to stick on a segment of clementine.
Leave the Yule log in the fridge for a few hours to defrost.
Remove from the fridge 15 minutes before serving. Bon appétit!
And if you need a little help, you can watch the video online by clicking on the link