The recipe of a great chef for a top Christmas dinner? Decidedly. For this unique occasion of the year, which must be as delicious as you like, we offer you a high-flying dessert: the ultra-tasty Christmas log, which everyone loves in the Pierre Hermé boutique. This pastry chef, voted best pastry chef in the world in 2016, transforms the chocolate-passion duo into a sweet shock combination to finish the meal on a simply addictive fruity chocolate note. And since we love to appropriate prestigious recipes to show off on New Year’s Eve, here is the new recipe to reproduce the Mogador log from your kitchen!
An outstanding dessert
Like the variation of the famous Mogador amaretto, this Yule log highlights two flavors that sublimate each other: the depth of raw cocoa with the pungent sweetness of passion fruit. A dessert that seduces melting hearts, chocolate lovers and fruit lovers for dessert…
Ingredients for the spoon biscuit:
- 9 egg yolks
- 80 g of granulated sugar
- 5 egg whites
- 50 g of granulated sugar
- 85 g of cake flour
1st stage of preparation:
Sift the flour. In a bowl, whisk the yolks with 80 g of sugar until they are white. In a second bowl, whip the egg whites with 50 g of sugar until they are firm, pour the sweet egg yolks into the egg whites, lifting the mixture with a spatula, pour in the flour, proceeding in the same way. Roll out the biscuit in the shape of a rectangle on a 40 x 40 cm pan covered with silicone paper. Bake at 230°C (th 7/8) for about 5-6 minutes. Remove from the oven, leave to cool, turn over onto a second silicone paper and remove the first paper from the biscuit.
Ingredients for the milk chocolate and passion fruit ganache cream:
- 185 g passion fruit juice (about 9 large fresh passion fruits)
- 350 g of jivara milk chocolate
- 40% cocoa (valrhona)
- 70 g of unsalted butter
2nd stage of preparation:
Cut the butter into small pieces and let it reach room temperature. Finely chop the chocolate and put it to partially melt in a bain-marie or in the microwave. Slice the fruit, remove the pulp and filter it to keep only the juice. In a saucepan, boil the passion fruit juice. Pour half of the juice into the semi-melted chocolate; mix with a wooden spatula starting from the center, gradually widening the movement. Stir in half of remaining juice; repeat the mixing operation. Pour out all the juice and mix again. Add the butter, let it melt for a few moments and mix until a homogeneous consistency is obtained. Important: let the ganache harden in the fridge for 1h/1h30 minutes so that it becomes creamy before using it.
Ingredients for Punchage Syrup:
- 70 g of mineral water
- 75 g of granulated sugar
- 70 g passion fruit juice (about 5 fresh passion fruits)
3rd stage of preparation:
Slice the fruit, remove the pulp and filter it to keep only the juice. In a saucepan, boil the water and sugar, mix with a wooden spoon. Let the syrup cool and add the juice when the syrup is perfectly cold. Set aside in the fridge along with a quarter of the ganache for finishing. Brush the biscuit with the syrup. Distribute the milk chocolate cream and the remaining passion fruit ganache evenly over the entire surface of the biscuit. Roll the trunk widthwise. Wrap it tightly in plastic wrap to keep its shape. Reserve for 6 hours in the refrigerator.
Ingredients for the chocolate sauce:
- 25 g of “guanaja” dark chocolate.
- 70% cocoa (valrhona)
- 50 g of mineral water
- 15 g of granulated sugar
- 25 g of cream
4th stage of preparation:
Break up the chocolate; put it in a saucepan with the water, sugar and cream. Bring to a boil over low heat; cook over low heat, stirring with a small whisk. Take a wooden spatula and when the sauce coats the spatula, your sauce is as smooth as you like.
Ingredients for the chocolate coating:
- 100 g of “guanaja” dark chocolate.
- 70% cocoa (valrhona)
- 80 g of liquid cream
- 20 g of unsalted butter
- 100 g of chocolate sauce
5th stage of preparation:
Grate the chocolate. In a saucepan, boil the cream, remove from the heat, add the chocolate, in several stages, slowly turning with a spatula and starting from the center outwards, in small concentric circles, allow the mixture to cool below 60°C before incorporate, first the butter, then the previously made chocolate sauce, mixing as little as possible, just to make the mixture homogeneous. If it cools too much, heat it slightly, without working it, in a tepid bain-marie or in the microwave.
Unroll the paper, place the log on an oven rack which is in turn placed on a baking tray. Cover it with milk chocolate and creamy passion fruit ganache. Place the log in the fridge for an hour. The glaze must be used lukewarm, between 35° and 40°C, and poured in ladles onto the log, letting the excess run off by tapping on the grate. Place the log on a platter. At each end of the trunk, glue a large Mogador macaroon shell of 6 cm in diameter and sprinkle on the trunk shells of small macaroons of different sizes. Put it back in the fridge. And enjoy a few hours later!