here is Philippe Conticini’s recipe

It’s a Yule log that gets everyone along without exception. The Conticini Grand Cru Vanilla Christmas log is the perfect dessert to round off the New Year’s Eve dinner. Because we often feel too full after foie gras, poultry, grilled chestnuts and cheese platter, what could be more delicious and light than ending with an explosion of vanilla in the mouth. It’s sweet, light and not too typical and no more arguments and whether you’re a fan of chocolate or a fan of fruity desserts, the vanilla dessert brings everyone around the table for a sweet moment of unparalleled finesse. . Here is the recipe…

“Nothing but a big hug” Philippe Conticini

Airy, frothy and melting to perfection, the Conticini log finds its incarnation in the warm softness of a tender embrace. Get ready for a gourmet and ultra-comforting date around 4 preparations: a vanilla biscuit, a vanilla cream, a vanilla white chocolate mousse and a thin layer of white chocolate, praline and lace crepes.

Ingredients for the vanilla brittle:

  • 70 g of white almonds
  • 10 g of icing sugar
  • 5 g of butter
  • 20 g of white chocolate
  • 1 pinch of fleur de sel
  • 12 g of feuilletine (7 g of praline chocolate + 5 g of lace crepes)
  • 1 vanilla pod

Preparation 1:

Mix together the almonds and icing sugar until you get a smooth paste. By heating, the almond oil will come out and bind everything.
Melt the butter and chocolate, then combine them with all the ingredients.
Roll out the dough between two sheets of parchment paper and cut out 2 chips of 15 cm in diameter using an adjustable circle as a cookie cutter.
Book well.

Ingredients for the Vanilla Cookie:

  • 85 g of ground almonds
  • 65 g of cane sugar
  • 20 g of egg whites
  • 35 g of egg yolk
  • 1 teaspoon liquid vanilla
  • 1 vanilla pod
  • 7 g of liquid cream
  • 5 g of granulated sugar
  • 1 pinch of salt
  • 70 g of melted butter
  • 90 g of egg whites
  • 35 g of T55 flour
  • 2 g of baking powder
  • 10 g of cane sugar

Preparation 2:

Preheat the oven to 170°C. Mix the first 10 ingredients together (until the butter melts!!). Then whip the 90 g of egg whites until stiff with 10 g of cane sugar. Incorporate a small part of these egg whites into the preparation, then add the sifted flour and baking powder. Incorporate the rest of the egg whites. Pour 120 g of this mixture into a circle of 15 cm in diameter, placed on a baking tray covered with baking paper. Bake for 15 minutes, then allow the biscuit to cool for 2 minutes and place the crunchy on top. Leave to cool in the refrigerator, then unmold with a knife. Turn everything upside down, to have the crunchy underneath, and put it back inside the circle.

Ingredients for the vanilla fudge cream:

  • 75 g of semi-skimmed milk
  • 100 g of liquid cream
  • 3 vanilla pods
  • 25 g of egg yolk
  • 1 pinch of icing sugar
  • 85 g of white chocolate
  • 1 sheet of gelatin
  • 1 pinch of charcoal black food colouring

Preparation 3:

Place the gelatin in a bowl of cold water. Boil the milk, cream and vanilla. Beat the yolks with the sugar. Dilute with hot milk, then put everything back on the heat, as for a custard. Heat until the mixture reaches 83°C. Add the gelatin. Melt the chocolate and pour the custard over it. Then add the black dye. I put a small amount of dye and I got a kind of gray… I think I wouldn’t have improved much by putting in tons of it, so I preferred to stick to my grey. Blend everything in an immersion blender. Leave to cool, then pour 160 g of it over the biscuit, always inside the circle. Put back in the fridge.

Ingredients for the vanilla white chocolate mousse:

  • 90 g + 195 g of full cream
  • 4 vanilla pods
  • 2 egg yolks
  • 2 sheets of gelatin
  • 130 g of white chocolate

Ingredients for the bomb pasta:

  • 3 egg yolks
  • 45 g of water
  • 15 g of 0% powdered milk.
  • 10 g of glucose

Preparation 4: Place the gelatin in a bowl of cold water. Boil 90 g of cream with the vanilla, then leave to infuse for 10 minutes. Add the egg yolks and heat to 83°C, as for a custard. Then add gelatin.
Melt the chocolate and pour the custard over it.
Blend with an immersion blender and leave to cool.

Then put all the ingredients for the pasta bomba in a bowl and heat them in a bain-marie at 70°C. Whip the mixture with a mixer until it becomes frothy. Incorporate this bomba paste into your white chocolate mousse.
Then whip the remaining 195 g of liquid cream and incorporate them into the preparation.

And now the configuration:

Unroll the first 3 preparations and place them inside a circle with a diameter of one or two centimeters larger than the first. Pour your vanilla and white chocolate mousse around the edges and on top. Put everything in the freezer for at least 3 hours. A circle. Don’t hesitate to smooth the top with a spatula if it’s not perfectly smooth. I didn’t and regretted it later. Then cover with white velvet spray.

Keep calm before eating!


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