Here is the recipe for Philip Continecini

It’s a Yule record that makes everyone agree without exception. The Continentine Grand Cru Vanilla Yule Log is the perfect dessert to end New Year’s Eve dinner in style. Because our stomachs are often so full after foie gras, poultry, roasted chestnuts, and a cheese platter, what could be more gourmet and lighter than wrapping it up with a vanilla explosion in the mouth. It’s sweet, light, not too typical, no more arguments and whether you’re a chocolate lover or a fan of fruity desserts, vanilla fudge brings everyone around the table for a sweet moment of unparalleled finesse. Here is the recipe…

“Nothing but a big hug” Philip Contesini

Airy, frothy and melting to perfection, the Conticini yule log finds itself embodied in the warm softness of a tender caress. Be prepared for a gourmet and very comforting encounter around 4 preparations: vanilla biscuit, vanilla cream, white chocolate mousse with vanilla and a thin layer of white chocolate, pralines and lace crepes.

Crispy Vanilla Ingredients:

  • 70 grams of white almonds
  • 10 grams of powdered sugar
  • 5 grams of butter
  • 20 grams of white chocolate
  • A splash of fleur de sel
  • 12 grams of foil (7 grams of chocolate praline + 5 grams of crepe lace)
  • 1 vanilla bean

Preparation 1:

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

Vanilla Biscuit Ingredients:

  • 85 grams of crushed almonds
  • 65 grams of brown sugar
  • 20 grams of egg white
  • 35 grams of egg yolk
  • 1 teaspoon liquid vanilla
  • 1 vanilla bean
  • 7 g of liquid cream
  • 5 grams of fine sugar
  • pinch of salt
  • 70 grams of melted butter
  • 90 grams of egg white
  • 35g of T55 flour
  • 2 grams of baking powder
  • 10 grams of brown sugar

Preparation 2:

Preheat the oven to 170°C. Mix the first 10 ingredients together (until the butter melts!!). Then beat 90g of egg whites until stiff with 10g of brown sugar. Put a small portion of egg whites into the preparation, then add the sifted flour and baking powder. Add the remaining egg whites. 120 grams of this dough is poured into a circle with a diameter of 15 cm. It is placed on a dish covered with baking paper. Bake for 15 minutes, then let the cookies cool for 2 minutes, and place the crackers on top. Leave it to cool in the refrigerator, then roll it up with a knife. Turn the whole thing over, to get a crisp under it, and substitute it inside the circle.

Dark Vanilla Cream Ingredients:

  • 75 grams of semi-skimmed milk
  • 100 g of liquid cream
  • 3 vanilla beans
  • 25 grams of egg yolk
  • A pinch of powdered sugar
  • 85 grams of white chocolate
  • 1 sheet of gelatin
  • 1 pinch of black food colouring

Preparation 3:

Put the gelatin in a bowl of cold water. Boil milk, cream and vanilla. Whisk the egg yolks with the sugar. Dilute with hot milk, and then put everything on the fire, like custard. Heat the mixture until it reaches 83°C. Add gelatin. Melt the chocolate and pour the custard over it. Then add black. I put on a little bit of dye and got kind of gray… I guess I wouldn’t have done much better by putting in tons of it, so I preferred to stick with the gray. Blend everything in an immersion blender. Allow to cool, then pour 160 gr over the biscuit, still inside the circle. Put it in the refrigerator.

Ingredients for the white chocolate mousse with vanilla:

  • 90 gm + 195 gm full fat
  • 4 vanilla beans
  • 2 egg yolks
  • 2 sheets of gelatin
  • 130 grams of white chocolate

Bomb dough ingredients:

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

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

Then put all the ingredients for the bomb dough in a bowl and heat it in a bain-marie at 70°C. Beat the mixture with a mixer until foamy. Incorporate this bomb paste into your white chocolate mousse.
Then whisk the remaining 195g of liquid cream and incorporate it into the preparation.

And now the setup:

Unroll your first three circles and place them inside a circle one to two centimeters in diameter larger than the first. Pour the vanilla mousse and white chocolate over the edges and the top. Put everything in the freezer for at least 3 hours. non-circle. Feel free to smooth out the top with a spatula if it’s not completely smooth. I didn’t regret it after that. Then cover it with a white velvet spray.

Keep cool before eating!


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