Crispy Gavottes® Yule Log

Ingredients

6 servings

• 160 g Gavottes® crêpe dentelle crumbs
• 100 g white chocolate
• 430 g full-fat liquid cream (30% fat) at room temperature
• 1 pinch of vanilla powder
• 2 gelatine sheets
• 200 g dark chocolate
• 150 g dark chocolate
• 150 g praline chocolate
• Gavottes® crêpe dentelle crumbs
• Gavottes® crêpe dentelle milk or dark chocolate

Steps

1. 1

   For the shell: heat the dark chocolate and praline chocolate and pour them evenly into the mold to form the shell.

2. 2

   For the mousse: soften the gelatin in cold water.

3. 3

   Heat ⅓ of the cream with the vanilla. Once hot, add the drained gelatin.

4. 4

   Pour the hot cream little by little over the white chocolate while mixing to melt it. Then pour in the rest of the cream, mix and let rest in the fridge for 4 hours. Once the resting time is over, whip the ganache until it has a smooth and light texture. Set aside.

5. 5

   For the crispy base and insert: melt the dark chocolate and the praline chocolate. Off the heat, add the crushed Gavottes® Crepes Dentelle. On a tray covered with parchment paper, spread into a fairly thick strip. Let it set in the fridge for a few minutes.

6. 6

   Trim the strip to the size of your mold and crumble the rest to use as an insert in the center. Chill.

7. 7

   For assembly: in the mold with the set chocolate shell, pour the white chocolate vanilla mousse up to halfway, add the chocolate and Crepes Dentelle crumbs. Cover with ganache then place the crispy base. Leave in the fridge overnight.

8. 8

   Unmold your Yule log and to finish, delicately break the Gavottes® Crepes Dentelle. Place them on top of the log.