Rethink your limits™

RECIPE
BOOK
YULE LOGS
2020
 PHILIPPE BERTRAND
Meilleur Ouvrier de France Chocolate Maker and Confectioner,
Director of the Chocolate AcademyTM in France.

A huge fan of the famous French millefeuille and

religieuse pastries, Philippe decided to make them
his career from the tender age of 15.
His love of a challenge and his perfectionism
naturally led him to excel in his trade. He won
the ultimate award of Meilleur Ouvrier de France
Chocolate Maker and Confectioner at the age of 27.
His enthusiasm, ambition and high standards are
evident in the many courses and demonstrations
he provides for professionals all over the world:
Singapore, Tokyo, New York, London, Barcelona,
Mauritius, the Seychelles and Dubai...
He puts his talents at the service of a premium brand:
CACAO BARRY®, used by pastry chefs, chocolate
makers and restaurateurs on every continent.
His everyday revolves around creative trends at
the service of fine food photos and online videos,
ranging from highly informative to the most artistic
out there.
For him, a successful dessert is “finding the balance
between flavours and textures so you give in to the
pleasure.”
3
 “Healthy & delicious” recipes

Splendid 6
Cocoa, Chocolate and Oolong Tea Log

Delicate 8
ZéphyrTM, Pistachio and Summer Fruit Log with a
touch of Ruby RB1

Optimist 10
Iced Almond and Apricot Log with a
Feuilletine Crisp

“Sustainable development” recipes

Friendly 12
AlungaTM and Carrot Log with Craquelin
Choux Buns

Mysterious 14
Black Forest Three Chocolate Log

Ambitious 16
Iced AlungaTM and Almond Log with Sour Cherries

“Vegan” recipes

Determined 18
Pistachio, Almond and Hazelnut Praline Log

Serene 20
All Chocolate Extra Bitter Guayaquil Log

Balanced 22
Iced All Cocoa Log

Individual yule logs 24

4
2020 CHRISTMAS
INSPIRATION

Philippe Bertrand has designed 9 patisserie and iced dessert yule log recipes to share, focusing on three trends:

HEALTHY AND DELICIOUS

French people are increasingly concerned with what they eat and the trend for healthy food has been booming over the last few years. This trend
is part of a general awareness that is pushing people to eat less sugar.
Because a treat is still essential, the chef has created delicious recipes that are not so sweet using cocoa mass, pure dried fruit paste and chocolate
with a low sugar content.

SUSTAINABLE

Eating more responsibly is a burning issue. Nothing escapes today’s increasingly informed consumers: origin, environmental impact, traceability.
For these 3 recipes, the chef uses chocolate made with 100% sustainable cocoa from the Cocoa Horizons programme. This initiative helps
improve the lives of farmers, fights child labour and every day brings us closer to our 2025 ambition of a positive impact on deforestation and
improving our carbon footprint.

VEGAN

Veganism is in fashion. Fans of the vegan diet are popping up everywhere. This trend is a reflection of changing society and an awareness of the
impact consumption has on the environment, our health and the planet.
Without changing the identity of our company, vegan products can attract new customers. They maximise our chances of winning a niche
clientèle that is growing.
The chef has created 3 delicious recipes with no animal products at all.

Recipes, tips and illustrations, gourmet inspiration, with no colouring...and something for everyone!
Enjoy!

5
 Healthy & delicious

SP L E N DID
COCOA, CHOCOLATE AND OOLONG TEA LOG
Recipe for 5 yule logs
Use the Silikomart “Kit Stella Del Circo” mould for this log

PURE ALMOND PASTE AND OOLONG GRAND CARAQUE COCOA MOUSSE

TEA BISCUIT Heat to 82°C in a bain-marie
Beat in the machine 150 g caster sugar 60 g whole eggs
160 g egg yolks 55 g water 120 g egg yolks
100 g whole eggs Beat in the machine to about 45°C
100 g caster sugar
With a spatula, fold in 300 g Grand Caraque melted at 45°C
With a spatula, fold in 100 g 100% pure almond paste
Add 600 g cream (35% fat) whipped to soft peaks
Whisk and add 240 g egg whites
with 100 g caster sugar
Finally, add 45 g sifted T55 flour MANGO-PASSION FRUIT JELLY
With AND NEUTRAL COATING
300 g ground roasted almonds
Heat to 50°C
150 g praline grains
300 g mango purée
30 g blended Oolong tea
200 g passion fruit purée
Spread in a 35 x 55 cm frame and bake for 15 minutes at 200°C.
Add
100 g caster sugar
25 g NH pectin
SYRUP FOR THE BISCUIT Bring to the boil then pour 75g of jelly per mould
Bring to the boil Put in the freezer.
300 g water
50 g caster sugar Heat 300 g neutral coating to 30°C

Add 15 g Oolong tea Add

50 g water
Infuse for 15 minutes then pass through a chinois A few pieces of gold leaf
Use to glaze the jelly

LACTÉE SUPÉRIEURE
MILK CHOCOLATE MOUSSE LACTÉE SUPÉRIEURE ICING
AND OOLONG TEA
Boil 130 g whole milk
Pour over 30 g egg yolks Bring 300 g water to the boil
10 g caster sugar Add 30 g Oolong tea
8 g powdered cream
Infuse for 15 minutes covered
Return to the heat and cook out the crème pâtissière
Heat to 102°C
Pour over 250 g of Lactée Supérieure 38% milk chocolate 225 g of infused water (passed through a chinois)
At 35°C, add 350 g cream (35% fat) whipped to soft peaks 450 g caster sugar
450 g glucose syrup
Add 70 g of micro-shavings of Mona Lisa® dark chocolate
Pour over
150 g unsweetened condensed milk
450 g Lactée Supérieure 38% milk chocolate
Soften and add
26 g 200 bloom gelatine (20 mn rehydration)
with 155 g of cold water
Blend well and refrigerate for 12 hours before using
6
“Sprinkle the iced log with chocolate vermicelli
before topping with the mango-passion
fruit jelly. This will stabilise the
jelly for the perfect result.”

ASSEMBLY & GARNISH

1/ Pipe 250 g Grand Caraque cocoa mousse into

the mould

2/ Top with the first layer of biscuit brushed with

Oolong tea syrup

3/ Add a layer of Lactée Supérieure 38% milk

chocolate mousse, 250 g per mould

4/ Top with a second layer of biscuit brushed with

Oolong tea syrup

5/ Put the assembled logs in the freezer

6/ Once you have turned out the logs, use the

moulds to set the mango-passion jelly

7/ Glaze the logs with the Oolong tea glaze at

28-30°C

8/ Cover the sides of the log with fine dark

chocolate vermicelli

9/ Glaze the frozen mango-passion fruit jelly with

Chocolate the neutral gold leaf coating
Mango and passion soufflé disks
fruit jelly coulis 10/ Sprinkle the top of the iced log with chocolate
vermicelli before topping it with the mango-
passion fruit jelly

11/ Garnish the top of the jelly with chocolate

Lactée Supérieure soufflé disks
Milk chocolate Grand Caraque
and Oolong tea glaze cocoa mousse

Dark chocolate
vermicelli

Pure almond paste

Lactée Supérieure and tea biscuit
milk chocolate
mousse
with dark chocolate
micro shavings

7
 Healthy & delicious

D EL ICATE
ZÉPHYRTM, PISTACHIO,
SUMMER FRUIT LOG WITH A TOUCH OF RUBY RB1
Recipe for 3 moulds 8cm wide and 50cm long

PISTACHIO PRALINE BISCUIT RASPBERRY/REDCURRANT SYRUP

Beat together RECIPE FOR ONE BISCUIT SHEET.
160 g egg yolks For the syrup to brush the biscuit, use
100 g whole eggs 250 g redcurrant pulp
160 g caster sugar 250 g raspberry pulp
In another bowl, whisk 240 g egg whites
Whisk in 60 g caster sugar
Combine the two mixtures.
Add 155 g 70% pistachio praline
At the end of the mix, add
150 g ground roasted almonds PISTACHIO PRALINE CREAM
150 g ground pistachios
45 g flour For the crème anglaise: bring to the boil
520 g whole milk
Combine all the ingredients 130 g cream (35% fat)
Pour the biscuit into a 54 x 34 cm frame Combine
Bake at 200°C for 15 minutes. Cool. 65 g caster sugar
130 g egg yolks
Add to the liquid and heat the crème anglaise to 85°C
Pass the crème anglaise through a chinois and add 3 g 200 bloom gelatine
JELLY INSERT WITH RASPBERRY, powder hydrated with 18 g water
REDCURRANT AND MINT Pour over 670 g 70% pistachio praline
Heat to 80°C Blend and add 120 g cocoa butter melted at 40°C
1000 g redcurrant pulp
2000 g raspberry pulp
35 g fresh mint leaves
Blend the mixture and pass through a chinois
Add
70g 200 bloom gelatine powder
480 g water to soften WHITE CHOCOLATE GLAZE WITH
Pour into a 54 x 34 cm frame and put in the blast chiller NUIT BLANCHE CARMA ® 37%
Put some of the jelly to one side to decorate the log Make a syrup to 103°C with
150 g water
300 g caster sugar
ZÉPHYRTM WHITE 300 g glucose syrup
CHOCOLATE MOUSSE Pour over 200 g unsweetened condensed milk

Make a crème pâtissière with Then over 300 g Nuit Blanche™ Carma® 37% white chocolate
695 g whole milk 100 g caster sugar Add 20 g 200 bloom gelatine powder
245 g whole eggs 35 g powdered cream
Hydrated with 120 g water
Pour over
290 g ZéphyrTM 34% white chocolate Blend
55 g Mycryo cocoa butter Put to one side for 24 hours before use.
Blend and at 35°C add 685 g whipped cream
8
RASPBERRY MERINGUE
Beat together
150 g egg whites
150 g caster sugar
Whisk in 100 g icing sugar ASSEMBLY & GARNISH
Whisk well
Prepare the biscuit:
At the end, with a spatula fold in
50 g icing sugar 1/ Line the underside of the biscuit with 100 g of
20 g dehydrated raspberry powder crystallised Ruby RB1 chocolate
Pipe the meringues with
a 10 mm fluted nozzle 2/ Brush the biscuit with 500 g of the fruit pulp

Bake for around one hour at 90°C. 3/ For the bottom of the log, cut out three strips of
biscuit 6.5 cm wide. For the inner biscuit, cut out
three strips 4.5cm wide

4/ Using a 1.4 cm nozzle, pipe sausages of

pistachio cream on to the 6.5cm strips of biscuit.
“Coat your Put around 500 g per strip of biscuit in the blast
meringues freezer

with Ruby 5/ Cut out strips of fruit jelly 4.5 cm wide and put
RB1 chocolate them on the strips of biscuit the same width.

enriched with 6/ Fill the bottom of the mould with 600 g of

50% cocoa ZéphyrTM white chocolate mousse. Line the sides

butter” 7/ Put in the first insert of biscuit + raspberry,

redcurrant and mint jelly, then lightly cover with
the ZéphyrTM mousse.
Then top with the biscuit strip with the pistachio
cream sausages, the chocolate-coated side of the
biscuit facing outwards

8/ After freezing, cut logs 25 cm long

9/ Ice the logs with the glaze at 32°C

Fresh mint leaf
Ruby RB1 10/ To garnish, top with meringues and disks of
chocolate disk Ruby chocolate raspberry and redcurrant jelly
Crispearls™
Lightly sprinkle with white and ruby chocolate
White chocolate Ruby RB1
CrispearlsTM.
Crispearls™ chocolate meringue
Garnish with disks of Ruby RB1 chocolate and
fresh mint leaves

Carma® Disks of the 11/ Finish with classic ends in Ruby RB1 chocolate
“Nuit Blanche” raspberry, redcurrant and add sprayed disks
white chocolate glaze and mint jelly

Pistachio
Zéphyr™ praline biscuit
white chocolate
mousse Jelly insert of
raspberry, redcurrants
and fresh mint
Pistachio
praline biscuit Pistachio
praline cream

9
 Healthy & delicious

OP TIMIS T
ICED ALMOND AND APRICOT LOG
WITH A FEUILLETINE CRISP
Recipe for 2 log moulds 50 x 9 x 7.5 cm (Matfer triangular mould)

FEUILLETINE CRISP WITH PURE

ALMOND PASTE
RECIPE FOR 1 FRAME OF CRISP
Crumble base:
Mix together using the paddle
150 g caster sugar 150 g T55 flour
150 g cold butter 12g table salt
150 g ground white almonds
Bake at 150°C for 15 minutes
Then mix together APRICOT, ROSEMARY AND ZÉPHYR TM
645 g plain cooked crumble 320 g melted cocoa butter WHITE CHOCOLATE ICE CREAM
255 g melted Zéphyr™ caramel 570 g almond praline 50%
chocolate 35% 475 g Pailleté Feuilletine™ Heat to 80°C
390 g 100% pure almond paste 600 g whole milk
Pour into a 56 x 35 cm frame and smooth 405 g apricot fruit purée
255 g single cream 35% fat
Refrigerate for 10 minutes then keep at 17°C
Infuse for 30 minutes with 30 g dried rosemary
Cut out strips 8 x 48 cm
Pass through a chinois, then at 45°C add
85 g glucose powder
3 g ice cream stabiliser
Heat again to 80°C
then add
60 g caster sugar
270 g egg yolks
Pasteurise, then pour over 300 g Zéphyr™ 34% white chocolate
Blend then chill
Leave to rest for at least 4 hours, then churn
PURE ALMOND PASTE ICE CREAM Store at -20°C for assembly
Heat
675 g whole milk
45 g single cream 35% fat
310 g water
At 40°C add
180 g caster sugar
8 g stabiliser
120 g dextrose
Continue to heat to 90°C then slowly pour over
165 g 100% pure almond paste
Leave to rest in the fridge for at least 4 hours
Churn and put to one side for assembly

10
“Try a variation of this log with pure
hazelnut paste and marron glacé ASSEMBLY & GARNISH
pieces in the ice cream. ”
1/ Cut 180 g of soft dried apricots into 0.5 cm
cubes

2/ To make the insert, pipe 150 g of 100% pure

almond paste ice cream into the bottom of the
mould. Then add 20 g diced apricots, smooth
then top with dark chocolate lattice previously cut
to size (2 cm wide x 48 cm long*)

3/ Repeat the operation twice.

(4.5 cm wide x 48 long for the 2nd layer*)
(6 cm wide x 48 long for the 3rd layer*)

4/ Pipe another 150 g of ice cream, add the

apricots, then top with a strip of pure almond
paste feuilletine crisp, cut to size (5cm wide x
46 cm long)

5/ Freeze completely, then turn out the insert

6/ Churn the apricot, rosemary and ZéphyrTM

white chocolate ice cream. Line each mould with
750 g of ice cream making sure you get rid of any
air bubbles

7/ Put in the insert, then smooth

8/ Freeze again. Turn out.

Cut logs 26 cm long.

9/ Put two chocolate sheets at the ends of the

triangle, 9 cm at the base x 7 cm high
Marcona almond
sprinkles 10/ Cover the edges of the log with praline grains
Decorate with Marcona almond sprinkles &
Candied apricots candied apricots

* You will need 2 sheets of chocolate lattice in

Pure almond each size for the whole length of the log
paste ice cream
Apricot, rosemary
and Zéphyr™
white chocolate ice cream

Diced candied
apricots Mona Lisa® dark
chocolate lattice

Feuilletine crisp
with pure almond Praline grains
paste

11
 Sustainable development

FRIEN DLY
ALUNGATM AND CARROT LOG
WITH CRAQUELIN CHOUX BUNS
Recipe for 6 rectangular logs 28 cm long and 11 cm wide

CARROT SHORTBREAD ALUNGATM CHOCOLATE MOUSSE

Combine
WITH MILK CHOCOLATE MICRO SHAVINGS
210 g butter Bring 610 g whole milk to the boil
12 g icing sugar
Pour over 920 g Alunga™ 41% milk chocolate
Add
70 g caster sugar 320 g flour Mix well
6g table salt 75 g sifted dried carrot powder
Cool the ganache to 35°C
70 g ground almonds 60 g whole eggs
Add 1750 g soft-whipped cream (35% fat)
Bake the pastry bases to ¾ done at 160°C
Spread the mousse in a 54 x 34 cm frame to 2.5 cm high
Glaze mix
Add 320 g of micro-shavings of Mona Lisa® milk chocolate
Combine
125 g egg yolks
25 g cream (35% fat)
CARROT GLAZE
Spray the mix on to the pastry bases and finish baking at 160°C
Bring to the boil
280 g caster sugar 320 g carrot juice
CARROT JELLY 320 g cream 35% fat 140 g dried carrot powder
Heat to 50°C Pour over
180 g carrot juice 40 g potato starch mixed in with 50 g carrot juice
180 g lemon juice
Mix well
Add
135 g caster sugar Add 14 g 200 bloom gelatine powder
45 g NH pectin Hydrated with 200 g water
Bring to the boil and blend Refrigerate for 12 hours and use at 32°C
Cool to 25°C then pour 200g of the jelly into each tart base

CHOUX PASTRY + CRAQUELIN

ALUNGATM CHOCOLATE AND
COCONUT GANACHE CHOUX PASTRY
Bring to the boil
Bring to the boil 160 g whole milk 5 g salt
440 g coconut purée 160 g water 150g cold butter
25 g sorbitol powder 15 g caster sugar
110 g butter
Add 180 g flour
Pour over 750 g Alunga™ 41% milk chocolate
Dry the mixture over the heat
Cool the ganache to 28°C
Slowly add 330 g whole eggs
Fill each tart with 200 g of ganache
Pipe choux buns 2.5 cm in diameter

CARROT CHIPS CRAQUELIN

Peel the carrots and cut them into thin slices Mix
100 g butter
Dry in the oven at 170°C for about 20 minutes or leave to 100 g flour
dehydrate and dry over night 100 g caster sugar
Put the craquelin on top of each choux bun

12
“For a tangy variation of this log, replace
the carrot with Granny Smith apple.
Apple shortbread, apple jelly and
apple chips as garnish. "

ASSEMBLY & GARNISH

1/ Prepare the rectangular shortbread

base 28 cm long and 1 cm wide.

Inside the shortbread base, brush a thin layer of

Alunga™ 41% milk chocolate, to keep the pastry
crisp.

2/ Pour on the carrot jelly and leave to set

3/ Add the coconut ganache

4/ Pour the mousse into a frame and add the

micro shavings

5/ Freeze the mousse rectangles

6/ Sprinkle the choux buns with dried carrot

powder and put them on top of the log

7/ Garnish the top with a zigzag of Alunga™ 41%

milk chocolate mousse.
Possible alternative: spray a mixture of 50% dark
chocolate with 50% cocoa butter at 31°C on the
frozen zigzag and then put it on top of the log
Decorative
Crispearls™ 8/ Lightly sprinkle with Crispearls™ and garnish
Carrot chips with the dried carrot chips

9/ Finish with the ends made with Alunga™ 41%

Milk chocolate Little choux buns with milk chocolate
velvet coating craquelin

Alunga™ Alunga™
chocolate mousse chocolate mousse

Carrot Alunga™ chocolate

glaze mousse with milk
chocolate micro
Alunga™ shavings
chocolate and
coconut ganache Carrot shortbread
Carrot
jelly

13
 Sustainable development

M YSTER IOUS
BLACK FOREST THREE
CHOCOLATE LOG
Recipe for a 54 x 34 cm frame 4.5 cm high

*
INAYA TM CHOCOLATE BISCUIT LIGHT CHANTILLY CREAM
RECIPE FOR ONE SHEET FREEZES WELL
Beat with the paddle Make a crème pâtissière with
325 g almond paste 50% 200 g whole milk 16 g powdered cream
200 g icing sugar 50 g caster sugar 10 g cold butter
Slowly add 30 g egg yolks 1/2 vanilla pod
160 g egg yolks After cooking the crème pâtissière, add 8 g of gelatine powder
150 g whole eggs
Soften with 55 g cold water
Beat well with the paddle
Add the gelatine to the hot crème pâtissière
Separately whisk 240 g egg whites
When the crème pâtissière is at 40°C mix combine with 1000 g whipped
Whisk in 35 g caster sugar cream (35% fat)
Combine the two mixtures together
Add and mix to 30°C
65 g cold butter
30 g Inaya™ 65% chocolate, melted INAYA TM CHOCOLATE MOUSSE
Add to the mixture Make a crème anglaise with
Sift 300 g whole milk
50 g Plein Arôme cocoa powder 60 g egg yolks
35 g flour 40 g caster sugar
35 g potato starch Heat together to 85°C and pass through
Add to the previous mixture and mix well a chinois over
525 g Inaya™ 65% chocolate
Spread 1300 g biscuit per sheet
Mix well
Bake for 14 minutes at 200°C
When the mixture is at 40°C add 750 g of softly
Brush the biscuit with 250 g plain sour cherry pulp whipped cream (35% fat)
For the zigzag finish on top of the logs, use the same recipe and make
the right quantity bearing in mind that one frame makes eight logs
8 cm wide and 26 cm long
EXCELLENCE, ALUNGATM AND
CANDIED SOUR CHERRY GANACHE
EXCELLENCE GLAZE
Bring to the boil
310 g milk Make a syrup to 103°C with
220 g glucose 300 g water
310 g cream 35% fat 600 g caster sugar
Pour over 600 g glucose syrup
615 g Excellence 55% Pour over 400 g unsweetened condensed milk
615 g Alunga™ 41% then over 500 g Excellence 55%
Mix well and pour into a frame when the ganache is at 30°C Add 42 g 200 Bloom gelatine powder
Sprinkle 500 g per frame of black Amarena cherries on the ganache hydrated with 260 g water
Blend
Put to one side for 24 hours before use

14 *Sustainable cocoa from 1st October 2020

 Discover the recipes for the “Milk Chocolate
Forest” and the “White Chocolate
Forest” by scanning the QR code:

ASSEMBLY & GARNISH

https://bit.ly/BuchesForetsNoires
Prepare the biscuit:

1/ Line the underside of the biscuit with 100 g of

Excellence 55%chocolate at 31°C

2/ Brush the biscuit with the sour cherry pulp. Add

the ganache

3/ Sprinkle the black cherries over the entire

surface

4/ Then add the light Chantilly cream

5/ Garnish with the Inaya™ 65% chocolate mousse

6/ Freeze the frame and cut out logs 8 cm wide

and 26 cm long

7/ Defrost the logs

8/ Add the zigzag garnish on the top and finish

Candied sour with Lamy shaving pieces and well-drained
cherries Amarena black cherries
Dark chocolate Lamy 9/ Along the full length of the log and the ends,
shavings add sheets of Excellence 55% dark chocolate
Inaya™ chocolate
mousse Excellence glaze

Chantilly
Inaya™ chocolate
cream
mousse

Excellence dark Inaya™

chocolate sheets chocolate biscuit
Excellence Alunga™
ganache with
Inaya™ chocolate candied sour cherries
biscuit

15
 Sustainable development

A M B ITIOUS
ICED ALUNGATM AND ALMOND
LOG WITH SOUR CHERRIES
Recipe for 8 logs 8 x 26 cm
ALUNGATM MILK CHOCOLATE ICE CREAM
WITH MILK CHOCOLATE LAMY SHAVINGS
ALMOND BISCUIT Heat
1750 g whole milk
Beat 412 g single cream 35% fat
170 g 100% pure almond paste 90g milk powder 0% fat
500 g 50% almond paste
570 g whole eggs At 30°C add
40g invert sugar
Add 125 g caster sugar
135 g T55 flour
7g baking powder At 45°C pour over 400 g Alunga™ 41% milk chocolate
Melt and add At 50°C add
150 g cold butter 12 g ice cream stabiliser
80 g orange concentrate 60 g glucose syrup DE40
Once the mixture is smooth, pour 1400 g of biscuit per frame Continue to heat to 85°C
(54 x 34 cm) Pass through a chinois then refrigerate
Bake for 12 minutes at 175°C Leave to rest in the fridge for at least 24 hours
Put to one side Churn
Once the ice cream is churned, add 1100 g of Lamy milk chocolate shavings
PURE ALMOND PASTE
Pour 2750 g Alunga™ 41% milk chocolate ice cream per frame, then smooth
ICE CREAM
Freeze
Heat *
900 g whole milk COCOA FRENCH MERINGUE
60 g single cream 35% fat
405 g water Beat
At 40°C add 100 g egg whites
240 g caster sugar 100 g caster sugar
10 g ice cream stabiliser Once the meringue is nice and stiff, add
160 g dextrose 100 g icing sugar
Continue to heat to 90°C 15 g Plein Arôme cocoa powder

Slowly pour over 220 g 100% pure almond paste With a PF 12 nozzle, pipe little meringues 3.5 cm in diameter

Leave to rest in the fridge for at least 4 hours Bake over night in the dehydrator or the oven

Churn and pour into a frame, then smooth 1500 g of pure almond Put to one side for garnishing the logs
paste for the frame
Put 350 g of candied Amarena cherries all over the surface, then ALUNGA™ GANACHE
smooth
Bring to the boil
Keep in the freezer until assembly 200 g cream 35% fat
50 g cold butter
20 g glucose syrup DE40
CARAMEL LAYER
At 80°C, pour over 210 g
Heat 900 g Caramel Filling to 40°C Alunga™ 41% milk couverture chocolate
Pour into the frame, then smooth Blend to a smooth ganache, refrigerate
Freeze again. Once the ganache is cool, pipe 8 g of ganache per macaron
Keep frozen in a container for assembly

16 *Sustainable cocoa from 1st October 2020

MACARONS
Heat to 123°C
80 g water “For a really festive finish, make
360 g caster sugar meringue sticks and alternate
Pour over 130 g lightly whisked egg whites them between the macarons
Make an Italian meringue and cherries.”
Blend and sift
40 g Extra Brute cocoa powder
365 g blended ground white almonds
400 g icing sugar
Add 125 g raw egg whites
Combine the two mixtures when the meringue is at 40°C
Pipe onto a tray and
bake at 150°C for 12 minutes

ALUNGATM MILK CHOCOLATE GLAZE

Heat to 103°C
445 g water
850 g caster sugar
850 g glucose syrup
Pour over 300 g unsweetened condensed milk ASSEMBLY & GARNISH
Then add 900 g Alunga™ 41% milk couverture chocolate
Add Cut diagram:
50g 200 bloom gelatine powder Length 54 cm
300 g water
26 cm
8 cm
Blend and refrigerate for at least 12 hours.
Use at 30°C.
Width
34 cm

1/ Cut the 54 x 34 cm frame using the cut diagram

Candied sour
cherries
2/ Place a thin sheet of chocolate (26 x 4.5 cm)
Cocoa meringue on each side of the log (to keep the semi-liquid
Macaron caramel layer in, after glazing)

3/ Glaze the logs with the Alunga™ 41% glaze at

Caramelised Milk chocolate 28°C
Marcona almonds Lamy shavings
4/ Place a square chocolate sheet at the end of
each log (8 x 8 cm)
Alunga™ milk
Excellence dark
chocolate ice cream 5/ Decorate each log with meringues and
chocolate sheets
with milk chocolate macarons, add the candied Amarena cherries and
Lamy shavings pieces of caramelised almonds
Caramel
layer
Pure almond
paste ice cream
Pure almond with candied sour
paste biscuit cherries

17
 Vegan

D ETER MIN ED
PISTACHIO, ALMOND
AND HAZELNUT PRALINE LOG
Recipe for two 8 x 50 cm moulds

ALMOND HAZELNUT
PRALINE MOUSSE
Mix
210 g vegan crème pâtissière
VEGAN PISTACHIO 300 g hazelnut-almond praline 50%
PRALINE BISCUIT At 30°C, add 600 g plant-based cream whipped
to soft peaks
Combine
590 g T55 flour
680g cane sugar 8 g baking powder
60 g ground almonds 4 g table salt
Then add
140 g almond milk 480 g apple compote PISTACHIO PRALINE MOUSSE
20 g plant-based margarine 340 g pistachio praline 70%
200 g water Mix
Pour into a frame (35 x 55 cm) 210 g vegan crème pâtissière
300 g pistachio praline 70%
Bake for 20 minutes at 200°C
At 30°C, add 600 g plant-based cream whipped to soft peaks

VEGAN CRÈME PÂTISSIÈRE VEGAN PISTACHIO PRALINE

Make a vegan crème pâtissière base GLAZE
for the mousses
Heat to 103°C
Bring to the boil 225 g water 285 g caster sugar
355 g almond milk 50 g plant-based 300 g glucose syrup
20g cane sugar powdered gelatine (mixed with water)
6 g agar-agar
Pour over
Pour over 300 g pistachio praline 70%
40g cornstarch 150 g vegan Alpro Soya Cuisine cream
20g cane sugar 100 g vegan neutral coating
Bring to the boil Emulsify with the hand blender then refrigerate for at least 12 hours
before use
Use at 28°C.

18
“Add fresh raspberries to the pistachio
praline mousse when assembling, to
add a note of acidity.” ASSEMBLY AND GARNISH

1/ Line the biscuit with 100 g of Extra Bitter

Guayaquil 64% dark chocolate at 31°C

2/ For the bottom of the log, cut out a strip of

biscuit 6.5 cm wide. For the inside biscuit, cut out
a strip 4.5cm wide

3/ Lightly brush the biscuit with a syrup at 30°C

4/ Fill the bottom of the mould with 550 g of

almond-hazelnut praline mousse 50%

5/ Put in the 4.5 cm-wide strip, push down lightly

then smooth the almond-hazelnut praline
mousse. Refrigerate to briefly set the mousse

6/ Add 550 g of pistachio praline mousse 70%

and finish with the second layer of biscuit

7/ Put the logs in the freezer

8/ Once the logs are frozen, turn them out then

cut in half, 25 cm long

9/ Ice the logs with the glaze at 28°C, previously

combined with praline grains

10/ To finish, add lightly chopped caramelised

nuts

11/ Add the chocolate ends and side strips

Caramelised Marcona almond
sprinkles and caramelised
La Mancha pistachio sprinkles Almond hazelnut
praline mousse

Pistachio praline
70% glaze Pistachio praline
with praline 70% biscuit
grains

Pistachio praline
70% mousse

Extra-Bitter
Guayaquil
64% sheet Pistachio praline
70% biscuit

19
 Vegan

SERENE
ALL CHOCOLATE EXTRA-
BITTER GUAYAQUIL YULE LOG
Recipe for two rolled logs, each serving 8

VEGAN EXTRA-BITTER GUAYAQUIL

DARK CHOCOLATE MOUSSE
Heat to 80°C
440 g plant-based milk (almond, soya)
Then pour over
80 g virgin coconut oil
VEGAN COCOA SWISS ROLL BISCUIT 640 g Extra-Bitter Guayaquil 64%
dark couverture chocolate
Combine 30 g cocoa butter
40 g plain plant-based yoghurt (soy, coconut, almond)
Mix to a smooth ganache
230 g plant-based milk (soy, coconut, almond)
50 g grape seed oil or another neutral oil Separately whisk
400 g aquafaba (or vegan egg-white substitute such as
Sift together
Yumgo)
270 g flour 6g baking powder
30 g Extra Brute cocoa powder 2 g table salt Slowly add 90 g unrefined or coconut sugar
150 g unrefined cane sugar
At 25°C, carefully fold in the firm aquafaba
(if large grains, blend to a caster sugar texture)
Leave the chocolate mousse to cool for at least 6 hours in the fridge at 5°C
Add the liquid mixture to the dry mixture and combine to a smooth
before using in the logs
texture.
Pour into a Flexipan tray or frame and bake at 180°C for 8 to 10
minutes.
The top should be lightly coloured when baked
Turn the biscuit out onto a tea towel lined with baking paper
Cool

20
 “For an all chocolate log using Venezuela or
Saint Domingo origin, simply replace all
the Extra-Bitter chocolate quantities
with the dark chocolates from
those origins.”

ASSEMBLY & GARNISH

1/ Spread the mousse out on the biscuit

2/ Roll the log using the baking paper to pull it

tight

3/ Leave it to set in the fridge, then trim the edges

and cut the log in half (26 cm long)

4/ To finish, cover the log with the remaining

Extra-Bitter Guayaquil 64% mousse then garnish
the top and the ends with shavings of Extra Bitter
Guayaquil 64% dark chocolate

5/ Sprinkle with Extra Brute cocoa powder

Garnish of
dark chocolate
shavings
sprinkled with
cocoa powder

Cocoa biscuit

Extra-Bitter
Guayaquil 64%

21
 Vegan

B AL AN C ED
ICED ALL COCOA LOG
Recipe for 8 logs 8 x 26 cm

VEGAN COCOA BISCUIT COCOA SORBET

RECIPE FOR 1 FRAME OF BISCUIT
Heat to 40°C
Combine 3700 g water
520 g T55 flour 100 g Grand Caraque 100% cocoa 500g invert sugar
680g whole cane sugar mass 1000g whole cane sugar*
60 g ground white almonds 8 g baking powder
130 g Extra Brute cocoa powder At 60°C add
4 g table salt
250g whole cane sugar*
Add 20 g ice cream stabiliser
140 g plant-based milk (almond) 260 g water
60 g plant-based margarine, melted 480 g apple compote Pasteurise at 80°C

Mix well until smooth Pour over

200 g Grand Caraque 100% cocoa mass
Pour into a frame, then smooth 550 g Extra Brute cocoa powder
Bake for 20 minutes at 180°C Blend, then quickly cool and leave for 4 hours
Put to one side at 5°C before churning
Churn
Combine
2500 g cocoa sorbet
450 g Mona Lisa® dark chocolate micro shavings
Store at -20°C for assembly
CREAMY COCOA FILLING 5300 g cocoa sorbet for a frame 54 x 34 x 4.5 cm
Bring to the boil
1120 g water 540 g liquid glucose DE60
224 g whole cane sugar* 140 g Extra Brute cocoa powder
Add
5 g xanthan gum
COCOA SPRAY
Blend to a smooth consistency.
Pour into a frame (56 x 34 cm) Melt together at 45°C:
300 g Grand Caraque 100% cocoa mass
Freeze (-20°C) 100 g cocoa butter
Once frozen, cut the filling into strips 4 cm Leave to set
wide (200 g per strip)
Then use to spray the frozen logs for a velvety cocoa
Then put to one side coating

*We use whole cane sugar or any other unrefined sugar because some refined white sugar is not vegan (refining process)
**See garnish
22
“Create even more richness with
a chocolate caramel version!
Try a caramel filling instead
ASSEMBLY & GARNISH
of the cocoa one.”
1/ Once the cocoa biscuit is baked and cooled,
put it in a 54 x 34 cm frame

2/ Spread 2000 g of cocoa sorbet on the biscuit

with micro shavings of dark chocolate, like
stracciatella

3/ Place 4 strips of frozen cocoa filling at equal

distance and freeze (-20°C)

4/ Spread a second layer of 2500 g plain cocoa

sorbet in the frame, making sure there are no air
bubbles. Put the remaining cocoa sorbet to one
side

5/ Smooth and freeze (-20°C)

6/ Cut the frame into four strips 8 cm wide, then

cut again to create 8 logs (8 x 26 cm), see the cut
diagram below:
Length 54 cm
26 cm
8 cm

Width
34 cm

Dark chocolate
pencil 7/ Spray the logs to create a velvety finish using a
Dark chocolate
leaf mixture of cocoa paste and cocoa butter. Freeze
(-20°C) before garnishing

8/ Use a Saint Honoré nozzle to pipe the

remaining cocoa sorbet along the top of the log.
Cocoa sorbet Decorate with dark chocolate leaves and pencils
Cocoa sorbet
9/ Place a square chocolate sheet at the end of
each log (8 x 8 cm)
Cocoa sauce

Velvet cocoa
coating

Cocoa sorbet
with
dark chocolate
Cocoa biscuit micro shavings

23
 INDIVIDUAL YULE LOGS
Chef Philippe Bertrand has created his Christmas yule logs in individual versions
The perfect individual dessert to please everyone and create wonderful window displays, with varied and natural colours

Download all the recipes by scanning

this QR code:

https://bit.ly/Buchettes

DELICATE OPTIMIST
ZÉPHYR , PISTACHIO AND SUMMER BERRY INDIVIDUAL LOG
TM
ICED ALMOND AND APRICOT LOG WITH A
WITH A TOUCH OF RUBY RB1 FEUILLETINE CRISP

The combination of a very soft and not very sweet white chocolate with an intense An iced delight with notes of Mediterranean almonds! Surprises throughout with a
flavour of whole milk and a delicious lightly roasted pistachio praline to highlight its fresh multitude of textures: crisp, creamy, cool, soft, crunchy...
and authentic flavours. A touch of summer berries and Ruby RB1 chocolate for a fresh
and tangy note!

24
 FRIENDLY
ALUNGA TM AND CARROT LOG WITH CRAQUELIN CHOUX BUN

MYSTERIOUS
BLACK FOREST THREE CHOCOLATE LOG

A practical and ideal design: a rectangular shell in dark Mona Lisa® chocolate for this
mini-log dominated by the cocoa flavour and original notes of Alunga™ milk couverture
chocolate made with 100% sustainable cocoa.

DETERMINED
PISTACHIO, ALMOND AND HAZELNUT PRALINE LOG

This Black Forest mini-log covers all the bases of the famous cake and includes three
chocolates with pure and intense flavours thanks to the Q fermentation process. The
chocolates are made with 100% sustainable cocoa beans.

The ideal mini-log for praline lovers! Pistachios, almonds, hazelnuts...all carefully selected,
sorted, shelled, roasted and turned into extremely high-quality pralines. A burst of flavours
with Mediterranean notes.
25
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Printer: HAVET DIGITAL Arteparc, 98 rue des Bouleaux, 59810 Lesquin - Barry Callebaut France - 5, boulevard Michelet - 78250 Hardricourt
352 714 745 RCS VERSAILLES - VERSAILLES Commercial Court
For your health, eat at least five fruit and vegetables a day - Please do not litter - Dispose of responsibly
 Design and illustrations: C comme Line - www.ccommeline.com
Rethink your limits™

www.cacao-barry.com
You can also find us here
#cacaocollective
@chocolateacademyparis @cacaobarryofficial
Barry Callebaut France - Tel.: +33 (0)1 30 22 85 99
5, boulevard Michelet - 78250 Hardricourt