for 2 Yule logs - 28 cm
Chocolate choux pastry sponge (gluten free)
Bring the milk and butter to a boil. Add the sifted rice flour and the cocoa powder and allow to evaporate over the heat. Place the mix in a mixer bowl using a spatula, add the cocoa butter and gradually add the eggs and the egg yolks.
Beat the egg whites with the sugar to make a meringue and mix in the same bowl.
Spread out over a 7mm thick silicon mat with a Raplette spreader tool and cook at 180°C.
Passion fruit coulis
Heat the purée and water at 50°C. Add the dry ingredients and mix before heating at 85°C. Leave to cool before assembly.
42% Ceiba milk chocolate whipped ganache
Melt the chocolate and add the lime zest and salt.
Pour water over it and mix before blending in a mixer.
Add the cream and finish mixing.
Leave to set for 24 hours before assembly.
Melt the chocolate and spread between a plastic sheet and a sheet with the logo in cocoa butter with a roller.
Cut the 2cm diameter discs and leave to set.
Assembly & finish
Mix the passion fruit coulis before putting it into a 2cm diameter and 60cm long rhodoid tube. Freeze.
Cut the sponge to 30cm long.
Assemble the ganache and spread 10mm thick using a Raplette spreader tool (from Buyer) onto the chocolate sponge (plain side on the outside). Add the frozen insert and roll to make a nicely rounded coil. Place the coil in a roll cake mould to keep the rounded shape. Freeze for 30 minutes before cutting into 28cm lengths using a hot knife.
Apply the remaining whipped ganache with a large micro-toothed piping nozzle (N°17). Add a milk chocolate disc with a logo to finish.
Richard Hawke, Franco-Australian international consultant, specialises in boutique pastry making and adapting ranges to include gluten-free, lactose-free and vegan products.
This specialisation is a constant source of challenge and allows him to do what he loves most about his job: sharing and exchanging know-how and knowledge.