Perfect for the festive season, Hotel Metropole Monte-Carlo's traditional Chocolate Yule Log is an exceptional after dinner delight, sure to impress your dinner guests!
Serves 4
Chocolate biscuit
Ingredients
34g of marzipan 50%
10g caster sugar
16g of egg yolk
1 whole egg
20g of egg white
10g of flour
5g cocoa powder
10g of butter
Method
Mix the marzipan, caster sugar, yolk and whole egg together.
Add the melted butter and sifted flour with the cocoa powder.
Beat the egg whites until stiff, add the icing sugar.
Stir the egg whites into the mixture.
Spread the dough on a baking tray covered with baking paper, 50cm long and about 5cm wide.
Bake in the oven at 200°C for 14 minutes.
Set aside.
Praliné Feuilletine
Ingredients
50g milk chocolate
50g of praline
50g of puff pastry
Method
Melt the milk chocolate in a water bath.
Add the praline and puff pastry.
Spread it all over the chocolate biscuit.
Creamy chocolate
Ingredients
150g of cream
100g of dark chocolate 60%
Method
Melt the dark chocolate in a double boiler.
Boil the cream and pour it over the melted chocolate.
Mix everything together.
Set aside.
Chocolate mousse
Ingredients
200g whole milk
200g dark chocolate
300g whipped cream
Method
Boil the milk.
Pour it over the dark chocolate and delicately add the whipped cream.
Assembly in a log mould
Pour half of the chocolate mousse into the mould.
Using a piping bag, place the creamy chocolate in the centre.
Cover with the remaining half of the chocolate mousse.
Place the biscuit on top (praline side inwards).
Set aside in the refrigerator.
Once the log is set in the fridge, carefully remove it from the mould.
Cover it with a dark icing and decorate as you wish.
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