You are using an older browser version. Please use a supported version for the best MSN experience.

Alain Ducasse’s Yule log masterclass

Town & Country UK logo Town & Country UK 4 days ago Frances Hedges
a piece of food on a plate: Learn how to make the chef’s festive chocolate and mint concoction © Pierre Monetta Learn how to make the chef’s festive chocolate and mint concoction

This classic dessert features an unusual choice of flavours, with a nod to childhood memories and traditional British mint thins. The refreshing mint complements the intensity of the chocolate, making this a perfect way to conclude a celebratory meal with friends and family.

Chocolate mint Yule log

For the chocolate ganache

Preparation time: 20 minutesChilling time: 24 hours

Ingredients

2.5g gelatine

945g whipping cream

50g liquid glucose

200g Le Chocolat Alain Ducasse Signature Bar The Blend 75%

55g Le Chocolat Alain Ducasse Signature Bar Dark Peru 100%

Method

Soak the gelatine in cold water. Heat up 225g of the whipping cream with the glucose. Add the softened gelatine. Then, pour the mix over the two different chocolates (previously broken into pieces). Mix until smooth and shiny. Then, add the remaining 720g of the cream. Mix until smooth again. Leave to rest in the fridge for 24 hours.

Once rested, whisk the mix with a hand mixer to make it light and fluffy. Transfer into a piping bag fitted with a size-eight nozzle and set aside until ready to plate.

For the chocolate biscuit

a hand holding a piece of chocolate cake on a table: Chocolate biscuit making © Pierre Monetta Chocolate biscuit making

Preparation time: 20 minutesBaking time: 6 minutesCooling time: 10 minutes

Ingredients

80g butter

80g Le Chocolat Alain Ducasse Signature Bar The Blend 75%20g ground almonds

35g flour

6g cornflour

80g egg whites

80g sugar

Method

Gently melt the butter and the chocolate together in a water bath until the mixture reaches 45 degrees Celsius. Maintain the mixture at this temperature.

Sieve the ground almonds, flour and cornflour together.

Whisk the egg whites and the sugar until the texture of a meringue is reached. Incorporate two large spoonfuls of meringue into the chocolate mix before combining the rest.

Gently combine with the sieved powders, then spread the mixture onto a baking tray to a height of one centimetre.

Bake in the oven at 180 degrees Celsius for six minutes. Allow the biscuit to cool, then cut into rectangles measuring 1.5 x 8 centimetres. Set aside until ready to plate.

For the chocolate ice-cream

Preparation time: 20 minutesCooling time: 24 hours

Ingredients

500g milk

50g liquid glucose

75g sugar

7.5g powdered milk

62.5g Le Chocolat Alain Ducasse Signature Bar The Blend 75%62.5g Le Chocolat Alain Ducasse Signature Bar Dark Peru 100%

Method


Gallery: 18+ of our best trifle recipes (Good Housekeeping UK)

Heat the milk with the glucose.

Mix the sugar with the powdered milk and add to the warm milk and glucose. Bring to a boil. Pour over the chocolate (previously broken into small pieces).

Mix with a hand blender. Let the mixture cool.

Once cold, churn the mixture in an ice-cream maker and set aside in the freezer. Remove the ice-cream from the freezer 10 minutes before plating to soften the texture.

For the lime gel and mint pesto

Preparation time: 20 minutesCooling time: 5 minutes

Ingredients

For the lime gel:

250g lime juice

12g sugar

4g agar-agar

For the mint pesto:

75g fresh mint

10g lavender honey

10g lemon juice

20g almond paste

2g sea salt

1 ice cube

Method

For the lime gel:

Heat the lime juice. When it reaches 60 degrees Celsius, add the sugar and agar-agar. Boil for one minute. Pour the mix over a tray covered in cling film. Let it cool. Once set, mix to obtain a gel-like texture. If the texture is too firm, add a little fresh juice while mixing.

Transfer into a piping bag and set aside until ready to plate.

For the mint pesto:

Remove the mint leaves from the stems. Mix all the ingredients together in a blender. Transfer into a piping bag and set aside until ready to plate.

For the pistachio praline (alternative to the lime and mint)

a person holding a piece of cake on a table: Piping pistachio praline © Pierre Monetta Piping pistachio praline

Preparation time: 30 minutesBaking time: 12 minutesCooling time: 30 minutes

Ingredients

500g pistachios

250g sugar

80g water

10g sea salt

Method

Toast the pistachios in the oven at 160 degrees Celsius for 12 minutes.

Meanwhile, heat the sugar and the water together until you get a caramel.

Coat the pistachios with the caramel and the sea salt. Let the mixture cool and then combine the pistachios finely to obtain a praline.

Transfer into a piping bag and set aside until ready to plate.

For the chocolate shell

Makes 10 piecesPreparation time: 30 minutes

Ingredients

500g Le Chocolat Alain Ducasse Signature Bar The Blend 75%Equipment: thermometer, two metallic spatulas, guitar sheet, paintbrush

Method

Cut the guitar sheet into 10 rectangles of 15 x20 centimetres.

Melt the chocolate in a water bath at 50 degrees Celsius.

Let it cool on marble until it reaches 28 degrees Celsius, while continuously stirring it with the spatula and checking the temperature at the same time. Then warm it again in a water bath until it reaches 32 degrees Celsius.

Spread a thin layer of chocolate on each of the guitar-sheet rectangles with a paintbrush. Roll the rectangles around a pipe (the diameter of a rolling pin works well), chocolate side-up, in order to form the shells. Let them cool on the pipe.

Remove the guitar sheet once the chocolate has set. Set aside until ready to plate.

To assemble

a piece of food: Piping lime gel © Pierre Monetta Piping lime gel

Ingredients

50 fresh mint leaves or 50 roasted pistachios

Method

Lay a chocolate shell on one side of each plate. Inside, place a rectangle of chocolate biscuit. Then, pipe points of chocolate ganache, lime gel and mint pesto (or pistachio praline if you used the alternative recipe).

Finish with fresh mint leaves (or roasted pistachios) and a scoop of chocolate ice-cream before serving.

Recipe courtesy of Thibault Hauchard and Jean-Philippe Blondet, pastry chef and executive chef at Alain Ducasse at the Dorchester.

AdChoices
AdChoices

More from Town & Country

Town & Country UK
Town & Country UK
image beaconimage beaconimage beacon