Prismatic Yule Log

  • 12 completion stages
Corman products used for this recipe


Grapefruit sponge

  • Beat the egg yolks, eggs, inverted sugar and sugar (1) together.
  • In a separate bowl, beat the egg whites with the sugar (2) until stiff, then add the yellow colouring.
  • Combine the two mixtures, add the sifted flour and grapefruit zest.
142 g egg yolks 1277 g total weight 3 g grapefruit zest 184 g plain flour (T55, approximately 11% protein) 71 g sugar (2) QS fat-soluble yellow food colouring 204 g egg whites 306 g sugar (1) 20 g invert sugar 346 g eggs 1200 g total weight after reduction


Grapefruit imbibing syrup

  • Bring the water, grapefruit purée and sugar to the boil.
  • Remove from the heat and add the ground cardamom and Grand Marnier.
  • Let infuse, then set aside.
  • Strain before using.  
20 g water 89 g grapefruit purée 28 g sugar 12 g Grand Marnier® (optional) 0.31 g ground cardamom 150 g total weight 140 g total weight after reduction


Grapefruit compote

  • In a saucepan, blend the orange and grapefruit segments and strawberry purée with a hand mixer then heat to 40°C.
  • Add the combined pectin and sugar (1).
  • Bring to the boil.
  • Add the gelatin mass and blend while adding the combined xanthan gum and sugar (2).
  • Transfer to a container and store in the refrigerator. 
161 g grapefruit segments 682 g total weight 5 g sugar (2) 1.61 g xanthan gum 59 g gelatin mass 16.1 g pectin NH 64 g sugar (1) 161 g strawberry puree 214 g orange segments 600 g total weight after reduction


Gelatin mass

  • Hydrate the gelatin powder into the cold water for at least 20 minutes.
  • Melt in a microwave and refrigerate. 
32 g powdered 200-bloom gelatine 194 g water 227 g total weight


Vanilla chestnut mixture

  • Blend the ingredients together in a food processor.
  • Sieve finely before use. 
98 g water 10 g sugar 0.39 g Exhausted dried vanilla pods 294 g chestnut paste 98 g chesnut purée 500 g total weight


Sculpture chestnut mousse

  • Prepare a traditional custard cooked to 82°C with the milk, sugar and egg yolks.
  • Add the gelatin mass, dark rum, chestnut paste and purée then blend with a hand mixer.  
220 g milk 2500 g total weight 447 g Sculpture 30.2% fat 447 g Sculpture 30.2% fat 40 g dark rum (optional) 263 g chesnut purée 798 g chestnut paste 168 g gelatin mass 21 g sugar 96 g egg yolks 2400 g total weight after reduction


Decorative Sculpture

  • Whip the Sculpture and sugar together.  
463 g Sculpture 30.2% fat 37 g sugar 500 g total weight


Red hot glaze

  • Mix all the ingredients together and bring to the boil. 
200 g hot neutral glaze 200 g water 5 drops water-soluble red colouring 3 drops soluble yellow colouring 1 drops soluble green colouring 400 g total weight


Orange hot glaze

  • Mix all the ingredients together and bring to the boil. 
200 g hot neutral glaze 200 g water 5 drops soluble yellow colouring 2 drops water-soluble red colouring 1 drops soluble green colouring 400 g total weight


White chocolate fans

  • Spread out the tempered white chocolate then warm to 34°C on a marble surface.
  • Let set for a few minutes then make notches using a triangular metal pastry scraper 2 cm apart.
  • Shape into fans using the same scraper. 
200 g white chocolate 35% 200 g total weight


Candied grapefruit zest

  • Blanch the pomelo skin and strain.
  • Boil the water and the sugar to make a syrup, add the food colouring and let simmer with the blanched pomelo skin.
  • Cut into thin rind slices once candied. 
50 g grapefruit skin 150 g water 100 g sugar QS water-soluble red colouring 300 g total weight


Finishing touches

  • Spread 2 x 550 g of grapefruit sponge onto Silpat mats inside a frame (55 x 35.5 cm).
  • Remove the frame and bake in a 200°C convection oven for approximately 10 minutes (damper closed).
  • Let cool and refrigerate overnight. 
  • Stir the grapefruit compote with a whisk. Using an Ø8 mm tip, pipe out 14 x 55-cm long (35/40 g) strips of grapefruit compote and place in the freezer. 
  • Pipe the vanilla chestnut mixture into a Ø2 cm (approximately) and 55 cm long rhodoid tube (190 g) and place in the freezer. 
  • Imbibe each sheet of sponge (crumb side) with 60 g of grapefruit syrup.
  • Make the first mousse with half of the chestnut mixture and whipped Sculpture (1).
  • Spread 600 g of chestnut mousse onto each sheet of sponge.
  • Top with 7 strips of grapefruit compote at 2.5 cm intervals starting from one of the extremities.
  • Place a tube of vanilla chestnut mixture on top, at the other end of the sheet of sponge. 
  • Roll up, starting from the side with the tube of the vanilla chestnut mixture.
  • Tighten and place in a yule log mould to maintain a rounded shape.
  • Freeze. 
  • Cut out a 55 cm long by 25 cm wide rectangle of rhodoid sheet.
  • Using a cutter, mark facets lengthwise and slightly on the diagonal, 1 to 3 cm apart.
  • Turn the sheet over and fold the creases to obtain a geometrical (prism) roll. 
  • Prepare the second chestnut mousse with the remaining chestnut mixture and whipped Sculpture (2).
  • Spread 500 g of chestnut mousse on the prepared rhodoid rectangle.
  • Position the log roll at the edge of the sheet, roll up and place in the freezer. 
  • Cut the yule logs in half and spray with a thin layer of red glaze followed by a thin layer of orange glaze to obtain a gradation effect.
  • Whip Sculpture with the sugar and pipe out a cylinder in the centre of the log using a plain 12 mm tip, leaving a 3 cm space at each end.
  • Decorate with white chocolate fans, a few strips of candied grapefruit peel and small cubes of candied chestnuts.