Sosa "Neules" Yule Log by Jean Sivieude

Ingredients 

• 125g Neules mousse
• 20g Neules crunch
• 100g Crema catalana filling
• 75g Mandarin gel
• 75g Traditional sponge
• 10g Dulcey Valrhona Blond Chocolate

« Neules » mousse

• 350g Neules base
• 20g Vegan Mousse Gelatine 
• 152g Water (2)
• 8g Albuwhip
• 60g Oligofruct
• 60g Inulin Cold

“Neules” Crunch

• 200g Neules
• 24g Salt
• 14g Toasted almond paste 36860
• Cocoa butter

Crema Catalana Filling 

• 1000g Milk
• 125g Sugar 
• 150g Egg yolk
• 30g Gelcrem Hot 
• 5g Nappage X58 pectin 
• 5g Cinnamon sticks
• 5g Lemon zest
• 5g Orange zest

Mandarin Gel

• 225g Mandarin purée
• 60g Simple syrup
• 20g Gelcrem Cold 

Traditional Sponge 

• 220g Whole eggs
• 100g Sugar
• 75g Corn starch
• 25g Pastry flour
• 15g Baking Powder Std
• 8g Cinnamon powder
• 8g Lemon zest
• 8g Orange zest shavings

Method

Assembly

1. Spread the crunch over the sponge and cut it to the size of the mould. 
2. Prepare the insert by freezing the crema catalana filling.  Remove it from its mould. 
3. Pour the mandarin gel into the same mould, coating the crema catalana filling so it is completely covered with gel. Freeze. 
4. Brush the sides of the Yule log mould with tempered blond chocolate. 
5. Fill the mould with mousse until it is two-thirds full and put the insert in place. 
6. Smooth the surface and cover it with sponge cake. 
7. Freeze it and take it out of its mould.

Neules mousse

1. Beat together the Albuwhip and water. 
2. Add the Oligofruct mixed with the inulin. Keep beating for 5 minutes. 
3. Bring to a boil the neule roll base mix and Vegan Mousse Gelatine.
4. Gently fold this mixture into the meringue. Your mixture is ready to use.

“Neules” Crunch

1. Melt the cocoa butter and add the other ingredients. Mix thoroughly. Your mix is ready to use.

Crema Catalana Filling 

1. Boil the milk and infuse it with the cinnamon and the lemon and orange zests until it cools. Strain it. Mix the solids together and gradually add them to the milk. Heat to 85 °C. 
2. Pour into your choice of mould.

Mandarin Gel

1. Mix all the ingredients in a blender for 3 minutes. Keep in the refrigerator for 30 minutes.
2. After 30 minutes, blend it again for 1 minute to get rid of any lumps and give it a very fine, shiny texture.
3. Place it in a piping bag and set aside.

Traditional Sponge 

1. Beat the eggs and add the sugar halfway through the process. 
2. Keep beating for a further 5 minutes. 
3. Add the solid ingredients little by little and finish mixing. 
4. Bake on a tray for 8 minutes at 185 °C.