Christmas log “Magnets”

• Pasteurized egg yolks - 65 g
• Pasteurized egg whites - 100 g
• Sugar - 100 g
• Plain flour - 100 g

Pipe using a Norberette nozzle and a fine reducing plate.
Preheat the oven to 240 °C. Bake at 220 °C for 2 × 3/4 minutes (turning the tray halfway through baking).

• Dessert syrup - 1 kg
• Madagascar Bourbon vanilla powder, Soc Chef - 5 g
• Virgin olive oil - 500 g

• Powdered bovine gelatin, Soc Chef - 50 g
• Water - 350 g

Hydration:

Sprinkle the powdered bovine gelatin into the cold water (not the other way around), stirring gently. Leave to bloom for at least 1 hour.

Melting:

Melt in a bain-marie or microwave without exceeding 65–70 °C. Maintain this temperature until the gelatin has completely dissolved (15–20 minutes).
Before use, check that the solution is completely homogeneous and that no undissolved particles remain.

• Plain flour - 65 g
• Grey TPT (almond) - 380 g
• Granulated sugar - 35 g
• Granulated sugar - 110 g
• Dried egg whites - 4 g
• Egg whites - 315 g

Sift the flour, TPT and the first quantity of sugar together.
Mix the second quantity of sugar with the dried egg whites.
Whip the egg whites in a mixer at speed 2 for 8 minutes.
Once the egg whites are foamy, incorporate the sugar and dried egg white mixture while continuing at speed 2.
Continue mixing for 2–3 minutes, then increase to speed 3 and whip for 40 seconds to firm up the egg whites.
Finish by folding in the sifted dry ingredients by hand using a pastry scraper, while another person gradually pours in the mixture.

Baking in a Polin oven:
Preheat to 220 °C and bake at 220 °C for 10 minutes with the steam vent open.
Monitor carefully to ensure the sponge is sufficiently baked.
Once baked, immediately slide the sponge onto a wire rack. After cooling, place it in the refrigerated storage room to prevent it from drying out.

• Whole milk - 200 g
• Madagascar Bourbon vanilla powder, Soc Chef - 3 g
• SÈVE white couverture chocolate, 35% cocoa - 333 g
• Powdered bovine gelatin, Soc Chef - 6 g
• Water - 42 g
• Whipping cream - 400 g

Prepare the gelatin mass.
Bring the whole milk and vanilla to a boil, then add the gelatin mass.
Pour the mixture over the chocolate in three additions to create an emulsion.
Add the cold liquid cream.
Blend thoroughly until a smooth, homogeneous emulsion is obtained.

• Whipping cream - 3.690 kg
• Madagascar Bourbon vanilla powder, Soc Chef - 30 g
• Sugar - 930 g
• Egg yolks - 740 g
• Powdered bovine gelatin, Soc Chef - 70 g
• Water - 490 g
• Mascarpone - 3.690 kg

Bring the whipping cream and vanilla powder to a boil.
Add the egg yolk and sugar mixture.
Cook like a crème anglaise until it reaches 85 °C.
Incorporate the gelatin mass.
Allow to cool to 45 °C before adding the mascarpone.
Blend thoroughly until smooth and homogeneous.

• Whole milk - 696 g
• 8 vanilla Tahitian pods, Soc Chef
• 8 vanilla Pompona pods, Soc Chef
• Sugar - 135 g
• Gracilaria, Soc Chef - 10 g
• Psyllium, Soc Chef - 24 kg
• Deodorized coconut oil - 120 g

The day before: bring the whole milk and split vanilla pods to a boil.
Cover with cling film and refrigerate overnight.
The following day: strain the milk through a fine sieve.
Mix the Gracilaria with the sugar, then sprinkle the mixture into the vanilla-infused milk at 4 °C.
Blend to ensure the mixture is thoroughly homogenized, then heat to 85 °C, stirring continuously.
Add the psyllium and the unmelted coconut oil.
Blend intensively until a smooth texture is obtained.
Leave to gel for at least 6 hours at +4 °C.
Whisk thoroughly to re-emulsify.
Pour over the namelaka and the ladyfinger sponge.

• SÈVE white couverture chocolate, 35% cocoa - 350 g
• Guérande IGP fleur de sel, Soc Chef - 1 g
• Madagascar Bourbon vanilla powder, Soc Chef - 2 g
• Blanched almond paste - 370 g
• Grapeseed oil - 50 g
• Royaltine (crushed crispy crêpes dentelle), Soc Chef - 400 g

Melt the white couverture chocolate with the fleur de sel and vanilla powder.
Mix thoroughly until the ingredients are well combined.
Add the butter. (The original recipe mentions butter in the method, although it is not listed among the ingredients.)
Mix the blanched almond paste, grapeseed oil and Royaltine together.
Incorporate the first mixture into the second.
Mix thoroughly until homogeneous.
Portion 1.300 kg per KOMA tray.

• SÈVE glaze - 1 kg
• Madagascar Bourbon vanilla powder, Soc Chef - 8 g

The original recipe does not specify the preparation method for the glaze.

Spray the vanilla glaze while very hot over the full-size and mini yule logs using a spray gun.