Christmas Yule Log
Christmas Yule Log — a Dawn Foods recipe in 5 components. Uses Dawn Foods Flavouring Compounds, Cherry – 1 kg.
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- baking time (base)
- 12 min
- whipping time (sponge)
- 8 min
- whipping speed (sponge)
- highest
- specific gravity (sponge batter)
- 300-340 g/l
- baking temperature (sponge, deck oven, bottom)
- 215 °C
- baking temperature (sponge, deck oven, top)
- 240 °C
- baking temperature (sponge, rotary oven)
- 210 °C
- baking time (sponge)
- 6-8 min
- heating temperature (Souplesse Neutral)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Denkano | 500 g |
| Butter | 300 g |
| Sugar | 250 g |
| Water | 25 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Dawn Kapselmix Summum | 250 g |
| Whole egg | 250 g |
Yoghurt-Cherry Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Kwark | 250 g |
| Water, 25°C | 400 g |
| Whipping cream, unsweetened (half whipped) | 1000 g |
| Dawn Foods Flavouring Compounds, Cherry – 1 kgDawn Cherry Compound | 100 g |
| Dawn Amarena Cherries | 250 g |
Yoghurt Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Kwark | 500 g |
| Water, 25°C | 800 g |
| Whipping cream, unsweetened (half whipped) | 2000 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Neutral | 500 g |
| Marzipan | |
| Dawn Pistachio Green Colouring |
Method
- Base
Briefly mix all ingredients to a short dough and then chill. Roll the dough out to a thickness of 2 mm, dock it and cut slices of 9 x 22 cm. Bake for 12 minutes at 180°C in a deck oven (rotary oven 160°C).
- Sponge
Whisk all ingredients for 8 minutes with a whisk at the highest speed to a specific gravity of 300 - 340 g/l. Spread thin sheets of approx. 500 g.
- Sponge
Bake for 6-8 minutes. Deck oven 215°C bottom / 240°C top: load - close damper - steam. Rotary oven 210°C: load - close damper - steam - open damper after 1 minute.
- Yoghurt-Cherry Bavarois
Mix Fond Kwark with Cherry Compound and water. Fold in the half-whipped cream in 2 stages. Fill a small yule log mould of 50 x 5 cm with the bavarois. Press Amarena Cherries into it and freeze.
- Yoghurt Bavarois
Mix Fond Kwark with water. Fold in the half-whipped cream in 2 stages. Fill a yule log mould of 50 x 8 cm with the bavarois. Place the yoghurt-cherry log in it and smooth the top. Cover with a sponge sheet of 50 x 8 cm and freeze.
- Finishing
Heat Souplesse Neutral to 40°C. Cut the logs to 22 cm and pipe with a chocolate piping bag. Place the log on the base. Colour the marzipan as desired. Cut thin strips from it and form a Christmas tree. Finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.