In the world of patisserie, creativity and innovation are essential ingredients for making exceptional desserts. On this occasion, one of our outstanding Sosa Ingredients pastry chef: Jean Sivideu; surprises us with a Christmas creation where he pays tribute to one of the ingredients that for many years defined our company: the neulas. This dessert fuses Catalan tradition with the elegance of French pastries in a Christmas Yule Log cake that will become the centre of attention at the table.
This recipe is included in a recipe booklet that we have called “Our Christmas Recipes” and which is available for downloading at the following link
Tribute to Catalonia
The history of Sosa Ingredients began with neulas, the first ingredient we manufactured and distributed. Jean Sivideu, with deep respect for these values, designed a Christmas Yule Log in the form of a bunch of neulas. This traditional shape is placed on the table after the Christmas meal, over coffee, to be shared. In this way, the spirit of the company and the Catalan environment merge in a delicious creation.
The key ingredients
The taste of neules is the essence of this Yule Log, evoking memories of Catalan pastries. In addition, seasonal citrus fruits are incorporated to give it a fresh and vibrant touch.
At the heart of this Yule Log is a Creme Catalana perfected with Pectin X48 to ensure optimal texture after freezing. The addition of Gel Crem Hot ensures that the cream maintains its perfect consistency after defrosting. A traditional Catalan sponge cake provides a spongy texture and an unmistakable taste.
To intensify the flavours, a Mandarin gel is incorporated with Gel Crem Cold. This provides a perfect balance between sweet and sour, creating a gel with a pronounced and refreshing flavour.
The Neules Mousse made with milk and infused neulas, is kept as light as possible. The milk and neula base is infused for an authentic taste. A light meringue, sweetened with Inulin and Oligofructose, complements this mousse. These fibres allow the sugar to be reduced without sacrificing flavour.
The final touch
The Yule Log is covered with a thin layer of Dulcey Valrhona chocolate. This chocolate layer adds a touch of indulgence and an elegant presentation to the dessert.
This Yule Log is a delight for the senses, celebrating the union of two regions and a passion for patisserie. Happy Holidays!
“Neules” Yule Log
Ingredients
Neules Yule Log
- 125 g "Neules"mousse
- 20 g "Neules"crunch
- 100 g Crema catalana filling
- 75 g Mandarin gel
- 75 g Traditional sponge
- 10 g Dulcey Valrhona blond chocolate
Neules Mousse
- 350 g Neules base
- 20 g Vegan Mousse Gelatine Sosa
- 152 g Water
- 8 g Albuwhip Sosa
- 60 g Oligofruct Sosa
- 60 g Inulin Cold Sosa
Neules Crunch
- 200 g Neules
- 24 g Salt
- 14 g Toasted almond paste
- Cocoa butter
Crema Catalana Filling
- 1000 g Milk
- 125 g Sugar
- 150 g Egg Yolk
- 30 g Gelcrem Hot Sosa
- 5 g Nappage X58 pectin Sosa
- 5 g Cinnamon sticks
- 5 g Lemon zest
- 5 g Orange zest
Mandarin Gel
- 225 g Mandarin purée Adamance
- 60 g Simple syrup
- 20 g Gelcrem Cold Sosa
Traditional Sponge
- 220 g Whole eggs
- 100 g Sugar
- 75 g Corn starch
- 25 g Pastry flour
- 15 g Baking Powder Std
- 8 g Cinnamon powder
- 8 g Lemon zest
- 8 g Orange zest shavings
Instructions
Neules Mousse
- Beat together the Albuwhip and water.8 g Albuwhip, 152 g Water
- Add the Oligofruct mixed with the Inulin. Keep beating for 5 minutes.60 g Oligofruct, 60 g Inulin Cold
- Bring to a boil the neule roll base mix and Vegan Mousse Gelatine.20 g Vegan Mousse Gelatine, 350 g Neules base
- Gently fold this mixture into the meringue. Your mixture is ready to use.
Neules Crunch
- Melt the cocoa butter and add the other ingredients.200 g Neules, 24 g Salt, 14 g Toasted almond paste, Cocoa butter
- Mix thoroughly. Your mix is ready to use.
Crema Catalana Filling
- Boil the milk and infuse it with the cinnamon and the lemon and orange zests until it cools. Strain it.1000 g Milk, 5 g Cinnamon sticks, 5 g Lemon zest, 5 g Orange zest
- Mix the solids together and gradually add them to the milk.125 g Sugar, 150 g Egg Yolk, 30 g Gelcrem Hot, 5 g Nappage X58 pectin
- Heat to 85 °C. Pour into your choice of mould.
Mandarin Gel
- Mix all the ingredients in a blender for 3 minutes. Keep in the refrigerator for 30 minutes.225 g Mandarin purée, 60 g Simple syrup, 20 g Gelcrem Cold
- After 30 minutes, blend it again for 1 minute to get rid of any lumps and give it a very fine, shiny texture.
- Place it in a piping bag and set aside.
Traditional Sponge
- Beat the eggs and add the sugar halfway through the process. Keep beating for a further 5 minutes.220 g Whole eggs, 100 g Sugar
- Add the solid ingredients little by little and finish mixing.75 g Corn starch, 25 g Pastry flour, 15 g Baking Powder Std, 8 g Cinnamon powder, 8 g Lemon zest, 8 g Orange zest shavings
- Bake on a tray for 8 minutes at 185 °C.
Final assembly
- Spread the crunch over the sponge and cut it to the size of the mould.20 g "Neules"crunch, 75 g Traditional sponge
- Prepare the insert by freezing the crema catalana filling. Remove it from its mould.100 g Crema catalana filling
- Pour the mandarin gel into the same mould, coating the crema catalana filling so it is completely covered with gel. Freeze.75 g Mandarin gel
- Brush the sides of the Yule log mould with tempered blond chocolate.10 g Dulcey Valrhona blond chocolate
- Fill the mould with mousse until it is two-thirds full and put the insert in place.125 g "Neules"mousse
- Smooth the surface and cover it with sponge cake. Freeze it and take it out of its mould.