Christmas Log by Denis Drame MCA

Christmas Log: a tradition with no creative limits.

Denis is in full festive spirit at TheTasteLab, crafting a stunning Christmas log that's all about texture and flavour. 

Discover this recipe for an indulgent Christmas log featuring crispy puff pastry, layered with silky whipped white chocolate ganache, diplomat cream, and a touch of soft caramel.

View Denis creating this masterpiece step by step on our Instagram here.

Inverted Puff Pastry

Butter Dough

Ingredients

• 2600g Butter
• 1000g Flour “Le Traditionnel”

Method

1. Mix the two ingredients until completely combined.
2. Divide into 900 g portions.
3. Store in the fridge for 2 hours.

Internal Dough

Ingredients

• 1350g Water
• 100g Salt
• 400g Butter
• 3000g Flour “Le Traditionnel”
• 10g White vinegar

Method

1. Mix the water and vinegar together.
2. Combine all dry ingredients.
3. Add the liquid mixture to the dry ingredients and mix until smooth.
4. Divide into 1215 g portions.
5. Store in the fridge for 2 hours.

Lamination

1. Roll the butter dough twice the size of the internal dough.
2. Make 3 double turns, resting the dough in the fridge for 1 hour between each turn.
3. Roll out the dough to 2.5 cm thickness.
4. Bake at 180°C.

Whipped White Chocolate Ganache

Ingredients

• 300g Whipping cream 35% fat
• 35g Inverted sugar
• 35g Glucose
• 1 x Tahitian vanilla pod
• 2g Timut pepper
• 460g Opalys Valrhona 35%
• 500g Whipping cream 35% fat

Method

1. Bring the smaller quantity of cream to a boil, then infuse with the vanilla and pepper for 20 minutes.
2. Strain and adjust the weight if necessary.
3. At 60°C, slowly pour the infused cream over the melted chocolate, mixing until glossy and elastic in the centre to start the emulsion.
4. Gradually add the remaining liquid while mixing.
5. Blend to perfect the emulsion.
6. Add the second quantity of chilled cream and blend again.
7. Leave to set in the refrigerator, preferably overnight.
8. Whip before use.

Diplomat Cream

Ingredients

• 250g Whole milk
• 50g Egg yolks
• 45g Icing sugar
• 17g Cornstarch
• 3g Gelatine powder
• 100g Liquid cream (35% fat)

Method

1. Heat the milk in a saucepan until boiling.
2. In a separate bowl, whisk the egg yolks and sugar together.
3. Add the cornstarch and mix until smooth.
4. Gradually pour half the boiling milk into the yolk mixture, stirring constantly.
5. Return the mixture to the pan with the remaining milk.
6. Cook, stirring continuously, until the cream thickens and boils.
7. Boil for at least 2 minutes, then remove from the heat.
8. Add the gelatine (previously bloomed if using powder) and mix until fully incorporated.
9. Pour into a cold container and allow to cool completely.
10. Whip the liquid cream until soft peaks form.
11. Once the pastry cream is cooled, gently fold in the whipped cream until smooth.

Soft Caramel

Ingredients

• 100g Sugar
• 80g Glucose
• 100g Cream
• 60g Condensed milk
• 1 x Vanilla pod
• 160g Butter

Method

1. Combine the sugar and glucose, and cook to 170°C.
2. In a separate pan, warm the cream, condensed milk and vanilla.
3. Deglaze the caramelised sugar with the warm cream mixture, stirring carefully.
4. Bring to a boil and cook until the temperature reaches 106°C.
5. Blend with an immersion blender.
6. When the mixture cools to 40°C, add the butter and continue blending until smooth.

Assemble and decorate with White Chocolate Little Snow Flakes from PCB Creation.

All ingredients featured in this recipe can be ordered through Classic Fine Foods UK.

Have a Classic Christmas and discover all our festive flavours and essentials here.