Madeira Yule Log

Whip the egg yolks with the sugar. When the eggs and sugar are whipped, add the softened butter

Sift together the flour, baking powder and salt and add to the mixture. Pour onto a baking sheet and leave to rest before baking. Bake at 300-320°F (150-160°C) with the damper open.

After baking, weigh the cooked and chilled Breton Shortbread. Place in the bowl of a freestanding mixer with a paddle attachment and start the machine on the slowest speed to break the shortbread into crumbs. Add the melted cocoa butter and mix briefly.

Whip the egg yolks, eggs and the larger amount of sugar in a freestanding mixer. Whip the egg whites and add the smaller quantity of sugar.

Fold the egg whites into the first mixture and then add the sifted flour. Weigh out the cake mixture and spread evenly onto a silicone mat. Bake at 450°F (230°C) for 6-7 minutes in a convection oven.

Mix the egg yolks with the sugar without whitening. Bring the milk to a boil and pour onto the egg yolks.

Cook until the mixture coats the back of a spoon at 183-185°F (84-85°C). Strain and use immediately.

Take the hot and strained custard and use a rubber spatula to emulsify with the chopped chocolate, as for a ganache, until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at 95-113°F (35-45°C).



This technique will ensure the cream is always smooth, even after thawing.

Slice the peeled bananas on the bias. Mix together the passion fruit purée with the sugar, clarified butter and lemon juice.

Add the bananas and leave to marinade for 30-40 minutes. Pour into a dish and cook at 392°F (200°C) for 12-15 minutes. Set aside in the refrigerator and blend when cold.

Bring the milk to a boil and add the soaked and drained gelatin. Pour around one third of the hot liquid onto the melted couverture. Whisk until smooth, glossy and elastic, signifying the emulsion process is underway. Add the remaining milk, taking care to preserve this texture.



When the mixture reaches 86-95°F (30-35°C), fold in the cold whipped cream. Use immediately. Blast freeze.

Bring the ABSOLU CRISTAL NEUTRAL GLAZE a boil with the banana and passion fruit purées and then blend.



Spray immediately using a spray gun at around 176°F (80°C).