Dubai Style Chocolate Rolled Yule Log

Preparation

1. 1

   To make the pistachio ganache, start by rehydrating the gelatine in cold water. Meanwhile, boil 750 g cream, then pour over 300 g ivory chocolate and 480 g pistachio paste, emulsify to obtain a smooth ganache. Then add the rest of the cream and mix without making any bubbles. Refrigerate for 12 hours.

2. 2

   Once the ganache has set, whisk the ganache. Preheat the oven to 160 °C. To prepare the insert, start by crumbling the kadaïf into a bowl. Add the melted butter, then mix to coat the threads. Spread the kadaïf on a baking sheet lined with parchment paper and bake for 10 to 12 minutes, until golden brown and crispy. Let cool. Melt 90 g of chocolate in a bain-marie, and when the mixture is smooth, add the pistachio paste and toasted kadaïf. Arrange the preparation on 3 rhodoid sheets and roll to form 38 cm long cylinders. Close the end and pack everything down. Place for 12 hours in the freezer so that the insert sets.

3. 3

   To assemble the log, cut the Pidy sponge cake into 3 pieces along the length of the sheet to obtain rectangles of 19 x 38 cm. Spread whipped ganache on the sponge cake, then place the crispy insert still frozen and roll the log. Cover with cling film and place in a log tray and place back in the refrigerator before flocking. Finish by arranging the chocolate decoration, poach the whipped ganache and arrange the pistachios on top.