Vegan in 2015 years, chef David Devant began his career in pastry apprenticeship at Maxim's restaurant and then gained experience at Lassere restaurant (2 Michelin stars), Ledoyen restaurant (3 Michelin stars), at Le Bristol palace alongside Gilles Marchal and Éric Fréchon. He then became pastry chef in various houses such as Fabien Ledoux in Maisons-Laffites or at La maison Bigot in Versailles.
He also became a consultant for a Chocolate Factory in order to develop an international range of Macarons.
David Devant has been a partner / manager at Maisons Landemaine since 2012

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Level : Difficult

Total preparation time : 1h

Rest time : 1 hour

Cooking : 7 minutes

 

Kitchen tools :

Electric cutter / kitchen aid

Knife

Stove

Maryse

60x40 plate

Railway socket

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PRE REPAIR  

PLANT BASED BUTTER CREAM

• YUMGO White 200 gr

• Sugar 400 gr

• Margarine 600 gr

• Coffee extract

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• Italian meringue:

  • Make a sugar cooked at 118 ° c

  • Raise YUMGO Blanc to snow

  • Gradually incorporate the sugar into the egg whites

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• Plant based butter cream:

  • Add the margarine cut into pieces to the still hot preparation

  • Pour the coffee extract

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BISCUIT ROLL

• YUMGO White 350 gr

• Sugar 250 gr

• YUMGO Yellow 150 gr

• Flour 220 gr

• Baking powder 3 gr

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• Biscuit:

  • In a Kitchen Aid, whip YUMGO White until stiff, then gradually add the sugar

  • Pour the amount of YUMGO Yolk provided then the flour and baking powder

  • Then mix delicately using a maryse

  • On a 60x40 plate

  • Bake the cookie for 7 min at 210 degrees

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• Syrup:

  • So much for so much water and sugar

  • Add the coffee extract

  • Before rolling up, lightly soak the cookie with syrup

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MOUNTING

• On the soaked cookie sheet, spread a thin layer of the buttercream

• Gently roll up the cookie

• Block in the cold for about an hour

• Make the masking of the rolled biscuit using a pipe nozzle to obtain the Yule log

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IT'S READY!

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