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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PREPARATION  

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

  • Bring up YUMGO White to stiff

  • 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 Yolk                    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

  • Then pour in the amount of YUMGO Yolk provided then the flour and baking powder

  • Then mix gently using a maryse

  • On a 60x40 plate

  • Bake the biscuit 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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PRESENTATION

• 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 cookie with the help of a pipe nozzle to obtain the christmas buttercream Yule log

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IT'S READY!

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