Madagascar chocolate xmas yule log
Christmas is all about great food that can be shared around the table. This recipe showcases wonderful taste classics that always work in combination. Enjoy together the dark intense mousse and majestic vanilla pastry cream true heroin flavours.
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Μέτρια
Biscuit without flour
Συστατικά: Biscuit without flour
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1.4 lbegg yolks
Προετοιμασία: Biscuit without flour
Heat in the microwave to 37°C and whip up.
Συστατικά: Biscuit without flour
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14.1 ozalmond powder
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3.5 ozcocoa powder
Προετοιμασία: Biscuit without flour
Mix with the egg yolks.
Συστατικά: Biscuit without flour
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1.9 lbegg white
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1.0 lbsugar
Προετοιμασία: Biscuit without flour
Whip up the egg white and add the sugar. Whip further until stiff. Mix in.
Spread out on a baking tray and bake in a fan oven at 200°C.
Vanilla cream
Συστατικά: Vanilla cream
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2.6 lbpastry cream
Προετοιμασία: Vanilla cream
Warm up slightly.
Συστατικά: Vanilla cream
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0.6 ozgelatin leaves
Προετοιμασία: Vanilla cream
Melt. Mix with one quarter of the crème pâtissière. Warm up slightly once more. Mix with the rest of the crème pâtissière.
Συστατικά: Vanilla cream
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5.0 lbwhipping cream
Προετοιμασία: Vanilla cream
Whip and mix in bit by bit.
Pour into baking trays (2 cm high) and freeze.
Dark chocolate mousse
Συστατικά: Dark chocolate mousse
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2.2 lbsyrup at 30 Brix
Προετοιμασία: Dark chocolate mousse
Boil.
Συστατικά: Dark chocolate mousse
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1.2 lbegg yolks
Προετοιμασία: Dark chocolate mousse
Whip up lightly and mix with the syrup. Whip into a mixture that can be piped.
Συστατικά: Dark chocolate mousse
Προετοιμασία: Dark chocolate mousse
Melt and mix in.
Συστατικά: Dark chocolate mousse
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7.7 lbwhipping cream
Προετοιμασία: Dark chocolate mousse
Whip and mix in bit by bit.
Croquant
Συστατικά: Croquant
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4.8 ozCP
Προετοιμασία: Croquant
Melt.
Συστατικά: Croquant
Προετοιμασία: Croquant
Mix with the cocoa butter.
Συστατικά: Croquant
Προετοιμασία: Croquant
Melt and mix in.
Συστατικά: Croquant
Προετοιμασία: Croquant
Add and mix well.
Tips
1: Prepare the vanilla cream beforehand and put in the freezer.
2: Apply the croquant to the bûche once the latter has been frozen.
3: Decorate with dark and white icing, which may if desired be mixed with Callebaut Brésilienne.
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