Apricot and hazelnut praline yule log

level 2

To many people, Christmas is all about getting together with their loved ones to share a wonderful experience around the table. Is there a better way to celebrate than by sharing a wonderful dessert, boasting with taste? This Xmas yule log may bring the grand finale you're looking for: hazelnut praline, apricot and chocolate. A dessert that will definitely bring great joy.

Apricot and hazelnut praline yule log

Recipe components

Sacher biscuit

IngredientsPreparation
  • 200g
    almond paste
  • 75g
    caster sugar
  • 120g
    egg yolks
  • 100g
    whole egg(s)

Emulsify in the cutter.

  • 180g
    egg white
  • 75g
    granulated sugar

Whip up and carefully mix in the almond emulsion.

Add.

  • 60g
    melted butter

Mix in.

Spread out on a Silpat baking tray and bake for 10 min. at 190°C in a fan oven.

Caramelised apricots

IngredientsPreparation
  • 100g
    granulated sugar
  • 50g
    honey
  • 2g
    coriander powder

Caramelise.

  • 40g
    amaretto liqueur

Quench the caramel with Amaretto.

  • 250g
    apricot cubes

Boil and add.

  • 10g
    gelatin

Add.

Pour into a Flexipan® bûche mould (ref. 01464) and freeze.

Panna cotta praliné

IngredientsPreparation
  • 45g
    milk
  • 1
    lemon zest

Boil and leave to infuse.

Mix in.

  • 225g
    cream

Mix in.

Pour over the apricots in the bûche mould and freeze.

Extra-bitter chocolate mousse

IngredientsPreparation
  • 130g
    syrup
  • 90g
    egg yolks
  • 120g
    whole egg(s)

Heat the syrup in the microwave and whip up with the eggs.

Melt at 50°C and mix in.

  • 560g
    whipped cream

Mix in.

Apricot syrup

IngredientsPreparation
  • 80g
    apricot puree
  • 160g
    sugar syrup 30 baume
  • 100g
    water

Mix.

Ganache icing

IngredientsPreparation
  • 120g
    syrup
  • 125g
    cream
  • 30g
    glucose

Boil.

Pour the syrup over it and mix.

Leave to cool overnight and glaze at 35-40°C.