Apricot xmas yule log
- Level:
-
Medium
Vanilla Insert
Ingredients: Vanilla Insert
-
50 gEgg yolks
-
36 gSugar
Preparation: Vanilla Insert
Mix together.
Ingredients: Vanilla Insert
-
200 gCream
Preparation: Vanilla Insert
Heat to 40°C and add.
Ingredients: Vanilla Insert
-
0.25 gVanilla
Preparation: Vanilla Insert
Add and cook at 85°C.
Ingredients: Vanilla Insert
-
12 gGelatin mass
Preparation: Vanilla Insert
Add and cool.
Apricot Cream
Ingredients: Apricot Cream
-
140 gSugar
-
12 gIce cream stabiliser
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18 gNh pectin
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90 gEgg yolks
Preparation: Apricot Cream
Mix together.
Ingredients: Apricot Cream
-
280 gLime puree
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340 gWater
Preparation: Apricot Cream
Heat to 40°C and add.
Ingredients: Apricot Cream
-
140 gDairy butter
Preparation: Apricot Cream
Add and cook at 85°C.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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35 gApricot puree
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12 gGlucose
-
100 gCream
-
2 gCinnamon stick
Preparation: Callebaut® Gold Mousse
Boil together.
Ingredients: Callebaut® Gold Mousse
-
150 g
-
22 gGelatin mass
Preparation: Callebaut® Gold Mousse
Add and mix well.
Ingredients: Callebaut® Gold Mousse
-
270 gWhipped cream
Preparation: Callebaut® Gold Mousse
Add at 35°C.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
-
180 gSugar
-
180 gGlucose
-
90 gWater
Preparation: Callebaut® Gold Glazing
Boil together at 105°C.
Ingredients: Callebaut® Gold Glazing
-
2 gSparkling powder gold ibc f018919
-
300 g
-
120 gSweet condensed milk
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80 gGelatin mass
-
100 gMirror glaze
Preparation: Callebaut® Gold Glazing
Mix and pour over previous mixture. Mix well.
Use at 40°C.
Chocolate Biscuit
Ingredients: Chocolate Biscuit
-
296 gEgg white
-
270 gSugar
Preparation: Chocolate Biscuit
Whip together.
Ingredients: Chocolate Biscuit
-
196 gEgg yolks
Preparation: Chocolate Biscuit
Fold in.
Ingredients: Chocolate Biscuit
-
89 gCp
Preparation: Chocolate Biscuit
Add and bake at 169°C for 10 minutes.
Chocolate Shortbread Pastry
Ingredients: Chocolate Shortbread Pastry
-
429 gButter
-
286 gIcing sugar
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107 gGround toasted almonds
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7 gSalt
Preparation: Chocolate Shortbread Pastry
Mix together.
Ingredients: Chocolate Shortbread Pastry
-
179 gWhole egg(s)
Preparation: Chocolate Shortbread Pastry
Mix in bit by bit.
Ingredients: Chocolate Shortbread Pastry
-
135 gCp
-
589 gFlour
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214 gRoasted hazelnut pieces
-
53 gPotato starch
Preparation: Chocolate Shortbread Pastry
Fold in. Let the batter cool down in
the refrigerator.
Roll out until 3 mm thick and arrange on
baking tray with Silpat baking sheet.
Bake at 170°C.
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