Apricot and hazelnut praline yule log

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.
Level:
Medium

Sacher biscuit

Ingredients: Sacher biscuit

  • 7.1 oz
    almond paste
  • 2.6 oz
    caster sugar
  • 4.2 oz
    egg yolks
  • 3.5 oz
    whole egg(s)

Preparation: Sacher biscuit

Emulsify in the cutter.

Ingredients: Sacher biscuit

  • 6.3 oz
    egg white
  • 2.6 oz
    granulated sugar

Preparation: Sacher biscuit

Whip up and carefully mix in the almond emulsion.

Ingredients: Sacher biscuit

  • 2.1 oz
    sifted flour
  • 2.1 oz
    CP

Preparation: Sacher biscuit

Add.

Ingredients: Sacher biscuit

  • 2.1 oz
    melted butter

Preparation: Sacher biscuit

Mix in.

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

Caramelised apricots

Ingredients: Caramelised apricots

  • 3.5 oz
    granulated sugar
  • 1.8 oz
    honey
  • 0.1 oz
    coriander powder

Preparation: Caramelised apricots

Caramelise.

Ingredients: Caramelised apricots

  • 1.4 oz
    amaretto liqueur

Preparation: Caramelised apricots

Quench the caramel with Amaretto.

Ingredients: Caramelised apricots

  • 8.8 oz
    apricot cubes

Preparation: Caramelised apricots

Boil and add.

Ingredients: Caramelised apricots

  • 0.4 oz
    gelatin

Preparation: Caramelised apricots

Add.

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

Panna cotta praliné

Ingredients: Panna cotta praliné

  • 1.6 oz
    milk
  • 1
    lemon zest

Preparation: Panna cotta praliné

Boil and leave to infuse.

Ingredients: Panna cotta praliné

Preparation: Panna cotta praliné

Mix in.

Ingredients: Panna cotta praliné

  • 7.9 oz
    cream

Preparation: Panna cotta praliné

Mix in.

Pour over the apricots in the bûche mould and freeze.

Extra-bitter chocolate mousse

Ingredients: Extra-bitter chocolate mousse

  • 4.6 oz
    syrup
  • 3.2 oz
    egg yolks
  • 4.2 oz
    whole egg(s)

Preparation: Extra-bitter chocolate mousse

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

Ingredients: Extra-bitter chocolate mousse

Preparation: Extra-bitter chocolate mousse

Melt at 50°C and mix in.

Ingredients: Extra-bitter chocolate mousse

  • 1.2 lb
    whipped cream

Preparation: Extra-bitter chocolate mousse

Mix in.

Apricot syrup

Ingredients: Apricot syrup

  • 2.8 oz
    apricot puree
  • 5.6 oz
    sugar syrup 30 baume
  • 3.5 oz
    water

Preparation: Apricot syrup

Mix.

Ganache icing

Ingredients: Ganache icing

  • 4.2 oz
    syrup
  • 4.4 oz
    cream
  • 1.1 oz
    glucose

Preparation: Ganache icing

Boil.

Ingredients: Ganache icing

Preparation: Ganache icing

Pour the syrup over it and mix.

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