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.
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Recipe instructions
Sacher biscuit
| Ingredients | Preparation |
|---|---|
| Emulsify in the cutter. |
| Whip up and carefully mix in the almond emulsion. |
| Add. |
| Mix in. |
Spread out on a Silpat baking tray and bake for 10 min. at 190°C in a fan oven. | |
Caramelised apricots
| Ingredients | Preparation |
|---|---|
| Caramelise. |
| Quench the caramel with Amaretto. |
| Boil and add. |
| Add. |
Pour into a Flexipan® bûche mould (ref. 01464) and freeze. | |
Panna cotta praliné
| Ingredients | Preparation |
|---|---|
| Boil and leave to infuse. |
| Mix in. |
| Mix in. |
Pour over the apricots in the bûche mould and freeze. | |
Extra-bitter chocolate mousse
| Ingredients | Preparation |
|---|---|
| Heat the syrup in the microwave and whip up with the eggs. |
Melt at 50°C and mix in. | |
| Mix in. |
Apricot syrup
| Ingredients | Preparation |
|---|---|
| Mix. |
Ganache icing
| Ingredients | Preparation |
|---|---|
| Boil. |
Pour the syrup over it and mix. | |
Leave to cool overnight and glaze at 35-40°C. | |