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:
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Medium
Sacher biscuit
Ingredients: Sacher biscuit
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200 galmond paste
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75 gcaster sugar
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120 gegg yolks
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100 gwhole egg(s)
Preparation: Sacher biscuit
Emulsify in the cutter.
Ingredients: Sacher biscuit
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180 gegg white
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75 ggranulated sugar
Preparation: Sacher biscuit
Whip up and carefully mix in the almond emulsion.
Ingredients: Sacher biscuit
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60 gsifted flour
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60 gCP
Preparation: Sacher biscuit
Add.
Ingredients: Sacher biscuit
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60 gmelted 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
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100 ggranulated sugar
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50 ghoney
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2 gcoriander powder
Preparation: Caramelised apricots
Caramelise.
Ingredients: Caramelised apricots
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40 gamaretto liqueur
Preparation: Caramelised apricots
Quench the caramel with Amaretto.
Ingredients: Caramelised apricots
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250 gapricot cubes
Preparation: Caramelised apricots
Boil and add.
Ingredients: Caramelised apricots
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10 ggelatin
Preparation: Caramelised apricots
Add.
Pour into a Flexipan® bûche mould (ref. 01464) and freeze.
Panna cotta praliné
Ingredients: Panna cotta praliné
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45 gmilk
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1lemon zest
Preparation: Panna cotta praliné
Boil and leave to infuse.
Ingredients: Panna cotta praliné
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21 ggelatin
Preparation: Panna cotta praliné
Mix in.
Ingredients: Panna cotta praliné
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225 gcream
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
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130 gsyrup
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90 gegg yolks
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120 gwhole 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
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560 gwhipped cream
Preparation: Extra-bitter chocolate mousse
Mix in.
Apricot syrup
Ingredients: Apricot syrup
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80 gapricot puree
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160 gsugar syrup 30 baume
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100 gwater
Preparation: Apricot syrup
Mix.
Ganache icing
Ingredients: Ganache icing
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120 gsyrup
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125 gcream
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30 gglucose
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.
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