Hazelnut xmas yule log
- Level:
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Difficult
Hazlenut praline insert
Ingredients: Hazlenut praline insert
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7.1 ozcream
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1.8 ozegg yolks
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1.3 ozsugar
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0.5 ozgelatin mass
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1.4 ozPRA-CLAS
Preparation: Hazlenut praline insert
Mix sugar and egg yolks, heat the cream. Cook at 85°C, then add. Add gelatine and cool.
Biscuit without flour
Ingredients: Biscuit without flour
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2.5 ozeggs
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0.8 ozegg yolks
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6.3 ozcaster sugar
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1.4 ozlemon puree
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4.6 ozcream
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8.1 ozraw almond powder
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1.2 ozcream powder
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1.8 ozegg white
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1.1 ozcaster sugar
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0.4 ozpotato flour
Preparation: Biscuit without flour
Mix all ingredients except the egg whites, sugar and potato starch.
Make a meringue with eff whites, sugar and potato starch, then fold in?
Bake at 170°C for 20 mins.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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1.2 ozlime puree
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0.4 ozglucose
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0.1 ozcinnamon stick
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0.5 ozcocoa butter
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0.8 ozgelatin mass
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9.5 ozwhipped cream
Preparation: Callebaut® Gold Mousse
Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.
Lemon cream
Ingredients: Lemon cream
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4.9 ozsugar
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0.4 ozice cream stabiliser
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0.6 ozNH pectin
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3.2 ozegg yolks
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9.9 ozlemon puree
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12.0 ozwater
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4.9 ozdairy butter
Preparation: Lemon cream
Mix sugar, stabilizer and pectine with egg yolks. Heat puree and water, add dry ingredients and cook at 85°C. Mix well and cool.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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6.3 ozsugar
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6.3 ozglucose
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0.1 ozIBC gold powder
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4.2 ozsweetened concentrated milk
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2.8 ozgelatin mass
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3.5 ozmirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. Use Callebaut® Finest Belgian Caramel Chocolate Gold at 40°C.
Use at 40°C.
Chocolate biscuit
Ingredients: Chocolate biscuit
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10.4 ozegg white
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9.5 ozsugar
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6.9 ozegg yolks
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3.1 ozcocoa powder
Preparation: Chocolate biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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