Hazelnut xmas yule log
- Level:
-
Difficult
Hazlenut praline insert
Ingredients: Hazlenut praline insert
-
200 gcream
-
50 gegg yolks
-
36 gsugar
-
14 ggelatin mass
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
-
70 geggs
-
24 gegg yolks
-
180 gcaster sugar
-
40 glemon puree
-
130 gcream
-
230 graw almond powder
-
35 gcream powder
-
50 gegg white
-
30 gcaster sugar
-
12 gpotato 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
-
35 glime puree
-
12 gglucose
-
2 gcinnamon stick
-
15 gcocoa butter
-
22 ggelatin mass
-
270 gwhipped 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
-
140 gsugar
-
12 gice cream stabiliser
-
18 gNH pectin
-
90 gegg yolks
-
280 glemon puree
-
340 gwater
-
140 gdairy 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
-
180 gsugar
-
180 gglucose
-
2 gIBC gold powder
-
120 gsweetened concentrated milk
-
80 ggelatin mass
-
100 gmirror 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
-
296 gegg white
-
270 gsugar
-
196 gegg yolks
-
89 gcocoa powder
Preparation: Chocolate biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
Comments