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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7.1 ozalmond paste
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2.6 ozcaster sugar
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4.2 ozegg yolks
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3.5 ozwhole egg(s)
Preparation: Sacher biscuit
Emulsify in the cutter.
Ingredients: Sacher biscuit
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6.3 ozegg white
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2.6 ozgranulated sugar
Preparation: Sacher biscuit
Whip up and carefully mix in the almond emulsion.
Ingredients: Sacher biscuit
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2.1 ozsifted flour
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2.1 ozCP
Preparation: Sacher biscuit
Add.
Ingredients: Sacher biscuit
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2.1 ozmelted 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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3.5 ozgranulated sugar
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1.8 ozhoney
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0.1 ozcoriander powder
Preparation: Caramelised apricots
Caramelise.
Ingredients: Caramelised apricots
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1.4 ozamaretto liqueur
Preparation: Caramelised apricots
Quench the caramel with Amaretto.
Ingredients: Caramelised apricots
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8.8 ozapricot cubes
Preparation: Caramelised apricots
Boil and add.
Ingredients: Caramelised apricots
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0.4 ozgelatin
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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1.6 ozmilk
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1lemon zest
Preparation: Panna cotta praliné
Boil and leave to infuse.
Ingredients: Panna cotta praliné
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0.7 ozgelatin
Preparation: Panna cotta praliné
Mix in.
Ingredients: Panna cotta praliné
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7.9 ozcream
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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4.6 ozsyrup
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3.2 ozegg yolks
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4.2 ozwhole 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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1.2 lbwhipped cream
Preparation: Extra-bitter chocolate mousse
Mix in.
Apricot syrup
Ingredients: Apricot syrup
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2.8 ozapricot puree
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5.6 ozsugar syrup 30 baume
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3.5 ozwater
Preparation: Apricot syrup
Mix.
Ganache icing
Ingredients: Ganache icing
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4.2 ozsyrup
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4.4 ozcream
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1.1 ozglucose
Preparation: Ganache icing
Boil.
Ingredients: Ganache icing
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8.8 ozS12-HP35NV
Preparation: Ganache icing
Pour the syrup over it and mix.
Leave to cool overnight and glaze at 35-40°C.
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