Hazelnut xmas yule log
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Recipe components
Hazlenut praline insert
Ingredients | Preparation |
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| Mix sugar and egg yolks, heat the cream. Cook at 85°C, then add. Add gelatine and cool. |
Biscuit without flour
Ingredients | Preparation |
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| Mix all ingredients except the egg whites, sugar and potato starch. |
Callebaut® Gold Mousse
Ingredients | Preparation |
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| 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 | Preparation |
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| 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 | Preparation |
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| 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 | Preparation |
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| Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins. |