Μέτρια

Φτιάχνει: 16 Yield

Timeless Classics
Good for freezing

Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authentic winter taste.

Perfect Christmas recipe that combines gold crunchy biscuit with an amazing Ruby ganache and chesnut cream for an authentic winter taste.

Διάρκεια ζωής:: 3 days
Conservation:: +4°C

Περιέχει: 4 Συστατικά

Γράψτε ένα σχόλιο Αποθήκευση

Demonstration video<span>Chestnut & Blackcurrent Yule Log</span>

100 g

Cacao Barry Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag
150 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
0.6 g

salt

1. Melt the Gold Chocolate at 38-39°C.
2. Mix with the Pailleté Feuilletine.
3. Spread in a rectangle of 7.5cm by 35.5cm with a height of 5mm.

560 g

egg whites
135 g

sugar
140 g

Egg yolk
40 g

flour
135 g

butter
500 g

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

1. Make a French Meringue with egg whites and sugar.
2. Melt at 45°C Gold Chocolate with the butter.
3. Add the egg yolks to the chocolate.
4. Incorporate the meringue with the flour into the first batter.
5. Spread 350g in a silpat.
6. Bake in the oven at 175°C for 7 to 8 minutes.

80 g

cream
80 g

Puree Black Currant
43 g

glucose
7 g

honey
133 g

Mascarpone cheese
486 g

Callebaut Ruby Chocolate - RB1 - 10kg Callets

1. Heat at 85°C Blackcurrant with the cream, glucose, and honey.
2. Pour over the Ruby Chocolate and mix well using a hand blender.
3. Add the Mascarpone and mix well.

68 g

Egg yolk
30 g

sugar
30 g

gelatin mass
338 g

whipped cream
20 g

rum
225 g

Chesnut Pure - Boiron
55 g

Callebaut White Chocolate - W2 - 5kg Block

1. Make English cream with chestnut puree, egg yolks and sugar.
2. Pour on the white Chocolate W2, add the gelatine, and mix well using a hand blender.
3. When the mix is at 32°C add the whipped cream and the rum.