OMENA Yule Log | Valrhona Chocolate
ASSEMBLY: Prepare the chestnut crémeux, the apple compote, the crisp and the chestnut sponge. Add 1370g of sponge to a 40×60cm frame. Bake at 340°F (170°C
Ingredients
- 230g All-purpose flour
- 90g Confectioner’s sugar
- 30g Extra-fine blanched almond powder
- 2g Salt
- 120g European-style butter
- 50g Eggs
- 80g Sugar
- 40g Pectin NH
- 3140g Golden Delicious apples
- 705g Sugar
- 4g Madagascan vanilla bean
- 31g Gelatin powder 220 Bloom
- 155g Water for the gelatin
- 470g Essentials Almond Shortbread Crust
- 315g Crispy wheat flake cereal
- 470g AZÉLIA 35%
- 530g Whole milk
- 11g Gelatin powder 220 Bloom
- 55g Water for the gelatin
- 850g AZÉLIA 35%
- 1060g Heavy cream 36%
- 1000g ABSOLU CRISTAL NEUTRAL GLAZE
- 100g Mineral water
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