OMENA Yule Log | Valrhona Chocolate

Name: OMENA Yule Log | Valrhona Chocolate
Ingredients: 230g All-purpose flour; 90g Confectioner’s sugar; 30g Extra-fine blanched almond powder; 2g Salt; 120g European-style butter; 50g Eggs; 260g Whole milk; 345g Heavy cream 36%; 140g Sugar; 25g Cornstarch; 14g Gelatin powder 220 Bloom; 70g Water for the gelatin; 215g Chestnut cream; 430g Chestnut purée; 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; 210g European-style butter; 700g Chestnut paste; 335g Eggs; 110g Egg yolks; 15g Baking powder

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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

View full recipe on www.valrhona.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

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