Three-Fruit Christmas Log Cake - Our recipe with photos
A combination of three bright colours and fruit flavours for the most festive Christmas! Follow Chef Philippe's step-by-step, illustrated method for a stress-free celebration.
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Cooking tools:
- Stand mixer
- Mixing bowl
- Parchment paper
- Rectangle ring
- Stainless steel ring
- Chef's knife
- Silicone baking mat
- Perforated baking sheet
- Stainless steel frame
- Oven
- Saucepan
- Baking sheet
- Whisk
- Spatula
- Cranked spatula
- Polyethylene sheet
- Rectangle frame
- Plastic wrap
- Freezer
- Refrigerator
- Microwave
- Double boiler
- Measuring cup
- Kitchen scale
- Stainless steel rectangle
- Baking parchment
- Cutting board
- Rolling pin
- Pastry brush
- Wooden spoon
Ingredients
- 5 egg yolks
- 75g unsalted butter, softened
- 50g soft brown sugar (cassonade)
- 25g castor sugar
- 100g flour
- 1g liquid vanilla extract
- 10g caramel bits
- 20g Mycryo cocoa butter
- 300g Capfruit mango purée
- 300g whipping cream
- 4 1/2 gelatin sheets (9 g)
- 70g sugar
- 300 g de Capfruit raspberry purée
- 300 g de Capfruit redcurrant purée
- 300g Zéphyr white chocolate couverture
- 20g powder gelatine (200 bloom)
- 120g water (for the gelatin)
- 150g water
- 300g glucose syrup
- 300g sugar
- 200g condensed milk, unsweetened
- Water-soluble purple colouring
- Water-soluble orange colouring
- Water-soluble raspberry red colouring
- Fresh blueberries
- Fresh raspberries
- White and red currants
- Mango or passion fruit paste
- Small meringue decorations
- White chocolate spheres with a velvet pearl finish
- Gold flakes
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