Brownie Yule Log, like a Saint-Honoré - Our recipe with photos

Name: Brownie Yule Log, like a Saint-Honoré - Our recipe with photos
Total time: 180 min
Ingredients: 150g chocolat noir Force Noire 50%; 125g unsalted butter; 125g whole eggs (2 eggs); 50g castor sugar; 25g flour; 175g Cara Crakine caramel filling or pralin feuilletine; 395g whipping cream (35% fat content); 50g whole milk; 80g glucose syrup; 45g egg yolks; 195g Inaya™ dark chocolate couverture (65% cocoa); 100g Alunga™ milk chocolate couverture (41% cocoa); 100g Force Noire dark chocolate; 500g dark chocolate compound coating (or milk); 75g peanut oil; 100g caramelised chopped hazelnuts; 500g Alunga™ milk chocolate couverture (41% cocoa); 75g grapeseed oil; 340g whole milk (34cl); 90g egg yolks; 45g castor sugar; 25g crème pâtissière powder; 50g unsalted butter, cold; 75g Inaya™ dark chocolate couverture (65% cocoa); 75g Alunga™ milk chocolate couverture (41% cocoa); 12 choux puffs with craquelin topping; 300g whipping cream (35% fat content); 200g Alunga™ milk chocolate couverture (41% cocoa); 1g powder gelatin (200 bloom); 6g water (for the gelatin)

www.meilleurduchef.com

A original and eye-catching Christmas dessert! Pastry chef Philippe Bertrand created this exclusive yule log recipe for MEILLEURduCHEF.com. Follow our step-by-step, illustrated method and impress...

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