Dulcey Coffee and Tangerine Yule log | Valrhona Chocolate
ASSEMBLY Preparation time: 45 minutes Freezing time: 3 hours Cut out three 10 × 27cm strips of sponge. Soak one strip in coffee syrup then add 150g o
Ingredients
- 115 g Whipping cream 35%
- 15 g Acacia honey
- 170 g DULCEY 35% chocolate
- 310 g Cold whipping cream 35%
- 225 g Organic tangerines
- 15 g Unsalted butter
- 15 g Brown sugar
- 30 g Caster sugar
- 30 g Acacia honey
- 3 g Cornflour
- 60 g Water
- 200 g Espresso coffee
- 25 g Caster sugar
- 40 g Egg yolks
- 105 g Eggs
- 85 g Castor sugar
- 65 g Egg whites
- 25 g Castor sugar
- 55 g Plain flour
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