Dulcey Coffee and Tangerine Yule log | Valrhona Chocolate

Name: Dulcey Coffee and Tangerine Yule log | Valrhona Chocolate
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 Caster sugar; 65 g Egg whites; 55 g Plain flour*

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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

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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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