Yule Log Tadapo | Valrhona Chocolate
As needed MILLOT 74% Prepare the namelakas, compote, sponge and MILLOT crisp. Add 1200g of sponge to a 40×60cm frame. Bake at 355°F (180°C) for 15 minute
Ingredients
- 370g Whole milk
- 28g “Mélange du Cap” red tea (Palais des Thés)
- 20g Glucose DE 38/40
- 10g Gelatin powder 220 Bloom
- 50g Water for the gelatin
- 690g OPALYS 33%
- 740g Heavy cream 36%
- 1903g Total
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