Yule Log Tadapo | Valrhona Chocolate

Name: Yule Log Tadapo | Valrhona Chocolate
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%; 740g Whole milk; 19g Gelatin powder 220 Bloom; 95g Water for the gelatin; 960g MILLOT 74%; 1500g Heavy cream 36%; 1200g Fresh pears; 40g “Mélange du Cap” red tea (Palais des Thés); 8g Madagascan vanilla bean; 1200g 100% Williams pear purée; 200g Glucose DE 38/40; 200g Sugar; 32g NH pectin; 310g Egg whites; 170g Sugar; 160g Egg yolks; 170g European-style butter; 330g MILLOT 74%; 55g Pastry flour; 130g P125 CŒUR DE GUANAJA; 230g European-style butter; 96g Eggs; 450g Bread flour; 170g Confectioner’s sugar

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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

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