Saint Honoré Christmas Yule Log - Illustrated recipe
To make this Saint-Honoré Christmas yule log recipe, start by preparing all the ingredients for the chocolate crémeux. Chocolate crémeux (make the day before): Pour the milk into a saucepan......
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- Pastry bowl
- Spatula
- Immersion blender
- Food container
- Tray
- Plastic wrap
- Stand mixer
- Perforated baking tray
- Silicone baking mat
- Oven
- Chef's knife
- Cutting board
- Round cutter
- Parchment paper
- Rolling pin
- Fine-mesh sieve
- Piping bag
- Measuring cup
- Measuring spoon
- Wooden spoon
- Refrigerator
- Freezer
Ingredients
- 235g whole milk
- 120g whipping cream, 35% fat
- 60g caster sugar
- 60g egg yolks
- 190g Manjari dark chocolate 64%
- 333g whipping cream, 35% fat
- 120g Jivara milk chocolate 40%
- 60g softened butter
- 60g brown sugar
- 75g raw hazelnut powder
- 60g T65 wheat flour
- 40g toasted, chopped hazelnuts
- 110g Jivara milk chocolate 40%
- 70g Piedmont hazelnut praline 70%
- 55g softened butter
- 30g brown sugar
- 75g T65 wheat flour
- 125g water
- 42g milk
- 1.5g fine salt
- 5g caster sugar
- 65g butter
- 100g T65 wheat flour
- 165g of whole eggs
- 150g dark chocolate Manjari 64%
- Codineige sugar
- A bit of reconstructed hazelnut crunch
- A few chocolate threads*
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