Three-Chocolate Yule Log - Illustrated recipe
The ultimate Christmas dessert for all the chocolate lovers out there! Follow Chef Philippe's step-by-step, illustrated recipe and enjoy this delicious three-chocolate yule log...
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Cooking tools:
- Yule log mold
- Stand mixer
- Hand mixer
- Immersion blender
- Instant-read thermometer
- Kitchen scale
- Fine-mesh sieve
- Sifter
- Offset spatula
- Spatula
- Double boiler
- Baking sheet
- Cooling rack
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Funnel
- Plastic wrap
- Parchment paper
- Acetate sheet
- Spoon
- Airtight container
- Freezer
- Refrigerator
- Oven
- Stove
Ingredients
- 2 eggs
- 60g sugar
- 60g flour
- 280g whole milk
- 100g egg yolks
- 60 castor sugar
- 100g hot crème anglaise*
- 120g Zéphyr white chocolate couverture
- 18g Mycryo cocoa butter, melted
- 155g Papouasie milk chocolate couverture
- 140g hot crème anglaise*
- 115g Inaya dark chocolate couverture
- 585g whipped cream (210, 175, 200g)
- 250g castor sugar
- 250g whipping cream
- 4 to 6 gelatine sheets
- Caramel tuiles
- Caramelized almonds
- Gold flakes
- Christmas cake toppers
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