Christmas Yule Log recipe by Chef Gaël Etrillard - Maé innovation
Discover the detailed recipe for the Christmas yule log by Gaël Etrillard. A festive dessert combining streusel and spiced mango jelly.
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 mae-innovation.com.
Ingredients
- 520g Spiced streusel (see basic recipes)
- 50g Cocoa butter
- 330g Les Vergers Boiron Spiced Mango Purée
- 30g Gelatin mass
- 9g Passoa liqueur
- 706g Cream (35% fat)
- 30g Inverted sugar
- 24g Gelatin mass
- 186g White chocolate
- 60g Mango powder
- 200g Les Vergers Boiron 100% Mango Purée
- 210g Cream (35% fat)
- 410g Milk
- 50g Chai Tea (Chai blend – Hediard)
- 20g Sugar
- 100g Egg yolks
- 120g Gelatin mass
- 1200g Milk chocolate
- 1800g Cream (35% fat)
- 600g Chai tea crème anglaise
- 100g Les Vergers Boiron 100% Bergamot Purée
- 150g Les Vergers Boiron 100% Mango Purée
- 890g Neutral glaze
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