VINEYARD PEACH FROZEN YULE LOG - Pastry and bakery - Elle & Vire Professionnel
Create an exquisite VINEYARD PEACH FROZEN YULE LOG with soft almond biscuit sponge, lemon verbena parfait, blood peach sorbet, and violet spray gun mixture for a stunning dessert display. Perfect for...
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Ingredients
- 500 g egg whites
- 170 g sugar
- 450 g icing sugar
- 415 g almond powder
- 1 zest lime
- 1 zest orange
- 250 g milk
- 7 g verbena leaves
- 1 zest lemon
- 180 g egg yolks
- 230 g Sublime Cream with Mascarpone
- 750 g water
- 700 g sugar
- 2500 g purée de pêche sanguine
- 150 g atomised glucose
- 20 g sorbet stabilizer
- 250 g purée de pêche sanguine
- 50 g fine sugar
- 30 g invert sugar
- 20 g peach liqueur
- 4 g pectagel
- 100 g glucose
- 250 g white chocolate 35%
- 125 g cocoa butter
- 125 g clarified butter
- Fat-soluble violet food colouring
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