TIRAMISU YULE LOG | Valrhona
ASSEMBLY Spread out 750g of Viennese sponge per tray and sprinkle on a little espresso powder. Bake at 445°F (230°C) for approx. 5 minutes. Steep the sheets
Ingredients
- 85g European-style butter
- 85g brown sugar
- 85g bread flour
- 85g almond flour
- 1g fleur de sel
- 5g espresso powder
- 320g Coffee Streusel
- 320g crispy wheat flake cereal
- 600g ABSOLU CRISTAL NEUTRAL GLAZE
- 60g water
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