TIRAMISU YULE LOG
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
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 www.valrhona.us.
Cooking tools:
- Stand mixer
- Immersion blender
- Yule log mold
- Acetate sheet
- Piping bag
- Piping nozzle
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Silicone baking mat
- Baking sheet
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Instant-read thermometer
- Spray gun
- Guitar sheet
- Round cutter
- Refrigerator
- Freezer
- Measuring cup
- Spoon
Ingredients
- 415g egg yolks
- 1110g eggs
- 870g sugar
- 695g egg whites
- 280g sugar
- 555g bread flour
- 70g espresso powder
- 1350g milk
- 270g coffee beans
- 270g egg yolks
- 135g sugar
- 880g espresso
- 120g sugar
- 85g European-style butter
- 85g brown sugar
- 85g bread flour
- 85g almond flour
- 1g fleur de sel
- 5g espresso powder
