Chocolate, Vanilla & Salted Butter Caramel Yule Log - Illustrated recipe
French star pastry chef Stéphane Glacier demonstrates a Christmas recipe from one of his books. He shares all the tips and tricks to help you reproduce this delicious festive dessert at home and get...
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Ingredients
- 140g whole eggs
- 60g egg yolks
- 80g invert sugar
- 40g glucose syrup
- 120g whipping cream (35% fat)
- 110g Ocoa dark chocolate couverture 70%
- 46g flour
- 53g almond and hazelnut praline paste
- 25g Alunga™ milk chocolate couverture 41%
- 33g pailleté feuilletine flakes
- 25g chopped caramelized hazelnuts*
- 145g castor sugar
- 80g glucose syrup
- 230g whipping cream (35% fat)
- 1/2 vanilla pod
- 1g pectin NH coating
- 1g fleur de sel
- 120g salted butter
- 200g whole hazelnuts
- 30g castor sugar
- 20g water
- 25g milk
- 50g egg yolks
- 60g castor sugar
- 20g crème pâtissière powder
- 20g unsalted butter
- 110g whipped cream (35% fat content)
- 3g powder gelatin 200 bloom
- 15g cold water
- 180g vanilla crème pâtissière*
- 85g whipping cream (35% fat)
- 85g whole milk
- 35g egg yolks
- 15g castor sugar
- 300g whipped cream (35% fat content)
- 215g Ocoa dark chocolate couverture 70%
- 212g whipping cream (35% fat)
- 1.6g powder gelatin 200 bloom
- 9.6g cold water
- 36g sugar syrup 30° baumé
- 50g glucose syrup
- 28g grape seed oil
- 112g Ocoa dark chocolate couverture 70%
- 224g Gianduja Plaisir chocolate paste
- 150g chopped almonds
- 2 decorated yule log tips
- White sugar paste snowflake
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