Health & Well-Being Yule Log - Puratos

Name: Health & Well-Being Yule Log - Puratos
Ingredients: In a mixer with a whisk attachment whip all ingredients together for 7 minutes at high speed.; Spread at 6 mm on baking paper and bake.; Slide it out of the baking tray as soon it comes out of the oven to avoid carryover baking and drying of the sponge.; Cover with baking paper and a tray for 20 minutes; In a mixer with a whisk attachment mix the cremyvit classic and water for 5minutes at medium speed.; Melt the chocolate to 40°C and add it to the custard cream.; Whip the cream to a stiff peak and fold it into the chocolate custard.; spread 150 gr on top of the ganache.; Line up a PVC pipe of 55 cm long and 3cm diameter with guitard sheet and pipe the Topfil Finest Cherry 70% into it and freeze.; Warm up he Festipak and glucose to 80°C and pour over the chocolate, use an immersion blender for a good emulsion. Use right away or store in the refrigerator.; Then, melt the ganache to 35°C and spread onto the baked sponge.; Melt the chocolate to 40°C, add the praline and the Crousticrep gently until allingredients are well coated to avoid humidity impact in the product.; Spread uneven pieces on a baking paper and let set before sifting some powder sugar on top.

www.puratos.ie

Discover a healthier take on the Yule Log. Innovate with Puratos.

View Original

Share this recipe:

Ingredients

In a mixer with a whisk attachment whip all ingredients together for 7 minutes at high speed.
Spread at 6 mm on baking paper and bake.
Slide it out of the baking tray as soon it comes out of the oven to avoid carryover baking and drying of the sponge.
Cover with baking paper and a tray for 20 minutes
In a mixer with a whisk attachment mix the cremyvit classic and water for 5minutes at medium speed.
Melt the chocolate to 40°C and add it to the custard cream.
Whip the cream to a stiff peak and fold it into the chocolate custard.
spread 150 gr on top of the ganache.
Line up a PVC pipe of 55 cm long and 3cm diameter with guitard sheet and pipe the Topfil Finest Cherry 70% into it and freeze.
Warm up he Festipak and glucose to 80°C and pour over the chocolate, use an immersion blender for a good emulsion. Use right away or store in the refrigerator.
Then, melt the ganache to 35°C and spread onto the baked sponge.
Melt the chocolate to 40°C, add the praline and the Crousticrep gently until allingredients are well coated to avoid humidity impact in the product.
Spread uneven pieces on a baking paper and let set before sifting some powder sugar on top.