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
- Piping bag
- Piping nozzle
- Acetate sheet
- Silicone baking mat
- Cookie cutter
- Kitchen scale
- Instant-read thermometer
- Sifter
- Fine-mesh sieve
- Spray bottle
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Freezer
- Refrigerator
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
- 320g DULCEY 35%
- 600g ABSOLU CRISTAL NEUTRAL GLAZE
- 60g water
