BOURBON PECAN YULE LOG | Valrhona

Name: BOURBON PECAN YULE LOG | Valrhona
Ingredients: 180 g egg yolks; 470 g eggs; 150 g vergeoise brown; 180 g egg whites; 100 g sugar; 160 g flour 45; 250 g mineral water; 150 g sugar; 75 g whisky; 350 g heavy cream 36%; 75 g glucose syrup; 75 g light brown sugar; 100 g bourbon; 650 g ORELYS 35% BLOND CHOCOLATE; 500 g FRUITY PECAN PRALINE 50%; 75 g ILLANKA 63 % COUVERTURE; 100 g caramelized pecan; 62 g pecan nuts; 31 g sugar; 19 g water; 0.125 g fine sea salt ' Fleur de Sel '; 6.2 g Cocoa Butter; 450 g Heavy cream 36%; 50 g Glucose syrup; 50 g Invert sugar; 410 g ILLANKA 63 % COUVERTURE; 500 g ABSOLU CRISTAL neutral glaze; 50 g water

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Recipe made for 2 Yule logs of 27 cm Lightly soak biscuit with the bourbon syrup Spread 275g of the Crunchy Pecan Praliné mix onto the Viennese biscuit. Wh

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