Recipe CHRISTMAS STUMP LOG - Professionals

Ingredients

• 75 g of egg whites
• 75 g of sugar
• 125 g of eggs
• 55 g of egg yolks
• 95 g of oil
• 35 g of brown sugar
• 280 g of Speculoos powder (Lotus)
• 55 g of flour T55
• 2 g of salt flower
• 105 g of Candia Professional roll butter
• 115 g of whole milk
• 30 g of gelatin mass (1/5)
• 125 g of Barry Ghana chocolate 40%
• 125 g of Barry Guayaquil Extra-bitter chocolate 64%
• 40 g of Mount Gay® rum 55% vol.
• 310 g of Candia Professional cream (35% fat)
• 50 g of whole milk
• 13 g of gelatin mass (1/5)
• 90 g of Callebaut W2 chocolate 29,5%
• 100 g of Candia Professional cream (35% fat)
• 80 g of whole milk
• 50 g of crushed coffee beans
• 23 g of gelatin mass (1/5)
• 185 g of Callebaut W2 chocolate 29,5%
• 410 g of Candia Professional cream (35% fat)
• SQ Neutral mirror