Rolled Tatin Log | Valrhona Chocolate

Name: Rolled Tatin Log | Valrhona Chocolate
Ingredients: 230g egg yolks; 620g whole eggs; 480g caster sugar; 385g egg whites; 155g caster sugar; 310g cake flour; 400g water; 400g lemon juice; 400g caster sugar; 2 Tahitian vanilla beans; 300g whipping cream 35% fat; 30g invert sugar; 35g glucose syrup; 490g TANARIVA LACTEE 33%; 70g MANJARI PURE PATE 100%; 5g fleur de sel; 850g whipping cream 35% fat; 2100g Granny Smith apples; 140g dry butter 84%; 460g caster sugar; 210g whipping cream 35% fat; 20g gelatin; 80g Manzana liqueur; 500g ABSOLU CRISTAL NAPPAGE NEUTRE; 50g water

www.valrhona.com

Feed each sponge with 400g of Lemon Vanilla Syrup. Spread 1000g of Caramel Apple Compote on each sponge. Then spread 400g of Whipped Ganache on top and roll

View Recipe

Share this recipe:

Ingredients

230g egg yolks
620g whole eggs
480g caster sugar
385g egg whites
155g caster sugar
310g cake flour
400g water
400g lemon juice
400g caster sugar
2 Tahitian vanilla beans
300g whipping cream 35% fat
30g invert sugar
35g glucose syrup
490g TANARIVA LACTEE 33%
70g MANJARI PURE PATE 100%
5g fleur de sel
850g whipping cream 35% fat
2100g Granny Smith apples
140g dry butter 84%
460g caster sugar
210g whipping cream 35% fat
20g gelatin
80g Manzana liqueur
500g ABSOLU CRISTAL NAPPAGE NEUTRE
50g water

More Like This