GALAXY YULE LOG | Valrhona

Name: GALAXY YULE LOG | Valrhona
Ingredients: 140g whole milk; 280g european butter; 290g bread flour; 420g eggs; 330g eggs yolks; 630g egg whites; 170g sugar; 470g whipping cream; 60g invert sugar; 60g glucose; 1200g whipping cream; 610g 9997 (BAHIBE LACTEE 46% FEVE 3KG); 490g clementines; 330g mandarin purée; 8.8g mandarin concentrate; 160g sugar; 6.6g pectin NH; 2.9g powdered gelatin; 15g water for the gelatin; 29g whipping cream; 180g chestnut paste; 88g chestnut cream; 330g whipped cream; 250g chestnut paste; 120g chestnut cream; 81g European butter; 140g 9997 (BAHIBE LACTEE 46% FEVE 3KG); 60g 160 (BEURRE DE CACAO 3KG)

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ASSEMBLY: Spread 300g of Compote over the Choux Sponge and freeze for 5 minutes. Use a piping bag with a 16mm nozzle to pipe on the Chestnut Mousse

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