Creative Yule Log - Puratos

Name: Creative Yule Log - Puratos
Ingredients: Castella Cake: In a mixer with a whisk attachment whip all ingredients together for 7 minutes at high speed.; Ganache: Bring the Festipak and glusose to 85°C and pour over the chocolate. Use right away or store in refrigerator, then melt the ganache to 35°C and spread 750 gr onto the baked castella 60X40cm.; Fruit Filling: Spread the Topfil on top of the ganache and freeze before adding the diplomate cream.; Crunchy Layer: Melt the chocolate to 40°C, add the Praliné and the Crousticrep.; Mirroir Glassage Chocolate: Warm up the mirroir glassage chocolate and the water to 40 °C, use animmersion blender to take out the air bubbles and spray on the Buche.

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Discover the art of making a Creative Yule Log with our step-by-step guide, complete with nutritional information for a delightful treat.

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Ingredients

Castella Cake: In a mixer with a whisk attachment whip all ingredients together for 7 minutes at high speed.
Ganache: Bring the Festipak and glusose to 85°C and pour over the chocolate. Use right away or store in refrigerator, then melt the ganache to 35°C and spread 750 gr onto the baked castella 60X40cm.
Fruit Filling: Spread the Topfil on top of the ganache and freeze before adding the diplomate cream.
Crunchy Layer: Melt the chocolate to 40°C, add the Praliné and the Crousticrep.
Mirroir Glassage Chocolate: Warm up the mirroir glassage chocolate and the water to 40 °C, use animmersion blender to take out the air bubbles and spray on the Buche.