Cocoa Christmas Yule Log - Illustrated recipe
To make this Cocoa Christmas Yule Log recipe, start by preparing all the ingredients for the cocoa streusel. Cocoa streusel: Place the soft butter in the stand mixer bowl. Add the ground hazelnuts......
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Cooking tools:
- Stand mixer
- Flat beater attachment
- Stand mixer bowl
- Parchment paper
- Rolling pin
- Baking sheet
- Oven
- Perforated baking sheet
- Silicone baking mat
- Fine-mesh sieve
- Spatula
- Chef's knife
- Cranked spatula
- Saucepan
- Microwave
- Measuring glass
- Immersion blender
- Microplane zester grater
- Whisk
- Mixing bowl
- Plastic wrap
- Yule log insert mould
- Kitchen shears
- Freezer
- Graduated ruler
- Silicone log mould
- Measuring cup
Ingredients
- 45g unsalted butter
- 55g ground hazelnuts
- 7g cocoa powder
- 0.5g fleur de sel from Guérande
- 38g rice flour
- 40g cassonade soft brown sugar
- 95g egg whites
- 40g caster sugar
- 60g ground hazelnuts
- 3g rice flour
- 10g Terracotta cocoa powder
- 30g whole hazelnuts
- 85g cocoa streusel*
- 35g almond/hazelnut praline paste
- 50g Guanaja dark chocolate 70%
- 5g Mycryo cocoa butter
- 20g whole hazelnuts
- 75g caster sugar
- 38g glucose syrup
- 105g whipping cream (35% fat)
- 1g fleur de sel from Guérande
- 28g unsalted butter, soft
- 3g powder gelatine 200 bloom
- 18g water (for the gelatine)
- 125g milk
- 1 tonka bean
- 25g egg yolks
- 10g caster sugar
- 55g cocoa butter, melted
- 30g Terracotta cocoa powder
- 20g caster sugar
- 140g whole milk
- 160g Guanaja dark chocolate 70%
- 5g powder gelatine 200 bloom
- 30g water (for the gelatine)
- 300g whipping cream (35% fat)
- 240g caster sugar
- 80g water
- 80g Carbon Black cocoa powder
- 160g whipping cream (35% fat)
- 12g powder gelatine 200 bloom
- 72g water (for the gelatine)
- Gold flakes
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