Recipe for the Lantern Yule Log by Chef Jean-Thomas Schneider - Maé innovation

Ingredients

• 250 g Milk couverture chocolate
• 150 g Butter (82% fat)
• 100 g Cream (35% fat, UHT)
• 200 g Brown sugar
• 2 g Fine salt
• 180 g Eggs
• 100 g Flour (T55)
• 2 g Baking powder
• 150 g Pecan nuts
• 210 g Ivory couverture chocolate
• 75 g Cocoa butter
• 15 g Oil
• 180 g Citronella purée
• 84 g Sugar
• 36 g Glucose powder DE40
• 8.4 g Pectin 325 NH95
• 51 g Butter (82% fat)
• 120 g Pear purée sweetened to 13%
• 360 g Chestnut & vanilla purée
• 40 g Glucose powder DE40
• 9.6 g Pectin 325 NH95
• 32 g Butter (82% fat)
• 40 g Water
• 1.6 g Tartaric acid
• 582 g Spiced mango purée sweetened to 4%
• 18 g Lemon juice
• 132 g Gelatin mass
• 42 g Glucose powder DE40
• 42 g Sugar
• 600 g Cream (35% fat, UHT)