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

Name: 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)

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Discover the full recipe for the Lantern Yule Log by Chef Jean-Thomas Schneider: A festive and refined dessert to share.

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