Blond Chocolate, Hazelnut & Passion Fruit Christmas Yule Log - Recipe with images
Indulge in a truly decadent holiday dessert with this Dulcey Blond Chocolate, Hazelnut, and Passion Fruit Yule Log. The rich, caramel-like aromas of Dulcey choc
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Cooking tools:
- Stand mixer
- Mixing bowl
- Baking sheet
- Plastic wrap
- Parchment paper
- Oven
- Food processor
- Spatula
- Microwave
- Saucepan
- Immersion blender
- Whisk
- Fine-mesh sieve
- Offset spatula
- Mold
- Graduated ruler
- Chef's knife
- Bread baking mat
- Silicone baking mat
- Cooling rack
- Scraper
- Leveling sticks
- Refrigerator
- Freezer
- Tip of a knife
- Fan-assisted oven
Ingredients
- 280g type 55 flour
- 200g softened butter
- 100g icing sugar
- 100g blanched almond powder
- 90g egg yolks
- 8g baking powder
- 2g fine salt
- 84g whole hazelnuts shelled
- 10g caster sugar
- 90g Ivoire white chocolate 35%
- 25g pailleté feuilletine flakes
- 12g melted butter
- 1/2 pinch of fine salt
- 330g Dulcey blond chocolate 35%
- 330g liquid cream 35% fat content
- 180g milk
- 6g gelatine powder 200 bloom
- 30g hydration water
- 105g caster sugar
- 6g type 55 flour
- 105g whole eggs
- 24g egg yolk
- 95g Ravifruit passion fruit purée
- 1/2 vanilla bean
- 140g butter
- 1 caramel velvet spray
- whole hazelnuts, shelled
- 1 teaspoon neutral mirror glaze
- 1 teaspoon caramelised hazelnuts, chopped
- Silver flakes
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