Vacherin-Style Yule Log - Illustrated recipe
Before starting this Vacherin-style Yule Log recipe, organise the necessary ingredients for the cooked meringue. Pour the egg whites in the food mixer recipient. Add the castor sugar. Combine with a...
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Cooking tools:
- Stand mixer
- Kitchen torch
- Ice cream maker
- Piping bag
- Double boiler
- Silicone baking mat
- Fine-mesh sieve
- Offset spatula
- Yule log mould
- Cake board
- Sifter
- Spatula
- Wooden spatula
- Whisk
- Saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Stove
- Microwave
- Freezer
- Chef's knife
- Spoon
Ingredients
- 2 egg whites
- 125g icing sugar
- Tomato red colouring powder
- 50g granulated sugar
- Fat-soluble red colouring
- 65g almond powder
- 65g icing sugar
- 15g unsweetened cocoa powder
- 4 egg whites
- 50g castor sugar
- Salt (one pinch)
- 180g sugar
- 60g glucose syrup
- 200g water
- 550g raspberry purée
- 8 to 12 egg yolks
- 200g sugar
- 1 vanilla pod
- 1 litre milk
- 20cl cane sugar syrup
- 5 10cl dark rum
- 250g icing sugar
- Edible gold leaf
- Christmas cake toppers
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