Hazelnut & Lemon Yule Log | Valrhona Chocolate

Name: Hazelnut & Lemon Yule Log | Valrhona Chocolate
Ingredients: 50g Blanched almond flour; 50g Raw hazelnut flour; 100g Brown sugar; 100g All-purpose flour; 1g Fleur de sel; 100g European-style butter; 320g 30 Baume Syrup; 210g Chopped hazelnuts; 130g Maple syrup; 115g Puffed rice; 305 g JIVARA 40%; 430g 60% Hazelnut Praliné; 90g Roasted Hazelnut Pure Paste; 100g Toasted rice; 5g Fleur de sel; 290g Almond & hazelnut crumble; 225g Crispy wheat flake cereal; 395g Toasted hazelnut flour; 395g Confectioner’s sugar; 20g Cornstarch; 1.5g Fine salt; 500g Egg whites; 38g Sugar; 390g Lemon zest; 585g Sugar; 975g Lemon juice; As needed Milk chocolate oak leaf

www.valrhona.com

As needed Milk chocolate oak leaf Assembly: Spread 1700g of hazelnut chocolate crisp in a 60cm × 40cm (3.5cm deep) frame, put on the sheet of dacquois

View full recipe on www.valrhona.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

Share this recipe: