Almendarina Yule Log | Valrhona Chocolate
Prepare the cream mix and syrup and store them in the refrigerator. Make the compote and pour out 580g into a 4mm-high ganache frame which you have chille
Ingredients
- 320g uht cream 35%
- 360g french white pastry flour
- 18g baking powder
- 465g ECLAT D'OR
- 285g INSPIRATION AMANDE
- 650g PRALINE AMANDE 70% FRUITE
- 1180g whole uht milk
- 240g egg yolks
- 14g gelatin
- 70g water for the gelatin
- 2370g INSPIRATION AMANDE
- 2130g uht cream 35%
- 20g Gelatin powder
- 100g water for the gelatin
- 195g water
- 260g caster sugar
- 320g glucose syrup
- 260g Sweetened condensed milk
- 360g INSPIRATION AMANDE
- 65g BEURRE DE CACAO
- 385g ABSOLU CRISTAL NAPPAGE NEUTRE
- 38g water
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