GALAXY YULE LOG
ASSEMBLY: Spread 300g of Compote over the Choux Sponge and freeze for 5 minutes. Use a piping bag with a 16mm nozzle to pipe on the Chestnut Mousse
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.us.
Cooking tools:
- Immersion blender
- Blender
- Piping bag
- Piping nozzle
- U-shaped mold
- Acetate sheet
- Airbrush
- Pastry cone
- Instant-read thermometer
- Kitchen scale
- Grater
- Oven
- Stove
- Saucepan
- Pot
- Sifter
- Fine-mesh sieve
- Colander
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Baking sheet
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
Ingredients
- 2.9g powdered gelatin
- 15g water for the gelatin
- 29g whipping cream
- 180g chestnut paste
- 88g chestnut cream
- 330g whipped cream
- 250g chestnut paste
- 120g chestnut cream
- 81g European butter
- 140g 9997 (BAHIBE LACTEE 46% FEVE 3KG)
- 60g 160 (BEURRE DE CACAO 3KG)
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