Mustika Mini Yule Log | Valrhona Chocolate
As needed OPALYS 33% Preparation: Make the praliné crémeux and blueberry confit. Set aside. Make the five-grain shortbread and spread to a thickness o
Ingredients
- 630 g Wholemeal flour
- 965 g 5-grain cereal
- 12 g Sel de Guérande salt
- 500 g Dark brown sugar
- 8 g Baking powder
- 755 g European-style butter
- 125 g Egg whites
- 205 g Whole raw almonds
- 165 g 5-grain cereal
- 310 g Egg whites
- 245 g Sugar
- 260 g Egg yolk
- 115 g European-style butter
- 255 g Lime juice
- 340 g Invert sugar
- 50 g Gelatin powder 220 Bloom
- 255 g Water for the gelatin
- 1270 g Plain yogurt
- 1530 g Heavy cream 36%
- 1360 g Absolu Cristal Neutral Glaze
- 136 g Mineral water
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