Pineapple Yule Log - Our recipe with photos
A deliciously fresh and light Christmas dessert... Follow our step-by-step, illustrated recipe for the pineapple and lemongrass yule log. Exotic and addictive!
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Cooking tools:
- Stand mixer
- Food processor
- Microplane
- Juicer
- Japanese mandoline
- Hand mixer
- Piping bag
- Kitchen scale
- Instant-read thermometer
- Offset spatula
- Silicone baking mat
- Silicone mould
- Oven
- Stove
- Microwave
- Freezer
- Mixing bowl
- Saucepan
- Skillet
- Baking sheet
- Sifter
- Spatula
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Parchment paper
- Plastic wrap
- Food tray
- Measuring cup
Ingredients
- 90g unsalted cashews
- 90g icing sugar
- 150g egg whites
- 43g castor sugar (35 + 8)
- 15g Alunga milk chocolate couverture 41%
- 50g cashew and almond praline paste
- 5g unsalted butter
- 25g pailleté feuilletine flakes
- 230g fresh pineapple
- 20g castor sugar
- Zest of 1/4 lime
- 1/4 Tahitian vanilla pod
- 14g corn starch
- 30g white rum
- 2g powder gelatine 200 bloom
- 12g water (for the gelatine)
- 500g Ravifruit pineapple purée
- 7g powder gelatine 200 bloom
- 42g water (for the gelatine)
- 30g lemongrass juice
- 65g Italian meringue
- 190g whipping cream (35% fat)
- 50g castor sugar
- 30g unsalted cashews
- White pearl velvet spray
- 20g chopped caramelised hazelnuts
- Caramelized cashews*
- A few slices of dehydrated pineapple
- Gold flakes
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