Madeira Yule Log
Prepare the Pressed Breton Shortbread and use a spatula to spread 2000g per 60 x 40cm frame, pressing evenly to the edges. Remove the frame and leave to se
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Ingredients
- 245g Egg Yolks
- 490g Sugar
- 490g Butter (softened)
- 685g All-Purpose Flour
- 25g Baking Powder
- 6g Salt
- 1600g Breton Shortbread
- 400g Cocoa Powder
- 240g Egg Yolks
- 640g Eggs
- 500g Sugar
- 400g Egg Whites
- 160g Sugar
- 320g Cake Flour
- 40g Vanilla Powder
- 1260g Whole Milk
- 250g Egg Yolks
- 125g Sugar
- 2010g Banana
- 370g Passion Fruit Purée
- 220g Brown Sugar
- 220g Clarified Butter
- 170g Lemon Juice
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