Recipe CHOCO EXOTIC LOG - Professionals

Ingredients

• 668 g egg whites
• 264 g sugar
• 600 g almond powder
• 668 g icing sugar
• 20 g gelatin powder
• 100 ml water
• 224 g egg yolks
• 164 g sugar
• 920 ml cream 35%
• 2 vanilla pods
• 30 g Cointreau® 60%
• 1.000 g Pralin Feuilletine
• 104 g cocoa butter
• 172 g milk chocolate
• 26 g gelatin powder
• 133 ml water
• 380 ml kalamansi puree
• 380 ml mango puree
• 1,240 kg milk chocolate
• 1,440 l Duo cream
• 46 g gelatin powder
• 233 ml water (1)
• 600 ml cream (35% fat)
• 500 ml whole milk
• 440 ml water (2)
• 500 g hazelnut praline
• 1,4 kg milk chocolate
• 1,8 kg neutral mirror